Fresh Australian Kitchen Super Pre-Seasoned Polished 10 Inch (25cm) Cast Iron Skillet. Perfect Pan for Frying, Camping, BBQ. Oven Safe.

I cook a LOT. Always have. And one of the most versatile pieces of cookware is a cast iron skillet. Here are a few quick reasons why:- Oven use. I often use one for morning biscuits. It can also be used for roasting vegetables, or for what I call an "easy breakfast" which is to throw some good frozen biscuits in one, sausage patties in another and even a frittata in a well-seasoned one.- Searing. Amazing on a steak, a pork chop, chicken or blackened fish.- Frying. Duh.- Sauces. Need to make a butter sauce with onions and garlic? Yes, acids can cause a reaction, but if your skillet is well-seasoned and you go easy on the acids (like tomato sauces), it's great.Why this one rocks:- It's solid. Cast iron. Looks like cast iron. Works like cast iron. Distributes heat well, is well made and it works.- It's light. My wonderful Lodge brand American made skillets are amazing. But they're heavy. This one actually goes in my "cabin box" which is the box I take to vacation rentals, state park cabins and even camping. Because of its versatility, I find myself using it a lot more than people I travel with suspect. Again, I can bake in it, sear in it, fry in it and I know it will work for every purpose.- It's smooth. Very smooth. It is polished and has a circular pattern inside of it that indicates it was smoothed out and polished. This is HUGE because the rough texture makes most cast iron skillets require multiple coats of seasoning to make it "nearly" non-stick.I didn't give it five stars in each category, because cast iron is not as easy to clean as Teflon, and there are a few things you need to know about "versatility" like don't put it in the dishwasher. Go easy on the liquid washing soap. Scrub carefully to get out blackened carbon bits (or use salt and a damp sponge). Get a chain mail scrubber if you must. It's not stainless steel. You have to be knowledgeable about it. Seasoning it beyond how it comes is necessary. But if you put in a LITTLE time and a LITTLE work and a LITTLE maintenance of effort, you will have the best cast iron skillet I've used (and I own a few ancient, smooth, valuable, highly sought ones). Get one for home. Put one in the cabin box. This is something I use often.

Great cast iron skillet. Smooth and non stick (when handled properly). Love it.

These pans require a fair bit of use before they become truly non stick so don't be disheartened if food sticks the first few uses, just don't be trying to fry eggs straight out of the box haha. Also, although pre-seasoned, they will need a few rounds of seasoning before first use. Once they've been used for a while and developed a glossy sheen, they will be as non stick as any teflon pan so keep at it and only use them for fatty meats at first like bacon. These are the best pan to use for meat and fish, giving you a delicious colour and flavour on anything you cook in them as they hold heat really well. There is also the added bonus of having no chemical non-stick that scrapes off, meaning not only do they have no limits on how hot you can get them, they can also last you a life time and be passed down generations if looked after and maintained well. Being iron, be sure to dry them really well after use or they will rust. After use I like to clean mine, heat it up on the hottest burner until smoking and then turn the heat off and apply a thin layer of oil around the whole pan while still screaming hot, which gives it a protective layer and a nice base to start off with next time. If you are serious about cooking and don't mind the maintenance side of things, I couldn't recommend these pans enough but if you're just looking for a pan to get the job done, this probably isn't for you.TL,DR: Best pans for meat and fish, hold heat really well but require more maintenance to keep in good condition. Can be used in the oven safely at any temperature and have no chemical non stick coating. Highly recommended if you can be bothered with maintenance

So, this skillet has a smooth surface and it comes pre-enamled, is what I would call it, rather than seasoned. This enamel is a thick coating that encompasses the entire skillet. I first got it and I cleaned it with hot water and then put some oil in it. The oil immediately beads up and sits on top of the enamel, as opposed to getting absorbed into the pores of the pan.In my opinion, this is a very good thing. I've cooked in this a couple of times so far. Food has come away with no sticking and cleaned up SO easily. In my lodge pan, I would have been scrubbing and scraping for a couple minutes. The steaks I just cooked took only a few seconds to clean up in the sink.I am going to test and see how long it takes for the seasoning to start to flake. So far, I have only cleaned the pan, dried it, and put on the burner to run off any excess water. No seasoning required. I will update this review as applicable, but so far, it is a 5 star pan.I will also note that it is way lighter than my lodge and since it isn't so thick or heavy, preheats faster and more evenly, like you might expect from a nonstick or stainless steel. The difference in weight between the 2 pans is only 1.5 lbs, but you can really feel the difference. Also, the handle is much better on the Aussie skillet, so that could be affecting how I think the weight feels in comparison.

Se ve muy buena. La he usado una decena de veces y no parece tener impacto de su uso.