Victoria Cast Iron Round Skillet with Double Loop Handles, Made in Colombia, 10 Inches
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Availability:
In Stock.
Arrives
Tuesday, Feb 17
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Size: 10" Loop Handles
Pattern Name: Skillet
Features
- CAST IRON SKILLETS: Our high-quality cast iron pan is seasoned with non-GMO, Kosher-certified flaxseed oil and is PTFE- and PFOA-free for better food. Plus, the textured engineered surface maintains seasoning better than milled-smooth pans.
- DURABLE CAST IRON FRYING PAN: Our professional cast iron skillet is designed with the user in mind. It's made with highly durable cast iron that has excellent heat retention, invisible curvature that prevents warping, and bigger loop handles for increased stability when you're using oven mitts.
- EASY TO USE: This versatile oven-safe skillet can be used with an induction, gas, ceramic, or electric stovetop or in an oven, on a grill, or over a campfire. The sloped sides make this skillet perfect for grilling, frying, baking, and more.
- CLASSIC CAST IRON SKILLET: Victoria cast iron pans are made with natural materials and are easy to maintain. This large pan is restaurant quality to ensure the perfect dish every time. Give your cooking an upgrade by using cast iron cookware.
- 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, outlast traditional cookware, and offer reliable cooking for years to come.
Brand: Victoria
Material: Cast Iron
Special Feature: Hand Wash
Color: Black
Capacity: 1.9 Kilograms
Brand: Victoria
Material: Cast Iron
Special Feature: Hand Wash
Color: Black
Capacity: 1.9 Kilograms
Compatible Devices: Smooth Surface Induction
Product Care Instructions: Hand Wash Only
Maximum Temperature: 750 Degrees Fahrenheit
Handle Material: Cast Iron
Item Weight: 4.2 Pounds
Number of Pieces: 1
Is Oven Safe: Yes
Model Name: Cast Iron Round Skillet with Double Loop Handles,
Has Nonstick Coating: No
Is Dishwasher Safe: No
Recommended Uses For Product: Baking
Specific Uses For Product: Baking, Frying, Grilling, Sautéing
UPC: 815457023102
Global Trade Identification Number: 02
Product Dimensions: 12.8 x 10 x 2 inches
Item Weight: 4.16 pounds
Manufacturer: Victoria
Country of Origin: Colombia
Item model number: SKL-310
Date First Available: August 2, 2019
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Feb 17
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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Similar Products
Top Amazon Reviews
Size: 8 Inch
Pattern Name: Skillet
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
Size: 12 Inch
Pattern Name: Skillet
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