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Product Description
The Victoria cast iron pizza griddle is the perfect combination of tradition and functionality. It is designed to last a lifetime and become an essential kitchen tool for achieving exceptional results when preparing pizzas with your favorite ingredients, as well as grilling vegetables, meat, and fish, thanks to its unparalleled ability to retain and distribute heat evenly. It is an essential choice for any cooking enthusiast.
To season cast iron cookware, you must apply a layer of oil or fat and heat it, preferably for 15 minutes in the oven or on the stove, until it begins to smoke slightly. This protects the iron, prevents it from rusting, and keeps it in good condition. It is important not to scrub the bottom with heavy pressure to avoid removing this layer of oil (patina).
When washing
To clean your cast iron cookware, there are several correct and effective methods to ensure it stays in good condition. You can use mild soaps to remove excess food from the surface, and if necessary, use a steel wool sponge; alternatively, you can scrub with a little coarse salt to create the friction needed for cleaning. After washing, it is important to carefully dry the entire surface of your utensil with a dry cloth and subsequently apply a layer of oil or fat.
It is important to keep in mind that seasoned cast iron is not suitable for dishwasher cleaning, while enameled cast iron is completely dishwasher safe; however, this significantly removes the patina that forms from oils and fats during cooking, which provides a stronger natural and healthy non-stick effect for every preparation.
Dimensions: 26.6 cm
Weight: 2Kg
High-quality materials: Enameled cast iron
100% made in Colombia.
Better together
What makes us unique
Ergonomic design
Circular economy
Healthier
Versatile heat sources
Natural non-stick properties
100% recycled iron
Vorteile von Gusseisen
- Geeignet für verschiedene Wärmequellen wie Backöfen, Lagerfeuer, Induktions-, Glaskeramik-, Gas- und Elektroherde.
- Hält über Generationen hinweg.
- Speichert die Wärme und verteilt sie gleichmäßig, was ein perfektes Garen von Fleisch garantiert.
- Die natürliche Antihaftbeschichtung entsteht durch das Einbrennen und die richtige Pflege. Bei Einhaltung beider Prozesse verbessern sich die Antihaft-Eigenschaften schrittweise.
Cast iron recipes
Pan arrived preseasoned, but I did 3 more in the over just in case. After that no additional seasonings will be done. Nothing sticks to it with right temperature.To everyone who might experience issues with sticking: preheat and preheat on low-medium for 10 and more minutes (electric stove especially).The pan meets all expectations, handle is easy to grip even with ovem mit.
Cleaned and seasoned it after it arrived. It appears smoother than current Lodge cast iron but it’s not a smooth surface. That’s not a bad thing. It takes seasoning well and is non-stick after a few uses. Used almost daily and definitely keeps getting better . Cleans up usually with just a paper towel and is ready to use again.Just in case you don’t know it’s not dishwasher safe and will rust without proper care. Just like all cast iron cookware as well as carbon steel cookware. Get aluminum or stainless steel if you don’t want a chance of rust forming in or on the cookware.
The Victoria 12” cast iron comal is perfect for making tortillas — it heats evenly and gives a great, authentic char. It’s sturdy and lasts forever with proper care. Definitely a must-have for anyone who loves homemade tortillas.
Arrived timely, well made. Have already made a charred tomatillo salsa using it!
I have nearly bought and returned 4-5 pans before finally laying my hands on this Pre-Seasoned Pan .I have tried Lodge too , but the pre-seasoning is not good and it didn’t work as good as this one.I would suggest to be patient with this for dosa and cook other items (grill , paratha , wraps which calls for some amount of fat to keep the seasoning on) . Please don’t cook Capatis in the same pan if you are using this for dosa , it takes off the seasoning and then you again have to redo the whole process.
I have many pans. This one easily matches or excels brands like de buyer and lodge.It’s perfect size for a proper crepe. Relatively light weight for cast iron. I can handle it easily with 1 hand.I have made over 100 crepes and not one has stuck to the pan. I have also cooked many arabic pitas in it with great success.The pan heats up really quickly.This pan will not rust more or less than other cast iron pans. If you wash it using water make sure you are quick and to immediately soak every single water drop when you are done. Otherwise it will rust. If your pan rusted, it’s your fault. But there are ways to remove the rust, you can google it. That’s how I learnt in the past too.I bought the silicone handle for this pan but do not recommend it. It’s a bit too big and if you cook for a while the heat goes through it. Instead I now use a kitchen towel that I wrap around the handle and that gives me a better grip plus I can rotate the towel around if it gets too hot. Can’t do that with the silicone handle. Also the handle is half the price of the pan, totally not justified.Again, great pan. I will use it for the rest of my life.
Most cast iron pans these days aren't finished smooth like they used to in the 80s and also 90s. Nothing to beat my Lodge 10" (pic attached) from early nineties, which was my favorite on gas stoves. One issue with old Lodge set I have is the bottom isn't perfectly flat for glass top electric that I currently have. Why this time around, looking for a perfect 12" pan with very short side flanges for tortillas, dosa, roti etc., went for Victoria.This Victoria pan is the best I could find. Fully seasoned with flaxseed oil. As for the surface, this was the smoothest in the market. Nothing like the Lodge in the picture available today. Sides are quite short for cooking flat items like tortilla or pancakes.Just got the item today, did a quick rinse, applied oil and cooked. It worked perfectly. Very happy with the purchase. Price was also very attractive. I'm sure with more cooking, it will get seasoned better.Highly recommend.
It was ruined after it was rinsed with water. Don't waste your money!
Estaba muy emocionado al comprar este comal para regalárselo a mi madre, al verlo en fotografía me pareció el mejor en cuanto a calidad y precio.El tamaño es ideal para calentar tortillas de maíz o harina, incluso para hacer hot cakes, es pesado y de buen grosor, la agarradera es grande y cómoda, es incluso bonito y hasta aquí lo positivo del comal.Cuando lo recibí me emocioné pues sabía que a mi madre le gustaría mucho y estaría muy contenta pues era una sorpresa para ella, al momento de abrir la caja y ver el comal, me percaté de un defecto de fábrica que no debió de haber salido para la venta, creo que los fabricantes nunca deberían tomar la decisión final de enviar el producto en esas condiciones al cliente, y me molesta el hecho de que se piense en los consumidores hispanos en general como "no lo van a notar" o "no van a decir nada", o peor aún, el clásico caso de "envía los productos buenos a países como Estados Unidos y el resto para México" o países similares...En las fotos que publiqué se puede ver el defecto de fabricación claramente, y creo que si en el anuncio se hubiera especificado que tendría detalles de fabricación, probablemente no estaría escribiendo esta reseña.Realmente no recomiendo esta marca, pues obviamente no existe un control de calidad, ni en su mentalidad, ni en sus productos.
The griddle cracked as soon as it heated during the first use. I do not recommend this product.
Love this comal! I appreciate that it came pre-seasoned, but I've owned and used cast iron for many years so I normally season my own way as well. I washed and dried the griddle first, then lightly rubbed it with avocado oil and baked it upside-down for just over an hour at 450 degrees, left it to cool in the oven overnight and then seasoned it again and left it in the oven to cool. Today was the first time I used it, cooking eggs over medium for breakfast. I brushed a little avocado oil in the pan, heated to cooking temp, and then added the eggs. The eggs cooked beautifully, and only the very slightest bit of sticking, but I realized I was using the wrong spatula for cast iron and switched to a griddle spatula. I have a glass-top electric stove -- this griddle heats very uniformly and has plenty of cooking surface!
Pesa mucho y se la ve muy duradera,de las que sabes que te van a durar toda la vida, no le he dado las cinco estrellas porque después de lavarla se oxida y tienes que correr para secarla
Very useful tawa ..little heavy cz its iron so plz do use silicone handle cover ..https://amzn.to/4pj1CDY
Absolutely love this product. Very versatile usage and is very durable
Great skillet,Think it might be the one! 😍
トルティーヤなど焼くのに使いやすいです
I love this pan! The 10.5" cast iron griddle pan is perfect for two. 1. Always heat up the pan and WAIT before cooking on it. 2. Pour about 1 tsp. of grape seed oil over it, then bring the heat down to MEDIUM before cooking anything on it. Warning: Don't plan on cooking anything on high heat or you'll get bad results. Result: My calm technique has yielded perfectly fried eggs, roasted chili peppers, and wonderfully baked tortillas due to the cast iron's remarkable sustained heat!. 3. To clean: brush away any oily remnants in warm soapy water then dry immediately with a soft cloth, and, if you like, rub a drop of oil on pan's surface with a paper towel. Final note: this cast-iron pan with low sides is good for pizza and fits inside my large Breville oven. Reasonably priced and will serve you many happy cooking and eating times.
I've been using this pan for about a year, and I love it. I use it most frequently for eggs because it is practically non-stick when it is preheated.
Me gustó pero cuando la limpio y la secó deja todo negro la servilleta.
Muy buena plancha
Love this comal! Easy to clean
The pan is nice but it was rough and hence I returned it. I like smooth pans and not rough gritty ones.
FREQUENTLY ASKED QUESTIONS
We tested more than a dozen different oils and fats to get the best performance right from the start. Flaxseed oil, when used correctly, has always proven to be the best oil for base coats. This is due to several factors:
1. Polymerization: Flaxseed oil is a drying oil, which means it polymerizes more easily than non-drying oils, such as grapeseed oil, another popular oil for seasoning. This property allows it to form a durable, resistant, and non-stick seasoning layer on cast iron.
2. Smoke point: Flaxseed oil has a lower smoke point (around 225°F or 107°C). While this can be a disadvantage for cooking, it is actually beneficial for the seasoning process. The lower smoke point allows the oil to polymerize at lower temperatures, creating a strong bond with the cast iron surface.
3. Fatty acid composition: Flaxseed oil is high in alpha-linolenic acid (ALA), an omega-3 fatty acid, which is relatively stable compared to the polyunsaturated fats found in grapeseed oil and other popular seasoning oils. This stability can result in a longer-lasting, more resilient seasoning on your cast iron cookware.
4. Food safety: Flaxseed oil, when properly polymerized, forms a stable and safe surface for cooking. The polymerized layer reduces the risk of oxidation and the formation of harmful free radicals during cooking, ensuring a healthier culinary experience.
Our cast iron comes high-temperature seasoned and ready to cook. Here are our recommendations:
- Hand wash and dry completely before the first use.
- It is normal for food to stick to the surface of cast iron cookware during the first few uses. To prevent this, we recommend using a small amount of cooking oil or fat until the seasoning strengthens and settles. You can use any edible fat, such as vegetable oil, nut oil, lard, or butter.
- When cooking with cast iron, it is important to use the proper temperature to prevent food from sticking. Cast iron retains heat very well, so we recommend using low or medium-low heat for most foods. Delicate foods, such as proteins, cook best on low heat.
- To protect the seasoning, we also recommend avoiding acidic foods like tomatoes, vinegar, and citrus until the seasoning has had time to develop.
- If you want to give your cast iron cookware an extra layer of seasoning, some people choose to season it one or more times before use. This is not necessary if you take good care of the cookware, but it can help create a thicker seasoning layer in less time. Ultimately, the decision is yours.
Although it can be exciting to start using your new cookware, it is important to avoid common mistakes that can damage the seasoning and cause problems when cooking. To prevent these errors, we recommend:
- If you make a mistake and rust appears or food sticks to the pan, don't worry: cast iron is durable and can be restored with proper care and maintenance. To learn more about how to re-season your cookware, check the instructions included in the packaging or on this website.
- Remember that, as long as your cast iron cookware is not broken, it can always be recovered and returned to its original state.
- With proper care and attention, your cast iron cookware will provide you with many decades of reliable use.
We are working on it and will launch it soon. In the meantime, tell us what you prefer: glass or iron?