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phoinix | Staff 17.7K Views
Jan 29, 2026 7:30 PM

12" Victoria Day of the Dead La Calaca Cast Iron Skillet

$28

$35

20% off
Amazon
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Deal Details
Amazon has 12" Victoria Day of the Dead La Calaca Cast Iron Skillet for $27.99. Shipping is free with Prime or on $35+ orders.

Macy's also has 12" Victoria Day of the Dead La Calaca Cast Iron Skillet for $27.99. Shipping is free on orders $39+ for Star Rewards Members (free to join).

Thanks to Deal Hunter phoinix for finding this deal.

About this item:
  • Celebrate loved ones who are gone but not forgotten with our high-quality preseasoned cast iron pan featuring a detailed "calaca" skull on the bottom. This beautiful and functional cast iron cookware is perfect for cooking with love.
  • Our cast iron cookware is seasoned with non-GMO, kosher-certified flaxseed oil and made without PTFE, PFAS, or other chemicals for natural cooking. It features a thicker edge, a deep vessel, and drip-free spouts on each side.
  • This cast iron pan is made with natural materials without synthetic coatings or processes. Our cookware requires special use and care and should never be air-dried or put in a dishwasher. Follow the included instructions for proper care.
  • Give your cooking an upgrade by using Victoria cast iron cookware. Durable, rugged, and made to last, our cast iron pans are easy to use and allow the perfect amount of heat distribution and retention for more evenly cooked food.
  • Victoria has manufactured quality cast iron cookware in our own factories in Colombia since 1939. Our economical cast iron products are made with resource-efficient materials that will last for years to come.

Editor's Notes

Written by citan359 | Staff

Original Post

Written by phoinix | Staff
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Amazon has 12" Victoria Day of the Dead La Calaca Cast Iron Skillet for $27.99. Shipping is free with Prime or on $35+ orders.

Macy's also has 12" Victoria Day of the Dead La Calaca Cast Iron Skillet for $27.99. Shipping is free on orders $39+ for Star Rewards Members (free to join).

Thanks to Deal Hunter phoinix for finding this deal.

About this item:
  • Celebrate loved ones who are gone but not forgotten with our high-quality preseasoned cast iron pan featuring a detailed "calaca" skull on the bottom. This beautiful and functional cast iron cookware is perfect for cooking with love.
  • Our cast iron cookware is seasoned with non-GMO, kosher-certified flaxseed oil and made without PTFE, PFAS, or other chemicals for natural cooking. It features a thicker edge, a deep vessel, and drip-free spouts on each side.
  • This cast iron pan is made with natural materials without synthetic coatings or processes. Our cookware requires special use and care and should never be air-dried or put in a dishwasher. Follow the included instructions for proper care.
  • Give your cooking an upgrade by using Victoria cast iron cookware. Durable, rugged, and made to last, our cast iron pans are easy to use and allow the perfect amount of heat distribution and retention for more evenly cooked food.
  • Victoria has manufactured quality cast iron cookware in our own factories in Colombia since 1939. Our economical cast iron products are made with resource-efficient materials that will last for years to come.

Editor's Notes

Written by citan359 | Staff

Original Post

Written by phoinix | Staff

Community Voting

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Top Comments

Backhome77
2.4KComments
513Reputation
I have both. I use the carbon steel for steaks because it transfers heat faster - great for searing. And it responds more quickly to heat changes, which can be great for things like pan sauces and seafood. But I use cast iron (I have several) much more often because you can't beat it for even heating, maintaining temp, and, once you get used to cast iron, dead simple ease of use.
Cast iron and carbon steel aren't substitutes for each other - they're different tools with different strengths.
Go to Comment
SKV4m
7.1KComments
657Reputation
Just like dead abuela used to make
Go to Comment

Community Reviews

This Victoria cast iron skillet stands out for a smoother cooking surface, stronger factory seasoning, and a lighter, more ergonomic feel than Lodge. The seasoning is reported to hold up well over years of use without flaking, and the pan is praised for feeling nicer in hand. The design itself is part of what you are paying for, though the regular 12 inch Victoria is often priced at this level or lower. The Amazon link also appears to route to a 10 inch version instead of the advertised 12 inch, so size needs a quick check before ordering.

Common Questions (3)

  • The Victoria surface is reported to be much smoother, with seasoning that holds up better and does not flake off over time. It also avoids the pitting that can develop on Lodge pans, making it feel nicer in hand.

    TrollingByJ3D123TrollingBy

  • The price is largely for the Day of the Dead design, and the regular Victoria 12-inch is often the same price or lower. If you only want the base skillet, the decorated version may not be the best value.

    DavidB8770

  • The Amazon link can route to a 10-inch version instead of the advertised 12-inch skillet. The 12-inch version is reportedly still shown at Macy's.

    BriB

AI-generated summary based on comments from the community. Updated ago

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29 Comments

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Jan 31, 2026 9:03 PM
1.7K Comments
Joined Aug 2006
TiltJunkieJan 31, 2026 9:03 PM
1.7K Comments
Quote from Backhome77 View quoted comment :
I have both. I use the carbon steel for steaks because it transfers heat faster - great for searing. And it responds more quickly to heat changes, which can be great for things like pan sauces and seafood. But I use cast iron (I have several) much more often because you can't beat it for even heating, maintaining temp, and, once you get used to cast iron, dead simple ease of use.
Cast iron and carbon steel aren't substitutes for each other - they're different tools with different strengths.
I haven't used my cast iron since I got the carbon steel. I can do everything I did on cast iron and more. If I had to do it all over again I wouldn't buy cast iron at all.
1
Jan 31, 2026 9:27 PM
102 Comments
Joined Mar 2012
erwinbouteJan 31, 2026 9:27 PM
102 Comments
Quote from TrollingBy View quoted comment :
The surface is much smoother, the seasoning doesn't flake off, surface doesn't get that weird pitting that lodge gets after a while (start to look like a golf ball). Overall all feels nicer in the hand but that's subjective.
We also have this exact pan and I agree with the above.
Jan 31, 2026 10:01 PM
6.8K Comments
Joined Nov 2006
EdxzxzJan 31, 2026 10:01 PM
6.8K Comments
Quote from TiltJunkie View quoted comment :
I haven't used my cast iron since I got the carbon steel. I can do everything I did on cast iron and more. If I had to do it all over again I wouldn't buy cast iron at all.
I'm looking for something better than my current 12" t-fal teflon pan for cooking steaks and pork chops - any recommendations on a good carbon steel? what do you use and like?I'd be more interested in buying a good one and never having to buy another one than saving money.
Jan 31, 2026 10:24 PM
1.7K Comments
Joined Aug 2006
TiltJunkieJan 31, 2026 10:24 PM
1.7K Comments
Quote from Edxzxz View quoted comment :
I'm looking for something better than my current 12" t-fal teflon pan for cooking steaks and pork chops - any recommendations on a good carbon steel? what do you use and like?I'd be more interested in buying a good one and never having to buy another one than saving money.
This is the one I got Verdagen [ikea.com]
Jan 31, 2026 10:46 PM
448 Comments
Joined Nov 2004
mike786Jan 31, 2026 10:46 PM
448 Comments
Quote from JohnO4429 View quoted comment :
How do these companies manufacture these pans and ship them to us for $28? Crazy.
I have a lodge 12" that has been great for 20 years. Is it worth upgrading? My understanding is that these are thinner, lighter, smoother, longer more ergonomic handle.
This like $3 each to make and $2 to ship to USA. Losing touch with world reality... back in 2020 I asked the owner how much it cost him to make a stainless pullout kitchen faucet and he said 140 yuan. That's $20.14.. they sell at $199 USD here.
Pro
Feb 1, 2026 2:03 AM
120 Comments
Joined Dec 2014
J3D123
Pro
Feb 1, 2026 2:03 AM
120 Comments
I have 3 of these in 12", 10" and 8". I used to have a lodge but ended up giving it away. These have a better factory seasoning and retain seasoning better over time. I'm not necessarily easy on these pans but their seasoning hasn't flaked off in over 6 years. You won't be disappointed in this pan at this price but just know what you're getting yourself into before picking up a cast iron pan. Leaving a pan like this to "soak" is absolutely catastrophic as it ABSOLUTELY WILL rust. It's better to leave it dirty and wash it the next day if you're feeling lazy. There are other things you need to look out for but I don't want to get into a full care guide here.
Feb 1, 2026 2:08 AM
165 Comments
Joined Sep 2016
inefficientFeb 1, 2026 2:08 AM
165 Comments
Hard to resist getting one of these, it's such a cool pattern. I already have a couple 12" pans though.

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Feb 1, 2026 2:38 AM
732 Comments
Joined Mar 2016
Poundahoe_IndianFeb 1, 2026 2:38 AM
732 Comments
Quote from Edxzxz View quoted comment :
I'm looking for something better than my current 12" t-fal teflon pan for cooking steaks and pork chops - any recommendations on a good carbon steel? what do you use and like?I'd be more interested in buying a good one and never having to buy another one than saving money.
Matfer bourgeat, hands down the best CS pan I have
Feb 1, 2026 4:00 AM
725 Comments
Joined Jul 2014
helpU2spendFeb 1, 2026 4:00 AM
725 Comments
Quote from TiltJunkie View quoted comment :
Just get thick carbon steel pan instead of cast iron. Much better and price is close. Its what I wish i wpuld have done in the firat place. Ikea ones are great.
does the CS pan get rusted?
Feb 1, 2026 4:13 AM
308 Comments
Joined Jul 2008
KidFreshFeb 1, 2026 4:13 AM
308 Comments
Quote from Backhome77 View quoted comment :
I have both. I use the carbon steel for steaks because it transfers heat faster - great for searing. And it responds more quickly to heat changes, which can be great for things like pan sauces and seafood. But I use cast iron (I have several) much more often because you can't beat it for even heating, maintaining temp, and, once you get used to cast iron, dead simple ease of use.
Cast iron and carbon steel aren't substitutes for each other - they're different tools with different strengths.
Couldn't agree more.
Feb 1, 2026 4:40 AM
126 Comments
Joined Jan 2007
BriBFeb 1, 2026 4:40 AM
126 Comments
Heads up - Amazon link now routes to a 10 inch version, instead of 12 inch. Looks like Macy's still shows the 12 inch version.
Feb 1, 2026 7:49 AM
1K Comments
Joined May 2008
echipFeb 1, 2026 7:49 AM
1K Comments
Quote from BriB View quoted comment :
Heads up - Amazon link now routes to a 10 inch version, instead of 12 inch. Looks like Macy's still shows the 12 inch version.
Almost ordered Amazon 10". Good catch.
Damn, Macy's is soldout. Oh well.
Feb 1, 2026 4:56 PM
1.1K Comments
Joined Jun 2005
slip kidFeb 1, 2026 4:56 PM
1.1K Comments
Quote from DontTaxBeer View quoted comment :
but makes for good gang tattoos.
underrated comment
Feb 1, 2026 5:19 PM
75 Comments
Joined Jan 2014
tgray1Feb 1, 2026 5:19 PM
75 Comments
Quote from epenterprises View quoted comment :
Does this design on the back of the pan affect the Pan's heat distribution?
guy in the amazon reviews took a thermal camera to it and it looked dead even

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