Macy's has Victoria 12" Pre-Seasoned Cast Iron Skillet w/ Helper Handle on sale for $13.99 when you apply 30% Off promo code FRIEND. Select store pickup where available, or shipping is free on orders $25 or more. Thanks NeomagusXIII
Amazon has Victoria 12" Pre-Seasoned Cast Iron Skillet w/ Helper Handle on sale for $13.99 when you 'clip' the $6 off coupon on the product page. Shipping is free with Prime or orders $25 or more.
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Macy's has Victoria 12" Pre-Seasoned Cast Iron Skillet w/ Helper Handle on sale for $13.99 when you apply 30% Off promo code FRIEND. Select store pickup where available, or shipping is free on orders $25 or more. Thanks NeomagusXIII
Amazon has Victoria 12" Pre-Seasoned Cast Iron Skillet w/ Helper Handle on sale for $13.99 when you 'clip' the $6 off coupon on the product page. Shipping is free with Prime or orders $25 or more.
It's a good product at an excellent price. That said, flaxseed oil is not a good seasoning oil for cast iron cookery. It'll flake off in a short period of time. Ask Kenji. Fry up some bacon a few times and other fatty meats, wipe clean and give the pan a light coat of canola oil before storage. You can use spray oil, too.
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I've had this one for a while. Not an expert or cast iron or anything, but for me it's solid, and works just fine. This price is very reasonable for it.
It's a good product at an excellent price. That said, flaxseed oil is not a good seasoning oil for cast iron cookery. It'll flake off in a short period of time. Ask Kenji. Fry up some bacon a few times and other fatty meats, wipe clean and give the pan a light coat of canola oil before storage. You can use spray oil, too.
Lodge, Calphalon, this Victoria brand - are there any obvious differences in quality?
Nevermind, I found a review. Lodge is heavier duty, so it will sear a big steak better. People like the handle, balance, and finish better on the Victoria. Searing meat, use the lodge; cornbread and other stuff, Victoria sounds good.
Last edited by Selman November 2, 2020 at 12:16 PM.
This replaced Lodge as my everyday skillet. Nicer finish and handle, in my opinion. Factory seasoning wasn't great, but it's the best non stick I've owned after a couple rounds of avocado oil, bacon, etc.
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It's a good product at an excellent price. That said, flaxseed oil is not a good seasoning oil for cast iron cookery. It'll flake off in a short period of time. Ask Kenji. Fry up some bacon a few times and other fatty meats, wipe clean and give the pan a light coat of canola oil before storage. You can use spray oil, too.
Lodge doesn't use flaxseed oil because of cost, not because of performance. Anyway, what a pan is initially seasoned with doesn't really matter that much. To maintain your seasoning, you'll need to keep seasoning it as it's used. That's typically going to be built up with the oils that you use to cook most often. The flaxseed oil will provide a hard base.
Quote
from rYang02
:
Is it recommended I season this again when I get it?
You're going to be continually seasoning this pan throughout its life. No need to remove what's on there.
Last edited by Anonymous November 3, 2020 at 03:15 PM.
Big fan of Victoria. I own this and the same size lodge. Both are great. Performance is equal in my opinion. Victoria has a better handle and nicer overall look.
I just ordered one of each, a Lodge and a Victoria. I am hoping I like the Victoria more because of its larger 12 diameter. Or I might just keep both. Thanks OP!
Lodge, Calphalon, this Victoria brand - are there any obvious differences in quality?
Nevermind, I found a review. Lodge is heavier duty, so it will sear a big steak better. People like the handle, balance, and finish better on the Victoria. Searing meat, use the lodge; cornbread and other stuff, Victoria sounds good.
I find that the heavier bottom is negligible if you're not searing many steaks back to back though. I have an older Griswold and Wagner cast iron skillet that isn't as heavy or have as thick of a bottom as my newer Lodges. They still sear steaks pretty well. Now if you're trying to sear multiple steaks back to back to back, I have noticed that the Lodge does have a more consistent sear on the later steaks (especially on my glasstop range), but skillets with a thinner bottom like the Victoria should do just as well if you are only planning on searing one or a few steaks.
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Nevermind, I found a review. Lodge is heavier duty, so it will sear a big steak better. People like the handle, balance, and finish better on the Victoria. Searing meat, use the lodge; cornbread and other stuff, Victoria sounds good.
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Here's the post [sherylcanter.com] that started the flaxseed oil trend.
And here's a more recent follow-up [ttps]. And another [cooksillustrated.com].
Lodge doesn't use flaxseed oil because of cost, not because of performance. Anyway, what a pan is initially seasoned with doesn't really matter that much. To maintain your seasoning, you'll need to keep seasoning it as it's used. That's typically going to be built up with the oils that you use to cook most often. The flaxseed oil will provide a hard base.
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Nevermind, I found a review. Lodge is heavier duty, so it will sear a big steak better. People like the handle, balance, and finish better on the Victoria. Searing meat, use the lodge; cornbread and other stuff, Victoria sounds good.