Features:

  • 10.25-inch cast-iron skillet for sautéing, searing, pan-frying, baking, broiling, roasting, and more; pre-seasoned and ready to use
  • Heavy-duty cast-iron construction for optimal heat retention and thorough, even heating
  • Long handle and opposite helper handle for a steady, secure hold; hole at the end of long handle for hanging storage
  • Oven-safe to 500 degrees F; suitable for all cooking surfaces; hand wash only (NOT dishwasher safe)
  • Backed by an AmazonBasics limited 1-year warranty
Awesome Dual-Use Technology

My eggs are cooked and my enemies knocked out cold. This dual use product is great. Is there a bigger one?

It Really is 15 inches! It is bigger than I thought it would be!

I've been looking for a larger cast iron frying pan for a long time. I'm so happy that I waited for this one to come! The 'pre-season' didn't come off when we cooked on the fire! We even tried to burn it off in the oven and it was fine! A lot of cheap cheap cheap cast iron will bubble and smoke off the 'pre-seasoning' when you get them hot enough. But this pan is high quality and the 'pre-seasoning' has not been a problem at all! I highly recommend the pan that I got to anyone. Caution: If you order this and they've changed suppliers... don't be surprised if the 'pre-seasoning' gunks off. But my pan is of fantastic good quality and I am very happy!

Very Happy

I'm not an expert but been cooking in Iron a number of years (all kinds and brands handed down from parents and grandparents). CONS: 1) Poor seasoning, 2) Rough finish. 1)While moving the skillets around I noticed the seasoning rubs off very easily on the bottom. But, if you season your iron as you should the problem is fixed. 2) Rough finish but nearly all brands now have a rough finish. So would have the issue no matter what brand (unless high dollar skillets). And that's about the end of cons. PROS: Price and does what it is designed to do well. Overview: (If your new to Cast Iron you should watch some Utube videos an how to season and care for cast iron. I see reviews about rust - Iron will rust - the brand doesn't matter. So please research how to care for cast iron.) I do not use any brand's new cast iron straight out of the box. I do grind/sand (to 220 grit) the inside down to smooth the surface and apply seasoning ( I personally use flax seed for the first 4-6 oven seasoning @ 450-500F, after seasoning I cook bacon till I cant eat any more). My test of a new skillet is Yeast Rolls, to see how the heat transfers up the side. My rolls browned the same on the sides as the bottom so I'm very satisfied with the heat being uniformed once up to temp in the oven. The skillets feels a little thinner then Lodge but my experience is no deference in functionality/heat transfer. So might be a positive in being lighter. My only hesitation at all is I doubt there are made the USA. But as far as functionality, I believe re-seasoning is a must and I personally prefer to grind/sand smooth and feel they preform as well as any other brand I own.

This is BIG!!! I love it!!!

I laughed so hard when I took this pan from the box. I've never seen such a large skillet!!! It's great to be able to cut up a whole chicken, and roast it quickly, and evenly. Every piece crispy!!! This is a very practical thing to have in your kitchen. * I wanted to update, to say I purchased Cuisinart 12.25" Melting Dome, as a cover, and it fits very nicely, within the pan.

Took the dive

This is my first cast iron cookware. I read up on how to care for it, as well as gleaned tips and tricks from my grandmother and stepmom, who are cast iron pros from way back. From the reviews, I went ahead and re-seasoned it as soon as I received the package. It came double-boxed and styrofoam-lined; completely intact (I had read a review from someone who had received a snapped off handle and pan, not the case here). Since re-seasoning it, I've cooked with it three times so far. Eggs, sausage, and burgers. As far as what I've heard cast iron is supposed to do, this does it. It's heavy, gets hot and stays hot, cleans easy, and the 10.5" skillet fits our big burner perfectly. I'm very pleased with it, no regrets for my first cast iron skillet.

Great Cast Iron pan

I was skeptical at first, I usually buy Lodge cast Iron but this pan is equal to all my others

Cast Iron Skillet

Had to return this because it is HUGE. I thought it was 15 inches from stem to stern but the actual skillet part is 15" Find yourself a small cow and you can fry the whole thing at one time! Well made, no dimples or dents in the casting and well balanced but be prepared for a muscle work out when you lift this...especially if it's loaded with that cow I mentioned.

I hate the smell of fish fry in the house so ...

Use this skillet to fry fish outside. I hate the smell of fish fry in the house so my hubby is nice enough to fry my fish outdoors on the grill with this pan. Keep in mind it is a cast iron skillet so you need to use it appropriately. No soap, limited wet time when cleaning, season it whenever necessary. My hubby left it out and I didn't notice. When I found it, it was rusted and in terrible shape. I had to scrub it back down and re-season it, but now it's as good as new again.

Starts off VERY Rough but takes seasoning very well

On initial inspections, this pan comes with a very rough finish. Literally on par with sand paper. Was about to return it but decided to try to season it instead. My initial fears quickly subsided because after only two layers of seasoning (using a quick stovetop seasoning method), the bottom of the pan quickly became much smoother. The sides still need some work, but thats likely because I don't often use the oven seasoning method (because i'm lazy). Have yet to have anything stick to this pan since, even scrambled eggs. Only downside to this pan is how uneven it heats but that's really unavoidable for such a large cast iron pan on a crappy electric stovetop like mine. Just keep that in mind when selecting the size you want. Going any bigger than the 12" on an electric stove with standard sized heating elements would mean the edges of the pan will stay MUCH colder than the center.

I... AM...IRON PAN!

The Godzilla of cast iron skillets 😋 We bought this pan to sear 40 oz tomahawk ribeye steaks after sous vide cooking them. As others have said, this is a huge pan. But these are huge steaks! The picture accompanying this review is of a 10.5" standard cast iron skillet, with a mechanical pencil of the same size in each for scale. So far, the quality of the pan seems at least as good, if not better, than name brand versions. The pre-seasoning doesn't appear to be the way I would want to have it end up so I will probably re-season it myself

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