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

I have almost every brand of cast iron and this is the BEST part I have ever used. Aged fairly well from the factory, nice smooth cooking surface. I like the longer, curved handle and larger spouts (they actually pour the liquid out instead of pouring it out of the pot). It has quickly become my favorite cast iron piece and will buy more often.

I have a 12 inch Victoria skillet that has turned out to be great. Big enough that I bought a size smaller. This version has such a rough surface that I can't even use it. was poorly made and there doesn't seem to be any quality control as other 1 star reviews imply. I might try sanding the surface to at least resemble a frying pan rather than a large piece of 40 grit sandpaper.

I don't have time to cook to say I like it, but first impressions are very good, especially for the price. photo attached. I'm showing it side by side with the new 6" Lodge pan I just received (Lodge left, Victoria right) - notice how much smoother and more delicate the Victoria is right out of the box. I plan on sanding and reseasoning both pans smooth on the inside surfaces, but the Victoria factory did a better job of finishing first.

This is a large and heavy pan. I always grind the factory seasonal coating and reseason new pans. Victoria pans are the best shape and finish I've seen in the low price range of cast iron. There are almost no holes on the surface. If you're worried about factory burn-in, it's easy to sand this pan down to bare metal and reseason (thin coat of Crisco or Linseed Oil, upside down in a 400-degree oven for 90 minutes). UPDATE: I FINALLY found a 12" glass lid that fits perfectly. This is a heavy 12"…

I received the pan today and decided to season it before using it for the first time. I just washed it with warm water, dried it and put it on the stove on a low flame for a few minutes to evaporate all the moisture from the pan. I didn't let it get too hot. I preheat the oven to 350 degrees. I used a paper towel to rub the Spectrum High Temp Canola Oil all over the pan without using so much oil that it barely drips. When the oven was hot I put the pot in and closed the door for an hour. I just

While researching 12 inch iron skillets, I read an 'independent' review which ranked Lodge number one and Victoria number two. I bought both and can compare them. The Lodge has thicker sides and is heavier. I'm not sure if that really makes a difference when cooking, but it makes the Victoria more comfortable to use. Speaking of grips, reviewers also knocked off the longer Victoria grip, which was a mistake on their part. The handle is much longer than the house handle, which makes it more…

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…