NavarisCast Iron Skillet Pan - Oven Safe 2 Handle Frying Skillets - Pre Seasoned Pans for Stove or BBQ Cooking - 30 cm / 12 Inch

Nice heavy cast iron pan. Important to season a few times to avoid risk of rust. Great value and have cooked some great steaks in it!

Just a lump of cast iron - or is it? For once I did some research so I saw all the horror stories: dirty, already used pans, warped bases, cracked pans, etc.The first thing I did was to rule out enamelled, non-stick pans. A hefty premium for a finish that’s far too easy to damage beyond salvation.So non-enamelled it was. I then spent ages going round in circles, agonising over which to get. Then, an epiphany. £30+, not insignificant but not the worst mistake I would ever make if I got it wrong. I happened to be looking at the Navaris at the time so decision made. So far after about 3 weeks, one of my best guesses ever.I opened the box and there the skillet was, immaculate. I’m sure I could have used it straight away but I resisted temptation. A quick wash with warm water and mild washing up liquid. Thorough drying with tea towel and kitchen paper, then gentle warming on the hob to evaporate every last trace of moisture and eliminate any risk of rust.I then decided to push the boat out so the skillet was thrice seasoned with sunflower oil. The end result is that I no longer have a lump of metal; I have a thing of beauty. Trust me when I say that to be so obsessive about a cooking implement is not in my nature. I normally abuse pots and pans with best of them but something about this skillet compelled me.And how glad I am. I use it pretty much on a daily basis, sauces, tartes tatins, Indian flatbreads, etc and so far nothing has stuck. Cleaning is just a wipe out and light oiling and then put away on its own shelf folded into a towel.My only question is what did I do before? Indian flatbreads in particular are a revelation, better even than the restaurant variety. Brilliant.

When buying this pan, I was drawn to the fact it is cast iron for the price. I have only cooked with cast iron for years now and would class myself as having knowledge when it comes to the upkeep of these pans.I did find this pan a little more difficult to maintain rgan previous pans and found it rusted a lot after only a couple of uses.I did use the way I know to clean this whoxh is boiling water and salt and then covering in olive oil to finish as to restore is somewhat, but as you can see from the photos, it still looks worse after a handle of uses.The positives are that it holds heat well, isn't as heavy as other cast iron pans so easier to handle and is sturdy

Good quality pan with a helper handle and pouring spouts. Great value.Yes it is heavy as all good quality cast iron cookware is.It does come pre-seasoned but I would not rely on it. I seasoned it three time before first use and it now has a good non stick surface. When seasoning use a medium/high heat not full on as the pan has a maximum temp of 260c . It’s not like a carbon steel wok which you can blast at full heat for an extended time. As the instructions say use the minimum of a high smoke point oil(groundnut,rapeseed etc)Good instructions once you find them in the multi lingual booklet!As it states in the booklet , only wash in plain water and dry before putting away. I found the easiest way was to put it back on hob and heat it back up gently for a few minutes after washing.A bit like a wok, it will probably benefit from a regular re-seasoning. (I do this with the wok after each use that involves simmering a watery sauce and plan to do the same with this pan.)The handles will obviously get hot as they are part of the pan and not separate, thermally insulated additions. Remember to turn off the heat shortly before the end of the cooking time as the heat is retained and items will continue cooking. There appears to be no hot spots on the base of the pan with a good and even heat distribution.Looking forward to many years of use.

This is made from cast iron with an enamelled back. Nice I hoped, and it probably would have been but It came with the handle snapped off . It was most likely dropped or damaged in the back of the delivery van.The returns process was good. I was refunded.Sometimes its good to walk into a shop and buy thingsSometimes Amazon is really handy.

Very good pan

Yes, it’s heavy; it’s cast iron. Yes, it will rust; it’s cast iron. Just always bear in mind that if you order cast iron, that’s probably what you'll get. What you also get is a pan that goes from hob to oven with no issues and a pan that evenly distributes heat and holds it. Nothing bakes and cooks as perfectly as cast iron. If these pans are properly maintained they are as nonstick as Teflon without the toxicity to the planet and people. I looked for this exact pan for years and this is precisely what I wanted. The two handles—long on one side and easily grabbable (that’s now officially a word) on the other—make it easy to lift and the sizes offered are perfect.

It is a heavy iron skillet with two handles which I can use on the stove top and or pop into the oven. The first thing I have done is to use it to bake a large pumpkin pie. It has performed well. I did give it a seasoning before using it, although it said it was not necessary. I have not used it for frying yet so don't know how well it performs on top of the stove. But the pastry has not stuck to the bottom of the pan. So far so good.

Great pan! Great for stove to oven pan. Well made.

polecam

Hola, es una sarten de buena calidad. De hierro con un recubrimiento natural y esmaltada por el exterior. Es pesada porque es maciza y requiere mas mantenimiento que una sartén normal(una vez limpia hay que aceitar la parte de cocción para que se mantenga optima), pero no tiene nada que ver, los alimentos salen y saben mucho mejor. Contento con la compra. Saludos.

The media could not be loaded. Als je alles goed hebt gedaan zoals beschreven in de instructies, dan is deze koekenpan de beste die je ooit hebt gehad.

Diese Pfanne ist absolut spitze! Ich habe wirklich knusprige Bratkartoffeln hinbekommen. Nichts ist angebrannt. Wenn man die Pflegeempfehlungen beachtet, ist alles gut. Also z. B. bitte NIE kaltes Wasser in die heiße Pfanne geben. Dann ist es kein Wunder, wenn sich der Boden wölbt und nicht mehr flach auf der Herdplatte aufliegt. Abgesehen davon braucht man kein Wasser, wenn man es richtig macht.Für die Bratkartoffeln hab ich Tipps von Johann Lafer befolgt. Kartoffeln am Vortag kochen, aber nur 10 Minuten. Die Kartoffeln in der Pfanne nicht übereinander legen, sondern nebeneinander. Man muss sie auch nicht im Fett ertränken. Bei mittlerer Hitze und etwas Geduld klappt das (Die Pfanne leitet die Hitze sehr gut).Viel Freude wünsche ich Allen.