4-Inch Cast-Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia

I'm in love with this pan, I have few.at home from other company, this one is very smooth. All eggs are coming perfectly cooked, no issues with getting stuck, I use a glass bottle spray for oil, one puff and that's all. Of course the egg doesn't slip from the pan like from non-stick coated ones, but I don't have to scrub with my spatula to get it out of pan. Smooth & easy. My kids love cooking too on it. Gonna get a bigger one for 2 eggs.

A perfect and heavy product. If you follow the instructions, you can season it really well. Healthy choice as well.

It needs a lot of seasoning in order to maintain the nonstick feature but the food comes out amazing and it’s not the nasty teflon. Just go to YouTube and watch how to handle it and you’ll love it.

It's a very good product

Very strong build

Good product and as per my expectations.

Good handle and a product that lasts a 100years

Very good product. . I am using it regularly to make omelette

Hice una discada y quedó genial Súper resistente y trae ya un buen acabado para poderlo usar desde la primera vez

OK, I wanted a cast iron skillet because I was tired of buying non stick pans with bad for me coatings that flaked off. Cast iron pans are cheap but scary for a couple of reasons: seasoning and weight. So, after reading food blogs and ratings for weeks on the Internet, I decided Victoria was best for me because the factory seasoning was supposed to be better out of the box and the 12 inch pan was 1.1 pounds lighter than Lodge with a longer handle and a better helper handle. So I got a good deal for a few bucks more than Lodge and here are the results. (1) SEASONING. Even though the factory seasoning is supposed to be good, everything I read said you must enhance it for the best performance. I enhanced the seasoned by heating it on the stove, wiping it all over with Cisco (if it was good enough for Grandma, good enough for me), and placing it upside down in an oven at 500 degrees for one hour, let it cool in the oven, and wipe off excess, if any. I did this 4 times. Some people recommend 6 seasonings but the pan had gotten really dark and black after 4 so I called it quits. Every time I use the pan I wash it out with water and a scrub brush (no soap), put in on the stove over medium heat to dry, wipe all over with Crisco, let it set to cool off a bit, and then wipe off excess. Avoid using paper towels when seasoning because they leave little bits of paper behind and that is not something I want included in my seasoning. Use a lint free towel instead. After only six weeks, I am thrilled that my eggs (using a pat off butter) slip around this thing better than my non stick pans and they cook more evenly. (2) WEIGHT. I have some arthritis issues in my hands and back. Was I crazy for getting a 6.6 pound frying pan? I sure as heck wasn't going to be tossing stir fry or flipping omelettes in this baby. But with that extra long handle and the nicely designed helper handle, I can move this around pretty well. You always have to use oven mitts because the handles gets screaming hot but still it isn't hard to hold onto. I can brown a nice pork loin roast with rub on all sides in the pan, remove, thrown in some root vegetables and onions and toss in oil, put the roast back in, throw in the oven at 350 degrees until roast is 145 degrees ( about an hour) and have a great one pot dinner with fabulously carmelized vegetables without killing my back. The frying pan is lighter than a cast iron dutch oven. Have you tried cast iron pizza? It is the crispiest pizza crust I have ever eaten. Corn bread? Yum. BOTTOM LINE. A cast iron pan is incredibly versatile. My Victoria 12 inch cast iron frying pan is well-designed, lighter-weight, incredibly well-seasoned after only 6 weeks. It is an amazing value that I expect to last the rest of my life. I am having a heck of a lot of fun discovering a new way of cooking. Although there is a new rule in my house, no one touches my cast iron but me!

Came with a thin layer of seasoning. Added many more layers in the oven. NOW ITS FANTASTICALLY NON STICK. AND I USE SOAP TO WASH MY PAN. NO ISSUES.

Die Pfanne wurde unbeschädigt geliefert und funktionierte nach einmaligem Einbrennen (auf dem Ceranfeld) ganz hervorragend. Vielleicht war das Einbrennen auch gar nicht nötig. Beste Erfolge hatte ich bisher mit Braten von Currywürsten, Bratkartoffeln und dem Rösten von Erdnüssen. - Es bleibt nichts am Boden hängen, aber man muss etwas weniger Wärme zuführen als bei billigen Teflonpfannen, nicht umsonst werden diese Gusspfannen ja für ihre Wärmeübertragung gelobt. Ich denke, wenn ich mich weiter strikt an die nachfolgenden Regeln halte, werde ich an dieser Pfanne noch lange Freude haben. Was darf man nicht? - Die Pfanne darf nicht schlagartig abgekühlt oder hart angestoßen werden. Außerdem sollen leicht säuerliche Gerichte nicht in ihr zubereitet werden. Was soll man für den Erhalt der Pfanne tun? - Nach dem Abwaschen (möglichst ohne Spülmittel) immer sorgfältig trockenreiben oder auch zum Trocknen erhitzen und vor dem Wegstellen immer ganz leicht einölen. Damit beugt man der latenten Rostgefahr vor. Einziger kleiner Schönheitsfehler: Der Griff wird sehr heiß, man darf ihn beim Hantieren nicht unvermittelt ohne Handschuhe anfassen. Andrerseits möchte ich die Option des Bratens in der Röhre aber auch nicht missen. Ich bin mit meinem Kauf bei dieser traditionsreichen südamerikanischen Firma äußerst zufrieden!

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