Review on Victoria's Cookware Cast Iron Skillet
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- čas přidán 11. 06. 2020
- Hey Ya'll! I am back with another video and we're talking about Victoria's Cookware Cast Iron Skillet. #victoriascookware #castironskillet #cookingreview #cookingappliancesreview #reviewvideos #fridayupload
This cast iron skillet was purchased on Amazon. I used it for 2 weeks and cooked up to 5 meals in this skillet. This is my firs time using a cast iron skillet and I enjoyed this. Mine was a 12 inch, perfect for everyday cooking and it came pre-seasoned with flaxseed oil. This skillet is totally inexpensive and a great investment if you love to cook.
Let me know thoughts-- have you used a cast iron skillet before? Drop comments down below your thoughts on the cast iron and share which brands you've used in the past!!!
Cast Iron skillet
Link:www.amazon.com/gp/product/B01...
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Thanks for the review and I hope the skillet has hold up well for you over the years. Just got a 12 and 8 inch Victoria skillet on sale on Amazon and can't wait to use them!
Stacyann, thank you for the honest review! I just bought a Victoria 10" cast iron skillet for 1 or 2 person meals, per your recommendation. I researched the Victoria brand, they all have very positive things to say about the company and it's products.
This was an excellent, thorough. review. And a good introduction to cast iron cooking; I liked your food pictures, and that you did some different things with your skillet. By the way cooling your pans down with water is fine---but, you have to use very hot water, not cold; You want to bring the temperature down, more slowly, so that you don't "shock" the metal.
Really nice review! Appreciate this!
spectacular content Stacyann Nathan. I shattered the thumbs up on your video. Continue to keep up the quality work.
Good review. I've been thinking about getting a Victoria skillet and now I will. It will just get better the more you use it.
Awesome! So glad this was helpful.
The little paper towel "feathers"... LOL Thank you for the video. Great video! I love the way you presented your skillet and your experience with it. Everything was very accurate with your wonderful style of presentation. This is actually a very very nice quality cast iron skillet. The design is very sleek with nice curvy nomenclature. It's made in Columbia which has been making them since 1939. They also make a series which has the label of "Cosinaware" that can be found down south in your HEB grocery stores. I have some cast iron of varying brands to include one 10-inch vintage Griswald. Once you perfect the clean-up and stove top re-seasoning process, it becomes one of the most enjoyable cooking utensils. Thank you again for sharing your video!! :)
Thanks for advice
thaaaaaaaaankyou :) i wanted to see if the base was completely flat. 6:15 - good lighting!
I have 2 Victoria skillets they work fantastic!
Yeah when you wipe oil on you need to try your best to wipe it all off. That way you get the THINNEST coat on there.
So you saw how cast iron can soak up the heat, this is why I do a slow&low pre heat and that way you can cook at low to MED temps and sear meats w/o using high temps. Great video tnx.
Thanks-- I will try your method. Thanks for the tip
This is great video thanks
I died a little every time you called it a pot. Glad you stopped. Thanks for the review. I've heard a lot of good things about Victoria. Thinking about getting one
Preheat your skillet on med-low heat until you can feel the heat where the handle meets the pan. Put a tablespoon of oil in there and coat the cooking surface and walls. Cook your food. Transfer it to a serving dish, and clean it with scalding hot water while the pan is still hot. A little bit of hot water on a hot pan will still sizzle and that helps to loosen what might be burned on. A steel scouring pad and/or plastic scraper will work. Then you can feel free to wash it again (it is a myth that you can't use soap because you are creating a polymer layer that is molecularly bonded to the iron). Let it dry on the burner and then get less than 1/8th tsp Crisco to re season the entire pan. WIPE IT OFF very thoroughly. If you even THINK that there is still oil to be wiped away, continue. Then return it to the burner and turn the heat off allowing it to cool with the burner. It is ready for tomorrow's use.
The main cause of flash rust is that when it it hot the pores are wide open and moisture gets trapped in there, and it will rust by the time you eat your meal if you let it cool like that. Keeping it on the hot burner prevents that. Cast Iron is the best. Take it to the next level and get a camp Dutch Oven. You will get flavors that you can't get elsewhere.
Cast iron is kind of a slight lifestyle change. On non-stick I could cook and eat an egg sandwich in 10 minutes. On cast iron it is 20 minutes from burner-on to burner off. After a month or so, the extra work is barely noticeable minus the ocassional kiss of a hot pan.
Thank you for the review.. is it enameled..? Cause some website said it’s enameled and said no.. bit confused.. thank you :)
No it is not enameled. Victoria makes pre-seasoned cast iron cookware exclusively in their factory. They contract with other manufacturers for lids and accessories.
Avocado oil is excellent to cook with. Coconut oil is nice to use too, if you don't mind the coconut flavor it adds to the food. I season all my Victoria and Lodge cast iron pans with Crisco and wipe with blue paper towels after they are cleaned and dry. Just warm them a bit on the stove and apply the Crisco. Always cook with medium heat to low heat for most cooking. A little higher for searing steaks. Cast iron is best at this.
I never had any luck with those blue shop towels. They don't absorb anything.
@@Rhythmicons I don't need them to absorb anything. I use them instead of white paper towel because they can leave bits of towel in the pan. Blue does not.
@@dbkfrogkaty1 What's the purpose of the blue towels if you are wiping them after they are cleaned and dry? At some point the excess oil has to be thoroughly wiped from the pan.
This video, after the 11 minute mark is the best. It sounds to me like you have already watched it.
czcams.com/video/j6Tz3HnnCFs/video.html
@@Rhythmicons I apply the Crisco to the warm pan using the blue paper towels because I don't like the bits of white paper the white paper towels can leave. I call it 'maintenance seasoning' to keep my pans in good working order. I don't do it every time, just when I think they need it.
in the short term cast iron is more expensive than teflon but in the sapn of like 5 years teflon starts becoming more expensive because you have to buy one like every 1 or 2 years while some people are cooking cast iron that was made in ww1
uhh cast iron isn't that hard to maintain, yes it's a bit more work than stainless steel or aluminium or teflon but it's not that much more work
Left after five minutes. Still no review
How is the surface of the pan? Is it rough compared to a lodge skillet?
Victoria pans are smoother than Lodge. I have both. Both brands do well.
Still rough but slightly smoother that a Lodge. The surface itself wouldn't be my determining factor. Victoria has a longer, more ergonomic handle and a much better pour spout but it's slightly more expensive and made in Columbia. Lodge is made in America, easier to find in many retail stores, and have a more compact handle that doesn't take up too much space. I have both but prefer the Victoria skillet. Lodge's chef collection is kind of like a mix of both if you don't mind spending a little more.
The older Victoria cast iron was smoother than "new" Lodge cast iron. The new Victoria is still about the same roughness as the older Victoria cast iron. Recently though, it seems like Lodge is trying to make their pans smoother than they used to. It still isn't pre 1980s smooth, but is is smoother than the "new" pans used to be. I think the newest Lodge pans (like 2021 and 2022) might be just a little smoother than Victoria. I sand my pans glass smooth though. They are MUCH smoother and nonstick, but the seasoning is also harder to keep on the pan. Cooking in a smooth or "bumpy" cast iron pan is the same, but when it comes time to clean the pan and wipe oil on with a paper towel, the "bumpy" cast iron will shred the paper towel while a sanded "new" cast iron will not and vintage cast iron (which is smooth) will not shred the paper towel as well. Use good quality COTTON cloth towels to spread oil (and dry it off) on bumpier new cast iron.
If you use the pan a LOT, the inside will get smoother over time as the metal pores fill in with oil and food and get quite smooth.
This is my concern too I’m giving away my 12 inch lodge to get the Victoria hopefully the surface is not as rough! Idk why my 10 inch lodge is so slick but any 12 inch i buy they are alll rough🥺
You got robbed on that price I've never seen them for that much on Amazon.
How to clean it? Read them to us, you skipped this!