Universal PS177 Pre-Seasoned Cast Iron 12.5 Inch Skillet

I absolutely love this skillet! Trying to find a cast iron skillet with a reasonable price has been a challenge. This skillet was used from the moment I received it and it has performed beautifully. I put a layer of oil in it every time I store it (in the oven so it doesn't collect settling dust particles). Our kitchen came with a glass-top cooker and I was worried that the cast iron wouldn't do well on it. It does! Just be extra careful when moving the skillet - do not slide it around but always lift when needing to adjust. From making my own ghee to sautéing vegetables, cooking steaks, making pineapple upside down cake and frying perfect eggs*, it is everything I was hoping for. I wish they would make this with a longer handle that is in proportion to the skillet. Then it would be perfect. But I’m not an engineer so there may be a good reason for the handle being the length that it is.*When frying eggs be sure there is a little layer of oil (it can be any vegetable oil or coconut oil or butter or use the remaining fat from cooking bacon/ sausages, etc) and turn the heat down a bit once the skillet is hot. Leave the egg be until the edges are crispy and golden. Gently loosen the egg with a metal turner/spatula. When the protein in the eggwhite has cooked sufficiently, it will release. If an egg sticks it is because the skillet is too hot or it hasn't cooked long enough.To people who are unfamiliar with using cast iron skillets (I am amazed at the reviews by some dissatisfied people): It is made of IRON. Iron is supposed to be heavy and not light like aluminum. Cast iron requires some care, like keeping them well-seasoned and not washing them in soapy water or letting water sit on them. Iron rusts. We know that fact of nature. That's why we take care of them so that they don't rust. Yes, it seems gross and unsanitary to not wash them with soap but they're fine. My 96-year-old grandmother used her skillet her entire adult life (yes, they can last that long if you take care of them) and never became sick with a cast iron skillet bourne illness. Neither have I, nor has my family or guests. I do have specific kitchen towels that are to be used solely for the cast iron because of the oils that will get on them. You don't want to dry glassware with a towel that's been used on the skillet. :)UPDATE: Just want to add 6 years later that the skillet has been brilliant and used at least once per day, if not more. No faults with it whatsoever and it cooks beautifully. One of the best purchases in my life. Seriously.

This is the second cast iron skillet I have owned so I know what I'm doing this time. Regular application of flax seed oil keeps it in good condition. It is cast iron so there's not a lot to go wrong.However, I have to warn that it is heavy. I cannot lift and tip this skillet with one hand which makes scraping out the contents, fried onions for instance, difficult to do. I did not have this problem with my last one which admittedly was a tad smaller.Good pan, good value for money, just have a think on your strength levels, the way you think you'll be using it or if you always ha e someone at hand to assist (the front handle makes it very easy to lift 2 handed but then you don't have a hand spare).

Nothing beats a cast iron skillet. Chinese made, so not the quality of a US made pan but still, for the money, this is about the best skillet you can get for under 13 quid. Granted the handle is too short and thin, but the 12.5" cooking surface is perfect for everyday use. Many of the other pans I saw listed are too small to be of any meaningful use, and those that were are exhorbitantly priced. Buy.

After reading online about teflon and connection with cancer and flu like poisoning I decided to change my pan - I read reviews on the "green" alternative which do not contain the PFOA and PTFE and they looked good but there were a few who wrote reviews 3/4 months after purchase who commented on their lack of "non stick" claims - I didnt want to spend £30+ on a pan to find it useless in a few months so I opted for this cast iron skillet (my mum had a cast iron pan for 30 years so figured Id get years of use out of it) I have had the pan now for a week and used nearly every day - Initially I had read that you need to "season it" this confused me as there was nothing on the pan suggesting this anddidnt really understand what "pre seasoned" is but Id read to coat inside with oil and pop in the oven for an hour then leave to cool - Initially my food stuck to it but on each occassion I wiped clean oiled and popped in the oven (when it was on for other cooking) and left it - By the end of the week its much better and will continue to get better (I never remember food sticking to my mums pan) - Do not wash with washing up liquid as this removes the "seasoning" you have built up (again nothing on the pan re this) - I wipe it pop water in and place on the hob to boil then pour out and wipe clean with a dish cloth - pop back on the hob for 30 secs and the water evapourates with the heat then rub a little oil inside (each time your oven is on leave your pan in there) Ive also used it cook in the oven - browned chicken then poured in the stock and popped skillet straight into the oven - could never do that with a normal pan the handle would burn.... It is heavy but using oven gloves I use the handle and the edge to pull out of the oven - eventhough its heavy it can be fragile (my first one arrived broken but was replaced next day by seller to handle with care do not drop it) Recommend this to anyone concerned about PFOA and PTFE (teflon) wish id got one sooner.

Met requirements and not expensive

still trying to convince my husband, who does a great deal of our cooking, that this is the way to go. Just looked at a chain mail scrubber, which is recommended, but the price of the scrubber is £109. yes, that is not a type! one hundred and nine pounds just for a scourer.so struggling to get used to this. and it is very heavy