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Product Description
Victoria cast-iron skillets are the perfect combination of tradition and functionality. They are designed to last a lifetime and become an essential kitchen tool to achieve exceptional results in every recipe, thanks to their unmatched ability to distribute and retain heat. They are an essential choice for any cooking enthusiast.
Um Gusseisenutensilien einzubrennen, solltest du eine dünne Schicht Öl oder Fett auftragen und sie vorzugsweise 15 Minuten im Backofen oder auf dem Herd erhitzen, bis ein leichter Rauch entsteht. Dadurch wird das Eisen geschützt, Rostbildung verhindert und der gute Zustand erhalten. Es ist wichtig, den Boden nicht mit starkem Druck zu schrubben, um diese Ölschicht (Patina) nicht zu entfernen.
Beim Reinigen
Für die Reinigung von Gusseisenutensilien gibt es mehrere korrekte und effektive Methoden, um ihren guten Zustand zu gewährleisten. Du kannst milde Reinigungsmittel verwenden, um Speisereste von der Oberfläche zu entfernen, und bei Bedarf auch einen Stahlwollschwamm einsetzen. Alternativ kannst du mit etwas grobem Salz scheuern, um die notwendige Reibung für die Reinigung zu erzeugen. Nach dem Waschen ist es wichtig, die gesamte Oberfläche des Utensils sorgfältig mit einem trockenen Tuch abzutrocknen und anschließend eine dünne Schicht Öl oder Fett aufzutragen.
Bitte beachte, dass eingebranntes Gusseisen nicht für die Reinigung in der Spülmaschine geeignet ist, während emailliertes Gusseisen vollständig spülmaschinengeeignet ist. Allerdings wird dadurch die Patina, die sich beim Kochen durch Öle und Fette bildet und für eine natürliche und gesunde Antihaftwirkung sorgt, erheblich reduziert.
Dimensions: 35.5 cm
Weight: 4.8Kg
High-quality materials: Emailliertes Gusseisen
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
Excelente!
Even more amazing if u take 80# grit sander to it and then 120# for a glass like surface then re season on the fire pit a few times wow what a nice high quality wok it’s a bit rough for me but crazy good potential and damn will it fry some great kung pao
Really good quality! Bought two, one for myself and a friend for Xmas. He loved it!
Item arrived as expected. I must say this is a cast-iron wok of quality. Seansoned according to the instruction, and the protective coating is forming gradually. When I see the water avoiding the surface of the wok, especially the base, it means it is forming a non-stick coating, wonderful!
Alles O.K.
Perfecta!!!
This is a great wok; good surface finish and no blemishes to speak of. This also works in the center removable grate on a Weber 22 inch kettle, which makes it easier to hit those high wok temps with the charcoal grill.
great item
La comida queda deliciosa y es de muy buena calidad, recomiendo la inversión
This wok is not suitable for electric stoves. The bottom of the wok is very small and the surface area that comes in contact with the stove is very small, therefore the transfer of heat to the sides of the wok is very low. Even using turbo heating did not cause the sides to heat up enough even after a few minutes. Overall, the wok looks good and seems to be suitable for gas stoves only.
I absolutely love this wok. I've had several and this one cooks great! Although it can be heavy for a few. It's cast iron. Cleaning is the secret. Read the cleaning instructions! I render fat in mine to season. It has no stinky petroleum smell when you first use (clean and season) like others. I would recommend to all my cooks out there.
It’s a heavy sturdy beautiful cast iron wok. You can use it to fry other foods and stir-fry veggies in a snap. The handles are nice and the texture is not smooth like some cast iron cookware. But, when I washed it and washed it and washed it before seasoning the wok. I season the wok and I wipe the oil in the pan and black is still coming off the pan. So no I have to return. My regular cast iron cookware has never done that especially after the many times that I washed it and scrubbed it. I’m sure if I have gotten a chance to cook in it, it would be easy to clean. But nothing should be coming off. I haven’t gotten to cook in it, which is a bummer. I’m so sad bc I’m sure it would’ve been nice to stir-fry all of my veggie meals. :(
Great product. Best wok I have ever owned.Would buy it again.
I bought to use in the Philippines as we cook over open fire most of the time. I did use it a couple times here in the states before I shipped it. After seasoning it in the oven a few times it worked better than any other wok I've ever used. Love it, take care of it and it will last generations.
It cooks evenly and distributed heat perfectly.
This wok is way too heavy.
Probé esta marca y me pareció de muy buena calidad, se debe tener cuidado de lavarla y sacarla inmediatamente para que no se junte oxido, todo lo demás perfecto.
Needed to replace 30+ year old electric wok. Wanted cast iron one. Received this as a Mother's Day gift and absolutely love it!
Muy buen producto, trae instrucciones precisas y muy útiles para el primer uso y para su limpieza. Mi pareja ama cocinar en él cada fin de semana. Ojalá hubiera también algún recetario para sacarle todo el provecho.
First time I have used this wok pan and it's already rusting
This is a really good wok. It is very heavy though but it is cast iron. I wish the bottom was just a touch wider... but it works fine for what it is. Love it.
Came very much as expected. Nice and sturdy.The flat bottom is just ever so slightly convex, so it wobbles a bit on flat surfaces. I'm not sure if it's a manufacturing defect or part of the design. I have a gas stove with grates, so the wobbliness doesn't affect use very much while cooking, though it would be nicer if the wok was more stable when used to serve dishes.Some chipped areas on the rim. Not bad enough that I would go the trouble of making a warranty claim, though.I like how smooth the construction/design of the wok is, especially compared to the lodge cast iron wok, makes maintenance that much more easy. The surface texture, of course, is not very smooth, but that was expected.
This might be the perfect pan. I loved the Victoria 12 inch fry pan so I took a chance on this wok. I love it for cooking big one pot meals for the household. It’s better seasoned than the Lodge pans and more ergonomic. Highly recommend.
Good quality and robust. easy to use and clean. Love it!
This item arrived in good time. Was in great shape. Used it last night and worked much better than my Alum. one.
Was a gift for someone who was looking for a new wok. They loved it! Big enough to make a family meal, with leftovers. A little heavy, but it IS cast iron. The handles didn't get too hot either.
Victoria cast iron is a fantastic brand. I always season again when I get a new piece and so far it's been smooth cooking. I have a lot of Lodge pieces but I have to say that Victoria is a better brand. I am very happy with my wok.
Love this Wok! Excellent quality, I can’t stop cooking!
The wok arrived with a slightly warped bottom, preventing it from lying flat on my ceramic stove, which makes it essentially useless. This would not be a problem on a coil or gas burner, but prevents the wok from heating properly on glass and induction stovetops, plus it risks damage to the glass surface (as the weight is concentrated in one small spot.
I personally don't like long wood handles because the woks are so heavy it's just in the way. This is a great wok to cook in and handles well. I've been using it a lot for everything in the past 6 or 7 months. It seasons really well and cooks evenly with good cast iron. I use it with a riser that keeps it either close to my gas flame or raises it a little. I typically use it raised a little . I got a wok domed lid with it too so it steams as well as stir fry or cooks a curry. My favorite and it takes the place of many other pans.
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?