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Product Description
Victoria cast iron skillets are the perfect combination of tradition and functionality. Designed to last a lifetime, they will become one of your essential kitchen tools for achieving extraordinary results in every recipe thanks to their unparalleled ability to distribute and retain heat. They are 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 stovetop, until a light smoke appears. This helps protect the cast iron, prevent rust, and keep it in good condition. It is important not to scrub the bottom with excessive pressure so as not to remove 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 food residue from the surface and, if necessary, use a steel wool sponge; you can also scrub with a bit of coarse salt to create the friction needed for cleaning. After washing, it is important to carefully dry the entire surface of the cookware with a dry cloth, then apply a layer of oil or fat.
It is important to keep in mind that seasoned cast iron is not suitable for the dishwasher, whereas enameled cast iron is completely dishwasher safe; however, this will significantly remove the patina that forms when cooking with oils and fats, which allows for better natural and healthy non-stick properties for every dish.
Dimensions: 12 in
Weight: 2.5 kg
High-quality materials: Seasoned cast iron
100% made in Colombia.
Better together
Promise of Victory
Innovating tradition
We combine timeless craftsmanship with modern design to maximize beauty and functionality.
Responsible Production
We manufacture with conscience and respect for the environment. We choose sustainable processes and durable materials that reduce waste and leave a positive footprint.
Careful Quality Control
Each piece passes through expert hands that take care of every detail. Because cooking well begins with a reliable and precise utensil.
Built to Last a Lifetime
Our cast iron doesn't just stand the test of time. It is designed to be with you for generation after generation, with the same performance and character.
What makes us unique
Ergonomic design
Circular economy
Healthier
Versatile heat sources
Natural non-stick properties
100% recycled iron
Benefits of cast iron
- Works with different heat sources, such as ovens, campfires, induction, glass-ceramic, gas, and electric cooktops.
- Lasts for generations.
- Retains heat and distributes it evenly, ensuring that meat is cooked to perfection.
- Its natural non-stick surface is achieved through seasoning and proper maintenance. If both processes are followed, the non-stick properties will improve progressively.
Cast iron recipes
Se pega más de lo esperado. No se pega tanto como en la de acero. Las burgers de eura, que son imposibles de hacer en la de acero, aquí mejor. He hecho un par de huevos fritos y se pega más de lo deseable. No es del todo plana por lo aue el aceite se va al anillo exterior. Para el peso que tiene el mango es demasiado delgado y algo corto. Tiene un asa que se agradece bastante pero se calienta mucho tanto el asa como el mango. El adhesivo del cartón promocional es innecesariamente fuerte. Cogí la esmaltada esperando que un vitrificado libre de poros diera un resultado mejor. Bastante bonita. Un 3 y punto. Que xuesta badtante pasta. Entr el 2 y el 3.
These ara amazing pans. Had to buy the set. Usable on gas, electric, induction cooktops, and in ovens, BUT if you have induction cooktop be careful with the engravement. Dont slide/drag it over your cooktop, you may scratch it!
The pan was ruined by a cardboard sticker that was in the pan. There are 2 places where the tape was attached to the actual pan and it left tape residue that I could not get up without stripping the pan in those spots. And/or it pulled up some of the seasoned layer. Why do that to a pre-seasoned iron skillet???? Also, the handle was sticking out of the box it was in. The pan itself is nice and the design is great but please don't put tape on the surface of the skillet. And please get a better box to deliver the pan.
I seen those cast iron spatulas people were making and I wanted one with a cool design. Bought this cast iron pan and cut out the spatula same day. Still have some cleanup to do on it, but this is going to go great on my blackstone grill.
Have not used but water on the surface has caused the discolouration and iron smell.Not sure it is normal but definitely is not good for health
I have been struggling with my current cast iron pans. I could never get a good cook out of them despite my best efforts. I finally broke down and bought these Victoria pans. I am so glad I did. I took my thermal camera to verify my finding but you can see the difference clear as day. The uneven heat pattern from my old pans and the exceptionally even heat pattern from the Victoria pans. I am thrilled to have them in the kitchen and my wife loves the designs on the bottom for our kitchen decor.
I am very impressed with this skillet; I love the look on my rack. And it performs like a Boss on the stove top. I was extra impressed with the handle. A small detail but a definite mark of true craftsmen that are experts in their trade. The engraving - Well - it’s what you want.I love it.
Buono
Beautiful and well constructed. I really didn't need to buy it but loved the "La Catrina". I have the regular 10.5 inch pan from Victoria which is great as well. You can use it for BBQ, grill, camp fires and any cooking surface. Although, I find that the regular works better with induction tops than La Catrina design maybe because of the groves and not 100% flat bottom (more like 97%) almost not noticeable. Both well maintained should last a lifetime and then some. Made in Colombia not the U.S. or China, that is a plus for Canadians. I couldn't find a local manufacturer unfortunately
Muy buena calidad y diseño
This is an excellent quality skillet.We love using it
Perfetto, bellissima e antiaderente, al primo utilizzo uova cucinate senza che si siano attaccate. Da avere. Importante e usare 130 gradi circa per le uova con poco burro (deve soffriggere leggermente)
Eccellente identica alla foto e alla descrizione
Good cast iron skillet. Cooks evenly and is a fair price. The preseasoning is good, you will still need to season yourself obviously but it is a great start.
Sartén magnífica de hierro fundido de la marca colombiana Victoria. Edición limitada "Dia de los muertos". Exquisita presentación desde la caja hasta el interior, con todo tipo de etiquetas informativas. Una belleza de producto para los que nos gusta la cocina. Una sartén para toda la vida que heredarán tus hijos y tus nietos. Una maravilla. Me ha sorprendido esta marca, que no conocía. Hay que cuidarla, saber cómo mantenerla y verás como la comida hasta sabe mejor cocinada en hierro fundido. Si no la sabes mantener el producto no lo compres, porque enviarás una reseña de que se te ha oxidado y que se te pega la comida. Pero si sigues los pasos sencillos disfrutarás cocinando. También ten en cuenta que la sartén es pesada. La de 25 cm pesa 2,120 kg.
Worst cast iron I’ve ever had ! When I wipe it down a lot of black stuff came out no bueno
Amazing pan arrived fast too, a week before due date, pattern on the bottom is great.
just as described, very well made, easy cleaning, handle is sturdy and the weight feels long lasting to be passed on for future generations.
This review is for the "Victoria 10-Inch Day of the Dead La Catrina Cast Iron Skillet, Dia de los Muertos Seasoned Cast Iron Frying Pan with Long Handle, Made in Colombia"I purchased this skillet to replace a #8 Wegner which developed a low spot in the middle. The Dia de los Muertos "La Catrina" version of this pan was a few dollars cheaper than the plain pan. The seasoning from the factory appeared to be good, but I'm a careful sort, and did some more seasoning with flaxseed oil bringing the final temperature up to 475 F.So far, the pan has had no instances of food sticking with omelettes, fritatas (started on the stove, finished in the oven), and crustless quiches (cooked entirely in the oven). The heat was very evenly distributed over the cooking surface using my induction stove and an infrared heat imaging device. The standard handle was a bit longer than the handles on the Lodge pan, and the second handle makes it easier to move from the stovetop to the oven and grab out of the oven to serve. This pan is just a tad smaller than the similarly sized 2-handled Lodge pan. The cooking surface was not milled (ie not perfectly smooth), but it cooked and cleaned easily with no issues.The "La Catrina" Dia de los Muertos figure on the bottom was a nice added touch. This pan is competitively priced with Lodge, usually a few dollars less.
This lives on my stove and gets almost constant use. Decent price, It keeps well so long as you make sure to treat it nicely with some high heat oil to prevent it from getting any rust. The design is great.I would recommend applying your own cast iron seasoning to it before using it.
Incredible quality. Solid skillet that you just know will last for generations. The pre seasoning is also excellent. Can’t fault this in any way. I’ve purchased Lodge cast iron items previously and they don’t come close to the quality of Victoria.
Love this pan. I’m new to using cast iron and went with this over the Lodge equivalent due to the longer handle. I didn’t give myself a chance to master making the original surface non stick. I ended up sanding the cooking surface down with 80 grit and seasoning after a couple of uses and eggs welded to the metal. It made an immediate difference an I use this pan to fry eggs every morning with no sticking at all. It’s a heavy piece of kit but I like this and the design is fun. Shipping from the states was just over a week.
I like the size and the design, but I've had to season this thing way more than my lodge pans. The seasoning looks like it coats well, and then it just starts flaking. I've been able to prepare an entire breakfast, potatoes, fish and eggs. It all fits. The included lid is definitely worth the purchase. The pan is pretty heavy, I have to pan flip with two hands. And as long as the pan is well seasoned and preheated, nothing sticks to it.I don't eat pancakes too often, but I bought this to make pancakes on the back side one day.
I've had a few makes of cast iron cookware in the past and I find that Victoria is the best that I have used. This one's just a little bit more interesting being Day of the Dead design on the base, which is interesting when you hang it up on the wall
Excellent value.Quality of finish is very good, the long handle gets hot but “feels” very good in your hand.Decorative pattern is well defined and sharply done on the bottom.I already bought another smaller pan!
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?