Amazon Basics Pre-Seasoned Cast Iron Skillet, Oven Safe, Even Heating, Heat Distribution, Stove Compatible, Heavy-Duty, 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.

When they say it is returned often because of its size, they’re not kidding, lol. I took this pic so people can get an idea of just how large this pan is. I’m keeping it because I specifically bought it to make deep dish pizzas in my oven with it. If I were to use it on the stove top, I’d have to use the double burner on the left side of the stove as it takes up nearly one half of my old stove. The entire pan is seasoned well, and looks to be free of defects. I will update this review when I use it for the first time.

Very big very nice good quality Cooks excellent it's very heavy as well but it's great for big large steaks me and my husband love it

The first impression of this pan is that it is HUGE which is what I wanted. The second is as a result of its size it also very heavy which is also what I wanted, once heated it will hold heat for a long time. I only have two criticisms of this pan, first is that although it comes per-seasoned the inside of the pan be it slick to the touch the season surface was also quite rough, something like sunny side up eggs would not come out intact. I saw another review where the individual used an abrasive grinding pad to smooth the inside then re-seasoned the pan which is what I did. I used a Rolloc disc to grind the rough season out as well as most of the light pitting in the casting then re-seasoned the pan. It will take quite a few cycles in the oven to build up to look like the factor season again but if your pan is as rough as mine was its worth the trouble. My second criticism is the fact that I have a electric range with a glass top and the pan has a 1/8" raised ring around the perimeter as well as "Amazon Basic" cast into the bottom of the pan. These features on the bottom of the pan would not matter with a gas stove but I feel that this gap is limiting the contact to the cook top surface which is a limitation in conducting heat efficiently. I might take a more aggressive grinding disc to the bottom and remove those from the casting and re-season the pan. I realize not everyone has the grinding equipment necessary to make these type of modification to the pan in the first place so you may want to look at more expensive pans with a more refined finish thus why I say for the money it was worth it.

This pan is one big sucker. I left my large cast iron pan behind in Anaheim. It was rather large, but not quite as large as this one. It was a higher quality pan, fore it was made well over seventy years, in the hay day of cast iron. The interior was much smoother. None the less I used it rarely for the heft of it. I have seen larger cast iron frying pans, but still this pan is beyond the pale. Now if you need to cook ten pounds of chili, this is your pan. You will need a fork lift to get it of the stove. It will augment my Louisville Slugger for home defense. When one gets slapped by this pan they will stay slapped. P.S. Absolutely, do not drop this pan on one of your feet.

This thing is BIG and HEAVY. It’s a full 12-inch skillet (cooking surface ~10 inches) and weighs over 10 lbs, so it takes up serious cabinet or drawer space. If you have limited storage or a small kitchen, definitely measure first. If you have the room and want solid, no-frills cast iron performance at a great price, this one delivers.

My husband said this was the biggest cast iron pan he had ever seen, and he was very impressed with it. We have cooked chicken curry, steak, eggs, and sausages in the pan. It’s heavy, but the size allows us to cook a lot of meat at once. It’s also easy to clean. I’m happy with my purchase — the price was affordable for something that we use often.

Beautifully made and doubles as a lethal weapon if you’re ever broken into! 😂🤣😂👍🏻

Ottima padella ,esattamente come da descrizione

Es un sartén excelente. Se me envió un pequeño manual con instrucciones de cuidado y uso me parece que esto habla de interés por la calidad. Ya hice mi primera pizza y quedó extraordinaria.

Groß , schwer aber top PfanneDie Pfanne ist riesig und mit einer Hand kaum zu halten , sie tut ihren Dienst und das gut

Very good product. I have been planning a cast iron skillet for a long time (this is my first one).1. Very thick, heavy as expected. Satisfied with quality.2. Being first time cast iron user, I was skeptical about food sticking to the pan. Maid got hold of it, and thoroughly scrubbed it with soap.. seasoning looked destroyed. Followed instruction booklet (came with product) and saw few videos on YouTube too.. applied very thin layer of sunflower oil wiped off excess, baked it in oven at 350f, for an hour, face down.. beacame good as new.. almost nonstick. even made an omelette, bhindi dry, chicken patty (required very little oil, slightly more than a good nonstick eg wonderchef diamond)..3. Handle becomes too hot.. planning to buy a silicone handle.4. Clean with just salt and normal water.. then just heat it on burner for few min.. becomes totally dry with intact seasoning.Overall, i m happy with it and happy with the price

I bought this from Amazon Second Hand as a “like new” condition. It was pristine and definitely had not been used. I am used to cast iron cookware so was aware of the fact that they are heavy (why are so many of you surprised by this…?) and that they require care in washing and drying thoroughly. I purchased this size for use on an outside gas burner because it is too large for my indoor induction hob. I used it to cook a Paella and it cooked it perfectly, as expected. It is necessary to know how to cook in cast iron, getting it nice and evenly hot first before adding food and keeping an eye on whatever you are cooking to ensure no burning. I have never cooked eggs in one and wouldn’t even consider that as I always find that eggs are notoriously sticky even in non stick cookware. But for cooking steak, Paella and other such food it is a great addition to my collection of various sizes. The pan itself was perfectly flat and heated evenly with no warping. I washed it with very hot water (no washing liquid) once we had eaten. The Paella had not stuck and so with just a little light brushing the pan was pristine (see photo after use) I thoroughly dried it inside and out and then oiled it well and removed the majority of the oil with kitchen paper until it had a light sheen with no oil stickiness. Of course you have to be careful to not bash it, as again, cast iron is a delicate material if dropped. From reading the negative reviews I can assume either they are scam reviews or that the person has no experience of cast iron cookware. I would not hesitate to buy more although my collection of sizes is fairly large now