Fresh Australian Kitchen 12″ Cast Iron Skillets Nonstick – Pre Seasoned Frying Pan Cookware Pan for Cooking
$53.99
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(as of May 09, 2024 20:00:59 UTC – Details)
Product Description
Fresh Australian Kitchen
At Fresh Australian Kitchen, we believe that culinary talent and creativity comes from the cook.
Our funnels and cookware have been designed to let you explore and expand those abilities.
Our products will help you to experiment and play with different flavors styles and ideas.
And most importantly, they will never let you down!
Made to be simple and durable. Strong and robust. For experts and learners.
So, get curious, unleash your creativity, get cooking….
Care for your cast iron skillet
Seasoning cast iron is relatively easy and will help make your skillet last a lifetime.
Seasoning occurs when fats and oils on the cast iron are heated above their ‘smoking point’. Essentially the fats and oils cook into the surface and create a tough hard film that give a natural ‘non-stick’ finish and keep the cast iron protected.
How to Season
Wash thoroughly. Before seasoning you can wash with soap but do not use soap once the cast iron has been seasoned. Cover the cookware with a thin film of oil – on all surfaces, including the outside. Gently rub the oil off with paper towel so it looks like there is nothing left on the surface. The cast iron should look dry and not glistening with oil. Place upside down in a cold oven. Put aluminium foil underneath to catch any drips. Turn the oven to 500 °F (or as high as your oven will go) and let the cookware pre heat in the oven. When it reaches maximum temperature, set the timer for one hour, after an hour turn the oven off but do not open the door. Let the oven cool off with the cookware inside for two hours at which time the cast iron should be cool enough to handle. For best results repeat this process to achieve the semi-gloss, seasoned cast iron you are aiming for. Make sure you re-season using this process from time to time. If you do it right the seasoning should last for months as long as you don’t undo the seasoning by using soap or too much scraping. Be sure to completely dry the cast iron cookware before storing If you start to see any rust or food starts to stick – it’s time to re-season!!
Removing Rust
If you need to remove rust use a mixture of salt and oil and scrub it hard into the rust. Then rinse thoroughly in hot water. Use steel wool if necessary. Once you have removed the rust…re-season. 
Cast Iron
Cast iron has been proven for its excellent potential in cooking over the centuries. Our hand crafted cast iron skillet will last for generations to come. Its legendary heat retrntion allows even cooking for superb and delicious results. Furthermore iron cookware is known to fortify food with iron.
PROFESSIONAL QUALITY – Turn up the heat! This pro cast iron skillet maintains unbeatable heat retention across the entire base area to ensure an evenly cooked meal, every time.
MULTI-USE – Don’t leave quality meals at the door. These do-it-all cast iron skillets can be used for camping and travel, as well as any indoor or outdoor cooking.
DURABLE – Our cast iron cookware is built to last for generations of chefs to come. It comes pre-seasoned, but can always be re-seasoned for a just-bought-it feel with every stir.
VERSATILE COOKING – From frying to getting your grill on, this cooking pan can do it all. It’s perfect for cornbread, steak, crepes, frittatas, pie – the options are endless!
PERFECT PRESENT – This well-seasoned, nonstick skillet features a handle on both sides that would make any cook giddy. Give it to the blooming baker or master chef in your life!
10 reviews for Fresh Australian Kitchen 12″ Cast Iron Skillets Nonstick – Pre Seasoned Frying Pan Cookware Pan for Cooking
Add a review
$53.99
jbrianb –
So great I bought two
I cook a LOT. Always have. And one of the most versatile pieces of cookware is a cast iron skillet. Here are a few quick reasons why:- Oven use. I often use one for morning biscuits. It can also be used for roasting vegetables, or for what I call an “easy breakfast” which is to throw some good frozen biscuits in one, sausage patties in another and even a frittata in a well-seasoned one.- Searing. Amazing on a steak, a pork chop, chicken or blackened fish.- Frying. Duh.- Sauces. Need to make a butter sauce with onions and garlic? Yes, acids can cause a reaction, but if your skillet is well-seasoned and you go easy on the acids (like tomato sauces), it’s great.Why this one rocks:- It’s solid. Cast iron. Looks like cast iron. Works like cast iron. Distributes heat well, is well made and it works.- It’s light. My wonderful Lodge brand American made skillets are amazing. But they’re heavy. This one actually goes in my “cabin box” which is the box I take to vacation rentals, state park cabins and even camping. Because of its versatility, I find myself using it a lot more than people I travel with suspect. Again, I can bake in it, sear in it, fry in it and I know it will work for every purpose.- It’s smooth. Very smooth. It is polished and has a circular pattern inside of it that indicates it was smoothed out and polished. This is HUGE because the rough texture makes most cast iron skillets require multiple coats of seasoning to make it “nearly” non-stick.I didn’t give it five stars in each category, because cast iron is not as easy to clean as Teflon, and there are a few things you need to know about “versatility” like don’t put it in the dishwasher. Go easy on the liquid washing soap. Scrub carefully to get out blackened carbon bits (or use salt and a damp sponge). Get a chain mail scrubber if you must. It’s not stainless steel. You have to be knowledgeable about it. Seasoning it beyond how it comes is necessary. But if you put in a LITTLE time and a LITTLE work and a LITTLE maintenance of effort, you will have the best cast iron skillet I’ve used (and I own a few ancient, smooth, valuable, highly sought ones). Get one for home. Put one in the cabin box. This is something I use often.
Brett Buck –
Outstanding for the price
I have had vintage and new (Lodge) cast iron cookwear, but I bought this just because it was so inexpensive for the apparent quality. I was not disappointed, it is top-notch and “smooth” for about what a Lodge would cost – and you would have to spend an afternoon with a disc sander to make your Lodge work correctly. As noted in the information, it is “smooth”. It’s not actually polished, the inside cooking surface is machined “smooth” and there is a very fine spiral marks that you never see on the vintage skillets. It comes seasoned, very uniformly. It is slightly lighter than the equivalent Griswold, but not really noticeable, and the longer handle is very nice. It’s also a little shallower than the vintage types, but not enough to make any difference. I cooked with it straight out of the box as suggested, with only a quick water rinse. During the preheat, the smell was very strange, almost plasticy, but that went away after about 10 minutes. Cooking a hamburger, it worked very well and had no sticking at all, just like my others (that have been in use for 75+ yrs). Heat distribution was as expected, results were just like other cast iron I have. Cleaned up easy, and aside from one cycle of seasoning I did using my regular bacon grease, just put it in the drawer and now I have two 10″ skillets to use. If someone wants to get their first cast iron skillet, this one is of excellent quality, far better than the cheapies from Lodge, and you don’t have to through eBay or old barns and then pay a premium for a Wagner or Griswold. This is every bit as good.
Majuscule –
It works for me!
Iâve used cast iron pans for more than half a century. Some are better than others. This one looks and feels well made. The handle is longer and feels more ergonomic than another I have of similar size. The pan does feel like it is pre seasoned right out of the box. But pre-seasoned does NOT mean NON STICK! I do not understand why most of the cast iron pan descriptions claim the pans are non stick. It may be a semantic problem with items from China. I think people in the US think of non-stick being something like trademarked Teflon. (And by the way, when I used to use Teflon pans I had things stick if I didnât use some oil!). Even seasoned cast iron pans could do with a little oil or shortening. I knew that when I purchased this pan. I was hoping that it would have a smooth finish, sit level on the burner and cook evenly. I was not disappointed.
M. E. Von Lindenberg –
Pretty good
This was to replace an old pan that someone left in a campfire that I cracked under high heat. The inside bottom is nowhere near as smooth, but for the price, very acceptable. All cooking has been done with avocado oil.I have not gotten it really hot, (smoking avocado oil), but so far itâs been good. Cleans well using the heat of the pan in water. Sears steak beautifully, but I suggest that you use a little less heat if you have large burners at first.Excellent value at this price!
Ian –
Great skillet
Has machined “grooves” which can be seen but not really felt. These don’t affect the cooking and are flat enough that the surface is smooth and easy to clean. Cast iron can be cleaned with modern dish soaps like Dawn or Palmolive, but must be dried promptly.
Andrew Collins –
Great cast iron skillet. Smooth and non stick (when handled properly). Love it.
Jeannine –
Me gustó mucho, que es planita de la superficie en que se cocina. La he utilizado ya 3 veces y me función perfecto para hacer guisados. La utilice para hacer unos huevos estrellados pero, como no utilizo mucho aceite se me pegaron. Esta muy bonita la sarten, luce de excelente calidad.
Mike Levens –
Bought as a way of cooking a pile of food at once whilst camping. This thing is heavy, not for lightweight camping or hiking.So far I have had made pancakes, cooked sausages, bacon and steaks on it and it has been great on our little 2 hob camping stove. Our burners are right at the edges of the griddle so a strip of about 10cm down the middle is a little cooler and found that bit better suited for keeping cooked food hot rather than cooking, but the parts directly above the burners work great. Fed a family of 5 in one go.
Alberto Ceniceros –
He recibido el sarténEntregado a tiempo y en excelente estadoHe cocinado ya dos pollos y en verdad facilita el procedo
adam b. –
These pans require a fair bit of use before they become truly non stick so don’t be disheartened if food sticks the first few uses, just don’t be trying to fry eggs straight out of the box haha. Also, although pre-seasoned, they will need a few rounds of seasoning before first use. Once they’ve been used for a while and developed a glossy sheen, they will be as non stick as any teflon pan so keep at it and only use them for fatty meats at first like bacon. These are the best pan to use for meat and fish, giving you a delicious colour and flavour on anything you cook in them as they hold heat really well. There is also the added bonus of having no chemical non-stick that scrapes off, meaning not only do they have no limits on how hot you can get them, they can also last you a life time and be passed down generations if looked after and maintained well. Being iron, be sure to dry them really well after use or they will rust. After use I like to clean mine, heat it up on the hottest burner until smoking and then turn the heat off and apply a thin layer of oil around the whole pan while still screaming hot, which gives it a protective layer and a nice base to start off with next time. If you are serious about cooking and don’t mind the maintenance side of things, I couldn’t recommend these pans enough but if you’re just looking for a pan to get the job done, this probably isn’t for you.TL,DR: Best pans for meat and fish, hold heat really well but require more maintenance to keep in good condition. Can be used in the oven safely at any temperature and have no chemical non stick coating. Highly recommended if you can be bothered with maintenance