Pre-Seasoned Cast Iron Cookware Pan, 12.5-Inch

We've been very impressed with the pan so far. There were some minor imperfections in the surface and seasoning, but really just cosmetic and haven't caused any issues. I did wash it thoroughly and season it again (coconut oil 350 degree oven) before use. Have used it for several different dishes, and it has performed well. We use on a smooth glass cooktop, and find that it heats very quickly and evenly (much better than anodized aluminum we generally use). Bottom surface isn't smooth, but so far haven't had any problems with scratching the cooktop. It is very heavy, but that is to be expected for a pan this size. Very glad we purchased, and expect we'll get a lot of use out of it. As with any cast iron pan, I would recommend getting a grip cover because it will get hot. We bought a large one, that can slips on and off easily (don't want to leave it on in the oven/grill, or when washing).

I love this cast iron skillet. The size is great(12.5") for everyday use. What I noticed immediately was how flat and smooth the bottom was. I purchased this one and another from another different company, the other was very rough and uneven. This skillet is of great quality like the more expensive ones, but at a great price. Although it is preseasoned, I seasoned it again before using it. And it is great, I can fry almost a whole chicken, or 6-8 pork chops at one time, cooks evenly..dinner done. It is heavy, but not so heavy I can't lift it with one hand. I have had many cast iron skillets in my life and I think this will be one of my favorites.

For the price this is a good pan. It is not as well seasoned as I would have liked but that can always be done again. In any case, I am very hard on my cookware so that too probably has something to do with the wearing off of the seasoning earlier than expected. It is very heavy and does seem to be the real deal.

Excellent quality cast-iron pan at a decent price. What more can you want? Oh wait, there is more. The pan is also preseasoned, so all you have to do is rinse in hot water, dry, oil, and use. Cast-iron maintenance is so simple. You will want to have a special nylon or natural fiber brush (one that never sees any soap), soak the pan in hot water (NO MORE THAN AN HOUR), run more hot water, scrub, dry, oil, store, use, and repeat. This is the only pan you'll want to use when making homemade corn tortillas. The ones I make are street taco size, so this pan is perfect to cook two at a time and speed up the whole process.

I think every guy should have a cast iron pan in his kitchen, even if its the only pan you own. This pan was cheap, came pre-seasoned and is as good as any cast iron pan at 3x the price. I use it to cook juicy steaks and burgers and they always come out great. If you take care of it, this thing should last you a life time. It gets really hot and holds the heat and disperses it evenly across the cooking surface.

Very nice cast iron skillet that does a great job transmitting heat to food I place on the skillet and then bake in the oven. I used to use thin disposable aluminum pans when I would heat food items like fish fillets in the oven. Then I thought, why risk exposing myself to aluminum residue from the pan that contaminates the food. Alzheimers disease anyone? This bigger cast iron skillet is heavy and gets very hot and bakes the food on it thoroughly and pretty fast, faster than those aluminum pans.

I love this fry pan! Very heavy. Although it said pre-seasoned. I did re-season it using Crisco instead of oil. I like roasted chicken and being able to heat this large pan to 500 to get a good crisp skin on the chicken is perfect. It will hold a 4 lb one easily. Just cut the backbone out of the bird, mash it flat, salt and pepper it well and put it breast side down in the hot pan. Reduce heat to 425, roast for 30 minutes, turn breast side up and cook for 20 to 25 minutes more. Juices run clear. Yummy crisp chicken. Now on to make a large pan of Jalapeno/cheddar cornbread for a large family gathering.

The pan is of good quality, with only a minor blemish on the cooking surface - which is large, large enough for two big steaks (easily). The instructions say to season in a 350 oven but you should reall use a higher temperature (500 if your oven allows). The pre seasoned surface looked good but I'd recommend seasoning before use. Good product that I recommend.