Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Multipurpose Use for Home Kitchen or Restaurant
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- Cast iron cookware is less smoother than the Non-Stick cookware.
- Iron deficiency is fairly common worldwide especially among women so cooking food in a cast iron skillet can increase iron content by as much as 20%
- Hand wash even before first use and dry immediately; rub with a light coat of vegetable oil after every wash
- Allow cast iron skillet to cool completely before washing them in hot soapy water with a sponge using regular dishwashing liquid soap; it is not dishwasher safe
- Its superior heat retention will keep your mouth watering food warm for a long time
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Ready to Use: Factory Seasoning
To provide you with a ready to use cast-iron skillet, all our cast-iron cookware pass through factory pre-seasoning stage in which soy-based oil is used on these high head allowing the polymers to create an initial layer of seasoning. This one factory seasoned layer is equivalent 10-15 rounds of normal home seasoning. The normal cast iron seasoning we create at home is attained when the fats and oils used in cooking collect on the cast iron.
This makes our cast iron cookware completely ready to be used straight out of the box. No initial seasoning is required. However; in order to maintain the factory-seasoned cast iron layer you need to season it from time to time. Factory seasoning is just a kick-start to your cookware’s seasoning life. Not to forget that seasoning is an on-going course. If you want your cast iron to maintain a perfect black, non-stick patina, then get started with the cooking. Regular use and proper maintenance is the key to a coveted black non-stick surface.
With our Pre-Seasoned Cast Iron cookware now cook all you can; whether it be steaks, paninis, vegetables or anything you like your tummies to be fed. The perfectly sized wide diameter allows an ample cooking space, making it compatible with oven, stove, grill or over a campfire. This skillet can be used on various heat sources including gas, electric, induction and ceramic-glass top stoves, and ovens. Pay attention while using it on a glass stove top as slight sliding might cause a scratch to the surface.
Prepare delicious dishes and indulge into the best cooking experience at home with this cookware. Whether it is searing, sautéing, simmering, braising, baking, roasting, or frying, this has it all.
- Before cooking, rub some olive oil over your cookware’s surface
- After washing, rub some oil over your cookware’s surface and place it in an oven at low temperature for the oil to seep in
Enjoy a Healthy Lifestyle
With cast-iron cookware, you do not need to use large amounts of oil. The lovely black non-stick polish on the surface is an indication of a properly seasoned skillet.
Cool the skillet completely before washing it in hot soapy water with a sponge using a regular dish washing liquid soap; season it with a thick coating of vegetable fat or oil.
|3 Piece Non-Stick Frying Pan Set (8 Inch, 9.5 Inch and 11 Inch)||11 Inch Non-Stick Frying Pan||12.5 Inch Pre-Seasoned Cast Iron Skillet||12.5 Inch Pre-Seasoned Cast Iron Skillet with Silicone Handle||3 Piece Pre-Seasoned Cast Iron Skillet (6 Inch, 8 Inch and 10 Inch)||12 Inch Stainless Steel Skillet|
|Size||8 Inch, 9.5 Inch and 11 Inch||11 Inch||12.5 Inch||12.5 Inch||6 Inch, 8 Inch and 10 Inch||12 Inch|
|Induction Compatible||✓||✓||Careful handling required on glass cooktops||Careful handling required on glass cooktops||Careful handling required on glass cooktops||✓|
|Seasoning Required||No||No||Pre-Seasoned (Re-season after wash)||Pre-Seasoned (Re-season after wash)||Pre-Seasoned (Re-season after wash)||Recommended|
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I have used this pan for several meals now. Its getting a great coating on it and its been so awesome having the extra space in this pan... I can cook 3 grilled cheese comfortably in this pan if that helps you with the size. I cooked chicken in it one night and it did stick but so does all my other cast when I neglect the seasoning! The great thing about cast iron is stove, oven, or over the fire your food will be delicious! (ps if you cook over the fire scrub the outside of the pan with soap when your ready to bring it to the stove again or your hands will forever be black from handling the pan! haha learned the hard way)
***Update. The "rust" is no big deal. Clean it off.
Made veggies and a tuna steak. Was fantastic.
Here is how I keep my cast iron skillet 100%:
After cooking, I forget about the skillet and let it cool.
Once I remember it is dirty, I run it under hot water and wash away food debris with The Ringer (another great product on amazon, it's a stainless steel, mesh cleaner). This takes roughly 15-30 seconds, remember it doesn't have to be perfect (best part), you just need the food chunks off.
After this I dry with a paper towel, pour (or spray) a little oil in the skillet and wipe around with the same paper towel.
Last, I heat on the stove (med high heat) until it smokes and then remove from heat. This seasons and dries the skillet at the same time. Seasoning makes the skillet stick-free and prevents it from rusting.
That is it! Overall it takes maybe 2 minutes of your attention to clean the skillet after heavy use. Do this and your skillet can last you your whole life and some, while constantly delivering the most delicious cooked food.
When you are a crafty chef's apprentice, who is trying to up her baking game by practicing in the home kitchen, and you are tired of doing the cast iron dutch oven thing with your loaves (read about making sourdough on the internet; most folks place their shaped loaves in dutch ovens to make the crust get hard with the steam trapped in the dutch oven), you get one of these pans and a bag of lava rocks and make STEAM.
What I do next is place the rock-filled pan (no water) in the bottom oven at 475 while I pre-heat it. Then I place the laove in the middle of the oven, cove the glass on the door with a towel, and carefully pour the water into the pan of rocks (which will instantly and violently boil the water), then shut the door and drop temp to 450. With this method you get a great crust, and dont have to have two more pans to clean up.
Since this pan is purpose purchased, I never treat it, don't care if it rusts, and only wipe it down before reusing it the next time. The pan is wonderful for the task of steaming bread, as well as it would be if I continued seasoning it and made dinner or pan sauces in it...and I can always reclaim it with a piece of steel wool, because it is cast iron pan afterall.
Don't ever be fooled into spending more than $40 for a great cast iron pan; they are all made of the same stuff...cast iron...and this one is $19.
Top international reviews
Pan arrived promtly and is absolutely fine. It looks like metal that has been worked on obviously, a little rough in places and marked, but looking totally genuine, which i prefer to the often shop bought pans that are like trying to appear as immaculate, often with their non stick coating full off Teflon or the GenX chemicals they use even nowadays.
Pan had a very small bit of rust upon opening underneath, which i quicky removed with some kitchen paper.
And most the important thing is, Steak burgers, and also a chilli i made last night taste better than ever. I definetly think food tastes better, it's like a hot grill.
One thing i learned from others, is heat the pans fairly slowly, so not to ever cause a thermal shock...esp if in cold temperatures.
Excellent value, this has high sides, a useful helper handle, and the pre-seasoned coating is absolutely amazing. First time out my steak didn't catch once.
This cooks the most amazing seared and succulent chicken breasts, and is useful for all sorts of cooking.
I don't worry too much about the cleaning regime. I've had it for a couple of months now, and simply wait until it's cool before running it under water and use a scrubbing brush to dislodge the debris. I then put it on the hob for a few minutes to ensure all the moisture has been driven away, and that's it!
The coating gets better as you use it, just ensure you don't leave it wet.
I use this pan 2-3 times a week, It actually has gotten better over time. Besides cooking eggs, use this for just about everything else on the stove top. I'll even do a steak when I don't feel like using the BBQ. It is heavy, I'm a grown man, holding it with one hand is limited to about 10 seconds.
CARE: All I do is scrub (soft brush) and rinse with water, NO SOAP, NO metal scouring pads, NO dishwasher. Sometimes place it back on the stove with a little water to melt any grease, then scrub/rinse. The water just beads off, then give it a wipe. As the stove should be still warm at this point, place it back on the warm stove to fully dry. Easy! You do not need to re-oil every time. If you do, I use a vegetable oil but heat this at #2 on the stove for about 30 minutes until it is almost smoking. This will help the oil from going rancid if stored for long periods of time (like a cottage).
I seasoned it properly and never use any soaps and have an “oil sponge” which I run around it after each use. I just pour a bit of olive or sunflower oil in the pan and run the sponge around. It keeps it perfectly non-stick, yet it can char/tan foods like no Teflon lightweight pan can.
A tip: After cooking, to reduce cleaning effort given no soap is involved, I heat the pan and run the hot tap. Then run some hot water into the pan at the sink. The massive heat in the pan will boil the water immediately. Just roll the water around the pan and you’ll pour the water away and leave a clean pan. If you do need to run a brush around, it’ll be effortless.
I prepared and seasoned it before use, and I'd advise any who buys this to do the same!
I've only been using this on the stove (without issues), so don't have any feedback on what it'll be like in the oven. I'm expecting that it'll be uneventful, and will do what you'd expect.
Only gripe I have with the build is that the handle that is used to help carry heavier or unstable content is less convenient to clean. This is basically a non issue as I knew what it was like when I bought it.
In use very satisfied and would recommend, have bought and binned numerous non stick utensils and if hadn't bought a pressure cooker would think of buying a cast iron casserole dish.
This is the cheapest I've found anywhere...and it's top quality.
It's comes with instructions and seasoning the pan, which seals it, it's really straight forward... I love using the pan...you can even make a deep pan Chicago pizza pie in it.
Cuando lo recibí lo curé en el horno utilicé aceite de coco porque tiene un punto de humeo más alto, lo unté por toda la superficie con el aceite (incluso por su parte externa y el mango) y lo horneé boca abajo a 230° por una hora, después de esto, esperé que se enfriase por completo y repetí el proceso.
Puede parecer laborioso, pero hace que tenga una capa antiadherente perfecta. Tampoco deja sabor a coco.
Después de cada uso lo lavo normal como cualquier otro sartén, pero lo pongo a secar en la hornilla a maxima potencia y cuando empieza a desprender humo le hecho una cucharada de aceite de coco (está vez si que solo por la parte interna) y con la misma cuchara la riego por toda la superficie, notarás que el sartén absorbe el aceite. Con un trapo que no suelte pelusas limpio el exceso y lo dejas enfriar.
Con esto ya está, se mantiene en perfecto estado, la comida no se pega y si, los resultados son totalmente diferentes a cuando se utiliza un sartén normal. La carne se sella por completo manteniendo una jugosidad imposible de conseguir en otro utensilio de cocina.