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Product Description
The Victoria cast iron pizza griddle is the perfect combination of tradition and functionality. Designed to last a lifetime, it will become one of your essential kitchen tools for achieving extraordinary results, whether you are preparing pizzas with your favorite ingredients or grilling vegetables, meats, and fish, thanks to its unparalleled ability to distribute and retain heat. 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 in the oven for 15 minutes or on the stove until you see a wisp of smoke. This will protect the iron, prevent it from rusting, and keep it in good condition. It is important not to scrub the bottom with too much pressure so as not to remove this layer of oil (patina).
When washing them
There are several correct and effective methods to wash your cast iron cookware to ensure it remains in good condition. You can use mild soaps to remove excess food from the surface and use steel wool if necessary; you can also 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 towel and apply a layer of oil or fat.
It is important to keep in mind that seasoned cast iron is not suitable for dishwasher cleaning, whereas enameled cast iron is completely dishwasher safe; however, it will considerably remove the patina that forms from cooking oils and fats, which provides a greater natural and healthy non-stick surface for every meal.
Dimensions: 9.84 in
Weight: 1.74kg
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
Aún no lo pruebo. Se ve de buena calidad y duradero. Es pesado. Está hermoso.
Perfect for Indian dosa
A very good quality griddle/tawa. I use it for making dosa. After proper seasoning it doing a great job.
he seguido las instrucciones para curar un comal, pero he notado que algo se ha desprendido de él durante el proceso. Ahora busco orientación sobre si puede seguir utilizando el comal o si debe tomar alguna precaución adicional.
It's been a solid cast iron pizza pan. I've also used it on top of a Webber kettle grill to make smash burgers and other foods and it's done a great job. As my picture shows, it does have some scratches and deformities after high-heat usage that cleaning and reseasoning does not seem to fix, but so far they're just cosmetic and don't impact usage. I use a Crisby stick (beeswax) to reseason it after each use. Stays fairly non-stick when heated up nicely. No issues.
I bought this to make large tortillas for my blog. When I tried making them in my large cast iron skillet, they were getting caught up on the edges of the pan. This tawa worked wonders! Thanks for a wonderful product!
I cooked an egg ofter oiling at 220 deg C and cooling down. The egg was cooked sunny side up and peeled away with almost without no sticking. Im confident that my planned Korean BBQ will work on portable induction cooker indoors at Christmas.
In case you can’t tell, I love this pan. I ordered it to make French crepes and Chinese jian bing, and it does both beautifully. It needed a little seasoning at first, but not as much as I expected. The first batch of crepes was a bust, but everything since then has been .
This cast iron pan makes the perfect pizza! Once preheated, your homemade pizza is done within 7-10 minutes. Bakes the perfect crispy crust we all want on the outside with a soft, fluffy inside. BEST PAN ever!!!
Die Gusseiserneplatte hält was sie verspricht!Klare Kaufempfehlung, für alle die den Platz haben.Ich nutze es auf einem Bosch Induktionskochfeld (80cm), wo es die komplette Flexzone inkl. der Pluszone benötigt.Siehe Foto.Erst auf Stufe 4 langsam aufheizen lassen und dann bei 6-7 arbeiten.Am Anfang noch mit etwas Fett arbeiten.Lange Abkühlzeit ist klar, da massives Gusseisen.Mit leichter Seifenlauge oder nur mit Wasser reinigen. Wichtig, da Gusseisen, trocken wischen und nen dünnen Ölfilm rauf geben.Vergesst nicht das richtige Kochgeschirr für Crêpes. 35cm Arbeitsklinge, sollte der Wender schon haben.Und man kann natürlich noch vieles andere darauf zubereiten.👌🏻👌🏻👌🏻👌🏻👌🏻
Excellent skillet pan for making Pizza, bread (nan) and so much more. Has good thickness for durability and retains heat when you open the oven door, doesn’t cool down quickly.Large size flan fit different sizes of all pizzas and gives you flexibility. Handle is perfect for sliding the pan out to put on another pizza.
It's okay now after seasoning for almost a year on the bottom shelf in my oven, virtually nothing will stick to it at this point, but the preseasoning was terrible when it was new.
I purchased this pan based on some positive reviews, however as everyone mentioned in the negative reviews, I totally agree that dosas are indeed sticking to the pan. That being said, I started researching on how to season the cast iron cookware, I found many YouTube videos, most of them are seasoning in oven by applying oil. I tried following the steps as coating coconut oil and at 350 degrees 30 min I seasoned like 3 times and that’s about it. For making dosas, I coated oil with onion on pan and dosas just came out without sticking. Hope this review helps who gave up on this cast iron pan for Dosa.
I was dissuaded from pizza stones because I was told they are fragile, and that pizza steels were better; yet they are real expensive! This cast iron, 15 inch diameter, works really well, & has the the weight and thickness I was looking for. No beveled edges is perfect for sliding pizza on and off. (BTW, I use parchment paper to slide the pizza on and off). At 550 F the dough (12 inch pizza rounds) comes out with the "leopard spots" underneath, and with another minute or two under the broil, the top is perfect. At less than half the price of a pizza steel, I'm sticking with the cast iron.
As with all cast iron utensils, the first few dosas did not turn out well. But I persevered, and can now turn out the loveliest dosas. Takes effort, but so much better than eating teflon. Soon hope to make paper dosas!
This was exactly what I was expecting. Works great.
I bought this to make pizza in my home oven. Did not want to spend $100 on a pizza steel and didn’t want a breakable pizza stone. I like that this is wide enough for 12-14 inch pizzas, flat so that sliding the pizza in/out with a peel is a breeze. And when placed on top rack, preheated to 550f for an hour, my pizzas come out consistently good in 7 minutes (bake pizza for 6 minutes, remove parchment paper from under pizza and broil for another minute to caramelize the cheese). Easy to keep clean since I bake the pizza on parchment paper (no melted cheese crust to clean up) and only remove it for the last minute of broiling. Rarely have to wash it.
I purchased two different pans/riddles in an attempt to make large 12-14 inch tortillas on a small 1300watt induction portable stove. The thick griddle/”pizza pan” failed on the inductions stove because of the heat rings on the bottom. This griddle however worked like a dream, it was flat and it touched the induction surface well. Long and short, while it is a 15” on a small induction burner, I was only able to cook an 11-inch tortilla well. The edge did not get hot enough (At least 375F is needed for good tortillas). Because of the heat transfer, I know it will work better on a larger element or a fire. It was well seasoned, no issue so far. Even though the majority of the heat was in the center, it did not warp. I heated it slowly (20 mins) from the low setting to the next setting, no higher, and it was good to go.
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?