Padella in Ghisa Stagionata Ø16.5 cm

That's it, no chemicals in my food anymore. Notice it's a heavy pan but super high quality.Soon I'll order a bigger one as well 😌

Love this skillet! I did season it 4 times before cooking with it. I know it says that it’s pre seasoned but it’s good idea to add some layers of seasoning just in case for any new cast iron items. For the price definitely think it’s a great find and I got the medium which was perfect for me and my family. I will note that the pan was just put into a box for shipping no packing around it just free form in the box, no damage to the product luckily. Would definitely recommend.

Best cast iron frying pan, the finish is better than Lodge, I just washed it, heat it to hot and put a thin oil on it, then wait it cool, rinsed it with water, then add very little oil to test on frying egg. OMG, so smooth and non stick. See the picture, the side is taller than the lodge, which is another plus.

Very good item, as described. Requires some preservation steps after each use, but it doesn't take much time. Just clean it while it's still warm, dry with towel/paper towel, apply small amount of cooking oil with paper towel - that's it.

Todo perfecto, el tamaño perfecto para una vitrocerámica convencional

I love the pan, it looks nice and modern compare to what existed. Nothing much to say about it, I didn’t love the pre season of it, it was mediocre to say the least. I had to remove most of it and season it again, it has taken me a lot of free time and 5 seasonings just for it to be usable. Aside from this, I would have loved this pan!

I'd always missed cooking with the cast iron I grew up with at home, vintage stuff my mom had for decades. It was just lighter and smoother than Lodge and generally far nicer to work with. But paying for the kind of boutique brands that try to replicate vintage cast iron performance costs a frankly silly amount—and I've never really turned up any great finds in yard sales or thrift shops while any good vintage pieces have pretty inflated prices, too.I've now got three Victorias after stumbling across an 8" in a store, getting to hold it, and being really impressed. It's not quite vintage level fit and finish, but it is thinner and lighter than Lodge and has a far better finish than any non-boutique modern cast iron I've seen—and that's consistent across the 8", 10" grill pan, and now 12" I've got. Comparing them to vintage stuff, they may not be fully polished but they are closer to that than the rough surface you get with Lodge (or any other cheap non-boutique options). I see older reviews saying Victoria's finish is comparable to Lodge or just slightly better and that just doesn't reflect my experience—unless you're talking about Lodge Blacklock stuff that costs twice as much.The chef style handles are also a major plus—over most vintage cast iron as well. You'll still need a mit or cloth to move it once it really heats up because, you know, cast iron. But ease of handling is genuinely far improved by the ergonomics. To the point it's hard not to wonder why proper handles aren’t more common with cast iron. Don't personally get much use out of the pour spouts, but the grooved lip should help those that do.Now, what isn't it? Like any cast iron, it isn't magic. Clearly some people expect a teflon experience on day one when you're going to need to build up the coating and even then you're probably going to always need a bit of oil for whatever you're frying—just typically less than with stainless, and with a far better ability to sear/caramelize/create fond than in any other cookware, along with better heat retention and an ability to go stovetop to oven/broiler at any heat. If you don't have experience with cast iron it's better to go in thinking low-stick than no-stick. Also, err on the side of lower stovetop temperatures than you might normally use.And even if you manage to strip or burn off some of the coating, as long as you don't stick it in the dishwasher it's basically bomb proof and can be salvaged no matter what you do to it (hell, even the people blaming the pan for getting rust spots after leaving it soaking could easily scrub down, re-season, and save their pans). Also, hey, compared to what you find on most cheaper modern stuff the brand marking on the back is cool.

La sartén podrían ser buena para cocinar porque da sabor a la comida pero la mía desprende cada ves que la limpio un color negro de suciedad que será del proprio sartén y no sé si eso está bien para la salud o no

Me gustó mucho. Pesado, resistente y funciona bien su capa para que el alimento no se pegue. Mas adelante se tendrá que volver a "curar". La presentacidel fabricante muy bonita. Lo estrené con dos arepas :)

Edit: okay so I guess it’s fine now? I had to clean with coarse saltwater and reseason but ever since then it’s been fine. I have even made country potatoes in this thing. Nothing sticks. Turns out the skillet just doesnt like ground turkey, I guess… so I havent cooked any more meat in this and everything has gone smoothly. I cook with butter, grapeseed oil and olive oil depending on the food. Never go above 4 of 8 on my glass cooktop. I have only needed hot water with a wipe once or twice, after which I reapply a thin layer of olive oil to the hot skillet. Ready for the next day.It’s only been maybe a month since my first review.Another couple months later: this thing is great. Rough start but it’s very slick. Still avoid meat in it though. Bacon stuck badly. Veggies and eggs are great in itOriginal reciew:I don’t understand these reviews. The pan is lightweight so that’s cool but it came with a rough texture. It may be “pre seasoned” but it sure felt like a surface that would glue food. I followed the instructions to do another seasoning myself after washing it how they said to. I had some luck frying kale in the pan so i was hopeful. Leftover chicken rice and beans stuck a little but cleaned up easy. Then i tried the eggs. They said cook on low heat for eggs. No, do not do that. So now I have to scrub the hell out of it and re season it again just like all the other cast irons I’ve tried and given up on. Disappointed.

Very well made & good quality. After seasoning before use,it didn’t stick at all 👍

I have been cooking with cast iron now for a number of years. Wagner, Griswold, Lodge. All great pans. Now I have a Victoria.Washed it in mild soap and water, stove dried and oiled it. Fried onions and hamburgers for the first time in it. Very nice job. Very little sticking. I’m sure it will get much better over time. Hash browns and eggs in the morning.In my opinion for the money you can’t beat it.The surface is not smooth but, not as ruff as my Lodge. Sand papery almost. Definitely not glassy like my Wagner.First time cooking with it. I’m definitely pleased.Check out their website. Some really cool stuff.I’ve known about Victoria for years. Will definitely buy from them again.Thanks Victoria.

Great price for an almost great product. What I love, light weight for cast iron, straight bottom, excellent handle. This appears to be a sandcast cast iron pan. I was not happy with it out of the box. Surface was too rough to be non slip as it showed all of the sand markings and everything stuck. 20 minutes with an oscillating multi tool to sand it smooth and 15 minutes to re-season it and I now have an excellent cast iron pan that rivals high end cast iron brands at 1/10th the cost.

Received the 10inch Skillet in good condition. After a qiuck scrub with mild detergent and heating up to rub oil , it was good to use . It’s not too heavy, easy to handle . The height of side is goo to sauté , other than searing . I made a local peanut pancake with great results .

I enjoy how easy it has been to keep this skillet clean and how handy it has been for cooking everything from a pan pizza to steak. Even made a full breakfast in it because of how spacious it is.I did notice what seems to be a rust spot underneath the handle when I removed the labeling and informational cardboard upon arrival. I thought it might have been some left over glue and cardboard, but alas it was not. The spot has not grown and I maintain the skillet well seasoned to prevent that from occurring.

Me encanta! Es pequeño, para una presentación divina de uso individual para un plato fuerte, también lo uso para preparar mis huevos de desayuno, caben hasta 3. Cuando llegó tenía una tonalidad gris, lo lavé con agua y jabón suave por única ocasión y lo sequé perfectamente. Lo cubrí con una capa de aceite y lo metí al hornito por una hora en la temperatura máxima, lo dejé ahí hasta enfriar. Repetí el proceso desde la capa de aceite 3 veces para que quedara bien curado. Resultado maravilloso!! No se le pega nada y se usa muy poco aceite para cocinar, recomiendo el spray de canola. Me ayuda mucho ya que padezco mucho de anemia.

I purchased this skillet and noticed that there was continual rust in the same area and uneven and sticky patches after a few uses. (Note: it is delivered a very dark gray color so prior to using it I seasoned it in the oven, upside down, with grapeseed oil 3 times) I contacted the company and they asked me to send in pictures and recommended that I scrub it with a stainless steel scrubber and then re-season it and continue cooking with it. It did not help, only scratched it up but the rust and patches remained so upon reaching out to Victoria again I was told to send in more pictures and kindly asked them to stand behind their product. The response was that they would make an exception send another pan once they received the old one. I was sent a return shipping label with my address as the 'ship to' address and noticed it after dropping the pan off so ran back to retrieve it so they wouldn't be charged since the label would just ship the old pan right back to me. She realized the error and sent the correct mailing label and mailed a new pot out. All of this to say: it is possible to redeem the warranty with Victoria but the process took 3 weeks, their response emails are not timely, and it takes convincing for them to honor the warranty.The new one: I just started using it when I received it, no pre seasoning, I just heated it up on the stove and rubbed some oil in it, stored it, and started cooking in it days later. I think the handles are ergonomic, I like the size, its not too heavy, and I got it for a GREAT price! Can't beat a $14.99 cast iron skillet. Is it the best quality, smoothest cast iron pan out there, no... but for the price, even at $24.99 it's a great deal. It still does have uneven areas that are a little sticky but I'm not complaining, especially for the price. I do care about aesthetics which is why I baby my Le Creuset enameled cast iron, but since this is not enameled I used it for higher heat searing, frying, and dishes that require very high heat. I seared some scallops in it and they came out beautifully. It's big, see pic of fried shrimp.Do: clean it with warm/hot water and a soft scrubber sponge, if you have hard stuck on food use hot water and a metal spatula, dry it completely immediately after washing (i put it on the stove on low heat to dry it), thin layer of oil once completely dryDon't: leave it soaking in water it will rust, use a pizza cutter directly on it (it will scratch it), cook acidic dishes like tomato sauce in it unless its older and well seasonedI'm usually not this long winded but prior to purchasing I would have appreciated this. Hope it helps! Happy cooking!!!