No.8 Cast Iron Skillet

Size Matters

I have the #8 pan. Cooking surface is 10 1/inches. I have 2 slices of bacon cut in half here. Three slices would have been all it could take without the pieces bunching up together. I have cooked in it 6 times, just eggs snd bacon. I wish I have gotten the #12 for 13 3/8 cooking surface but that would have been another $100 for $265 total plus tax. I clean it while still warm with hot water and chain mail, put back on burner to dry low heat. Then coat with grape seed oil. It turns dark right after my first use with frying two eggs. I guess thats normal. Make sure to get the size you need.

I absolutely love this skillet. After ten days of ownership, it has been used multiple times a day. From corn bread to coffee cake, sauteed pork chops, chicken and roasted potatoes. It has produced restaurant quality results. The patina and non stick qualities have progressed rapidly. I am most impressed with its ability to produce a gorgeous golden brown sear/maillard reaction. It has a great handle and even weight distribution. If there is one thing to nit pick about it would be that it doesn’t sit perfectly flat on my electric coil stovetop. Overall, extremely satisfied and will be purchasing a No. 10 skillet in the near future.

Great pan!

Followed season instructions. Just cooked eggs for first time. Slide around in pan with a little butter. Wiped clean with just a paper towel.