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Cuisinel

Cuisinel 10" + 12" Cast Iron Skillets - Pre-Seasoned Frying Pan Set + Silicone Handle Grips + Pan Scraper - Oven Cookware Kit + Accessories + Handle Helper Loop - 2024

    • Based on 8,280 reviews
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Availability: Only 3 left in stock, order soon!
Fulfilled by Amazon
Arrives Thursday, Jun 20
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Size: 10"+12"


Features

  • PRECISION HEAT DISTRIBUTION This cast iron skillet has a smooth finish to help provide even heat distribution for improved cooking and frying, even on grills, stoves or induction cooktops.
  • TRUE COOKING VERSATILITY The Cuisinel cast iron skillet pan can be used for frying, baking, grilling, broiling, braising, and sauteing meats, vegetables and more!
  • CRAFTSMANSHIP Each all-purpose fajita skillet is crafted with seasoned cast iron that can outlast years of cooking and washing for long-term reliability.
  • EASY TO CLEAN & MAINTAIN After every use, cast iron should be hand washed, dried thoroughly on the stove at medium heat and seasoned with oil; Do not put in dishwasher and do not air dry.
  • SILICONE HANDLE HOLDER This cast iron skillet comes complete with a non-slip, handle cover to keep a solid grip during cooking. (Silicone grips get hot: Always use an oven mitt or a towel when handling cast iron).

Brand: Cuisinel


Material: Cast Iron


Special Feature: Oven Safe


Color: Skillet


Capacity: 113 Cubic Inches


Brand: Cuisinel


Material: Cast Iron


Special Feature: Oven Safe


Color: Skillet


Capacity: 113 Cubic Inches


Compatible Devices: Gas


Product Care Instructions: Hand Wash Only


Handle Material: Silicone


Is Oven Safe: Yes


Model Name: C12610-12-NEW


Has Nonstick Coating: No


Is Dishwasher Safe: No


Product Dimensions: 16 x 12 x 2.25 inches


Item Weight: 3 pounds


Manufacturer: Cuisinel


Country of Origin: China


Item model number: C12610-12-NEW


Date First Available: November 2, 2020


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, Jun 20

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Nice and big
Size: 12"-Inch
Great pan it’s larger and deeper and is perfect for searing and even frying ,heats up fast and stays hot ,very heavy and perfect for many uses from stovetop to oven and the silicone handle cover is great.
Reviewed in the United States on March 26, 2024 by DannyD
    • Iron Skillet
Size: 12"-Inch
Very nice skillet. Used it the day it arrived. A++++.
Reviewed in the United States on April 2, 2024 by Robert Heisterman
    • Simply cast iron - a good thing
Size: 12"-Inch
First I have to disclose that I am no expert in cast iron cookware. I bought this after reading up on non-stick materials and deciding that cast iron was a better alternative worth trying. I had seen friends using them with success and they loved them. I researched use and care of cast iron and while they do require a bit more care the material is non-toxic and will last decades. They really are non-stick when used correctly. Just Google how to use and clean a cast iron pan. This one is nice and I like the heat resistant handle cover. The 12 inch size is heavy so you will likely need a pot holder on the loop opposite the handle to pick it up when hot. It comes seasoned and ready to use which is nice. It does not come with a cover so you need to use one you have or purchase one separately. I just use one from another pan when I need to. The only downside to cast iron for some is the weight. They are harder to move around and put away. Don't drop one of these on your foot! You also won't likely be tossing and flipping food with one of these while cooking. Maybe a small one. For that stainless is better but otherwise these hold and distribute heat well and are very affordable. You won't have to replace it in a couple years because the non-stick is peeling off. ... show more
Reviewed in the United States on June 24, 2019 by B. Greene
    • Better than I expected
Size: 12"-Inch
I've been using non-stick pans, usually purchased as part of a set, for most of my adult life. None of them lasted more than a few years. They all discolor and the nonstick surface gradually wears off. I decided to try a more traditional cast iron skillet. The Cuisinet was one of the less expensive skillets available from Amazon. It comes with a silicone sheath for the handle, which is a welcome feature. Because the handle is forged as a piece of the skillet, it gets just as hot as the rest of the skillet. You won't want to grip that silicone handle for very long with your bare hand when the skillet is hot, but I can use it long enough to dump the excess grease from the pan while it's still pour-able. I took some time when I first received the skillet to season it. This involved coating the skillet with vegetable oil and baking it upside down in a hot oven for a couple of hours. The result is a skillet with a mostly non-stick surface. My primary use for the skillet is frying bacon, eggs and hash browns, although I have used it for other dishes, as well. It heats evenly and I seldom have anything stick. Eggs lift right out of the pan without sticking. One key use tip is to refrain from using soap or detergent to clean the pan. I usually just wipe it out with a paper towel once the pan has cooled. Occasionally, I'll use plain water and a metal "chain mail" scrubber (I bought this one: https://www.amazon.com/gp/product/B07F76P97C) to remove cooked-on food. It's never taken me more than a few minutes to clean the skillet. One fortuitous benefit is that I found a glass lid for a non-stick pan I already had fits the Cuisinet skillet perfectly. I don't need the lid often, but it's nice to have one available. I was pleasantly surprised with the quality of this product. I would buy one again, but it will probably outlast me. ... show more
Reviewed in the United States on June 18, 2019 by Copwriter
    • A great value if treated properly
This set is a great value. I deducted 1 star because the cast iron is about 1/16th of an inch thinner than that of my grandmother's cast iron pan, and the pre-seasoning seems insufficient. The inner surface is rough rather than smooth as in some cast iron pans. Although I would prefer a smooth cooking surface, the rough surface does not adversely affect the release of food after the pans are properly seasoned and if the food is properly cooked as described below. As pointed out by other reviewers, these pans need additional seasoning before use. The surface of these pre-seasoned pans are dull and tacky, which indicates insufficient seasoning, using a vegetable oil. As others have pointed out, animal fats, such as lard or chicken fat, are best for seasoning cast iron pans. Since I did not have any lard nor chicken fat on hand, I used butter and followed the included instructions for seasoning the pans. The use of butter for seasoning cast iron pans is somewhat controversial since butter contains milk solids that brown and burn producing smoke at the beginning of the heating portion of the seasoning process. I just turned on the vent fan for the 10-15 minutes it took for the smoke to dissipate after the milk solids had burned off. After the pans cooled, I just wiped off the excess browned butter, leaving a glossy black well seasoned finish on the cast iron. If you want to avoid the smoke, you can clarify the butter to remove the milk solids before applying it to the pans, but I didn't want to spend the time and effort to do that. After this additional seasoning, these pans passed the fried and scrambled eggs tests. However, for any cast iron pans to pass this test, the eggs must be cooked properly. In order for well seasoned cast iron pans to release foods well, you should heat the pan first to medium heat, then add a generous amount of your preferred cooking oil, butter, or fat to cover the entire inner bottom surface of the pan. Then let that oil come to temperature (hint: it is ready when it starts to shimmer, and it is too hot if it starts to smoke.). Only when the oil has come to temperature should you add the food to be cooked. With eggs, let the bottom cook until it releases from the bottom of the pan before trying to remove or flip the eggs. For scrambled eggs this means to initially let the bottom of the eggs cook omelet style before moving them around and breaking them up into curds. There will always be some remaining stuck on brown bits in a cast iron pan. To clean these up after removing the food, heat the pan to medium high or high, and add water in a slow continuous stream while stirring and scraping the brown bits off with a wooden, rubber, or plastic spatula in the same manner as deglazing the pan when making a sauce. Continue stirring and scraping until the water in the pan boils. Be sure to scrape off the scraps from the inner side of the pan with the spatula as well. Discard the water, oil, and scraps slurry, and wipe the pan dry. Return the pan to the stove and heat it on low until completely dry. With some rolled up paper towel or a basting brush, apply a thin layer of oil to the inner surface of the pan, and heat the pan on high just until it starts to smoke. Remove the pan from the burner and let it cool before storing. (Note that you can skip the deglazing step in cleaning the pan if you already deglazed the pan in making a sauce or gravy, which is a much better use of the left behind brown bits called fond.) Some people worry about the oil used in seasoning the pans turning rancid, but the heating phase of the seasoning kills microbes preventing the remaining oil from turning rancid by microbial action for a long time. The other two types of rancidification are hydrolytic and oxidative. The first can be prevented by keeping the pans dry. The second is catalyzed by sunlight. Both types proceed more slowly at lower temperatures. Therefore, keep your pans in a cooI, dark, and dry place. If you are not using the pans for a month or more, you may want to use salt, vinegar, and hot water to scour the pan, and then dry it on a burner on low heat until it is completely dry before storing it. Then store it in an airtight, opaque container with a desiccant like charcoal or baking soda to prevent rancidity and rust. You'll then need to season the pan again before using it when it comes out of storage. ... show more
Reviewed in the United States on July 15, 2018 by B. Redman

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