Victoria 13-Inch Cast Iron Skillet, Pre-Seasoned Cast Iron Frying Pan with Loop Handle, Made in Colombia
Condition: New
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Availability:
In Stock.
Arrives
Sunday, Oct 26
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Size: 13 IN
Features
- CAST IRON COOKING: Our high-quality cast iron pan comes with a perfectly textured preseasoned skin that helps build seasoning with each use and offers an easier release. We use only non-GMO, kosher-certified flaxseed oil to season for healthier cooking.
- MADE FOR GREAT MEALS: Our cast iron skillet was designed with the user in mind. It features a thicker edge, a deep vessel for sauces or larger food items, and 2 loop handles for better stability and easy carrying from the stove to the table.
- FROM STOVE TO TABLE: Victoria has manufactured quality cast iron cookware in our own factories in Colombianever outsourcing. Made with resource-efficient materials outlast traditional cookware, and offer reliable cooking for years to come.
- VERSATILE PAN: Our cast iron skillet is made with natural materials and can be used almost anywhere, such as on the stove, on induction cooktops, in the oven, over a campfire, or on a grill. Your food will stay warm for longer.
- FROM STOVE TO TABLE: Victoria has manufactured quality cast iron cookware in our own factories in Colombianever outsourcing. Products are made with resource-efficient materials outlast traditional cookware, and offer reliable cooking for years to come.
Brand: Victoria
Material: Cast Iron
Special Feature: Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible
Color: Black
Capacity: 3.53 Kilograms
Is Discontinued By Manufacturer : No
Product Dimensions : 15 x 14 x 2.25 inches; 5 Pounds
Item model number : SKL-313
Date First Available : August 17, 2018
Manufacturer : Victoria
Best Sellers Rank: #8,780 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #54 in Skillets
#54 in Skillets:
Customer Reviews: 4.6 4.6 out of 5 stars 13,303 ratings
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Sunday, Oct 26
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.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Size: 10 Inch
I don't write many reviews on things, but this pan/skillet is really a very nice pan. I wanted to try a different pan than the usual suspects, e.g., Lodge, Le Creuset, etc. I'm very pleasantly surprised. I think it's a nice-looking pan. Aside from good looks, it has performed perfectly. The helper handle is a nice option if you've got it really loaded up. It gives an excellent sear on everything. It's very easy to clean right out of the box. I'm layering the seasoning on as usual. It's not fully done, but it's still easy to clean with a steel scrubbing pad. Check the steel scrubbers out here on Amazon. They work very well on seasoned pans. I would buy his pan again. Nice pan!!
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Reviewed in the United States on September 12, 2025 by Tim Ulman
Size: 12 Inch
I own the 12" skillet, the 2 qt pot and the 8" skillet. I came across Victoria when looking for a basic pot. When you check out their store you will find they sell a number of unique items in cast iron. I was very impressed. When I purchased my 12" skillet I went with Victoria over Lodge because it's just over a pound lighter and those skillets weight enough as it is. When it came time to buy an 8" skillet I again went with Victoria. Victoria cast has a smoother finish than todays Lodge cast. It is equal to or sometimes slightly lighter in weight than Lodge. This is not cheap, light weight cast from an unknown company. This is heavy weight cast of superior quality, meant to last a lifetime. They use a different oil than Lodge when pre-seasoning that has a lower smoke point. Rather than jet black, the cast resembles more of a gun metal. Manufactures pre-season cast to prevent a pan from rusting. It is simply a base to work off of when continuing to season a pan yourself. You can season via cooking or through a seasoning process. I season mine but I had some scallops I wanted to cook did so straight out of the box. Amazingly they didn't stick. I will still season it. To season cast, use a quality, high temp, cook oil. I use grape seed oil. Wipe all over and then wipe it off. Place it in an oven upside down and cook it to 20-50 deg above the smoke point of the oil. Turn the oven off and wait for your pan to cool. Repeat so than you have done this 2-3 times. Every time you wash your pan, you wipe it down with oil and wipe off the excess. When you cook, pre-heat your pan. Cast cooks evenly but it takes awhile to heat up. Once heated, add your oil and turn down your heat to a low to medium setting. When your done cooking, add a bit of hot water to the pan & go eat. When your done eating, rinse the pan in hot water. It should be clean. If it's not, scrub with a stiff brush or chain-mail. Dull black is carbon, you don't want that. If you end up scrubbing down to metal, just re-season once in your oven. There is a learning curve going from aluminum non-stick pans to cast iron. Some pans take longer than others to season. Much of this depends on how you cook and what you cook. No worries, yours will pass the egg test in no time. If a pan gets a slight bit of rust. No worries. Mix up some citric acid or use lemon juice, it will come right out. Oil it and bake it in the oven.
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Reviewed in the United States on November 13, 2024 by Penny
Size: 12 Inch
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 deal for a few bucks more than Lodge and here are the results. (1) SEASONING. Even though the factory seasoning is supposed to be good, everything I read said you must enhance it for the best performance. I enhanced the seasoned by heating it on the stove, wiping it all over with Cisco (if it was good enough for Grandma, good enough for me), and placing it upside down in an oven at 500 degrees for one hour, let it cool in the oven, and wipe off excess, if any. I did this 4 times. Some people recommend 6 seasonings but the pan had gotten really dark and black after 4 so I called it quits. Every time I use the pan I wash it out with water and a scrub brush (no soap), put in on the stove over medium heat to dry, wipe all over with Crisco, let it set to cool off a bit, and then wipe off excess. Avoid using paper towels when seasoning because they leave little bits of paper behind and that is not something I want included in my seasoning. Use a lint free towel instead. After only six weeks, I am thrilled that my eggs (using a pat off butter) slip around this thing better than my non stick pans and they cook more evenly. (2) WEIGHT. I have some arthritis issues in my hands and back. Was I crazy for getting a 6.6 pound frying pan? I sure as heck wasn't going to be tossing stir fry or flipping omelettes in this baby. But with that extra long handle and the nicely designed helper handle, I can move this around pretty well. You always have to use oven mitts because the handles gets screaming hot but still it isn't hard to hold onto. I can brown a nice pork loin roast with rub on all sides in the pan, remove, thrown in some root vegetables and onions and toss in oil, put the roast back in, throw in the oven at 350 degrees until roast is 145 degrees ( about an hour) and have a great one pot dinner with fabulously carmelized vegetables without killing my back. The frying pan is lighter than a cast iron dutch oven. Have you tried cast iron pizza? It is the crispiest pizza crust I have ever eaten. Corn bread? Yum. BOTTOM LINE. A cast iron pan is incredibly versatile. My Victoria 12 inch cast iron frying pan is well-designed, lighter-weight, incredibly well-seasoned after only 6 weeks. It is an amazing value that I expect to last the rest of my life. I am having a heck of a lot of fun discovering a new way of cooking. Although there is a new rule in my house, no one touches my cast iron but me!
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Reviewed in the United States on November 11, 2017 by blip