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From the manufacturer
Amazon Basics Pre-Seasoned Cast Iron Skillet
Cast Iron Pan
An essential piece in any kitchen, the cast iron skillet can be used on the stovetop or in the oven or BBQ for searing, frying, baking, and more.
Versatile Use
This versatile pan moves seamlessly from the refrigerator to the stovetop or oven to the table for easy serving and single-dish cleanup.
Pre-Seasoned
The pre-seasoned cookware has been thoroughly pre-baked with penetrating vegetable oil for a beautiful black patina and easier food release.
Hand Wash Only
After cooking, clean the cast iron cookware using a stiff brush and hot water (do not use soap), then rinse and towel dry.
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HONEST review of Amazon Basics Cast Iron Skillet, 15-Inch
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This Item  Amazon Basics Pre Seasoned Cast Iron Skillet, 15-Inch, Black |  |  |  |  |  | |
| Price | $22.33 | -13% $21.74 List: $24.99 | -12% $43.79 Typical: $49.79 | $130.00 | $62.99 | $46.25 |
| Delivery | Get it as soon as Monday, May 13 | Get it as soon as Monday, May 13 | Get it as soon as Tuesday, May 14 | Get it as soon as Tuesday, May 14 | Get it May 14 - 15 | Get it as soon as Monday, May 13 |
| Customer Ratings | ||||||
| Heat distribution | ||||||
| Easy to clean | ||||||
| Versatility | ||||||
| Heat resistance | ||||||
| Sold By | Amazon Warehouse | Amazon.com | EDGING COOKWARE | Italic Labs LC | Home VSS | Wholesale Direct Group, LLC |
| capacity | 2.75 quarts | 3 quarts | 2 pounds | 3 quarts | — | 637 cubic inches |
| material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron |
| diameter | 15 inches inches | 10 inches inches | 15 inches inches | 12 inches inches | 17 inches inches | 10 inches inches |
| has nonstick coating | ✗ | ✓ | ✗ | ✗ | ✗ | ✗ |
| dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✓ | ✗ |
| oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| model name | S281 | 10" Round Cast Iron Skillet with Helper Handle, | — | BC-Wasatch-12R | — | Servappetit Glazed Enamel Cast Iron 10" Round Skillet Black |
Reviews with images
Good pan. Added some tips for people new to cast iron
Writing this review because I saw some reviews from people who just dont know what they're doing with cast iron. This is an ok pan. Are there better cast iron pans out there? Yes. Are they *that* much better to justify being 2x the price? No. This thing is very textured. Which is on purpose. Companies do this to lower the amount of time it takes to season the pan in factory, thus lowering energy and time consumed doing so. Higher priced pans aren't as textured and they take longer to manufacture hence the price. As this pan gets broken in the texture will smooth out. I bought this one "used-good" from Amazon warehouse deals. Honestly it was brand new in a damaged box. Can't go wrong with a 15" cast iron pan for $17.Even though this pan arrives "pre-seasoned" I would still recommend putting another coat of seasoning on it. You can do so by coating the whole pan in a thin (not dripping wet" coat of oil. Place it in the oven at 350° for 1-1.5 hours. Let it cool completely and once removed from oven and it's ready for use. *Be sure to put some aluminum foil on the rack below the pan to catch any possible oil drips.I have some close friends who are ex-Amish and my friend's mother has cast iron pans that are 100+ years old. I use her advice for cleaning any of my pans and they have never needed reseasoned.When you're done using the pan clean it with cold water, and no soap. When the food is visibly gone it's clean. Dry it with a paper towel or put it in a hot burner to dry off all the water. Then add a thin coat of oil to the surface. Done. NEVER USE SOAP. NEVER WASH IN DISHWASHER. Doing either of those things will just wash the seasoning right off the pan. Then you will always have issues with food sticking to the pan. The people complaining of rust in other reviews never dried and oiled the pan. This is crucial for proper cast iron maintenance.Onto the pan itself the one feature I don't like is the foot on the bottom. It stands off from stovetop some and since I have a smooth glass cook top the transfer of heat isn't perfect. I prefer non footed pans. Since I'm primarily using this pan for pan pizzas in the over this is really a non issue for me but it is worth pointing out for others.Also, this pan is HUGE. I'm a grown man and it take both hands to lift this thing safely.**Further notes:* Instructions state that the pan is good for up to 400°. This is because the pan will start burning off it's seasoning after that temp. It all fairness it's probably good for up to 500° but I would recommend letting it get that hot.* Never put cold water in a hot pan. Let it cool before cleaning. Cold water in a hot pan can crack the pan. Cast iron is actually quite brittle and susceptable to shock.* People complaining about rusting: it's cast IRON. Iron rusts if not maintained properly. Nothing wrong with the pan, the pan just isn't being maintained properly.
Top reviews from the United States
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Reviewed in the United States on July 26, 2019
Even though this pan arrives "pre-seasoned" I would still recommend putting another coat of seasoning on it. You can do so by coating the whole pan in a thin (not dripping wet" coat of oil. Place it in the oven at 350° for 1-1.5 hours. Let it cool completely and once removed from oven and it's ready for use. *Be sure to put some aluminum foil on the rack below the pan to catch any possible oil drips.
I have some close friends who are ex-Amish and my friend's mother has cast iron pans that are 100+ years old. I use her advice for cleaning any of my pans and they have never needed reseasoned.
When you're done using the pan clean it with cold water, and no soap. When the food is visibly gone it's clean. Dry it with a paper towel or put it in a hot burner to dry off all the water. Then add a thin coat of oil to the surface. Done. NEVER USE SOAP. NEVER WASH IN DISHWASHER. Doing either of those things will just wash the seasoning right off the pan. Then you will always have issues with food sticking to the pan. The people complaining of rust in other reviews never dried and oiled the pan. This is crucial for proper cast iron maintenance.
Onto the pan itself the one feature I don't like is the foot on the bottom. It stands off from stovetop some and since I have a smooth glass cook top the transfer of heat isn't perfect. I prefer non footed pans. Since I'm primarily using this pan for pan pizzas in the over this is really a non issue for me but it is worth pointing out for others.
Also, this pan is HUGE. I'm a grown man and it take both hands to lift this thing safely.
**Further notes:
* Instructions state that the pan is good for up to 400°. This is because the pan will start burning off it's seasoning after that temp. It all fairness it's probably good for up to 500° but I would recommend letting it get that hot.
* Never put cold water in a hot pan. Let it cool before cleaning. Cold water in a hot pan can crack the pan. Cast iron is actually quite brittle and susceptable to shock.
* People complaining about rusting: it's cast IRON. Iron rusts if not maintained properly. Nothing wrong with the pan, the pan just isn't being maintained properly.
Size: 15"Verified Purchase
Good pan. Added some tips for people new to cast iron
Reviewed in the United States on July 26, 2019
Writing this review because I saw some reviews from people who just dont know what they're doing with cast iron. This is an ok pan. Are there better cast iron pans out there? Yes. Are they *that* much better to justify being 2x the price? No. This thing is very textured. Which is on purpose. Companies do this to lower the amount of time it takes to season the pan in factory, thus lowering energy and time consumed doing so. Higher priced pans aren't as textured and they take longer to manufacture hence the price. As this pan gets broken in the texture will smooth out. I bought this one "used-good" from Amazon warehouse deals. Honestly it was brand new in a damaged box. Can't go wrong with a 15" cast iron pan for $17.Reviewed in the United States on July 26, 2019
Even though this pan arrives "pre-seasoned" I would still recommend putting another coat of seasoning on it. You can do so by coating the whole pan in a thin (not dripping wet" coat of oil. Place it in the oven at 350° for 1-1.5 hours. Let it cool completely and once removed from oven and it's ready for use. *Be sure to put some aluminum foil on the rack below the pan to catch any possible oil drips.
I have some close friends who are ex-Amish and my friend's mother has cast iron pans that are 100+ years old. I use her advice for cleaning any of my pans and they have never needed reseasoned.
When you're done using the pan clean it with cold water, and no soap. When the food is visibly gone it's clean. Dry it with a paper towel or put it in a hot burner to dry off all the water. Then add a thin coat of oil to the surface. Done. NEVER USE SOAP. NEVER WASH IN DISHWASHER. Doing either of those things will just wash the seasoning right off the pan. Then you will always have issues with food sticking to the pan. The people complaining of rust in other reviews never dried and oiled the pan. This is crucial for proper cast iron maintenance.
Onto the pan itself the one feature I don't like is the foot on the bottom. It stands off from stovetop some and since I have a smooth glass cook top the transfer of heat isn't perfect. I prefer non footed pans. Since I'm primarily using this pan for pan pizzas in the over this is really a non issue for me but it is worth pointing out for others.
Also, this pan is HUGE. I'm a grown man and it take both hands to lift this thing safely.
**Further notes:
* Instructions state that the pan is good for up to 400°. This is because the pan will start burning off it's seasoning after that temp. It all fairness it's probably good for up to 500° but I would recommend letting it get that hot.
* Never put cold water in a hot pan. Let it cool before cleaning. Cold water in a hot pan can crack the pan. Cast iron is actually quite brittle and susceptable to shock.
* People complaining about rusting: it's cast IRON. Iron rusts if not maintained properly. Nothing wrong with the pan, the pan just isn't being maintained properly.
Images in this review
Top reviews from other countries
Carine
Poele grande taille ,assez lourde
Reviewed in France on December 15, 2023Size: 15"Verified Purchase
Az
Won't work on induction
Reviewed in India on November 25, 2023
Az
Reviewed in India on November 25, 2023
There's a lot of confusion regarding induction compatibility. The base is not flat, so it won't work efficiently.
Don't buy cast iron and/or carbon steel products if you're not ready to devote time and care. They need proper seasoning and care in washing and storing. Otherwise, they will rust like so many others have complained. It's iron, it will rust if exposed to water. You need to wipe it dry and heat a little, then spread/wipe a very thin layer of oil before you store it. And if the seasoning wears off, you need to re season it. I personally went through the seasoning process multiple times on this skillet even though it's pre-seasoned.
I've gone through many, many sets of non stick utensils. Finally shifting to cast iron and carbon steel. They're not as non stick as the chemically coated ones, you would need a little oil. Teflon and the like are non stick even without any oil. But they suit my style of cooking. Minimal oil, lots of searing and sauteing. And nothing sticks if there's a little oil that's heated enough.
I won't be buying this brand again because I use both gas and induction. It's stupid to have such a big logo on the bottom that totally removes induction as an option and serves no purpose. But if you plan on using gas only, recommended.
Images in this review
