12'' cast iron skillet

The Nuovva Pre-Seasoned Cast Iron Skillet is an absolute kitchen workhorse that delivers heavy-duty performance without the premium price tag. Right out of the box, the pre-seasoning gives you a solid non-stick start, though a quick extra coat of oil takes it to the next level. It holds heat exceptionally well and heats evenly, making it brilliant for getting that perfect, deep sear on steaks before dropping it straight into the oven for baking. Sturdy, versatile, and built to last a lifetime with proper care, it’s a fantastic, high-value addition to any cookware collection.

Firstly, let me say that I am a cast iron cook, and have several cast iron pans, including shallow walled skillets (frying pans) such as this, shallow skillet for pancakes with only a lip for a wall, a huge cast iron dutch oven for BBQs and indoor stews and curries, and then all my enamelled Le Creuset shallow, deep, large and small casserole dishes, which I use daily. I'm fussy, and I season these things, but am not a fanatic about it, because usage largely takes care of it. Out of the box, this has the sand-cast rough surface, like Lodge. I have a 60 year old pancake skillet that is totally smooth and with a glaze on it that's like glass, but it doesn't really make it superior. I do in fact like the slight sandy texture of the Nuovva )and Lodge) because I like to think it increases surface area to take on more season, and adhere better. A couple of my others are this way and they work for me, and I was pleased to see that this Nuovva took that approach. The weight for this 12" is just shy of a Lodge, but heavier than most, which is a good thing. Weight means heat retention, and if you are not after weight and heat retention, then use a stainless steel frying pan instead anyway. This is what they are for, so again, this is great. The walls are not crazy thick, so the base must be substantially thick to make up this weight. I personally would have liked another 1mm wall thickness. In rough cast iron, I have never paid hundreds for something like Field or Griswold, so can't make comparisons. I've never used them. The bottom line is, that with a good wash, dry, and season with a rubbing of Trex, upside down in a 220 degree oven for an hour, then let it slowly and naturally cool, you end up with a good starting point. (all windows and doors open, because it will smoke). Re-grease and cook a second time if you can. Then it's down to veg oil and usage, with a wipe of veg oil with a kitchen paper towel and heat to smoke after every use. This pan is great. At £22 for a 12" pan, that is a copy of a Lodge (around what you would pay for Lodge in the USA, because it's a cheap brand there), this is excellent. In fact, it's a steal. 12" is great for a family of four, for succotash, pies and especially Yorkshire puddings, because it won't cool as you add the batter, so it rises unbelievably. Crisp pastry bases too with pies, because it cooks the base better than any earthenware dish or thin metal tray can. Toad in the hole is killer in cast iron (220 oven pre heating the cast iron and oil for at least 15 mins before quickly adding batter) This is such a good buy that I'm going to get some various sizes for my son, who is just getting into cooking at last. Dos and don'ts: Never believe a skillet is "pre-seasoned" . You have to do the job yourself. The black you wipe off tastes horrible in food, so you need to wash it and season it, and if you complain about it not being well Pre-Seasoned, then you are just being naive. Don't ever put cast iron from the heat onto cold ground or cold concrete if you are cooking outside, especially in winter. My dutch oven split - just cracked all the way down one side. In the same way, apply heat gently and build it up - don't put a freezing skillet on a high heat, because it can crack. Sudden temperature changes will break this stuff. If you like the Lodge type skillet, and want one at the USA price, then this is it. Very highly recommended. Fabulous price.

Lovely solid pan, good quality, would prefer a longer handle.

Excellent product, good quality and price. Arrived well packaged and on time.

Many reviewers seem very confused about iron pans and do not understand them. Ya gotta SEASON them before you used them, even the "pre-seasoned" ones... 1) I unboxed mine and rinsed it with two full kettles of boiling water. - 2) Then, I dried it thoroughly. THOROUGHLY! - 3) The pan was then covered in beef fat all over, every nook and cranny... (use your cooking oil poison of choice. Flaxseed, grapeseed and avacado oils and bacon fat are popular - the internet is rife with debates on polymerisation, saturated/unsaturated, smoke points etc. They ALL work, but season at different temperatures... So research your choice. Many processed industrial seed oil advocates scream about unsaturated polymerisation whereas animal fattists demonstrate on videos that saturated fats actually work very well indeed. So choose your preferred poison, research it's seasoning temperature and follow that!!!) - 4) Preheated the oven to 230 degrees C - 5) I wiped as much as humanly possible the fat/oil off the pan as possible using kitchen towel or cotton rag. The fat/oil is still on there, believe me. But very thinly. - 5) I put the pan in the hot oven, upside down on the middle shelf. - 6) Put the kitchen extractor fan on and opened all the windows and doors to the outside. - 7) After 1 hour, I turned the oven off and waited an hour or so for the pan to cool down. - 8) I repeated steps 3 to 7 AGAIN. - 9) After the pan cooled a second time, I simply chose to also put it on the stove to stove season too, covered the cooking surface and rim in the fat/oils and heated the pan on medium heat until it smoked, turned the heat down, wiping all the excess oil off (carefully) with kitchen towels/cotton rag for ten minutes until it stopped smoking. - 10) I let it cool down and repeated the stove season process - 11) Finished with a nicely seasoned pan that actually did a great stir fry the next day. Norhing stuck no rust. Great!! The surface is a bit rough, so you can sand it down to smoothen it before seasoning if you are really keen. But yeah, if you buy cast iron cookware, RESEARCH HOW TO SEASON THEM and clean them. A lot of work at first, but dead easy once the pan is seasoned. This seasoned pan is pretty non stick and cleans easily. I am very pleased.. Ideally, I will have to sand it down to create the smooth surface of the finest pans, but for now, it's great!

Worked perfectly for a few weeks. We seasoned it correctly and did not wash it in detergent, just water and then applied oil to keep it from corroding or loosing its non stick properties. However out of the blue our food started to stick to it and it became impossible to clean.

Great item.

Everything I have cooked so far has stuck to the pan which also means cleaning becomes tough too. It’s not nonstick as mentioned. The handle gets heated up along with the pan and becomes difficult to handle after that. . I am keeping this only because I wanted to avoid Teflon coated pans. Otherwise this is a NO.

Die Qualität der Gusspfanne ist gut und sie speichert die Hitze perfekt (super für Steaks!). Da ich aber den Komfort von Antihaftpfannen gewöhnt bin, ist mir diese Pfanne im Alltag zu schwer und pflegeintensiv. Gute Pfanne, aber einfach nicht mein persönlicher Favorit

ottimo

A ver se pega SIEMPRE. La movida es que hay que curarla. Como es rugosa si no quieres tirarte meses hasta que se cure lo mejor es lijarla y luego curarla con manteca de cerdo o aceites que no se quemen a altas temperaturas. Es un proceso más largo de lo que parece por el tema rugosidad. En teoría una vez hecho esto ya no se pega. Yo ya llevo no se cuantos intentos, hasta que no he lijado y usado manteca todo se pegaba A LO BESTIA. hora está en un término medio. Hoy mismo he repetido el proceso 2 veces más. Así se quedará. Si tienes paciencia suficiente y no te importa el gran peso bien. En caso contrario esto no es para ti.

Ich bin mit dieser Pfanne wirklich sehr zufrieden. Die Verarbeitung ist hochwertig, sie macht einen stabilen und langlebigen Eindruck und liefert hervorragende Bratergebnisse. Die Hitze wird gleichmäßig verteilt, sodass Fleisch, Bratkartoffeln oder Gemüse perfekt gelingen. Das Preis-Leistungs-Verhältnis ist hier wirklich top – für diese Qualität bekommt man selten so ein gutes Angebot. Ein kleiner Hinweis: Der Griff kann bei längerem Braten natürlich warm werden (typisch für Gusseisen). Mit einem Topflappen oder Ofenhandschuh ist das aber überhaupt kein Problem. Insgesamt eine tolle Pfanne, die ich jederzeit wieder kaufen würde. Klare Kaufempfehlung!

Appena arrivata l'ho lavata e come l'ho messa a sgocciolare già è uscita la ruggine...assurdo!!!