Victoria 10-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia

Lovely Pan! I gave up non-stick pans long ago and have been cooking eggs in a stainless steel Cuisinart frying pan for over a decade. If you want no stick on a will-stick pan, you gotta learn what they want. For my 8" Cuisinart, I set it on the small electric burner, turn it on to medium (5), and set the timer for 6 minutes. At 6 minutes, add a dab of butter (and for me, I do mean just a dab - only enough for a thin coat where the egg will sit), then add the egg for scrambled or over-easy. No stick. Begin sooner than 6 minutes, it sticks.Basically, if your pan is too cold, the food will stick. If it's too hot, it may stick and will burn your food. Ya gotta find that sweet spot where you food browns nicely without overcooking. Know your burner; does it run hot? Use a timer, check your results, and test til you find it. You can do it, and it's worth it.This is my second time using the Victoria Cast Iron, first time with an egg. The pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. The first cook was steak with some butter to welcome the pan home. Followed the instructions that came with it: washed with mild soap and warm water, towel dry. No problems.For this egg, the burner is large and heats up faster, so I set the timer for 5 minutes but only needed a bit over 3. Small dab of butter, and walla! No stick. Deliciously cooked evenly throughout, tender but with crispy edges. Better than my trusty Cuisinart!Regarding rust, the instructions say to never let it air dry. Also, it says to use warm soap and water, something I've not done before on cast iron. But I researched the brand well. They've been making this cast iron for a long time; I trust they know their metal.This pan is so much better than my old lodge, I can't even compare. Nearly smooth surface (read about that on their website), nice long, arched handle, and way bigger drip spouts that are wonderful. Bonus of beautifully etched logo on the bottom.Looking forward to a long and prosperous cooking adventure with this pan. Ya just gotta treat 'em right!Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made!Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!

Top quality and well made! Smoother inner surface compared to Lodge cast iron!I seasoned additionally three more times with a beeswax & grape seed oil product.Inner surface is now nice and smoother than before.Even though it's "pre-seasoned" it will soak up additional seasoning oils.

Victoria cast iron is some of the best cast iron on the market right now.

I love my skillet i use it for cooking.

Best pan I own bc it used to be lighter than a typical lodge cast iron BUT now you’ve added that second handle! Why?! You’ve killed its superpower. If I want a baking handle I’ll just use the lodge. Fail!

It's a cast iron skillet. You can't really go wrong with one of these. I do recommend getting a cover for the handle since it gets very hot.

I love this skillet! I had a cast iron skillet already but it seemed I was always having to re season it. I do know if it is a good skillet, it will hold its season. I ordered this and it was ready to go. I use this skillet if I am cooking something I don't was to stick such as eggs. I love the way it is made making it easy to handle as well.

I love a nice steak. Cooked to medium well on my charcoal grill with all that good smoke getting deep into the meat. Good stuff. But Hurricane Harvey wiped out my old grille and I was in no position to get a new one. So I found out that a good steak can be done in a cast iron pan. I went shopping for one and of course I looked at Lodge. Why not, they're everywhere! The one thing I didn't like was the small handle. I looked at Victoria and I was convinced it was what I wanted. I was so right. This pan is great. I like the handle, the pour spouts, and the relatively smooth surface (compared to Lodge) I oiled it up and so far I've cooked eggs over easy, shrimp, cornish came hens, bacon, pork loins, and several lovely steaks! The only concern I have with the pan is the seasoning is not as good as Lodge. I still need to give the pan a good seasoning in the oven with some grapeseed oil then I'm sure it will be fine.Update: This is now my favorite cast iron pan. I decided against using flaxseed oil to season it and instead went with Crisco. I put it in the oven at 500 degrees for an hour. It came out fine. I oiled it up and cooked with it as usual. It is so smooth now. Victoria Cookware has sold me. I recently picked up their 8 inch cast iron pan. Seasoned it once so far. Each time I use it I oil it before putting it away. It is now almost as smooth as my 10 inch pan!