nuovva Pre-Seasoned Cast Iron Skillet Frying Pan Oven Safe Cookware for Indoor & Outdoor Use - Grill, StoveTop, Black (10inch - 25cm)

Excellent Skillet. I dont care what anyone says....you cant properly cook a steak in anything other than a cast iron skillet (or on a BBQ of course) Used it straight out of the box, came pre seasoned. Easy to clean. Lovely item. Great purchase

Thank you this is a lovely little skillet. Practical for one person and very good quality and value. I seasoned first before using it to be sure and dry and oil it again after. Many thanks for this.

I have been using it for a month now and would like to review it in detail:Pros:* it's very durable and long lasting* even though it's pre-seasoned , I seasoned it for 2-3 days and it started acting like non stick* it's very big in size, exactly what I wanted* it can be used in many ways without any stress about coating* it's very healthy as it's ironCons:* it's very very heavy* cuz of it's weight (as its real iron) , it can cause marks on hob* it's prone to rust if not taken extra care to wipe it after every wash* handles get really hot while cooking, always use gloves for that.

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.

The surface cracked !! Only bought it last year , have been following all the iser guidance/instructions. Washed it with lukewarm water this morning , as we sauted some frozen paratha last night . Put it on my induction hob top after washing, to dry out and it cracked with a loud noise! This is so dangerous and unexpected. It says to last lifetime, mine was bought only a year ago and cost £26, which is not cheap! I own a few cast iron woks and pans, never ever this has happened to me .. must be something wrong with the product.

Superb solid skillet, worked a treat when I made cornbread.

I seasoned this pan once I received it and despite this seasoning (and it being pre-seasoned) the pan is difficult to clean and food sticks more than a regular pan. Good quality overall but this is not a non stick pan.

I followed the instructions to wash then season the pan before first use and I used extra virgin olive oil as it's all I had in the cupboard and it's been perfect. I've made fried eggs, bacon, pancakes and steak, nothing has stuck to the pan and all have cooked perfectly.I also wash the pan once it's cooled and dry it thoroughly and have zero problems so far. So I don't understand the bad reviews.Definitely worth the money.