I cook a LOT. Always have. And one of the most versatile pieces of cookware is a cast iron skillet. Here are a few quick reasons why:
- Oven use. I often use one for morning biscuits. It can also be used for roasting vegetables, or for what I call an "easy breakfast" which is to throw some good frozen biscuits in one, sausage patties in another and even a frittata in a well-seasoned one.
- Searing. Amazing on a steak, a pork chop, chicken or blackened fish.
- Frying. Duh.
- Sauces. Need to make a butter sauce with onions and garlic? Yes, acids can cause a reaction, but if your skillet is well-seasoned and you go easy on the acids (like tomato sauces), it's great.
Why this one rocks:
- It's solid. Cast iron. Looks like cast iron. Works like cast iron. Distributes heat well, is well made and it works.
- It's light. My wonderful Lodge brand American made skillets are amazing. But they're heavy. This one actually goes in my "cabin box" which is the box I take to vacation rentals, state park cabins and even camping. Because of its versatility, I find myself using it a lot more than people I travel with suspect. Again, I can bake in it, sear in it, fry in it and I know it will work for every purpose.
- It's smooth. Very smooth. It is polished and has a circular pattern inside of it that indicates it was smoothed out and polished. This is HUGE because the rough texture makes most cast iron skillets require multiple coats of seasoning to make it "nearly" non-stick.
I didn't give it five stars in each category, because cast iron is not as easy to clean as Teflon, and there are a few things you need to know about "versatility" like don't put it in the dishwasher. Go easy on the liquid washing soap. Scrub carefully to get out blackened carbon bits (or use salt and a damp sponge). Get a chain mail scrubber if you must. It's not stainless steel. You have to be knowledgeable about it. Seasoning it beyond how it comes is necessary. But if you put in a LITTLE time and a LITTLE work and a LITTLE maintenance of effort, you will have the best cast iron skillet I've used (and I own a few ancient, smooth, valuable, highly sought ones). Get one for home. Put one in the cabin box. This is something I use often.
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Size: 12 to 13 in.
Material: Cast Iron
Care Instructions: Hand Wash Only
Handle Material: Cast Iron
Special Features: Non Stick
Special Features: Oven Safe
Maximum Temperature: 483 to 524 °F
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Product Description
Fresh Australian Kitchen
At Fresh Australian Kitchen, we believe that culinary talent and creativity comes from the cook.
Our funnels and cookware have been designed to let you explore and expand those abilities.
Our products will help you to experiment and play with different flavors styles and ideas.
And most importantly, they will never let you down!
Made to be simple and durable. Strong and robust. For experts and learners.
So, get curious, unleash your creativity, get cooking….
Care for your cast iron skillet
Seasoning cast iron is relatively easy and will help make your skillet last a lifetime.
Seasoning occurs when fats and oils on the cast iron are heated above their ‘smoking point’. Essentially the fats and oils cook into the surface and create a tough hard film that give a natural ‘non-stick’ finish and keep the cast iron protected.
How to Season
- Wash thoroughly. Before seasoning you can wash with soap but do not use soap once the cast iron has been seasoned.
- Cover the cookware with a thin film of oil – on all surfaces, including the outside.
- Gently rub the oil off with paper towel so it looks like there is nothing left on the surface. The cast iron should look dry and not glistening with oil.
- Place upside down in a cold oven. Put aluminium foil underneath to catch any drips.
- Turn the oven to 500 °F (or as high as your oven will go) and let the cookware pre heat in the oven.
- When it reaches maximum temperature, set the timer for one hour, after an hour turn the oven off but do not open the door.
- Let the oven cool off with the cookware inside for two hours at which time the cast iron should be cool enough to handle.
- For best results repeat this process to achieve the semi-gloss, seasoned cast iron you are aiming for.
- Make sure you re-season using this process from time to time. If you do it right the seasoning should last for months as long as you don’t undo the seasoning by using soap or too much scraping.
- Be sure to completely dry the cast iron cookware before storing
Removing Rust
- If you need to remove rust use a mixture of salt and oil and scrub it hard into the rust. Then rinse thoroughly in hot water. Use steel wool if necessary.
- Once you have removed the rust…re-season.
Cast Iron
Cast iron has been proven for its excellent potential in cooking over the centuries. Our hand crafted cast iron skillet will last for generations to come. Its legendary heat retrntion allows even cooking for superb and delicious results. Furthermore iron cookware is known to fortify food with iron.
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This Item  Fresh Australian Kitchen 12" Cast Iron Skillets Nonstick - Pre Seasoned Frying Pan Cookware Pan for Cooking |  |  |  |  |  | |
| Price | -10% $48.44 List: $54.04 | -10% $22.32 Typical: $24.80 | $130.00 | $29.90 | -17% $49.99 List: $59.99 | $19.99 |
| Delivery | Get it as soon as Wednesday, May 1 | Get it as soon as Wednesday, May 1 | Get it as soon as Wednesday, May 1 | Get it as soon as Wednesday, May 1 | Get it as soon as Wednesday, May 1 | Get it as soon as Wednesday, May 1 |
| Customer Ratings | ||||||
| Value for money | ||||||
| Easy to clean | ||||||
| Heat distribution | ||||||
| Durability | ||||||
| Sturdiness | ||||||
| Sold By | The Nutri-Lock Company | Amazon.com | Italic Labs LC | Amazon.com | The Houseware Shoppe | THE LAST STORE |
| capacity | 4 liters | 12 inches | 3 quarts | 1 pounds | 2 quarts | 10 cubic inches |
| material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron |
| diameter | 12 inches inches | — | 12 inches inches | — | 12 inches inches | 10 inches inches |
| has nonstick coating | ✓ | ✗ | ✗ | ✗ | ✗ | ✓ |
| dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
| oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✗ |
Reviews with images
Great Old Fashioned Cast Iron Pan
The last time I used a cast iron skillet was 40 years ago. I also have not used aluminum in years due to the current research on aluminum and Alzheimer's. I have used ceramic, ceramic enamel and copper. But my brother is also very concerned about Alzheimer's and I convinced him to try a cast iron skillet. He bought one, seasoned it and has been extremely happy with the results after some initial problems with seasoning the pan. Meanwhile, my current skillet began showing signs of wear, and since copper skillets have an aluminum core, I decided to try this cast iron skillet. I selected this one because it looked sturdier than the newer ones, which were pretty light weight.Once upon a time, you used only lard or bacon fat to season a skillet. Be warned if you use standard vegetable oil, you will probably be unhappy with the result, which is what my brother did. There are numerous articles on the web that will give you instructions on how to season a pan, and excellent instructions came with this pan. If you are vegetarian, try hard Crisco shortening because even though it is a vegetable based, its consistency allows it to seep through the porous surface of the pan. You can also use grape seed oil with equal success. However, standard vegetable oil cannot seep through the surface of the pan and what you end up having to do is re-season the pan. Pre-seasoned does not mean the surface of the pan is ready for cooking. Your food will stick if you try the pan without properly seasoning it first and the instructions that come with this pan tell you that.So I used bacon fat and then followed the rest of the instructions that Fresh Australian Kitchen provided. It takes 2 to 3 hours to properly season this pan, so plan it for a rainy afternoon or a time when you aren't doing anything else important. Remember that you are placing a pan upside down in a hot (500 degrees) oven for two hours. Remember to put aluminum foil or a baking sheet lined with aluminum foil underneath it because as the oil heats and drips there is always the possibility of an oven fire. If you catch that grease you probably won't have any problems. Also be aware that the pan will smoke as it seasons. If you have super sensitive fire alarms, ensure you have the hood fan on before you start the oven. In another place where I lived, I absolutely guaranty that if you seasoned a pan, the fire alarm would go off, whether the hood fan was on or not. Cast iron retains heat for a surprisingly long time. Leave the pan in the oven for two hours and do not remove it until the pan and the oven are both completely cool. This will also give the grease you heated time to harden.During the first use, you will find that you will have to adjust cooking time if you are used to using other surfaces. The heating time is slower but the cooking time is faster due to the thickness of the iron, which retains more heat than other surfaces. It also takes a long time for the pan to become cool enough for you to clean it. I recommend using an ove glove, a mitt or silicon handle holders to protect yourself from burns because that handle gets really hot. Follow the instructions on cleaning from Fresh Australian Kitchen. Do not use soap or you will have to re-season your pan, which can become a royal pain in the neck. Make sure you dry the pan thoroughly after cleaning or using liquids with it. Iron rusts. Then you will really have to start from scratch on getting the rust out and re-seasoning the pan. Once your pan is correctly seasoned, the more you use it, the smoother and more non-stick the surface will become. I think you will really be pleased with it and the fact that you are not ingesting chemicals like Teflon or metals like aluminum. The good news is that there is some transfer of iron. If you tend to be anemic, as many women are, seriously consider cast iron.
Top reviews from the United States
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Top reviews from other countries
Andrew Collins
Great skillet
Reviewed in Canada on October 27, 2020Size: 10"-MilledVerified Purchase
Jeannine
Me gustó mucho.
Reviewed in Mexico on October 10, 2020Size: 12"-3.94lbs-MilledVerified Purchase
Mike Levens
Works a treat
Reviewed in the United Kingdom on September 29, 2021
Mike Levens
Reviewed in the United Kingdom on September 29, 2021
So far I have had made pancakes, cooked sausages, bacon and steaks on it and it has been great on our little 2 hob camping stove. Our burners are right at the edges of the griddle so a strip of about 10cm down the middle is a little cooler and found that bit better suited for keeping cooked food hot rather than cooking, but the parts directly above the burners work great. Fed a family of 5 in one go.
Images in this review
Alberto Ceniceros
Excelente artículo
Reviewed in Mexico on December 26, 2019Size: 12"-7.49 lbs-UnmilledVerified Purchase
adam b.
Great pan for meat and fish
Reviewed in the United Kingdom on December 30, 2020Size: 10"-MilledVerified Purchase
adam b.
Reviewed in the United Kingdom on December 30, 2020
TL,DR: Best pans for meat and fish, hold heat really well but require more maintenance to keep in good condition. Can be used in the oven safely at any temperature and have no chemical non stick coating. Highly recommended if you can be bothered with maintenance
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