KitchenCraftCast Iron Griddle Pan, Induction Safe, Oven, Grill and Barbecue Safe, Round Cast Iron Skillet, 24 cm (9.5''), Black

I have never used cast iron frying pans before however I have used enamelled cast iron pots and have had good experience with Cast iron.The reason for purchasing this pan was that the non stick coating on our "fried eggs" pan started peeling off and I happened to come across this pan on Amazon. I was sceptical about this item but the reviews tempted me to take a chance.I have used this pan for about a week now. I did not sand the surface like some others did, but I did remove the wax coating that comes on the pan for protection during shipping using boiling water. I then seasoned once using vegetable oil. The first attempt to fry eggs led to the eggs going straight in the bin. They stuck badly to the pan. I then seasoned a second time, then followed by heating the pan to the highest heat on the gas hob. Once the pan was as hot as i could get it, I smeared vegetable oil on to the pan using a kitchen towel and tongs several times. Left to cool. repeated.Now the pan is as good as non-stick as I would ever hope to want it to be. I use a little oil in the pan, crack eggs in and then place a lid on the top. The eggs release with a little bit of gentle persuasion from a spatula (can use metal spatulas!)I love this pan and as a bonus It can also be used on the bbq!The only thing is that you do need to have a tea towel handy to handle this pan safely, but that is by design and is not really a flaw.EDIT Nov/2013Pan is still brilliant but does need to be seasoned every now and again, especially when it accidentally ends up in the dishwasher (oopss :-s). While i bought this for eggs and breakfast cooking, it has been upgraded to multiple uses now. Pancakes are a particular favourite. It has also been used on the BBQ.I would not hesitate to replace it if for some reason it cracked/broke/was stolen etc.The weight does mean that its not for everyone though and yes hands have been scalded on the hot handle, but you only make that mistake once!

I was quite surprised by this skillet, even thought it was only £12.00 the previous reviews were good bar a few who were concerned over the raised bead of iron that surrounds the bottom, understandable if your hob is the induction type.If you hob is gas like mine then no problem, what I would advise as others pointed out is the instructions for seasoning, the manufacturer has used not oil but I believe parafin wax as the anti-rust coating for storage so at this point a little patience is advised.Firstly us a stong detergent with as hot water as you can stand and a good strong steel scrubbing pad, once you are happy that you have removed the surface wax/coating, I recomend that you now set you oven to Gas 6 and 200 degrees for electric (same difference) and put the skillet on the top shelf and leave in there for an hour DO NOT put any vegitable oil on the skillet yet.The reason for putting it in dry is to burn off the wax that has penetrated the cast iron's surface during this hour be prepared for a reasonable amount of smell as the wax coating burns away as well as the smoke that is generated, plenty of ventilation IS recomended so as not to set off you smoke detectors :)By the time and hour is up there should be virtually no smoke comming off the skillet, remove from oven using a good thick oven glove and leave to air cool slowly.Next to season it, as I use a wok also, I tend to have only Rice Bran Oil or Peanut Oil to hand, so I poured just under a table spoon of the rice bran oil into the skillet and used paper towel(s) to evenly coat both the inside/outside and handle leaving no standing oil.Place back in the oven at gas 6/200 degC, for one hour, again there will be some smell and smoke but it should be less than when burning off the coating, once more allow to air cool when the hour is up, then about 15min after taking it out, using a thick oven glove to steady the skillet wipe the inside and outside surfaces with paper towel to remove any left over oil, some oils go sticky when the skillet is cold.For me it only took 2 seasonings and the I was cooking, yours may take more or less every pan is different. Then follow the instructions for cooking pre heat the pan for 90 seconds before adding the the meat or veg.For me I have found this to be a great skillet to use, and the feel of it is that it will be a long lasting product, but remember look after it! So I would have no problems recomending this item.