Our high quality 8 inch cast iron frying pan has enough “smart” Innovation to be more functional while remaining true to tradition, we took the essence of a good round cast iron pan and made it even better! Why you’ll love it: zero waste: our clean and efficient factory is virtually zero waste. Our skillets are made from recycled cast iron that is melted at ultra high temperatures and then completely purified to is rawest form, bringing it back to its roots. Natural release: Victoria cast iron cookware is naturally seasoned with 100% flaxseed oil. With proper use and care, Its non-stick properties will improve with use. Non toxic pan: free of PFOA and PTFE, we season with 100% non-GMO Kosher certified flaxseed oil for a natural easy-release seasoning. Smarter and stronger: intricately designed pour spouts with drip-catchers for easy cleanup. Bottom and rim of the pan are calculatedly designed to prevent warping & cracks due to temperature changes. Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Additionally, the hanging holes in the handles of the small sauté pan are big enough to hang on thick hooks. Multi-functional, multi-faceted: bake in it, fry in it, BBQ in it. The Victoria cast iron pan is suitable for cooking in: induction, ceramic, campfire, grill, oven, & more. Also, our small cast iron skillet is deeper and has a wider cooking surface, allowing you to sear, bake and fry better. (Always preheat your cast iron frying pan before use). better handling: Victoria small cast iron skillets have bigger handles than standard, This helps you to get a better grip and lift while handling, whether in the grill, campfire, oven, or stove.
Product Features
- ✔️Better Performance. The small cast iron skillet has greater retention and distribution of heat. This seasoned frying pan can keep your food hot for 15 min Or longer. Curved and Longer handle for better grip.
- ✔️Lifetime. High quality commercial iron casting for durability excellent heat retention. Made in Colombia using European cast iron machinery. Suitable for cooking in: induction, ceramic, campfire, grill, broiler and oven.
- ✔️Ready-to-use seasoning: 100% non-GMO flaxseed oil seasoned coating. Does not contain PTFE and Foes that can be harmful to your health. Flaxseed oil it’s a vegetable oil, Perfect natural easy-release seasoning that gets even better with time.
- ✔️Healthy for you. Trace amounts of iron are naturally released when cooking with seasoned cast iron skillet, boosting the mineral in your diet.
- ✔️Versatile. This small cast iron pan can be used for serving, cooking, baking, grilling, and oven-to-table. Multi-use, you can make an individual frittata, peanut butter cookie, carrot cake, pie, cheese biscuits and more, It’s genius for portion control!
Perfect pan! Will last a lifetime. OK, I wanted a cast iron skillet because I was tired of buying non stick pans with bad for me coatings that flaked off. Cast iron pans are cheap but scary for a couple of reasons: seasoning and weight. So, after reading food blogs and ratings for weeks on the Internet, I decided Victoria was best for me because the factory seasoning was supposed to be better out of the box and the 12 inch pan was 1.1 pounds lighter than Lodge with a longer handle and a better helper handle. So I got a good…
Here’s the scoop on that scary first seasoning process. I just got the pan earlier today and decided to season it before first use.I washed it with warm water only, dried it, and put in on a stove burner on low for a few minutes to evaporate any moisture off the pan. I did not let it get too hot to handle.I set my oven to preheat 350 degrees.I used a paper towel to rub Spectrum High Heat Canola Oil all over the pan without using enough to come near to dripping.When the oven was hot, I put the pan in…
Worth the keep-up if you like to cook My grandmother’s cast iron skillet was about 50 years old and still going strong when she passed away. I can remember her lugging it around with a thick towel as the pot holders were not thick enough. Sometimes my grandpa would have to hoist it from the stove to the table for her. Once in a while she would lay a towel out on the counter and oil it up then bake it in the oven upside down for what seemed like forever. Then she would let it cool and store it on top of the stove, as it didn’t fit…