Amazon Basics Pre-Seasoned Cast Iron Skillet, Oven Safe, Even Heating, Heavy-Duty & Large, 15-Inch, Black

Writing this review because I saw some reviews from people who just dont know what they're doing with cast iron. This is an ok pan. Are there better cast iron pans out there? Yes. Are they *that* much better to justify being 2x the price? No. This thing is very textured. Which is on purpose. Companies do this to lower the amount of time it takes to season the pan in factory, thus lowering energy and time consumed doing so. Higher priced pans aren't as textured and they take longer to manufacture hence the price. As this pan gets broken in the texture will smooth out. I bought this one "used-good" from Amazon warehouse deals. Honestly it was brand new in a damaged box. Can't go wrong with a 15" cast iron pan for $17.Even though this pan arrives "pre-seasoned" I would still recommend putting another coat of seasoning on it. You can do so by coating the whole pan in a thin (not dripping wet" coat of oil. Place it in the oven at 350° for 1-1.5 hours. Let it cool completely and once removed from oven and it's ready for use. *Be sure to put some aluminum foil on the rack below the pan to catch any possible oil drips.I have some close friends who are ex-Amish and my friend's mother has cast iron pans that are 100+ years old. I use her advice for cleaning any of my pans and they have never needed reseasoned.When you're done using the pan clean it with cold water, and no soap. When the food is visibly gone it's clean. Dry it with a paper towel or put it in a hot burner to dry off all the water. Then add a thin coat of oil to the surface. Done. NEVER USE SOAP. NEVER WASH IN DISHWASHER. Doing either of those things will just wash the seasoning right off the pan. Then you will always have issues with food sticking to the pan. The people complaining of rust in other reviews never dried and oiled the pan. This is crucial for proper cast iron maintenance.Onto the pan itself the one feature I don't like is the foot on the bottom. It stands off from stovetop some and since I have a smooth glass cook top the transfer of heat isn't perfect. I prefer non footed pans. Since I'm primarily using this pan for pan pizzas in the over this is really a non issue for me but it is worth pointing out for others.Also, this pan is HUGE. I'm a grown man and it take both hands to lift this thing safely.**Further notes:* Instructions state that the pan is good for up to 400°. This is because the pan will start burning off it's seasoning after that temp. It all fairness it's probably good for up to 500° but I would recommend letting it get that hot.* Never put cold water in a hot pan. Let it cool before cleaning. Cold water in a hot pan can crack the pan. Cast iron is actually quite brittle and susceptable to shock.* People complaining about rusting: it's cast IRON. Iron rusts if not maintained properly. Nothing wrong with the pan, the pan just isn't being maintained properly.

Used to grill hamburgers and onions on my stove. Comes seasoned already. Large pan and was perfect for me to move things around easily. Definitely worth the purchase.

Huge!!! Very well made heavy duty cast iron skillet. Worth the money. Very large cooking capacity.

This item is ENORMOUS. The pre-seasoning is fantastic and the pan had immediately very little stick, very durable, handles are perfect, pour spouts are great but the pan is insanely massive. If it was half the size it would be perfect but it’s just ridiculously gargantuan

It's not lightweight but it's not as heavy as I thought it would be. Even though it came pre-seasoned, I added a couple more layers before using. It's just great! I've done eggs, bacon, pancakes, fried chicken and fried fish so far and nothing sticks. I wanted a pan this wide primarily for frying whole fish and at approx. 14" diameter, it's the perfect size for me. Be sure to heat it thoroughly to avoid hot spots.The interior surface is rough but that does not affect how great it cooks. The embossing on the bottom doesn't bother me when cooking on a gas stove or wok hob but I can see how it would be of some concern on an induction range. You could take a grinder to it and remove all the raised elements to get the bottom smooth. Don't forget to re-season the pan if you do.This has been a major addition to my arsenal and so far, I've enjoyed cooking with this pan.

Nice skillet...passing to friends

This is a GIGANTIC cast iron and we LOVE it! It is able to hold so much food so you can make leftovers. If you follow cast iron directions and heat it up, there is not sticking to the bottom of the pan. Be prepared for how large it is--you need a stove top that is big enough and storage space that is big enough. Durability is good so far and quality seems great. Would get again, but honestly, it's huge and we don't need another.

This is a big pan. Bigger then anticipated. I have purchased a lid and will use for stews, braising, steaks, stir fries and a lot more.I'm sure it will last forever.