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Our research indicates that this deal is $17.01 less (56.70% savings) than the next best available price from a reputable merchant with prices starting at $30.00 at the time of this posting.
About this Store:
Seller Bullseye Deals has a 99.4% positive feedback rating with over 6.8 million items sold.
30 days returns. Seller pays for return shipping.
Additional Notes:
Please see the original post for additional details & give the WIKI and additional forum comments a read for helpful discussion.
Cast iron pan, enameled surface. Used for things that a non-enameled pan isn't good for (slow cooking or reactive/acidic foods)
I use enameled iron for things that use a lot of tomato, citrus, and for things that have generally wrecked seasoning on my other pans, like apple crisp (caramelized sugar) and stovetop-to-oven recipes that use wine, red-wine or rice-wine vinegar base.
This 12 inch enameled cast iron fry pan is mainly valued for low and medium low cooking, especially acidic dishes like tomato sauces, citrus, wine, and other recipes that can damage seasoning. The enamel is described as glasslike and rust resistant, with the pan holding heat well for caramelizing onions and stovetop to oven use. The main caveats are that the cooking surface may be bare cast iron or only partly coated, so the listing is unclear, and the enamel can chip or craze if handled roughly. It is also heavy at about 6 pounds.
Home cooks making tomato sauces or citrus dishes, because enameled cast iron handles acidic foods that would damage seasoning.
No. The cooking surface is reported to be regular cast iron, while the exterior is enameled; one photo-based comment says only the rim is exposed cast iron. That means it still behaves like cast iron on the cooking side, but the outside has the enamel finish.
If the cooking surface is truly bare cast iron, metal utensils are fine. If the cooking surface is enameled or coated, metal can scratch or chip it, so wood or other soft utensils are the safer choice.
It is best for slow cooking and acidic foods like tomato-based dishes, citrus, wine, and vinegar recipes, and it can also handle stovetop-to-oven cooking. It is not ideal for hard searing or rough use, and it should be kept on low to medium-low heat.
The cooking surface is reported to be regular cast iron, so it still needs cast-iron care if that surface is exposed. The enamel exterior helps resist rust, but the pan should still be treated gently and not shocked with cold water.
No. The enamel is not considered a true nonstick surface, and the pan still needs oil for cooking. It can brown and caramelize well, but it is not a substitute for a nonstick skillet.
I ordered 1 and got it the next day. It came in a over size box but poorly padding. Very heavy as you know 6lbs. Enamel coated in and out except the rim. The pan looks very nice. Will it last? Don't know but it's $13, worth a try. I don't understand how can they do this business because the shipping cost is more than the price.
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Top Comments
I use enameled iron for things that use a lot of tomato, citrus, and for things that have generally wrecked seasoning on my other pans, like apple crisp (caramelized sugar) and stovetop-to-oven recipes that use wine, red-wine or rice-wine vinegar base.
Community Reviews
This 12 inch enameled cast iron fry pan is mainly valued for low and medium low cooking, especially acidic dishes like tomato sauces, citrus, wine, and other recipes that can damage seasoning. The enamel is described as glasslike and rust resistant, with the pan holding heat well for caramelizing onions and stovetop to oven use. The main caveats are that the cooking surface may be bare cast iron or only partly coated, so the listing is unclear, and the enamel can chip or craze if handled roughly. It is also heavy at about 6 pounds.
The enameled cast iron surface can handle acidic foods like tomato-based dishes without degrading seasoning.
The pan can caramelize onions well for low and slow cooking on gas or similar heat sources.
The enamel coating on the sides and inside can help resist rust compared with bare cast iron.
The cooking surface reportedly works without seasoning when the interior is coated rather than bare cast iron.
The cooking surface may be only partially enameled, so metal utensils could scratch or chip the coating depending on what is exposed.
The enamel can crack or chip if the pan is used roughly or exposed to thermal shock like cold water.
Shipping and packaging can be poor, and the pan's durability is uncertain despite arriving looking nice.
The pan is best for medium-low and slow cooking and is not intended for searing.
Common Questions (5)
AI-generated summary based on comments from the community. Updated ago
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