Victoria 6.5 Inch Mini Cast Iron Skillet. Small Frying Pan,Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil

While researching 12" iron skillets, I read an "independent" review that ranked Lodge as the top skillet and the Victoria as the second most desirable. My comparisons can be made based on my purchase of both. With thicker sides and a heavier weight, the Lodge is more substantial. Whether this will actually make a difference when cooking I am unsure, but it makes handling the Victoria easier. Lastly, the reviewers knocked the longer handle on the Victoria, but that mistake was on their part. The handle on the Victoria is definitely longer than the Lodge handle, so that will make it much easier to use over a fire and move it about. From the long end of the handle, you cannot pick up this pan. As you slide your hand down the handle, you will find that it has a perfect "V" shape, fitting nice in the palm of your hand. The weight will also be more evenly distributed making it easier to pick. A very nice feature of the Victoria is its much larger pour spouts. This is an added bonus. It also has a much smoother finish compared to the Victoria. In the case of a pan that is intended for use as is, this is vital information. It is time to sand them both and re-stain them They must be cured. It's hard to find fault with either pan, but the Victoria goes above and beyond the rest from a design and finish perspective.

Edison Novak

| Feb 06, 2021

All these non-stick skillets with flaking coatings are bad for me. I wanted a cast iron skillet. The following are some of the reasons why cast iron pans are cheap but scary You should season your meat and weigh it. As a result of reading food blogs and ratings for weeks on the Internet, I decided that Victoria would be the best choice for me because its factory seasoning is better out of the box, and the 12 inch pan is one of the sturdiest I've seen. There's one pound less weight and a longer handle and a better helper handle than Lodge. Here are the results of seeking out a good deal for just a few dollars more than Lodge. SEASONING IS (1). Despite the fact that factory seasoning is supposed to be good, all of the information I read said it should be enhanced for better The seasoning was enhanced by heating it on the stove, wiping it all over with Cisco (if Grandma approved, I thought it was fine), and putting it upside down in a 500 degree oven for one hour, letting it cool, and wiping off any excess oil. Each time I repeated this, I did it four Several people recommend seasoning with 6 or more but my pan had already turned dark and black after four so I gave up. I wash out the pan each time I use it with water and a scrub brush (no soap). After drying it on the stove over medium heat, I wipe it all over with Crisco, let it cool down a bit, and I wipe off the excess oil. You should avoid using paper towels when seasoning since they leave little bits of paper behind, and I want my seasoning to be free of these bits. In lieu of a towel, you can use a lint-free one. In only six weeks, I am thrilled how much better my eggs (used with butter) slip over this stuff than my non-stick pans and how much more evenly they cook. WEIGHT (2). As a result of arthritis in my hands and back, I have some issues. I got a 6 and thought it was crazy! How can a frying pan weigh more than 6 pounds? This sure as hell wasn't going to be the machine that tosses stir-fries and flips omelettes. With that extra long handle and the nicely designed helper handle, I am able to move this quite easily. Since the handles always get very hot, you always need oven mitts to hold on to them, but it is still not difficult to do so. My pork loin roast is brown on all sides in the pan, I add some root vegetables and onions, add oil, pop it in the oven until it is 145 degrees (about an hour) and I have a tasty one pot dinner with delicious caramelized vegetables without having to kill There is less weight in the frying pan than in a cast iron Dutch Cast iron pizzas are delicious. Did you ever try them? Pizza crust like this is the crispiest I have ever had. Is corn bread good? Oh, all I can say is "Yum. ". The bottom line is this. Using a cast iron pan is extremely versatile. My Victoria 12 inch cast iron frying pan is perfectly suited to a wide variety of recipes. It is lighter, and well-designed Despite its weight, it is exceptionally strong- Only six weeks later, the meat is ready to eat. I am loving discovering a new way to prepare food. I am genuinely delighted by its value. I anticipate it to last the rest of my life. My cast iron is the only thing no one touches but me, even with a new rule in my house!.

Nalani Vasquez

| Feb 25, 2021

Cast iron skillets like my grandmother's were several decades old when she passed away, and they were still in great shape. Her pot holders were not thick enough to cope with its weight so she had to carry it with a thick towel. She used to have to have my grandpa hoist it from the stove to the table for her sometimes. Every once in a while, she would lay out a towel on the counter and oil it up, then bake it in the oven upside down for what seemed like an eternity. In addition, she would let it cool and then store it on top of the stove since it did not fit anywhere else and left black marks everywhere. I have never owned one as a result of these reasons. How much of a pain this is. Well, I've become addicted to YouTube cooking shows, as well as Tasty. Almost all of them use cast iron skillets for some of their recipes. It finally dawned on me why my food didn't look like theirs - that stupid After doing some research, I decided to purchase it. In the preface it says The seasoning is already on the product, but the instructions describe how to use it before seasoning. In the end, I seasoned it and used it 2 days after it sat on the counter for 2 weeks. I followed the instructions, seasoned it, and then I ate it. I was blown away by the food. I made a chicken dish previously, and it turned out the skillet made all the difference in flavor, cooking evenly and quickly, and is just as good as anyone says it is. As the seasoning will be destroyed if you use harsh abrasive tools or cleaners, avoid using them. The ringer product I purchased for cleaning iron skillets is actually called "the ringer". My hands were clean after using this, no soap was Once I had washed and dried it with a towel, I followed the instructions. My grandmother used to thinly oil the metal and then set it on the stove as my grandmother did. There are black marks left on it if you store it on a counter or in a cabinet, and it is just as heavy as my grandmother's was, but hers had no lip to help hoist it up and down. In addition to the dual sided pour spouts, the spouts on the side are also handy. The extent to which I want to preserve this pan so that I can use it forever is amazing to me. While it is tedious, it is well worth it in the end.

Chana Bender

| Aug 05, 2020