Review on AmazonBasics Pre Seasoned Cast Iron Skillet by Kristen Rohr

I'm not an expert but I've been cooking with irons for several years (all types and brands passed down from parents and grandparents). CONS: 1) Poor flavor, 2) Rough finish. 1) When moving the pan, I noticed that the spice rubs off the bottom very easily. But if you season your iron properly, the problem is solved. 2) Rough finish, but almost all brands have a rough finish now. So there will be a problem regardless of the brand (unless the pans are expensive). And that's almost the end of the cons. PROS: Price and does what it's supposed to do well. Overview: (If you're new to cast iron, you might want to watch some videos on Utube that explain how to season and maintain cast iron. I see reviews about rusting - iron rusts - brand doesn't matter. So please learn, how to care for cast iron.) I don't use brand new cast iron straight out of the box. I sand/sand (on 220 grit) the inside to smooth out the surface and flavor it (personally I use flaxseed for the first 4-6 seasonings in a 450-500F oven, after seasoning I cook the bacon until I can eat more). ). My new pan test is Yeast Rolls to see how the heat transfers to the top. My buns are as browned on the sides as they are on the bottom, so I'm very glad the heat evened out to oven temp. The pans appear to be a little thinner than the Lodge, but in my experience there is no difference in functionality/heat transfer. So it could be an advantage that it's lighter. My only hesitation is that I doubt they are made in the USA. But in terms of functionality I think the seasoning is a must and personally I prefer the grinding/grinding to smoothness and the feeling that they preform like every other brand I own.