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Your cart is empty.This Commercial Chef seasoned cast iron 6 1/2 inch skillet screams versatility, allowing you to make an almost endless assortment of delicious foods all in one pan. Use it over high heat to Brown foods perfectly. If you’re sear roasting, it’s a great choice since it can be transferred directly to a hot oven with no worries. Create restaurant-quality French toast or potato pancakes with golden brown, crispy exteriors and its compact size makes it easy to take with you virtually anywhere.
JJ
Reviewed in the United States on February 22, 2025
Purchased the 15” and disappointed with the finish. The center has a dullness to it and everything sticks to it. I tried using olive oil but it runs right off of it. I thought perhaps with more seasoning and use it would get better with time as most cast irons do, but unfortunately no. The pan is useless from day one.
Christa Smith
Reviewed in the United States on January 27, 2025
Perfect size for a single egg
Customer
Reviewed in the United States on January 24, 2025
good quality 15in is bigger than i thought
Laura
Reviewed in the United States on September 1, 2024
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Ac
Reviewed in Canada on March 28, 2024
A rouillé dans l'armoire avant même de l'utiliser.Ma période de retour est terminée.Argent gaspillée
Customer
Reviewed in Canada on December 1, 2024
Seems to be doing it's job. Bottom a different colour after using soap? Read ur not supposed to?
Janine Jenkins
Reviewed in the United States on November 25, 2024
The cast iron skillet that I bought does not live up to its name because it's not real it food sticks it's supposed to be a t-fall cast iron skillet
OliveOyl
Reviewed in the United States on November 14, 2024
I can never go wrong with cast iron cookware. It holds a item is a daily staple in my kitchen.
FK
Reviewed in Canada on October 5, 2024
Arrived as advertised. Worth the price.
Jonathan C.
Reviewed in the United States on August 10, 2023
I've been using this a month or 2 now and it works great.I washed the seasoning off of it best I could, then put it on a high flame for a long time. (I wouldn't trust a factory season)Then I coated it in avocado oil (use a high smoke point oil not olive) and baked it on there a couple times.This pan has worked great for me since. The included instructions even tell you to do what I did.Another good thing to do is cook a pack of bacon in it.I've used this over 20x since I got it, I use it almost daily and it sits on my stove. I love it. This is my first cast iron and I may eventually buy a better one.. but so far I don't see the need to. I got a 12" one (i think, maybe 14.. either way it's definitely exactly as big as I wanted it to be)Just never wash cast iron with lots of strong detergent and a steel wool-type sponge and then let it air dry. For sure not until you've used it a lot.I use pretty strong detergent, and those fairly abrasive net-cloth rags on amazon (love those too btw) and just dry it before I put it back on the stove. I oil it the next time I go to use it, and it hasn't gotten even a tiny spot of rust yet.TL;DR: I R RECKAMMEND MANY MANY MUCH! =P if you want to get into cast iron, or you just need an extra one, this one has worked just fine for me. - The only thing I say is don't trust the factory seasoning on ANY cast iron.
Martha Solano
Reviewed in Mexico on October 10, 2023
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Dodger
Reviewed in the United Kingdom on October 30, 2017
A slightly larger pan by the same maker would sell like hot cakes!
Jeff Wignall
Reviewed in the United States on December 3, 2016
I just love this little cast iron pan. I love cooking and since I'm just doing it for myself, I can experiment as much as I like with pots, pans, etc. I have recently become somewhat obsessed with cast iron and I'm totally hooked. The obsession started when I discovered a set of old cast iron pots that my late brother and I used to use camping all across the country, more than 20 years ago. We became masters of one-skillet cooking and since running water was scarce (good luck finding water in the Sonoran Desert) those pans were terrific because with cast iron you really can get away with just wiping them out and (as we did) re-oiling them and then drying them out on the fire. Good fun!These Westinghouse pans are listed as "pre-seasoned" but I went ahead and reseasoned them anyway. I used the most simple method I could find: I wiped them down with veggie oil (I've also used flax seed oil on another pan) and then put them in a 350-degree oven for an hour and then let them cool down. Now the pan is beautifully blackened and the nonstick qualities are great. I also found this great cookbook: from Cooks Country and it has several pages on seasoning. Worth reading.Anyway, this pan is tiny, but it's great. I use it for cooking chopped up bacon (yum) and mushrooms and then turn them into an omelette in a second pan. You'll be surprised how heavy this little pan is--a good sign of a quality pan. For the price, a super bargain. Well care for cast iron will last a lifetime. The pans I found in my garage that started this obsession were 40 years old--and all I did was sand them down a bit and reseason them and they are perfect.
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