Review on 🍳 Victoria 12 Inch Black Cast Iron Skillet: Large Frying Pan with Helper Handle, Seasoned with Non-GMO Flaxseed Oil - Kosher Certified by Jessie Drury

Okay, I wanted a cast iron skillet because I was tired of buying non-stick pans that peeled off. Cast iron skillets are cheap but scary for several reasons: spices and weight. After weeks of reading food blogs and online reviews, I decided Victoria was the best fit for me because the factory seasoning should be better straight out of the box and the 12-inch pan was 1.1 pounds lighter than that Lodge with a longer handle and a better assist handle. So I got a good deal for a few bucks more than Lodge and here are the results. (1) SPICE. While factory spice should be good, everything I've read suggests you should improve it for the best results. I fortified the spice by heating it on the stovetop, rubbing it with cisco (if it was good enough for grandma, good enough for me) and placing it upside down in a 500 degree oven for an hour and letting it cool. Place in the oven and shake off any excess. I did it 4 times. Some people recommend 6 spices, but the pan got very dark and black after 4, so I gave up. Every time I use the pan, I scrub it with water and a scraper (no soap), set it on the stovetop to dry over medium-high heat, wipe the crisco down, let it cool a bit, then wipe it down. from abundance. Avoid using paper towels when seasoning as they leave little scraps of paper behind, which I don't want to include in my seasoning. Use a lint-free towel instead. After just six weeks, I'm pleased that my eggs (with butter) slide better on this thing than my non-stick pans and they cook more evenly. (2) WEIGHT. I have problems with arthritis in my arms and back. Am I crazy about buying a 6.6 lb pan? I didn't want to fucking throw french fries or omelettes at that boy. But with that extended handle and nice assist handle, I can move it around pretty well. You should always use oven mitts as the handles get quite hot, but they're still not difficult to use. I can sear a nice pork tenderloin roast by brushing it on all sides in a skillet, removing it, adding some root vegetables and onions and tossing in oil, putting the roast back in and popping it in the oven at 350 degrees until the roast is 145 degrees (about an hour) and enjoy a great one-pot dinner of fabulously caramelized veggies without hurting your back. The pan is lighter than a cast iron pan. Have you tried cast iron pizza? This is the crispiest pizza crust I've ever eaten. grain bread? Delicious. FINAL EFFECT. The cast iron skillet is incredibly versatile. My 12" Cast Iron Victoria Skillet is well designed, lighter weight and incredibly flavorful in just 6 weeks. This is an amazing value that I expect to hold for the rest of my life. It gives me great pleasure to discover a new way of cooking. Even though there's a new rule in my house, nobody touches my cast iron but me!