Victoria Mini Skillet Cast Iron

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!!

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!

After much research about 2 years ago on cast iron, I decided to try Victoria. I am a small person, less than 100 pounds, so the lighter weight was a plus. I also liked the thought of longer angled handles and bigger pour spouts. Over 2 years, I have watched prices on Amazon, and ordered 5 pieces. The 12”, 10”, 8”, 6.5”, and 4 quart Dutch oven. I have had no problems with sticking, burning, or poorly cooked food. If you follow the recommendations on the Victoria site about how to cook and clean with their products, it is pretty easy. I mostly just season with vegetable oil after washing. I love that I can use any cooking tools with these babies. They get better with time and use. I cook almost every stovetop meal with them other than oatmeal. I also have put all pieces in the oven with no problems. The 12” is my most used since I am cooking for 4. If the oldest son is gone for the evening, I pull out the 10” to cook for 3 people. If it is a meal for just hubs and I, the 8” is perfect. If I am just cooking for me, the 6.5”. Grill cheese is too big for 6.5 but fits the 8” The Dutch oven makes the best chili, soups, and ribs. I think I paid around $100 for the entire set, a piece at a time, just watching for “lowest price in 30 days” and other fluctuations. The rack is from Amazon also, and holds everything with no problems. I have been cooking for my family for over 20 years, and this is the cheapest and best cookware set I have ever owned. I seriously recommend these! I already had lids that fit everything except the 12”. Yes, I do scrambled and fried ages, bacon, and tomato based products in these. Just follow the Victoria website recommendations. Also, I sent Victoria an email question once, and I received a personalized reply in about 2 days.

I purchased this skillet and noticed that there was continual rust in the same area and uneven and sticky patches after a few uses. (Note: it is delivered a very dark gray color so prior to using it I seasoned it in the oven, upside down, with grapeseed oil 3 times) I contacted the company and they asked me to send in pictures and recommended that I scrub it with a stainless steel scrubber and then re-season it and continue cooking with it. It did not help, only scratched it up but the rust and patches remained so upon reaching out to Victoria again I was told to send in more pictures and kindly asked them to stand behind their product. The response was that they would make an exception send another pan once they received the old one. I was sent a return shipping label with my address as the 'ship to' address and noticed it after dropping the pan off so ran back to retrieve it so they wouldn't be charged since the label would just ship the old pan right back to me. She realized the error and sent the correct mailing label and mailed a new pot out. All of this to say: it is possible to redeem the warranty with Victoria but the process took 3 weeks, their response emails are not timely, and it takes convincing for them to honor the warranty. The new one: I just started using it when I received it, no pre seasoning, I just heated it up on the stove and rubbed some oil in it, stored it, and started cooking in it days later. I think the handles are ergonomic, I like the size, its not too heavy, and I got it for a GREAT price! Can't beat a $14.99 cast iron skillet. Is it the best quality, smoothest cast iron pan out there, no... but for the price, even at $24.99 it's a great deal. It still does have uneven areas that are a little sticky but I'm not complaining, especially for the price. I do care about aesthetics which is why I baby my Le Creuset enameled cast iron, but since this is not enameled I used it for higher heat searing, frying, and dishes that require very high heat. I seared some scallops in it and they came out beautifully. It's big, see pic of fried shrimp. Do: clean it with warm/hot water and a soft scrubber sponge, if you have hard stuck on food use hot water and a metal spatula, dry it completely immediately after washing (i put it on the stove on low heat to dry it), thin layer of oil once completely dry Don't: leave it soaking in water it will rust, use a pizza cutter directly on it (it will scratch it), cook acidic dishes like tomato sauce in it unless its older and well seasoned I'm usually not this long winded but prior to purchasing I would have appreciated this. Hope it helps! Happy cooking!!!

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.

Just received this pan. It’s just for the one egg for sandwiches. Size is good and the pan is heavy and good quality. Most of my iron and cast iron pans are very well seasoned and cook food amazingly. It’s a lil effort but the food tastes better and without unknown chemicals. Most if the times just charring onion in oil makes them nonstick. I add oil and onions in it and keep it on low until onions are almost dark brown and discard them and cook any food in it and it works like non stick. For one egg this is a perfect size pan and if seasoned well. Works good as well.

I'll start with this is much smaller than I expected but that's more on me than anything else. I got this for my son so he could cook up small meals like a few eggs or maybe a steak. Unfortunately its a bit small for even that. Its a good quality, seasoned decently right out of the box, but its just a bit small for what we were looking for. He still uses it and its held up well.

Edit: Very disappointed and feel deceived after receiving this skillet. My wife buys the VIctoria for gifts and was excited to see the helper handle on the front of the skillet now. We received a new one this week and it looks nothing like the pictures. This new one was to be a wedding gift, not anymore. We've been cooking with cast iron for many years and have a large collection of inherited antique and new we've purchased. My wife uses cast iron 99% of the time and likes the Victoria brand over all the others. Her oldest Victoria cast iron skillet is well over 10 years old, 10 inch, and gets used just about every day. Due to some wrist issues now she really likes the long curved handles on the Victoria. I should drop this one down to 1 star for being deceived. Her way of seasoning for 1st time Victoria cast iron users: She doesn't do the hours in an oven seasoning but builds her seasoning with her cooking. With new cast iron the first thing she does is wash it in warm soapy water. She then starts her seasoning immediately after she washes it. She then sets it on the stove on medium heat to heat up the skillet enough to melt some Crisco. She never uses olive oil or veggie oil to season with, always Crisco in the can. She puts about a large tablespoon of Crisco in the skillet and when it melts, she wipes the inside and outside of the skillet with the Crisco after she takes it off the heat. She gives it a few minutes and then wipes the Crisco dry, and will go back in about 30 minutes and wipe it again. The first thing she cooks in the new skillet is chicken breast, no bone or skin and no flour, only chicken breast in about 1 inch of veggie oil. No olive oil, no garlic, nothing but the chicken breast seasoned with some Kosher salt, black pepper and some seasoning. She also butterflies the breast if they're large breast and she makes sure they're the same size. After cooking, she lets the skillet cool, pours the oil out, wipes more of it out, puts salt in it and the scrubs it under hot water. Puts it back on the stove on medium heat and does the Crisco thing again. After that she has no problems with anything sticking in the skillet. She "never" heats her cast iron past medium heat and that includes searing steaks or any other kind of meat. Her skillets always look neat and clean with no buildup and no sticking. I've enclosed pics of her new Victoria haul from amazon, two 10 inch and two 12 inch shes going to use for Christmas gifts. One 12 inch skillet of cheeseburger casserole and one 12 inch skillet with homemade pizza.

Por fin un sartén fino y de calidad sin nada de recubrimientos que se eliminan con el tiempo y dejan residuos de teflón en el organismo. Se debe realizar un procedimiento de "curado" para que sea totalmente eficiente.

He incorporado a mi cocina el sartén de hierro fundido Victoria de 12" (30.48 cm) y la experiencia ha sido inmejorable. Es una pieza que destaca por su solidez y por los resultados profesionales que ofrece: Calidad de Construcción: La calidad del hierro fundido es evidente desde el primer contacto. Es un sartén robusto, pesado y diseñado para durar décadas si se le da el mantenimiento adecuado. Diseño Funcional: El mango largo es un gran acierto, ya que facilita el manejo y ofrece un mejor apalancamiento al moverlo. Además, al venir ya curado, puedes empezar a usarlo casi de inmediato, aunque siempre mejora con cada uso. Versatilidad Térmica: Retiene el calor de manera uniforme, lo que lo hace perfecto para sellar carnes, hornear o incluso cocinar a fuego lento. Su tamaño de 12" es ideal para preparar porciones familiares. Acabado: El color negro clásico y su textura rústica le dan un aspecto profesional que luce muy bien en cualquier cocina. Veredicto: Es una inversión totalmente recomendada para quienes buscan una herramienta de cocina seria, duradera y que mejore con el tiempo.

ممتازة وثقيله وحجمها مناسب جدا

This cast iron skillet is just the best! At least that we can get in the UK without going well into three figures for an import. It's considerably less expensive than the usual name brand competitor, even though it is imported from the USA on order. It's also better. The finish on this pan is less sandpaper-like than many, although not a smooth finish that only the premium pans sold in the USA have. It still has a graininess to it, but more like fine sand than broken glass. A tell is trying to wipe the pan with a paper kitchen towel when spreading oil. Do that to some cast iron pans (like my grill pan), and the surface shreds the paper all over the pan and you end up having to clean the paper off. With this pan, as long as you don't wipe too hard, the paper stays intact. Still better to use a cloth though (the paper was mostly just a test, and to quickly spread a pool of oil for seasoning). I did one seasoning cycle after washing the pan as per instructions when it arrived, and used it the next morning to cook bacon. No sticking at all. Even the gluey gunk that cooks out of cheap supermarket bacon, that tries to glue itself even to my non-stick pans, cleaned off with just a minute's wipe with a sponge and hand-hot water afterwards. I guess Victoria knows how to season a pan for sale. It's a heavy pan of course, but no heavier than any other *good* cast iron pan of this size. For me it hits the perfect balance between being thin enough to heat up quickly, but massive enough to distribute and hold that heat, and thus cook well. The weight helps it stay still and safe on the hob while I move the food around in it, without having to hold onto the pan. I'm cooking sous vide steaks for new year's eve, and this pan will be perfect for that final sear to get a good crust and a pan sauce. I can't wait!

It became our favorite pan in the kitchen. I did "burning on" a few times myself in the beginning. During the process the kitchen and the whole house stinks like burned oil. But it's really worth it. It's perfect for cooking almost all of our dishes(we still avoid using it for tomato sauces). I wish I bought a bigger size, because 10" is barely enough for a small family. I noticed that now I'm using way lower temperature settings on my oven. And for most of the cooking I don't even need the cover for the handle. It's heavy. No surprise here. You will have to get used to that. It could be pretty challenging when you need to pour something out whole cooking. That means you will have to balance all the weight of the pan, plus food, in one hand while carefully pouring out and helping with a spatula to get the rest out with the other hand. I have to admit in the beginning my hand was shaking pretty hard but now I'm handing it without much of a mess. I would definitely recommend it!