Commercial CHEF 10.25 Inch Preseasoned Cast Iron Skillet, Cast Iron Pan with Dual Pour Spouts

It works well for cooking small amounts. Heats evenly and is great to use!

It's rough cast iron, I choose to sand mine inside down to a smooth finish and re-season on my grill outside. I don't recommend you reseason in your kitchen because of the smoke and temp needed to really blacken the pans. The pans serve well and are used daily.

I just love this little cast iron pan. I love cooking and since I'm just doing it for myself, I can experiment as much as I like with pots, pans, etc. I have recently become somewhat obsessed with cast iron and I'm totally hooked. The obsession started when I discovered a set of old cast iron pots that my late brother and I used to use camping all across the country, more than 20 years ago. We became masters of one-skillet cooking and since running water was scarce (good luck finding water in the Sonoran Desert) those pans were terrific because with cast iron you really can get away with just wiping them out and (as we did) re-oiling them and then drying them out on the fire. Good fun!These Westinghouse pans are listed as "pre-seasoned" but I went ahead and reseasoned them anyway. I used the most simple method I could find: I wiped them down with veggie oil (I've also used flax seed oil on another pan) and then put them in a 350-degree oven for an hour and then let them cool down. Now the pan is beautifully blackened and the nonstick qualities are great. I also found this great cookbook: Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country) from Cooks Country and it has several pages on seasoning. Worth reading.Anyway, this pan is tiny, but it's great. I use it for cooking chopped up bacon (yum) and mushrooms and then turn them into an omelette in a second pan. You'll be surprised how heavy this little pan is--a good sign of a quality pan. For the price, a super bargain. Well care for cast iron will last a lifetime. The pans I found in my garage that started this obsession were 40 years old--and all I did was sand them down a bit and reseason them and they are perfect.

The media could not be loaded. This pan is the perfect size for personal cooking. It’s easy to use, clean and maintain. It’s light enough to fit in your suit case. It add great flavor to every meal. Heats up quickly and cooks evenly. So much better than stainless steal. I even cook eggs sunny side up with no stick. The health benefits you get from iron are valuable and worth paying extra for.

I can never go wrong with cast iron cookware. It holds a item is a daily staple in my kitchen.

Heavy substantial pans as expected. They come seasoned, but as a precaution, I did additional seasoning in the oven. on the stove top, and my barbecue grill. I used Buzzy Waxx, but there are many seasoning options. I also bought a Walfos Universal Pan Lid which can be adjusted to the pan sizes I purchased. Time will tell if that was a good decision. I'm happy with my purchase.

Purchased the 15” and disappointed with the finish. The center has a dullness to it and everything sticks to it. I tried using olive oil but it runs right off of it. I thought perhaps with more seasoning and use it would get better with time as most cast irons do, but unfortunately no. The pan is useless from day one.

The cast iron skillet that I bought does not live up to its name because it's not real it food sticks it's supposed to be a t-fall cast iron skillet