Cast Iron Skillet 12.5 Inch

Let me start by saying that I love cast-iron skillets. They are simple, beautiful and extremely capable in the right hands. I have several cast-iron pans I have bought over the years and I plan on passing them all down to my children one day.I was hesitant trying on a new brand, but I am happy that I bought this one!Now this maybe a “pre-seasoned” cast iron skillet but it’s a little rough, of course its better than the spray-painted ones and at the end of the day true seasoning comes from cooking on it. Now make no mistake, this is a 12.5 inch cast iron, so its going to be big enough for all your needs and weigh its worth, but that’s okay because apart from the long handle it comes with an assist handle and two sprouts to make handling and pouring easy. But if you really want to master the art of the skillet you have to learn the dos and don’ts.Step one is rinsing it thoroughly under the sink and don’t be afraid to use little bit of soap just this once, that’s right, it came from a factory so despite their “ready to use right out of the package”, you really want to give it a nice rinse. Wipe the skillet until its dry and apply a generous layer of oil all over the skillet, inside and out and rub it in with a piece of cloth leaving an even layer of oil. Put it on the stove after rinsing, to get rid of all the moisture. Put it straight in to the oven, crank the heat to around 350 F and let it stay there for 30 mins. Take it out and let it cool. You may apply another thin layer of oil and repeat this step if you like. I have attached a few pics before and after seasoning it and the effect is noticeable. Over time with use cast iron gradually develops a perfect black, coveted non-stick patina, and I am very optimistic about this one too.I would strongly advise based on my experience to use oily fatty food the first few times and clean it by wiping with a damp cloth. If you do rinse it, remember to heat it up on a stove, cast iron is not silky smooth, moisture gets trapped in the nitty gritties and will cause rust, paper towel or cloth will not dry it up properly. Do not put in dishwasher or soak it in water. Your seasoning is what makes the skillet, you don’t want to undo it. If food gets stuck, add some water and dish soap, put it on heat and scrape it off gently. If you do end up scrubbing it to remove some tough food remnants you can always reverse the damage by applying some oil and following the initial process of baking it, this will crystalize the oil into a shiny layer.An easy way to judge a cast iron’s quality is to heat it up and see how long it takes to cool down, the longer it takes the better, it means it will retain heat and cook evenly giving you better control. In my experience it remained considerably hot for at least half an hour after I took it off the stove.For sure this Cast Iron Skillet is worth its money and will make a valuable addition to anyone’s kitchen.

When my daughter kept my old iron skillet, I bought this beauty and am so pleased with it. Already seasoned, heavy duty, BIG and beautifully cooks evenly. It will easily go from stove top to oven and cleanup is a charm. I am so pleased with it, knowing it will last my lifetime. Price was competitive, boxed with directions carefully directed on the outside of the box for its care for a lifetime of cooking. Thank you.

I followed the directions for seasoning very carefully. I used the box instructions and then another reviewers extensive directions by wiping the pan entirely with oil, placing it in the oven (30 min), letting it cool, repeating it again. The pan worked very well for cooking. It was easy to handle and seared pork chops beautifully, while maintaining tenderness after being placed in the oven. I washed it carefully, scraping it out, then with a slight bit of dish soap, drying it immediately. I noticed brown streaks, some of which were a few food remnants, but others seems like rust had already set in. I wiped it down again with oil and this did turn the pan back to the original sheen. So. overall I am happy with it. I just an not totally confident why the brown streaks showed up after the first use, when completely seasoned and cleaned, dried immediately.

I got this as a gift for my boyfriend's birthday. He had been talking about investing in one for a while, but I wasn't sure we would really use it, so for his birthday, I was looking for something that was a little on the cheaper side.I read the reviews on this one, and it seemed like a good option. We've used it 4 or 5 times now and love it! It's great for steaks and the size is great. It would easily fit a big tomahawk steak. Overall, I'm happy with this purchase, and if ours ever breaks, I would definitely repurchase this one!

This skillet has deep walls and the handles are sturdy. I love my cast iron skillets and when I found out my old 12” was cracked and broken, I knew I had to find a good replacement. I wasn’t entirely sure what I would be receiving since I was ordering online, but this pan is amazing. I am very satisfied in the construction of the pan, the depth of it, and the weight. It’s light enough to not be cumbersome in the kitchen, but heavy enough that I would be confident to use it on an intruder, should the situation arise. Although that’s not the intended purpose, it’s always useful information to have!

I purchased this pan primarily for cooking steaks. The first time I used it after seasoning, I cooked a couple of medium sized New York Strip steaks that turned out pretty good. I removed the skillet from the eye to allow it cool naturally (smooth surface electric cooktop), and cleaned it later. A few days later went to cook another steak, and noticed halfway through cooking that the skillet was wobbling. To verify, placed a Lodge Skillet of similar size on that same eye (after it cooled) and no wobbles. Tried various other pots/pans eye combinations (didn't want to believe that a new skillet wasn't true) with the same results. I tried to return but didn't get around to it until it just past the deadline. Oh well, just a warning to those who may be interested. I may have gotten a dud, but who knows?

Oven ready