10'' cast iron skillet

Quality pans, excellent for searing steaks, frying onions on the bbq, wanted 1 for ages, not disappointed.

Perfect to use in our pizza oven. Nice size and depth. Seem good quality and should last a long time

Good quality! Quite heavy tho

Pan is very heavy . It gets really hot. Let it cool down before washing in soapy warm water. I think it'll last a long time. Very sturdy. Am Pleased with it. Just need to research more how to take care of it. I think it needs oiled after every time it's used?

Firstly, let me say that I am a cast iron cook, and have several cast iron pans, including shallow walled skillets (frying pans) such as this, shallow skillet for pancakes with only a lip for a wall, a huge cast iron dutch oven for BBQs and indoor stews and curries, and then all my enamelled Le Creuset shallow, deep, large and small casserole dishes, which I use daily. I'm fussy, and I season these things, but am not a fanatic about it, because usage largely takes care of it. Out of the box, this has the sand-cast rough surface, like Lodge. I have a 60 year old pancake skillet that is totally smooth and with a glaze on it that's like glass, but it doesn't really make it superior. I do in fact like the slight sandy texture of the Nuovva )and Lodge) because I like to think it increases surface area to take on more season, and adhere better. A couple of my others are this way and they work for me, and I was pleased to see that this Nuovva took that approach. The weight for this 12" is just shy of a Lodge, but heavier than most, which is a good thing. Weight means heat retention, and if you are not after weight and heat retention, then use a stainless steel frying pan instead anyway. This is what they are for, so again, this is great. The walls are not crazy thick, so the base must be substantially thick to make up this weight. I personally would have liked another 1mm wall thickness. In rough cast iron, I have never paid hundreds for something like Field or Griswold, so can't make comparisons. I've never used them. The bottom line is, that with a good wash, dry, and season with a rubbing of Trex, upside down in a 220 degree oven for an hour, then let it slowly and naturally cool, you end up with a good starting point. (all windows and doors open, because it will smoke). Re-grease and cook a second time if you can. Then it's down to veg oil and usage, with a wipe of veg oil with a kitchen paper towel and heat to smoke after every use. This pan is great. At £22 for a 12" pan, that is a copy of a Lodge (around what you would pay for Lodge in the USA, because it's a cheap brand there), this is excellent. In fact, it's a steal. 12" is great for a family of four, for succotash, pies and especially Yorkshire puddings, because it won't cool as you add the batter, so it rises unbelievably. Crisp pastry bases too with pies, because it cooks the base better than any earthenware dish or thin metal tray can. Toad in the hole is killer in cast iron (220 oven pre heating the cast iron and oil for at least 15 mins before quickly adding batter) This is such a good buy that I'm going to get some various sizes for my son, who is just getting into cooking at last. Dos and don'ts: Never believe a skillet is "pre-seasoned" . You have to do the job yourself. The black you wipe off tastes horrible in food, so you need to wash it and season it, and if you complain about it not being well Pre-Seasoned, then you are just being naive. Don't ever put cast iron from the heat onto cold ground or cold concrete if you are cooking outside, especially in winter. My dutch oven split - just cracked all the way down one side. In the same way, apply heat gently and build it up - don't put a freezing skillet on a high heat, because it can crack. Sudden temperature changes will break this stuff. If you like the Lodge type skillet, and want one at the USA price, then this is it. Very highly recommended. Fabulous price.

I’ve had this cast-iron pan for around two years and have always taken good care of it. Proper seasoning, careful cleaning, and never exposing it to sudden temperature changes. We also own two other pans from the same place, looked after in the same way, and those are still fine. However, this pan failed in a very concerning way. It was on the stove, being used exactly as normal, and just as I was about to take it off, it suddenly made a very loud bang. When I checked it, the pan had cracked. I’ve used cast iron for years and have never experienced anything like this. Because cast iron should last for decades, a failure this dramatic (during normal cooking) really worries me. It also makes me uneasy about continuing to use the other pans from the same brand. I hope this helps other buyers. If you’re considering this pan, I’d be cautious and maybe look at alternatives with more reliable long-term durability.

I was a bit dubious about cast iron pans. But this pan is great, nothing has stuck so far, and I've even turned a fried egg without breaking it "over easy" I think. Just don't have the heat up high, we have an induction hob.

Everything I have cooked so far has stuck to the pan which also means cleaning becomes tough too. It’s not nonstick as mentioned. The handle gets heated up along with the pan and becomes difficult to handle after that. . I am keeping this only because I wanted to avoid Teflon coated pans. Otherwise this is a NO.

Ich bin mit dieser Pfanne wirklich sehr zufrieden. Die Verarbeitung ist hochwertig, sie macht einen stabilen und langlebigen Eindruck und liefert hervorragende Bratergebnisse. Die Hitze wird gleichmäßig verteilt, sodass Fleisch, Bratkartoffeln oder Gemüse perfekt gelingen. Das Preis-Leistungs-Verhältnis ist hier wirklich top – für diese Qualität bekommt man selten so ein gutes Angebot. Ein kleiner Hinweis: Der Griff kann bei längerem Braten natürlich warm werden (typisch für Gusseisen). Mit einem Topflappen oder Ofenhandschuh ist das aber überhaupt kein Problem. Insgesamt eine tolle Pfanne, die ich jederzeit wieder kaufen würde. Klare Kaufempfehlung!

ottimo

A ver se pega SIEMPRE. La movida es que hay que curarla. Como es rugosa si no quieres tirarte meses hasta que se cure lo mejor es lijarla y luego curarla con manteca de cerdo o aceites que no se quemen a altas temperaturas. Es un proceso más largo de lo que parece por el tema rugosidad. En teoría una vez hecho esto ya no se pega. Yo ya llevo no se cuantos intentos, hasta que no he lijado y usado manteca todo se pegaba A LO BESTIA. hora está en un término medio. Hoy mismo he repetido el proceso 2 veces más. Así se quedará. Si tienes paciencia suficiente y no te importa el gran peso bien. En caso contrario esto no es para ti.

Gute Pfanne

Appena arrivata l'ho lavata e come l'ho messa a sgocciolare già è uscita la ruggine...assurdo!!!