Disclosure: I received a complimentary “Cuisinel Cast Iron Skillet (12-Inch) With Tempered Glass Lid” through the Amazon Vine Program in exchange for my review. All opinions are 100% my own. This post may contain affiliate links.
I have always believed that the extra work to maintain cast iron cookware was not worth the effort. After all, who wants to take the time to oil and handwash a pan? It wasn’t until I had the opportunity to use “Cuisinel” cast iron cookware that I began to change my mind.
The “Cuisinel Cast Iron 12 inch skillet with tempered glass lid” can be used both on top of the stove and in the oven. We have used it on both propane and electric coil stovetops and found that it offered even heat distribution in both situations.
Base: 10 inches
Rim: 12 inches
Depth: 2.5 inches
Handle: 4.75 inches
Pan Weight: 8.2 lbs
Tempered Glass Lid Weight: 1.2
Total Weight: 9.4 lbs
The pan is very heavy. There is a loop on the opposite end of the handle to help you lift the pan. The skillet also features two pouring lips allowing you to cleanly poor from either side.
The handle gets very hot, so be sure to use the silicone sleeve or an oven mitt. Take care when using the sleeve as we found that due to the weight of the pan it will start to twist in the sleeve. The sleeve can not be used in the oven.
The skillet comes with an oven-safe tempered glass lid.
The skillet comes pre-seasoned but the instructions recommend that you do your own seasoning. It is a simple process (but smells awful):
1) Wash with warm water and dry completely.
2) Apply a thin even coat of vegetable oil over the entire surface of the pan.
3) Line the bottom of the oven with foil and set the oven to 350F-400F.
4) Place the pan upside down in the oven for 1 hour.
Seasoning creates a natural, non-stick cooking surface and helps prevent the pan from rusting. If for any reason you feel the need to, you can reseason the pan at any time.
The “Cuisinel Cast Iron Skillet” requires a little more care than our other stainless steel and Teflon frypans. It can not go in the dishwasher and must be hand-washed in warm water, do not use soap. Be sure to dry your pan completely to prevent it from rusting.
The pans will retain their heat for a long time after cooking, keeping food warm until you are ready to serve.
Cooking with the cast iron skillet was a challenge at first, everything would stick. The more I use the cast iron pan, the better the non-stick layer of seasoning becomes. Now that is has been properly seasoned cooking in them is a pleasure.