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Westinghouse WFS1025 Select Series Seasoned Cast Iron 10 1/4 Inch Skillet
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- Super versatility - use on a stove top, oven, broiler or even over a campfire**
- Pre-seasoned and ready to use. Basic maintenance required, including drying after each cleaning. Refer to user manual for details.
- Value added integrated opening in the handle allows for easy hanging
- Heats evenly and retains heat well, making it ideal for keeping foods warmer longer
- **Not recommended for ceramic and/or glass smooth top ranges.
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From the manufacturer
10-1/4 Inch Skillet
Westinghouse WFS1025 Select Series Seasoned Cast Iron.
The original nonstick pan. Seasoned to protect against rust and provide a non-stick surface.
Cast irons give a steady heat that helps foods brown beautifully and cook evenly. Its mass lets it hold a steady temperature so well that it is perfect for searing, deep or shallow frying.
Cast iron cookware will definitely last a lifetime and then some. It’s not unusual for it to be handed down from generation to generation.
Use the convenient cut out in the handle of your cast iron to hang your skillet from a wall or ceiling pots and pans rack.
Safe to use indoor or outdoors. Use on a stove top, oven, in the broiler or even over a campfire to sear, bake or fry. Let it function as your serving dish as well.
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This Westinghouse seasoned cast iron 10 ¼” inch skillet screams versatility, allowing you to make an almost endless assortment of delicious foods all in one pan. Use it over high heat to brown foods perfectly. If you’re sear roasting, it’s a great choice since it can be transferred directly to a hot oven with no worries. Create restaurant-quality French toast or potato pancakes with golden brown, crispy exteriors and it’s also ideal for making corn bread, frittatas and flat bread in the oven.
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Fit and Finish:
I prefer the Lodge skillet as it has a smoother finish. The Westinghouse skillet has a rougher finish which makes it a little harder to wipe down with a paper towel which ends up falling apart (see pictures).
Both are sturdy and heavy and feel well made.
The Westinghouse skillet has rings on the base which make it less likely to slide.
Ease of use: I used both in the oven and on a gas range and both worked equally well. The handle gets super hot with stovetop or oven use as you would expect. There was zero difference in how they cook..
Both come preseasoned but I still did it myself with my own crisco cooking oil.
Overall, the Westinghouse cast iron skillet is very good but I prefer the Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch for it's smoother finish.
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-- Materially substantial with generally good thickness; no less than the standard bearing brands like Lodge.
-- The silicon cover can be useful (it does get hot on the handle during use), and can fit larger skillets. In fact it has quite some room left that it should easily fit handles of larger cast iron pans, from most brands of similarly designed handles. That said, you can always just use a small towel and cloth to wrap around the handle as well.
-- The sand casting on the skillet appears to be rougher than others, and the edge of the pan was finished with some pits and sharpness (see pictures). It appears that the final finish of the edge was done after casting, and looks like someone polished it with a rotary sander. It would have been better if the cast was made with more precision, than if it has to be hand finished extensively afterwards to take out the kinks. As it is, it does appear that the casting surface is rougher than the likes of Lodge (not that Lodge doesn’t have quality deviations sometimes). Yet overall it’s acceptable and makes no practical difference, both in use and for its non-stick feature (see notes below). Technically, you can sand down those rough surfaces just fine too.
Rough or smooth, the surface finish of cast iron pans really doesn’t affect the non-stick property much, as the fat polymerization (or seasoning effect) happens at a microscopic level; It really doesn’t require those pits from sand casting to hold--smooth surfaces work just fine too. Older brands like Wagner who makes a more refined pan than most vendors these days, had the cooking surfaces polished for good measure. After years of use the surface is expected to become more polished as well.
There is a lot of information online on how to properly season the cast iron, and many are quite scientific about it as well. There’s one that wipes on with flaxseed oil, and then baking in the oven at high temperature (~500F) seem to find a lot of followers and generated decent testimonials. Multiple coatings of seasoning is also possible too. The non-stick property is pretty phenomenal when properly seasoned. If your pans stick easily, you should probably check out some of the seasoning tips. Baking layers of polymerized fat on the metal is pretty scientific and does work wonders. Some also couldn’t be bothered and burn the fat on a stovetop. That’d work too, just harder to control with the fat possibly burning off all together if the heat is too high.
The skillet is well weighted and solidly built. Yet compared to its competition, despite the Westinghouse name, it does seem to be a bit rough on the edges, with sand casting that requires final finishing and slightly rough surfaces. However, it doesn’t detract from the good qualities of any decently made cast iron pan: It still seasons well with good nonstick cooking surfaces, retains and evenly distributes heat, cooks in the oven/campfire/anywhere and should last for many years. Other than the cosmetic refinements, this should meet expectations for any good cast iron skillets just fine.
You should definitely season it again, or even a few more times before cooking with it. I don't know what these are pre-seasoned with, but it isn't much, and it has a grey color, where Lodge come black. I follow the instructions on the Lodge website, lodgemfg.com, and do it in the oven.
Another option is to restore old cast iron pieces, which is easy to do. There is a website called the castironcollector.com, which shows you how. I have many that were either handed down in my family or I picked up at yard sales. Older ones were often made better, even better than new Lodge.
What else can I say but when it's made in China, you get what you get, so don't be too disappointed. You can make them usable. They're just not as good as Made in U.S.A. Lodge pieces.