Victoria Cast Iron Skillet

It ranks #4 (B tier) on our consolidated cast iron skillets board, on 2 cited sources from a single outlet.

Edges can darken slightly.

Budget-conscious buyers who want a classic cast iron pan without paying for a premium finish. The community praises its affordability without sacrificing quality, its durability and its heating ability, and it sits in B tier on our board. If you can stretch further, the Lodge Chef Collection 12 Inch Cast-Iron Skillet in S tier is the better pan and is lighter for its size. Note that the separate Victoria Cast Iron Skillet - 10 Inch listing sits lower, in D tier.

Owners report the edges can darken slightly. That is seasoning building up unevenly where oil pools or where the walls get less direct heat than the base, and it is cosmetic rather than a fault. Wipe off excess oil before storing and occasionally bake the pan upside down after oiling to even the colour out.

A very long time. Reviewers describe a classic feel and durability, and a bare cast iron pan with no reported cracking or warping can be re-seasoned indefinitely. Dry it after every wash and it should outlive most of the rest of your kitchen.

Yes. Owners specifically praise the solid crust it puts on steak, backed by good heating ability. Preheat it for several minutes before the meat goes in and do not crowd the pan, which is true of any cast iron skillet.

Apply a very thin coat of neutral high smoke point oil, wipe almost all of it off, and bake the pan upside down at around 230 C or 450 F for an hour. Repeat two or three times when new or after stripping rust. After that, cooking with fat and drying the pan promptly keeps the surface building.