Victoria SKL-210 Cast Iron Skillet. Frying Pan with Long Handle, 10", Black

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VICTORIA

Victoria SKL-210 Cast Iron Skillet. Frying Pan with Long Handle, 10", Black

Regular price: €96,00
Sale price: €96,00
Regular price: ~~€158,00~~
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Description

Better Performance. The 10 inch cast iron pan has greater retention and distribution of heat. This seasoned frying pan can keep your food hot for 15 min or longer. Curved and longer handle for better grip.
Lifetime Warranty. High Quality commercial iron casting for durability excellent heat retention. Made in Colombia using European cast iron machinery. Suitable for cooking in: induction, ceramic, campfire, grill, broiler and oven.
Ready-to-use seasoning: 100% non-GMO flaxseed oil seasoned coating. Does not contain PTFE and Pfoas that can be harmful to your health. Flaxseed oil it's a vegetable oil, Perfect natural easy-release seasoning that gets even better with time.
Healthy For You. Trace amounts of iron are naturally released when cooking with seasoned cast iron skillet, boosting the mineral in your diet.
Versatile. This cast iron saut pan can be used for serving, cooking, baking, grilling, and oven-to-table. Multi-use, you can make cheesy enchilada dip, creamy Mac and Cheese, pancakes, steak fajitas, potato hash and more!

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Customer Reviews

Perfect pan! Will last a lifetime. OK, I wanted a cast iron skillet because I was tired of buying non stick pans with bad for me coatings that flaked off. Cast iron pans are cheap but scary for a couple of reasons: seasoning and weight. So, after reading food blogs and ratings for weeks on the Internet, I decided Victoria was best for me because the factory seasoning was supposed to be better out of the box and the 12 inch pan was 1.1 pounds lighter than Lodge with a longer handle and a better helper handle. So I got a good deal for a few bucks more than Lodge and here are the results. (1) SEASONING. Even though the factory seasoning is supposed to be good, everything I read said you must enhance it for the best performance. I enhanced the seasoned by heating it on the stove, wiping it all over with Cisco (if it was good enough for Grandma, good enough for me), and placing it upside down in an oven at 500 degrees for one hour, let it cool in the oven, and wipe off excess, if any. I did this 4 times. Some people recommend 6 seasonings but the pan had gotten really dark and black after 4 so I called it quits. Every time I use the pan I wash it out with water and a scrub brush (no soap), put in on the stove over medium heat to dry, wipe all over with Crisco, let it set to cool off a bit, and then wipe off excess. Avoid using paper towels when seasoning because they leave little bits of paper behind and that is not something I want included in my seasoning. Use a lint free towel instead. After only six weeks, I am thrilled that my eggs (using a pat off butter) slip around this thing better than my non stick pans and they cook more evenly. (2) WEIGHT. I have some arthritis issues in my hands and back. Was I crazy for getting a 6.6 pound frying pan? I sure as heck wasn't going to be tossing stir fry or flipping omelettes in this baby. But with that extra long handle and the nicely designed helper handle, I can move this around pretty well. You always have to use oven mitts because the handles gets screaming hot but still it isn't hard to hold onto. I can brown a nice pork loin roast with rub on all sides in the pan, remove, thrown in some root vegetables and onions and toss in oil, put the roast back in, throw in the oven at 350 degrees until roast is 145 degrees ( about an hour) and have a great one pot dinner with fabulously carmelized vegetables without killing my back. The frying pan is lighter than a cast iron dutch oven. Have you tried cast iron pizza? It is the crispiest pizza crust I have ever eaten. Corn bread?Yum. BOTTOM LINE. A cast iron pan is incredibly versatile. My Victoria 12 inch cast iron frying pan is well-designed, lighter-weight, incredibly well-seasoned after only 6 weeks. It is an amazing value that I expect to last the rest of my life. I am having a heck of a lot of fun discovering a new way of cooking. Although there is a new rule in my house, no one touches my cast iron but me! 5Perfect for eggs This pan is the perfect size for making a 2-egg omelette. While it is pre-seasoned, I still spray it each time and it comes right out. I got the handle cover from the same brand because otherwise, the handle gets too hot to touch. 4Best I ever owned. I own just about every make of cast iron out there and this is the BEST piece I have ever used. Pretty well seasoned from the factory , nice smooth cooking surface . I love the longer curved handle and oversized pour spouts ( they actually pour the liquid not spill it out of the pan). This has quickly become my favorite piece of cast iron and will be buying more. 5Some are good, some are not good. I have a 12" Victoria skillet that has been great. Great enough for me to purchase the next size down as well. This version came with such a rough surface that I can't even use it. The cast was done poorly and there is apparently no quality control, as shown by the other 1 star reviews. I might try and grind down the surface so it at least resembles a pan and not big piece of 40 grit sandpaper. 1Glad I bought this pan Glad I bought this pan. I have 10-1/2 Lodge Skillet and 10-1/2 Griddle but the 12 Lodge Skillet was too heavy (I tried lifting at a Walmart). This Victoria is about a pound lighter and the handle design makes it easier to manuver. The pan is getting plenty of use and is getting nicely seasoned for a good non-stick finish. 5Here's the scoop on that scary first seasoning process. I just got the pan earlier today and decided to season it before first use.I washed it with warm water only, dried it, and put in on a stove burner on low for a few minutes to evaporate any moisture off the pan. I did not let it get too hot to handle.I set my oven to preheat 350 degrees.I used a paper towel to rub Spectrum High Heat Canola Oil all over the pan without using enough to come near to dripping.When the oven was hot, I put the pan in there and shut the door for an hour.I just opened the door, and there was no smoke at all. Hopefully the picture I included will show that.Now, the pan is too hot to pick up even with an oven mitten, so it's staying in here to cool with the oven off until it is safe to handle.The point is that this was easy, and there was no smoke. Soon my pan will be cool enough for its first use.Update: Just made enough beef and beans for seven burritos, five of which are in the freezer. The pan cleaned up with the sponge I use to clean my nonstick pan. 5Worth the keep-up if you like to cook My grandmother's cast iron skillet was about 50 years old and still going strong when she passed away. I can remember her lugging it around with a thick towel as the pot holders were not thick enough. Sometimes my grandpa would have to hoist it from the stove to the table for her. Once in a while she would lay a towel out on the counter and oil it up then bake it in the oven upside down for what seemed like forever. Then she would let it cool and store it on top of the stove, as it didn't fit anywhere else and left black marks on everything. For these reasons I have never owned one. I mean, what a pain in the rear. Well I have become addicted to those YouTube cooking shows and Tasty and all of them use cast iron skillets for some foods. I finally realized my food was not looking like theirs because of that darn skillet! So I did my research and purchased this one. It says pre-seasoned, but comes with instructions on how you "should" season it before use. So it sat on the counter for 2 weeks before I finally did what it said. I followed the instructions, seasoned it and finally used it 2 days later. The food was amazing. It was a chicken dish I had made before, and some how that darn skillet made all the difference in flavor, cooked evenly and faster and is all it's hyped up to be. You are not supposed to use any harsh abrasive pads or cleansers as this ruins the seasoning. I actually purchased a product called "the ringer" used for cleaning iron skillets. It did the trick, no soap needed. I dried it immediately with a towel after washing as instructed. Then I very lightly oiled it and set it on the stove as my grandma used to do. It does leave black marks if you put it on the counter or in a cupboard. It is just as heavy as my grandmother's was, but hers didn't have the front lip to help hoist it around. The dual sided pour spouts are an added bonus. It's amazing how much I WANT to keep this pan in good shape so I can use it forever. Still a pain in the rear, but so worth it. 5Excellent design When researching 12" iron skillets I read an "independent" review that had Lodge as No 1 and the Victoria a close second. I bought both and can compare them. The Lodge has thicker sides and is heavier. I'm not sure if this will really make any difference when cooking but makes the Victoria easier to handle. Speaking of handles, the reviewers also knocked the longer handle on the Victoria which was an error on their part. The handle is much longer than the Lodge handle which will make it better to use when cooking over a fire and moving it around. You don't pick up this pan from the long end of the handle. Slide your hand down by the pan the the handle has a perfect "V" shape and fits nicely in your hand and the weight will be much better balanced and much easier to pick up.The Victoria also has much bigger pour spouts....another plus.The Victoria also has a much smoother finish. This is important if you plan to use the pan "as is".I am going to sand both and re-cure them.You can't go wrong with either pan but I think the Victoria is a superior design and finish. 5Five Stars I have a lot of cast Iron skillets: Lodge; Wagner; Griswald. This is my "go to" skillet. 5Something's not right I bought this pan in November, and decided to use it for a time before writing a review on it because I wanted to get the real feel of it to be honest about the product. At first glance, I loved the even heating of this pan. I loved the raised grooves, I was so excited to use this pan, and at $20, I knew I got a great bargain. Well, not so much. It heated well, oil brushing went on even and didn't pool in one area of the pan. Everything sticks in this pan, and I mean everything! Steaks, burgers, hot dogs, veggies, you name it, no matter what the temp I had the flame at how long I let it heat, whether the food was hot or cold going into the pan, it would stick. I used pan spray, butter, oil -- it didn't really make a difference, I was still scraping pieces of food off of the pan. When a hot dog sticks to a seasoned and oiled grill pan, there is something wrong with the pan. I am not a novice with cast iron pans, and I know it can take a few uses to be "perfect" but in my 40+ years of cooking I have never had a cast iron pan (pre-seasoned, no less) stick so much, or be so hard to clean. After several tries at grilling a variety of foods using this pan, I've found that my $20 bargain has cost me more in my loss of time, wasted ingredients and ruined dinners. There are some really good reviews on this pan, so maybe I just got a bad product out of the lot of the "good" ones. I don't know, but good luck to you should you purchase one. 1

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Victoria SKL-210 Cast Iron Skillet. Frying Pan with Long Handle, 10", Black

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Customer Reviews

Victoria SKL-210 Cast Iron Skillet. Frying Pan with Long Handle, 10", Black

Categories

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Bed & Bath

Main menu

Victoria SKL-210 Cast Iron Skillet. Frying Pan with Long Handle, 10", Black

Description

Shipping and Returns

Customer Reviews

Victoria SKL-210 Cast Iron Skillet. Frying Pan with Long Handle, 10", Black

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