Cast Iron Skillets by Victoria
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Pre-Seasoned Cast Iron Frying Pans are the original Non-Toxic Cookware... and this one fixes cast iron's oldest flaw: you can actually get your Cast Iron Skillet WITH a Glass Lid.
Every family has one pan that outlived its original owner. Odds are it was cast iron, and odds are two siblings are still negotiating over it. Victoria has been casting these skillets at their family foundry in Medellín, Colombia for more than 85 years, so they know exactly what a pan needs to survive your grandchildren.
No mystery coatings here. Just thick cast iron, pre-seasoned and ready to sear a steak the night it arrives. And unlike nonstick, the cooking surface doesn't wear out with use - it gets BETTER.
Iron sharpens iron... but this iron sears, bakes, fries, and roasts:
- Pre-seasoned with 100% non-GMO flaxseed oil - no PTFE, no PFOA, no plastic pretending to be a cooking surface. Rinse it, dry it, and cook dinner in it tonight.
- Heat retention is the superpower. Cast iron holds its temperature, which means restaurant-crust steaks, crackling fried chicken, and food that's still hot 15 minutes after it hits the table.
- Three sizes, all of them earn their hook: the 8 inch handles fried eggs and personal skillet cookies (you read that right), the 10 inch is the weeknight workhorse, and the 12 inch cast iron skillet swallows a deep dish pizza or a whole family's hash.
- THE GLASS LID OPTION - the thing cast iron never comes with! Tempered glass lets you watch dinner instead of guessing, keeps the moisture in, and it's oven safe to 350°F. (The stainless airflow knob unscrews so the lid can ride the dishwasher's top rack.)
- A handle you can actually hold: longer and curved for leverage, with a hang hole for the pot rack and pour spouts on BOTH sides. Left-handed cooks, Victoria remembered you exist.
- Any heat source counts: gas, electric, glass top, induction, the grill, even a campfire. If it makes heat, this pan makes dinner.
- Sneaky bonus: seasoned cast iron releases a trace of iron into your food as you cook. One of the only pans that contributes to dinner, nutritionally speaking.
Flip it over: MADE IN COLOMBIA is cast right into the iron.
Victoria is not a private-label mystery brand. It's a real foundry that has poured cast iron in Medellín for more than 85 years, and they emboss their name and origin on the bottom of every skillet like they're proud of it. (They are. They should be.) And care is simpler than the internet makes it sound: wash it, yes even with a little soap, dry it THOROUGHLY, wipe on a whisper of oil. Done.
Why does Kooi Housewares stock Victoria when the whole world defaults to Lodge?
Because we've cooked on both, and Victoria keeps winning us over: the longer curved handle is friendlier to real wrists, the price leaves money for the groceries you'll cook in it, and Food Network's test kitchen named Victoria their best overall cast iron skillet. When a pan this good is still the underdog, being the store that carries it is exactly our kind of fun.