Heavy, slow, and it holds its heat when the steak goes in · review
Enamelled rather than bare: the maker states no seasoning is needed, the interior enamel gives a natural release with preheating and a little oil, and the pan is stated dishwasher safe.
What we would actually buy The pan for people whom bare iron has already disappointed. What you give up is a surface that improves with use.
A 28 cm (11 in) enamelled cast iron skillet. The mass and the heat behavior are cast iron; the surface is a fired glass layer, so there is no seasoning to build, nothing to strip, and no rust to manage.
Acidic food — tomato, wine, lemon — is fine, and can sit in the pan. Storage is fine, with or without a lid. Washing is fine, including in a dishwasher according to the maker, though hand washing keeps the outside looking new.
It does not improve. A bare iron pan gets better for years as the seasoning builds; enamel is as good on day one as it will ever be. And it chips — usually at the rim, where it is thinnest, and a chipped interior spot behaves like bare iron from then on.
An oven temperature limit. The pan is stated oven safe without a lid, and the figure that would tell you how far is missing.
Not found on the American Amazon store, where the buy link falls back to a local search rather than to a page that does not exist.
Prices and availability are what Keepa reported on the date this page was updated; both move.
| Diameter | 28 cm (11 in) |
|---|---|
| Material | Enamelled cast iron |
| Seasoning | None required, as stated by the maker |
| Hobs | Induction, gas, ceramic and electric |
| Oven | Oven safe without a lid |
| Dishwasher | Stated dishwasher safe; hand washing recommended to preserve the finish |
| Surface | Stated taste-neutral and low-odor |
| Amazon reference | B0FGV4D614 |
| EAN | 4262436820478 |
A listing is not an offer: the reference exists on these stores, availability changes daily.
No, and the maker states so. The surface is fired glass, so there is nothing to build and nothing to strip — and equally, it will not improve with use the way bare iron does.
A chip on the rim or the outside is cosmetic. A chip on the cooking surface exposes bare iron, which will rust if stored damp and will be attacked by long acidic simmers.
7.8/ 10
The pan for people whom bare iron has already disappointed. What you give up is a surface that improves with use.
Someone who wants cast iron’s heat without cast iron’s maintenance.
Specifications: the manufacturer sheet for cookware and kitchen knives and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
28 cm (11 in) · pre-seasoned bare cast iron · hob, oven and grill · cast in Rhineland-Palatinate · no PTFE, PFOA or PFAS
The most expensive skillet in this hub and the only one that names its foundry region: cast in Rhineland-Palatinate, pre-seasoned, with the maker stating no chemical coatings of any kind.
Best for: A pan bought as a thirty-year object, by someone who cares where it was made.
24 cm (9.4 in) · ground smooth cast iron · hob, oven, grill and open fire · recipe book included
A 24 cm (9.4 in) cast iron skillet with a ground-smooth interior rather than the usual sand-cast texture, sold with instructions and a recipe book — which is the part beginners actually need.
Best for: A first cast iron pan for someone who wants to learn it properly.
28 cm (11 in) · unground cast iron · pre-seasoned with vegetable oil · high sides · 20-year money-back stated
A 28 cm (11 in) cast iron skillet left unground, pre-seasoned with vegetable oil, with high sides — and a stated 20-year money-back promise, which is the longest in this catalog.
Best for: Someone who will use it weekly and let the surface build.
