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Victoria Cast Iron 12" Skillet Fry Pan with LH (OOS) | 10" Grill Pan $18.77 + Delivery (Free with Prime) @ Amazon AU

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Victoria Cast Iron 12" Skillet Fry Pan with LH (OOS) | 10" Grill Pan $18.77 + Delivery (Free with Prime) @ Amazon AUAffiliate
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doweyy on 11/12/2019 - 08:29 amazon.com.au (3290 clicks)
Last edited 11/12/2019 - 09:38
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Greetings everyone, Amazon have an awesome price on this cast iron pan, I believe one of the cheapest prices ever for the 12" :)

In stock on December 19, 2019.

12" Out of Stock

  • Curved Handle for Leverage
  • Contoured Pour-Spouts
  • Wider Helper Handles
  • Longer Handles
  • Bigger Hanging Holes
  • Preseasoned with 100% Non-GMO Flaxseed Oil (New!)
  • Superior Heat Retention

Victoria Cast Iron Square Grill Pan with Grill Lines, 10 x 10-Inch, Seasoned for $18.77 also thanks to Tutien87.

As always, enjoy!

Price History at C CamelCamelCamel.
Home & Garden Cast Iron Cookware Cookware

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closed Comments

  • step_hen on 11/12/2019 - 08:52
    +1

    Nearly bought this last night, glad I waited!

  • RSmith on 11/12/2019 - 08:54

    on par with Lodge?

    • doweyy on 11/12/2019 - 08:56
      +3

      Yep the quality is pretty well on par with Lodge, these pans get great reviews also. This is an awesome price for the 12".

      • RSmith on 11/12/2019 - 08:58
        +1

        Ordered

      • garage sale on 11/12/2019 - 09:11
        +2

        Actually better than lodge ….has a much better handle, I own a few lodge and Victoria pieces both lodge and victoria are preseasoned,

  • Tutien87 on 11/12/2019 - 09:16
    +2

    https://www.amazon.com.au/dp/B01726HE94 this is also only $18.77 the grill pan

    • doweyy on 11/12/2019 - 09:18
      +1

      Awesome, thanks for sharing!

  • shanebradfield on 11/12/2019 - 09:27

    got one thanks

  • WilhelmBargo on 11/12/2019 - 09:39
    +1

    DAMMIT JUST MISSED THE FLAT PAN

  • crikey on 11/12/2019 - 09:39

    12" out of stock and no back-order :(

  • WhiteEvo6 on 11/12/2019 - 09:40

    Gone, couldn’t add to cart and they have changed the link

  • TENNEE on 11/12/2019 - 09:43
    +1

    Awesome, made in Colombia.. thanks for sharing!

  • easoweno on 11/12/2019 - 09:49

    is the grill pan still available?

    • doweyy on 11/12/2019 - 10:00

      Yeah the grill pan is still available :)

      • easoweno on 11/12/2019 - 10:03
        +1

        I was actually after the fry pan… not sure why I typed grill.

  • tedibaba on 11/12/2019 - 10:03

    Thanks ordered Grill Pan

  • [Deactivated] on 11/12/2019 - 10:16

    If anyone is after a smaller (20cm) skillet Harris Scarfe has one for $12
    https://www.harrisscarfe.com.au/Categories/Kitchen-%26-Dinin…

    • beeroll on 11/12/2019 - 10:31

      The prices for the rest of their cast iron gear are pretty good too, although the bigger raw pans are currently out of stock. Thanks for the link!

    • antigrate on 11/12/2019 - 13:51

      $10 delivery though

    • SummerZero on 11/12/2019 - 16:16

      Harris scarfe is bust..

      • [Deactivated] on 11/12/2019 - 16:48

        That's ok, it's not like I'll be taking it back. Someone will buy them out, turn them around, flog them off.

        • Gav on 11/12/2019 - 18:38

          They were only bought a month ago. You can't make this stuff up!

          • [Deactivated] on 11/12/2019 - 19:42

            @Gav: Wow! Ooopsies!

      • beeroll on 12/12/2019 - 10:44

        So don't buy any of the out of stock pans, I guess!

  • NeggerOfDeals on 11/12/2019 - 11:23

    Excellent, finally caught one before they got Ozbargained. Thanks OP!

  • AussieDaddy on 11/12/2019 - 12:39
    -5

    Caring for cast iron frying pans is pain in the neck. The damn thing is rust magnet. You have to season it, i.e. spend a considerable amount of time to placing it inside a very hot stove and then rub a high smoke point oil all over it, wipe it off and repeat the process. I bought one from a deal posted here a couple of years ago and used it once. Went back to my regular none-stick frying pans as I can't be bothered to go through all that process any time I use the cast iron one.

    • GregMonarch on 11/12/2019 - 14:29
      +2

      All you've said is the complete opposite for people who use them REGULARLY. Avoid using them, or use them infrequently, and you forget or won't learn in the first place - so you'll keep expecting cast iron to behave the same as lightweight cookware. So of course you never 'work it out', and/or forget - and continue to be disappointed. Just like I have the same problem when I pull my non-stick aluminium pan out and forget it doesn't behave the same.as my oft-used cast iron.

      It's not that cast iron is 'useless' or 'worse' - it's that there's small differences to be followed - just like you wouldn't use a lightweight hand mixer like you would a Kitchenaid bench mixer.

      Your seasoning comment is also wrong. I don't bother seasoning at all - so doing it every time is even more unnecessary. The big secret is… you just COOK IN IT (LOL) and don't scrub it clean aftewards like it's a bathroom mirror. After only a very few uses, it will already have a non-stick coating, which will continue to get better.

      I'm at a loss why you think seasoning is required often, when I never season at all. I also often 'scratch through' the coating using stainless steel wool (which people at the other end of the scale reel in horror over). I use steel wool not because it's hard to clean, but merely because I hate the cost of replacing green scourers which wear out. (I've had the same piece of steel wool on the sink for two years so far.)

      I don't know exactly what you're doing wrong, but you'd be shocked to find an egg sticks LESS to my cast iron frypan, than it does to my non-stick frypans (which I'm VERY careful with and still have surfaces like new). I also need MUCH MORE oil in the non-stick pan to prevent egg sticking, precisely BECAUSE the oil can't stick to a non-stick pan - it beads - thus it can't cover the surface in a thin film - the oil forms droplets, so the egg sticks to the 'dry' parts of the non-stick pan. Whereas oil spreads evenly over the entire surface of cast iron, leaving no bare surface for the egg to stick to.

      The rust comment also supports my assumption you avoid using them. I was once the same. So I know, as long as you keep avoiding or only trying sometimes, you'll never have success others do - because you haven't learned the slight differences in usage, and keep trying to use them in the same way as your other cookware. It's not 'difficult' - it's just like you wouldn't use that hand mixer to do the job of the Kitchenaid bench mixer.

      It's not the tool that's the problem - it's that you haven't learned, been shown, or forget due to infrequent use - the subtle differences in method that make cooking with cast iron a superior experience.

  • capslock janitor on 11/12/2019 - 13:22

    is cast iron good for sour stuff?

    i saw a baccarat one and it said it's self-seasoning?

  • antigrate on 11/12/2019 - 13:33
    +2

    Is anyone able to vouch for this? There's some really bad reviews regarding issues with rusting and seasoning coming off on the first day, but is this just idiots not treating their pans correctly (e.g. soaking a cast iron pan in water?)

    • GregMonarch on 11/12/2019 - 14:43
      +3

      Not oiling correctly; not seasoning (or seasoning by cooking); and/or putting them away damp; and/or not using for days/weeks, etc. I don't bother seasoning. I just cook and don't clean them excessively. The coating builds up in just a few meals and gets thicker from there.

      I soak after cooking, go eat the meal, and anything 'stuck' comes off easy by the time the meal is done. Then I wash, dry with a piece of paper towel, turn the towel over, and use the drier side to spread a thin spray of oil over the surface.

      I cook nearly every meal using that cast iron frypan, so I don't even put it away. It sits on the hotplate ready. But if people don't season (or don't cook a few meals so it can build up), then wash, dry, and don't use oil (or not enough of it), then put it away in a dark cupboard… that's probably why it rusts. (Even when I have done all this correctly, if you don't use them for weeks the oil disperses and they can get surface rust. It's just a matter of washing that off and oiling again before cooking.)

      • antigrate on 11/12/2019 - 16:02

        Excellent comment, thank you very much. Appreciate it.

  • alxr0101 on 11/12/2019 - 14:47

    Which is better; 12 inch or 10 inch? I asked my friend..she just smirked….

    • GregMonarch on 11/12/2019 - 15:03

      You can always put less food in a larger pan, but you can't create more pan space.

      • RSmith on 11/12/2019 - 15:13

        So, in short, the bigger the better.

        12 incher beats the 10 incher hands down.

  • RSmith on 11/12/2019 - 15:25
    +1

    I bought a Lodge earlier this year. Used it last week to make pizzas. The best home made pizza I ever had. Bought a bigger one today to make bigger pizzas

  • BartholemewH on 11/12/2019 - 19:24

    And here I was pleased with my $12 pan from Aldi. What a chump.

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