Pre-Seasoned Cast Iron Skillet 3 Piece Set (10, 8 inch & 6 inch Pans) Best Heavy Duty Professional Restaurant Chef Quality Pre Seasoned Pan Cookware For Frying, Saute, Cooking

PerformanceAmsha Skillets Excels at a variety of cooking tasks.These cast Iron Skillets completes all cooking task with flying colors, from making scrambled eggs without sticking to searing a steak with a beautifully browned crust. Cast iron skillets are particularly popular for making steaks on the stovetop when the weather is too bad to use an outdoor grill, and they can go from stovetop to oven or broiler and even be used on a grill or over an open fire -- making them popular for camping.There is a bit of a learning curve for those not familiar with cooking in cast iron. It takes longer to heat and holds its heat longer than most skillets, so it may take some practice to adjust cooking times.Ease of useLarge and heavy. At nearly 10 pounds for these three skillets , the Amsha 10-inch and 8-inch Cast Iron Skillets are quite heavy to lift. These pans are not difficult to hand wash (cast iron should never be put in the dishwasher). The first few times you use it, food may stick. In addition, it will also get increasingly nonstick the more often it's used and seasoned. Cast iron needs to be treated differently from other types of cookware. It's preferable to use as little soap as possible -- none is even better -- and it's important to dry the pan thoroughly. Lightly oiling the inside of the pan after each use will help it stay well-seasoned.Durability/appearanceAn old-fashioned design. Amsha Cast Iron Skillets are extremely durable; these will last for generations. With continued use, your skillet will develop a glossy interior finish that many owners compare to black glass. If you do neglect your pan and it develops rust -- or if you find a decrepit cast iron skillet in a thrift store -- it can be restored with a little elbow grease.How to make your Amsha ironware (almost) non-stick:A) Season your cast iron:1) Scrub the cooking surface thoroughly with Brillo or S.O.S, and hot water. If the finish is damaged, sand it with coarse sandpaper, then use Brillo. Scrub the non-cooking surfaces with soap and hot water. Dry completely, and never use soap again.2) Rub the inside of pan with a light coating of solid vegetable shortening (Crisco). Remove excess.3) Put upside-down on the top rack of a cold oven. Put foil on the bottom rack to catch any drippings.4) Turn on oven to 500°. When oven reaches temperature, set timer for 90 minutes. If it smells funny, don’t worry, turn on a fan.5) When time is up, turn oven off, and let pan cool completely in the oven.6) Repeat steps 2 - 5 three more times, for a total of 4 treatments. Yes, it’ll take two days, but believe me – it’s worth it!8) When you’re all done (if it’s a new pan, it’ll be a beautiful glossy black), rub in a little vegetable oil, and you’re good to go.B) Using your cast iron:1) Always preheat the pan. On the stovetop, start with low heat, and turn it up gradually. Don’t put your food in until the pan is good and hot – a drop of water should dance around. There’s something about putting food in a cold or lukewarm pan that makes it stick. If you’re using butter, set the heat a little lower – butter can scorch and leave a residue.2) Cook with a little olive oil – it’s good for you. A newly seasoned pan needs a little extra oil the first few times. Use a flexible metal spatula with a thin straight edge, and scrape the pan as you turn the food.3) Clean while still warm – use running hot water, and a stiff nylon or fiber brush. A nylon scratchy pad or a chain-mail scrubber work OK, but the brush gets most everything (I got mine for a buck at Walmart, and it has a useful scraper edge). For hardcore dried-on stuff, put water in the pan and boil it for 10 minutes or so before scrubbing. If you’ve done all of the above, however, this will almost never happen -- the only time I have to do it is when I forget to clean the pan before it cools. I read that adding salt to the boiling water helps. If you have a fiber brush, scrub while it's boiling, but don't try it with a nylon brush! Dry thoroughly, rub in just a little oil, wipe clean with a paper towel, and you’re ready for next time.

These pans work very well. I am new to cast iron, but want to cut down on the aluminum cookware I use because: toxic. First of all, they do seem to be seasoned pretty well right off the bat, that's great. The set comes with a booklet of really helpful instructions: How to season, how to properly clean (dry immediately after using water on them to avoid rusting!), how to store, etc.I haven't had much use for the small size yet, so I might have been better off buying the skillets individually, but for this price it really can't be beat.I have cooked on a gas range and also baked with the large one in the oven so far and the seasoning seems to be building up really nicely. I love that you can use these workhorses on the stove as well as in the oven.They're aesthetically pleasing and the added scrapers really help the cleaning process. I've been using these for about a month and haven't had to use soap to clean them yet. (And I generally burn everything I cook, haha). Use them on medium-low heat at all times, the cast iron really heats up fast and distributes the heat VERY evenly. Cooking basically anything is such a breeze!

Kind of light weight but overall a nice set. The smallest one is extremely small. I've not found a use for it just yet...

I received these pans within 2 days of ordering. packaging was perfect. they are of really good quality the price is great!! they do need to be re-seasoned but all new cast iron does even lodge no matter what it says. its a shame other ppl gave these a not so good review, when if you read their reviews, it doesn't look like they know what they're doing in requards to cast iron. i will update later on how they're doing but they look, and work great i totally recommend them and again you cannot beat the price!!!To season: line bottom rack with foil to catch drippings. rub them inside generously with canola or crisco on the inside and lightly on the outside to seal them. Arrange & place upside down on rack/racks i did all three at once, turn oven on to 400 set timer for 90 min

Very nice pans for the price. I would buy again. They are not the mirror-like surfaces of new Lodges, but they will be. Seasoning makes them very nice. However even at first use, using factory seasoning and a little swipe of oil, they work really well too. They can only get better!Worth the price and then some. I would not hesitate to buy as a gift. You don’t need to spend the much higher prices for Lodge and other brands even more expensive.

I decided to go back to old school, tried and true, iron skillets because after trying out a lot of non-stick skillets over the years, I got tired of them never living up to the promise of either "being non stick" or lasting once you burn something in them. Plus, the fact that many start peeling over time - leaving bits in your food that's probably unhealthy.First off - these iron skillets are built to last, like the ones my grandparents had. They are heavy and will last forever. After I performed the seasoning process, it still took a few weeks of cooking to get them to the point where sticking no longer was an issue and I seasoned them twice which was no big deal. Now I got them how I like.They look great and I can use them with my grill when I cook outdoors. I do suggest you might want to get silicone handle grips, sometimes I forget myself and grab the handle directly - Hot!

Si se pega la comida aunque hice el procedimiento que indican en el horno.

Should be used for camping