Victoria Cast-Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia, 12 Inch
- 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 it’s 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 Colombia—never outsourcing—since 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.
Features:
- Bottom and rim of the pan are calculatedly designed to prevent warping and cracks due to temperature changes.
- Helper handle is bigger than standard for easy lifting, even with pot holders.
- High quality sand casting for durability and even heat distribution.
- Longer, curved handle was designed by our engineers for better leverage and easier handling (NEW).
- Seasoned at high temperatures using organic flaxseed oil for a natural easy release seasoning. Great "out of the box" seasoning that gets even better with time.
Cleaning, Care & Maintenance:
HOW TO CLEAN CAST IRON FOR EVERYDAY USE Follow these steps to keep your cookware clean and increasingly seasoned: 1. Allow cookware to cool enough to handle, but still warm. 2. Hand wash with hot water & mild dish soap. Mild dish soap will not damage your seasoning. You can also use coarse salt, a plastic spatula or scraper, or chainmail to clean stuck-on foods. Do not use steel wool sponges or other abrasive methods unless you want to remove seasoning too. 3. If cookware has completely cooled, and there are some stickies, you can simmer water on low-medium heat for 2 minutes and then scrape when cool enough to touch. 4. Use a lint-free towel to dry thoroughly (important! Never air-dry seasoned iron or it will rust). 5. Rub a thin layer of oil inside the cookware & on the rim (Palm, Flaxseed, Coconut, Canola, Crisco, or other cooking oil or shortening). Light and even layers build better seasoning. You may store in a cool, dry place, or do an express stove-top maintenance.