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Price: <$25
Size: 3 to 7 in.
Material: Cast Iron
Color: Black
Compatible Devices: Electric Coil
Compatible Devices: Gas
Compatible Devices: Smooth Surface Induction
Care Instructions: Dishwasher Safe
Care Instructions: Oven Safe
Handle Material: Stainless Steel
Special Features: Electric Stovetop Compatible
Special Features: Gas Stovetop Compatible
Special Features: Induction Stovetop Compatible
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Product Description
Cooking with well-seasoned cast iron cookware is one of the more satisfying experiences for both beginner and experienced chefs.
Cast iron cookware is reliable, long lasting, nontoxic, nonstick, and full of character. Your cast iron cookware can be used to sear a juicy filet mignon for dinner and then bake gooey chocolate chip cookies for dessert. Cast iron skillets can be intimidating to those who have heard the many warnings and fables about cast iron – “don’t wash with soap, don’t get your skillet wet, don’t do do this, don’t do that!” The truth is, as long as your cast iron is seasoned well and free of rust, you’ll be able to cook a wide variety of flavorful, delicious foods for many years to come.
This is where cast iron really shines, no other cookware comes close. It’s suitable for so many cooking methods. Bare cast iron can be used for:
- Frying – not only is cast-iron great for pan frying fish fillets, but also deep fried chicken comes out a lovely golden colour.
- Baking – cornbread comes to mind first. However pastries, desserts and bread come out wonderfully.
- Searing – your steaks remain juicy in the centre and have a lovely caramelized outside to enhance favours.
- Roasting – you won’t need a dedicated roasting pan to make scrumptious roast chicken. A skillet or dutch oven is going to do just as well.
- Slow cooking – a French/Dutch oven is wonderful for slow cooking, it heats up slowly and can be left on at a low temperature, either on the stove top or in the oven.
- Sauteed vegetables – I’m thinking corn with a little piece of butter then served directly on the table for family and friends to help themselves, they just love it.
- Outdoor or camping trips – it’s so much fun, and everything tastes better when cooked outdoors.
Benefits of cast iron cookware:
- Well seasoned cast iron cookware is easier to clean than stainless steel
- Cast iron has great thermal density. It remains hotter for longer
- Cooking in cast iron can naturally add iron into meals
- Long lasting. I mean there are some really old pieces still in use today
- Cast iron is extremely versatile
Iron Skillet Technical Specs:
- Skillet Style: Circle / Round Pans
- Max Temperature: 500° Fahrenheit (260° Celsius)
- Construction Material: Cast Iron Metal
- Coating: Plant Oil
- Body thickness: 4.0mm
- Material Metal Hardness: 7 HB
- 6’’ Skillet Size (L x W x H): 9.84’’ x 6.11’’ x 1.18’’
- 8’’ Skillet Size (L x W x H): 12.33’’ x 8’’ x 1.57’’
- 10’’ Skillet Size (L x W x H): 16.14’’ x 10.23’’ x 2.16’’
- 12’’ Skillet Size (L x W x H): 18.11’’ x 12.04’’ x 2.36’’
Unparalleled heat retention and consistent heat distribution make cast iron the go-to for professional chefs.
Cook often and follow these steps when cleaning up to keep your cast iron skillet in excellent non-stick condition:
- After using cast iron cookware, use a Natural Fiber Cleaning Brush to remove loose food and residue.
- Rinse the pan and gently scuff the surface and sidewalls with a Chain Mail Scrubber.
- Heat the pan on the stovetop until dry.
- Using a cloth or paper towel, apply a dab (about ¼ teaspoon) of Field Company Seasoning Oil and rub on all surfaces, inside and out.
- Wipe away excess oil to leave a dry, matte finish.
- Repeat every time you cook.
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The Skillet is suitable for cooking in, induction, ceramic, campfire, grill, oven, & more. You'll find more passion for cooking and better flavors in your food! |
Even made fried eggs without bursting the yolk, they were so non-stick! I would highly recommend this set to anyone looking for a good-quality product that's very affordable. I would definitely purchase these again or even as a gift. |
I made my chili in the cast iron pot and I couldn't believe that there was no sticking and a very easy cleanup. I now even reheat the chili in the skillet/lid. I am so happy I purchased this. |
Cast iron gets better, stronger and more non-stick the more it is used, making it a healthier and safer cooking utensil. |
Videos
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Why I love it! - Skillet for Dip or Chocolate Chip Cookie
Meagan Schreur
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0:45
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how to clean a CAST IRON PAN after cooking
MOZUVE
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How to clean cast iron skillet
MOZUVE
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How to season cast iron skillets
MOZUVE
Compare with similar items
This Item  MOZUVE 6 Inch Cast Iron Skillet, Frying Pan with Drip-Spouts, Pre-seasoned Oven Safe Cookware, Camping Indoor and Outdoor Cooking, Grill Safe, Restaurant Chef Quality |  |  |  |  |  | |
| Price | $14.29 | $11.65 | -13% $12.99 Typical: $14.99 | $11.94 | -15% $11.94 List: $13.99 | -10% $26.97 Typical: $29.97 |
| Delivery | Get it as soon as Saturday, May 18 | Get it as soon as Saturday, May 18 | Get it as soon as Saturday, May 18 | Get it as soon as Saturday, May 18 | Get it as soon as Saturday, May 18 | Get it as soon as Saturday, May 18 |
| Customer Ratings | ||||||
| Heat resistance | ||||||
| Heat distribution | ||||||
| Easy to clean | ||||||
| Value for money | ||||||
| Sold By | Bashein | Amazon.com | WANLUTONG | HAOKE INC | Amazon.com | Crucible Cookware |
| capacity | 2 quarts | 1 liters | 54 cubic inches | 1 cubic inches | 3 quarts | 0.44 liters |
| material | Cast Iron | Cast Iron | Cast Iron | Cast Iron | Cast Iron | silicone, kevlar, Cast Iron |
| diameter | — | 4.5 inches inches | 6 inches inches | — | 6 inches inches | 6 inches inches |
| has nonstick coating | ✗ | ✓ | ✓ | ✗ | ✓ | ✓ |
| dishwasher safe | ✓ | ✗ | ✗ | ✗ | ✗ | ✗ |
| oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
| model name | cast Iron pan | Pan | — | — | Round Cast Iron Pre-seasoned Skillet | — |
Reviews with images
![[UPDATE: Forget customer service] Pre-seasoned? No. Great tool? Yes. Cheaper than Lodge brand](https://images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif){kind=tracking}
[UPDATE: Forget customer service] Pre-seasoned? No. Great tool? Yes. Cheaper than Lodge brand
[UPDATE 11/29/2022: Cast Iron had been working great until I noticed paint chipping off the bottom. Contacted the seller about the issue and inquired about warranty replacement/repair. They asked for pictures, and after I had provided them, communication went silent. Updated my review from 4 stars to 1 star for poor customer service. NOTE: Excuse the rush marks at the bottom of one of the pictures. I had not yet seasoned it back with oil. Pay close attention to the paint chipping off towards the center and the handle instead.]I go camping a lot. Overlanding, boondocking, car camping, backpacking, you name it... At the center of every evening besides fire is food. So, bought a mid-sized cast iron skillet for that very purpose: to cook.First, Lodge and other brands make great cast iron cookware, but I reserve the more expensive brands for home use. I wanted something less expensive so I could care less if somebody stole it from our site.Received this skillet and noticed that it was not really pre-seasoned. The inner surface was very rough too. You get what you paid for, I suppose. Cast iron gets better the more you use it.INITIAL SEASONING- Scrubbed the skillet in hot, soapy water on the inside and outside with a Chainmail scrubber- Left it to dry completely- Rubbed a thin layer of vegetable oil all over the skillet (inside and outside)- Pre-heated oven to 375F- Placed skillet inside the oven upside down (to allow any excess oil to drip. Be sure to place a pan underneath)- Left it to bake for an hourSurface was still quite rough, but that will smoothen itself a bit over time. A bit of iron in your body is good for you anyway.Cooked steak with it the next evening and it came out as well as expected. It had a nice crust and was evenly cooked.AFTER COOKING- I scrubbed it lightly with the Chainmail scrubber while it was still warm. This was to get the baked on bits off. Used soap and water to help scrub off additional gunk or debris. For the really stubborn ones, I'd pour a mixture of oil and salt and use a paper towel to scrub.- SEASON PAN again by rinsing off excess soap and water, then heating it dry over the burner on high heat. Added vegetable oil, rubbed it around with a paper towel, and let it continue heating until it started to smoke. Then I rubbed it one last time with a very small amount of oil before letting it cool.Never leave the cast iron stay wet or submerged under water as a single drop can cause it to start rusting. Don't store food in it.There you have it. With regular maintenance after each cooking, the cast iron skillet should be able to outlive you. The more you use it, the better it will become and the better the food could taste. Bon appetit!
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Reviewed in the United States on April 15, 2021
I go camping a lot. Overlanding, boondocking, car camping, backpacking, you name it... At the center of every evening besides fire is food. So, bought a mid-sized cast iron skillet for that very purpose: to cook.
First, Lodge and other brands make great cast iron cookware, but I reserve the more expensive brands for home use. I wanted something less expensive so I could care less if somebody stole it from our site.
Received this skillet and noticed that it was not really pre-seasoned. The inner surface was very rough too. You get what you paid for, I suppose. Cast iron gets better the more you use it.
INITIAL SEASONING
- Scrubbed the skillet in hot, soapy water on the inside and outside with a Chainmail scrubber
- Left it to dry completely
- Rubbed a thin layer of vegetable oil all over the skillet (inside and outside)
- Pre-heated oven to 375F
- Placed skillet inside the oven upside down (to allow any excess oil to drip. Be sure to place a pan underneath)
- Left it to bake for an hour
Surface was still quite rough, but that will smoothen itself a bit over time. A bit of iron in your body is good for you anyway.
Cooked steak with it the next evening and it came out as well as expected. It had a nice crust and was evenly cooked.
AFTER COOKING
- I scrubbed it lightly with the Chainmail scrubber while it was still warm. This was to get the baked on bits off. Used soap and water to help scrub off additional gunk or debris. For the really stubborn ones, I'd pour a mixture of oil and salt and use a paper towel to scrub.
- SEASON PAN again by rinsing off excess soap and water, then heating it dry over the burner on high heat. Added vegetable oil, rubbed it around with a paper towel, and let it continue heating until it started to smoke. Then I rubbed it one last time with a very small amount of oil before letting it cool.
Never leave the cast iron stay wet or submerged under water as a single drop can cause it to start rusting. Don't store food in it.
There you have it. With regular maintenance after each cooking, the cast iron skillet should be able to outlive you. The more you use it, the better it will become and the better the food could taste. Bon appetit!
[UPDATE: Forget customer service] Pre-seasoned? No. Great tool? Yes. Cheaper than Lodge brand
Reviewed in the United States on April 15, 2021
[UPDATE 11/29/2022: Cast Iron had been working great until I noticed paint chipping off the bottom. Contacted the seller about the issue and inquired about warranty replacement/repair. They asked for pictures, and after I had provided them, communication went silent. Updated my review from 4 stars to 1 star for poor customer service. NOTE: Excuse the rush marks at the bottom of one of the pictures. I had not yet seasoned it back with oil. Pay close attention to the paint chipping off towards the center and the handle instead.]Reviewed in the United States on April 15, 2021
I go camping a lot. Overlanding, boondocking, car camping, backpacking, you name it... At the center of every evening besides fire is food. So, bought a mid-sized cast iron skillet for that very purpose: to cook.
First, Lodge and other brands make great cast iron cookware, but I reserve the more expensive brands for home use. I wanted something less expensive so I could care less if somebody stole it from our site.
Received this skillet and noticed that it was not really pre-seasoned. The inner surface was very rough too. You get what you paid for, I suppose. Cast iron gets better the more you use it.
INITIAL SEASONING
- Scrubbed the skillet in hot, soapy water on the inside and outside with a Chainmail scrubber
- Left it to dry completely
- Rubbed a thin layer of vegetable oil all over the skillet (inside and outside)
- Pre-heated oven to 375F
- Placed skillet inside the oven upside down (to allow any excess oil to drip. Be sure to place a pan underneath)
- Left it to bake for an hour
Surface was still quite rough, but that will smoothen itself a bit over time. A bit of iron in your body is good for you anyway.
Cooked steak with it the next evening and it came out as well as expected. It had a nice crust and was evenly cooked.
AFTER COOKING
- I scrubbed it lightly with the Chainmail scrubber while it was still warm. This was to get the baked on bits off. Used soap and water to help scrub off additional gunk or debris. For the really stubborn ones, I'd pour a mixture of oil and salt and use a paper towel to scrub.
- SEASON PAN again by rinsing off excess soap and water, then heating it dry over the burner on high heat. Added vegetable oil, rubbed it around with a paper towel, and let it continue heating until it started to smoke. Then I rubbed it one last time with a very small amount of oil before letting it cool.
Never leave the cast iron stay wet or submerged under water as a single drop can cause it to start rusting. Don't store food in it.
There you have it. With regular maintenance after each cooking, the cast iron skillet should be able to outlive you. The more you use it, the better it will become and the better the food could taste. Bon appetit!
Images in this review
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