Amazon has
2-Quart Victoria Cast Iron Saucepan on sale for
$14.99.
Shipping is free w/ Prime or on $25+ or $35+ orders (minimum requirement varies by location).
Thanks to Deal Editor
johnny_miller for sharing this deal.
Macy's has
2-Quart Victoria Cast Iron Saucepan on sale for
$14.99. Select free store pick up where stock permits, otherwise
shipping is free on $25+ for Star Rewards Members (
free to join).
Product Information:
- Seasoned with non-GMO, Kosher-certified flaxseed oil and is PTFE- and PFOA-free for healthier food. Plus, the smoother skin allows for an easier glide when you are pouring food out of the saucepan
- Our cast iron cooking pans were designed with the user in mind. Each one is made with highly durable cast iron that has excellent heat retention, invisible curvature that prevents warping, and a long ergonomic handle for increased safety and leverage
- This versatile cast iron sauce pot can be used with an induction, gas, ceramic, or electric stovetop or in an oven, on a grill, or over a campfire. The drip-free pour spouts on the side make serving easier, reducing splatter and mess
- Made with natural materials and is easy to maintain. It's available in two sizes, and each pan is restaurant quality to ensure the perfect dish every time. Give your cooking an upgrade by using cast iron cookware.
- Victoria has manufactured quality cast iron cookware in our own factories in Colombia—never outsourcing—since 1939. Our cast iron products are made with resource-efficient materials, are economical, outlast traditional cookware, and offer reliable cooking for years to come
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Top Comments
Cast iron's advantage is its heat retention, generally the greater mass of the pans, and its cheap to manufacture. Once it is heat soaked, it has a lot of energy to cook with.
Controlled for confounding variables, like pan's mass, shape, preheating time, etc., your anecdote about water boiling would not hold up to scientific testing. Turned on at the same time, with the same heat, a thin carbon steel pot would boil water faster than a cast iron would.
Most people would not want a cast iron saucepan. It's reactive so it's a bad choice for anything acidic, and the small bottom isn't as effective for searing as a skillet. The nonstick quality of cast iron is nice, but liquids and sauces rarely require a nonstick surface. Searing and braising is better done in the wider bottom and taller sides of a Dutch oven. The best use case is probably some sort of sauce where you need to brown some meat first. It's a very niche pot with low versatility. That's coming from a guy that cooks on cast iron 75% of the time.
Cast iron seems to cook quicker when compared to SS via my anecdotal evidence though. It also requires less energy; medium heat (50%) compared to medium high (75%) for SS but I now realize that's probably because the cast iron skillet fits better on my stove's burner and the weight of it helps to keep the skillet still and totally flat. (I have a GE stove with funky and annoying Sensi-Temp Technology [geappliances.com])
I enjoy using my cast iron skillets though and I'm looking forward to trying the sauce pan. I just like how cast iron feels and the the soothing satisfying tactile sensation of oiling them after use; perhaps I'm a pervert lol/joke.
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Why would I want a heavy cast iron sauce pan ?
Why would I want a heavy cast iron sauce pan ?
I also enjoy the premium heavy feel of cast iron and the ritual of wiping it down with cooking oil after use. To make a funky analogy; It's like playing vinyl records for "audiophiles" I guess
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Cast iron heats up more efficiently and retains it longer as well. EG, I only have to use medium (50%) heat to bring anything to a boil with cast iron compared to medium high (75%) with SS skillets.
I also enjoy the premium heavy feel of cast iron and the ritual of wiping it down with cooking oil after use. To make a funky analogy; It's like playing vinyl records for "audiophiles" I guess
Cast iron's advantage is its heat retention, generally the greater mass of the pans, and its cheap to manufacture. Once it is heat soaked, it has a lot of energy to cook with.
Controlled for confounding variables, like pan's mass, shape, preheating time, etc., your anecdote about water boiling would not hold up to scientific testing. Turned on at the same time, with the same heat, a thin carbon steel pot would boil water faster than a cast iron would.
Most people would not want a cast iron saucepan. It's reactive so it's a bad choice for anything acidic, and the small bottom isn't as effective for searing as a skillet. The nonstick quality of cast iron is nice, but liquids and sauces rarely require a nonstick surface. Searing and braising is better done in the wider bottom and taller sides of a Dutch oven. The best use case is probably some sort of sauce where you need to brown some meat first. It's a very niche pot with low versatility. That's coming from a guy that cooks on cast iron 75% of the time.
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Cast iron's advantage is its thermal conductivity. Once it is heat soaked, it dumps that heat into the cooking item quickly.
Controlled for confounding variables, like pan's mass, shape, preheating time, etc., your anecdote about water boiling would not hold up to scientific testing.
Most people would not want a cast iron saucepan. It's reactive so it's a bad choice for anything acidic, and the small bottom is as effective for searing as a skillet.
Cast iron seems to cook quicker when compared to SS via my anecdotal evidence though. It also requires less energy; medium heat (50%) compared to medium high (75%) for SS but I now realize that's probably because the cast iron skillet fits better on my stove's burner and the weight of it helps to keep the skillet still and totally flat. (I have a GE stove with funky and annoying Sensi-Temp Technology [geappliances.com])
I enjoy using my cast iron skillets though and I'm looking forward to trying the sauce pan. I just like how cast iron feels and the the soothing satisfying tactile sensation of oiling them after use; perhaps I'm a pervert lol/joke.
Why would I want a heavy cast iron sauce pan ?
I'm a pretty die hard cast iron person, but not for a sauce pan
I'm a pretty die hard cast iron person, but not for a sauce pan
"Columbia" reads like it's made in South Carolina.
I still love the cast iron too. I've also got a very niche 8" lodge skillet that I only make cornbread in, so I totally support niche desires if that is what someone wants.
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