Victoria 4-Inch Cast Iron Skillet, Pre-Seasoned Cast Iron Frying Pan with Long Handle, Made in Colombia
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Monday, Oct 26
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Set name: Victoria - 4 Inch
Features
- CAST-IRON COOKING: Our high-quality cast-iron pan comes with a perfectly textured preseasoned skin for an easier release that helps build seasoning with each use. We use only non-GMO, kosher-certified flaxseed oil to season it, and its PTFE- and PFOA-free 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, drip-free spouts on each side, and our signature long curved handle for a better grip.
- EASY TO USE: Give your cooking an upgrade by using cast-iron cookware. Durable, rugged, and made to last, cast-iron pans are easy to use and allow the perfect amount of heat distribution and retention for more evenly cooked food.
- 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 and be infused with beneficial natural iron.
- FROM STOVE TO TABLE: Victoria has manufactured quality cast-iron cookware in our own factories in Colombianever outsourcingsince 1939. Our cast-iron products are made with resource-efficient materials, are economical, will outlast traditional cookware, and will offer reliable cooking for years to come.
Description
Skillet Tortilla Press Round Comal Pan Reversible Griddle Dutch Oven with Lid Grill Press Victoria is a three-generation family business located in Medellín, Colombia, that has manufactured quality cast iron cookware since 1939. We offer a line of products that has received international recognition for its innovative designs, resourcefulness, and functionality. Optimize the use and care of Victoria products to experience improved durability and superior quality in your cooking. We use 2 ingredients: premium cast iron and kosher, non-GMO European flaxseed oil. All our cast iron is made 100% in-house. Hand-wash the cookware using hot water and mild dish soap and dry it with a towel. Rub a thin layer of oil on the cookware and store it in a cool, dry place. Our cookware is made without PTFE, PFAS, and other “forever chemicals.” It comes preseasoned with flaxseed oil for better-tasting food.
Brand: Victoria
Material: Cast Iron
Special Feature: Induction Stovetop Compatible
Color: Black
Capacity: 5 kg
Brand Name: Victoria
Model Name: MINI SKILLET
Recommended Uses For Product: Frying, cooking, baking, grilling, serving
Specific Uses For Product: Frying, Omelet, serving
Number of Packs: 1
UPC: 815457022044
Number of Items: 1
Unit Count: 1 Count
Included Components: SKILLET
Item Type Name: CAST IRON MINI SKILLET
Manufacturer: Victoria
Model Number: SKL-204
Manufacturer Part Number: SKL-204
Material Type: Cast Iron
Product Care Instructions: Hand Wash Only
Handle Material: Cast Iron
Metal Type: Cast Iron
Coating Description: Pre-seasoning Oil
Additional Features: Induction Stovetop Compatible
Compatible Devices: Smooth Surface Induction
Maximum Temperature: 500 °F
Shape: Round
Capacity: 5 kg
Item Weight: 16 ounces
Color: Black
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Monday, 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
Set name: Victoria - 10 Inch
Lovely Pan! I gave up non-stick pans long ago and have been cooking eggs in a stainless steel Cuisinart frying pan for over a decade. If you want no stick on a will-stick pan, you gotta learn what they want. For my 8" Cuisinart, I set it on the small electric burner, turn it on to medium (5), and set the timer for 6 minutes. At 6 minutes, add a dab of butter (and for me, I do mean just a dab - only enough for a thin coat where the egg will sit), then add the egg for scrambled or over-easy. No stick. Begin sooner than 6 minutes, it sticks. Basically, if your pan is too cold, the food will stick. If it's too hot, it may stick and will burn your food. Ya gotta find that sweet spot where you food browns nicely without overcooking. Know your burner; does it run hot? Use a timer, check your results, and test til you find it. You can do it, and it's worth it. This is my second time using the Victoria Cast Iron, first time with an egg. The pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. The first cook was steak with some butter to welcome the pan home. Followed the instructions that came with it: washed with mild soap and warm water, towel dry. No problems. For this egg, the burner is large and heats up faster, so I set the timer for 5 minutes but only needed a bit over 3. Small dab of butter, and walla! No stick. Deliciously cooked evenly throughout, tender but with crispy edges. Better than my trusty Cuisinart! Regarding rust, the instructions say to never let it air dry. Also, it says to use warm soap and water, something I've not done before on cast iron. But I researched the brand well. They've been making this cast iron for a long time; I trust they know their metal. This pan is so much better than my old lodge, I can't even compare. Nearly smooth surface (read about that on their website), nice long, arched handle, and way bigger drip spouts that are wonderful. Bonus of beautifully etched logo on the bottom. Looking forward to a long and prosperous cooking adventure with this pan. Ya just gotta treat 'em right! Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made! Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!
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Reviewed in the United States on February 5, 2025 by Grace
Set name: Victoria - 8 Inch
Lucky me, I purchased this 8 inch Victoria cast iron pan as an open box from Amazon Warehouse for about $10, and there was not a single flaw to be found. I enjoy good cookware, but am not fond of spending a ton for bare cast iron, which for my purposes is of limited utility in comparison to my higher end copper, enameled cast iron, and hard anodized aluminum pans. I own cast iron pans by Lodge (12-inch) and Griswold (6-inch), which I have used for a long time, and just received a new 10-inch Field, which I have not yet seasoned. This pan outshines the Lodge by far, and is comparable in functionality to the Griswold. The surface is not as smooth as the Griswold, and not remotely similar to the satin finish on the Field, but it its smoother than my Lodge, to my eye. It comes pre-seasoned with flaxseed oil, but I added another six coats in the oven using Sheryl Canter's technique (you'll have to Google it as Amazon removes my hyperlink). I previously used the same method with my Lodge and Griswold, both of which are now also additionally seasoned though frequent use. While I find the flaxseed technique reliable, I have never experienced anything like the Victoria's flawless performance immediately out of the oven. I didn't bother to strip the pan, but otherwise pretty much followed the instructions. From the first cook after seasoning (French fries), this Victoria pan equaled the cooking and nonstick performance of the well-seasoned Griswold and exceeded that of the Lodge. It was far better than the Lodge was when first seasoned, as that pan took quite some time even after oven seasoning to develop a nonstick surface. Heat distribution was average for cast iron. I forgot to take pictures of the fries, but I will try to upload shots of the next few dishes I cooked, mostly omelets, and even fish. Absolutely flawless cooking every time, entirely nonstick, and a breeze to clean. I will update this review when I have seasoned and used my new Field pan, but so far, I notice that this Victoria weighs the same as the comparable size by Field, which touts its lightweight pans. The dimensions are similar, though the Field pan's straighter sides and lack of spout makes for a larger cooking surface and, to my eye, a sleeker more appealing appearance. The Field is also shockingly smooth and has a built in heat ring on the bottom of the pan, which this one lacks. Field pans are roughly four to five times the price of comparably sized Victoria pans. Highly recommend trying out one of these pans if you enjoy cast iron and want to save some bucks. If mine is any gauge, they are stellar performers, at a far more reasonable price than comparably functioning vintage and contemporary pans.
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Reviewed in the United States on March 30, 2020 by Sage Hill Roses
Set name: Victoria - 8 Inch
I wanted to try using a cast iron skillet, in hopes the food wouldn't stick, so I bought this one - just 8 inches, but perfect for my eggs, hamburgers, etc. These pans, like all cast iron pans, must be prepared for cooking, and that requires rubbing it all over with oil, then baking in a 350 deg. oven for an hour, or whatever the directions on the pan say. I did some research on how often this has to be done, and they vary from every time you use it to once in awhile. I only give it the oil treatment once in awhile, when it starts to get sticky. Cooking in this pan is awesome for everything you cook, especially eggs, which I love. If you like bacon with them, even better. They are heavy, so be prepared for that, and you should get a silicone piece for the handle, as it gets very hot. I don't always scrub it and some say you shouldn't scrub it, plus it's not always needed. Occasionally, food will stick in the middle & I will use a mild brillo scrub, but that's it. I love this pan, and would definitely recommend buying it.
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Reviewed in the United States on August 2, 2026 by Amazon Customer
Set name: Victoria - 12 Inch
Just a short review to say that this budget cast iron 12 in skillet from Victoria is much better than any of the other low-cost alternatives I used in the past, It's not the quality of a $200 dollar skillet, but the factory surface finish is much smoother, and the pre seasoning is pretty good out of the box.
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Reviewed in the United States on July 15, 2026 by Laurence D.
Set name: Victoria - 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
Set name: Victoria - 6.5 Inch
Great little 6.5” pan, surface is smoother than lodge and the handle is longer than a lodge pan of this size. Also, it seems to be easier to clean. I bought this one because my lodge 6.5” pan was in storage. Seasoning holds up well. I would definitely recommend Victoria for anyone interested in inexpensive quality cast-iron. I was curious and bought two yeti pants, which are great, but they don’t make one in this size. And I don’t think they really perform any better although I’ve only cooked sausages in this pan.
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Reviewed in the United States on May 12, 2026 by Sam M.
Set name: Victoria - 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
Set name: Victoria - 8 Inch
I bought the 8 inch and 10 inch at the same time , I am starting with the 8 inch first . I washed , dried then heated stove top as in instructions say and oiled inside and out after . I did 2 layers of my own seasoning at 425 for a hour each , not needed but I did it anyway . It’s a bit smoother than another well known brand name it is a finer sand casting grit I guess . I like both the 10 inch and the 8 inch , both are well made , no sharp edges or burs , or imperfections . I opted for the original graphics on the bottom . Color is turning darker as it should , if you want a good starter set of cast iron this might be what you need ! I already have all the cast iron I needed , some glass smooth and most corse , just wanted to try Victoria brand . I will change this if my eggs stick in he morning 😆 Have fun !
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Reviewed in the United States on June 16, 2026 by Frank