i love it . it's taking a little longer to have the season hold onto it but it is coming along. It's just a little bit longer, but it's nonstick so I don't really have any problems with it. just heat it up spray a little pam in it and nothing sticks! i use it everday! there's a learning curve when it comes to cooking with cast-iron and some people don't understand that and that's why things will stick to it. I also love the seasoning oil that they have I find it's the best and it really works.

I was taught to cook on vintage cast iron. I inherited my parents and gave my son a few pieces when he showed a great interest in cooking before he headed off to college.

For his 25th birthday I decided to get him the 10” Chef skillet and had it engraved. I don’t think I could have given him a better gift that we know will last a few lifetimes.

Thanks Smithey!!

Cooking on cast iron is a treat and a thrill, I have abandoned all older cookware and focused strictly on

C A ( Cast iron ). While some look at a Seasoned CA as something overly used and still dirty. While others feel that way, an experienced chef or simply a home chef with a taste for good cookware knows th e difference . A well seasoned pan can quickly win over the most stubborn chef in short order. Take the test, purchase one and find out for yourself, you will be surprised ! Enjoy cooking like I do........

12 inch frying pan

I’m just getting the skillet broken in but can already fry eggs perfectly. Never seen cast iron with such a smooth cooking surface. Love It!!