Category: Classic Collection
Just like our fan-favorite classic skillet, but with some extra room and a lid! Cast iron provides great heat retention, durability, and a naturally seasoned cooking surface that’s ready to go, straight from the foundry. We’ll see you at the fish fry!
The lid fits so snugly that I can braise chicken without adding extra liquid, and the natural seasoning means I didn’t have to do any prep work before cooking.
I’ve been amazed at how evenly this pan heats across the entire surface, even with the extra depth for stews. The lid fits snugly and really locks in moisture, making braised dishes turn out perfect every time.
I was hesitant about the extra depth, but it makes all the difference for braising chicken thighs without splattering. The heat distribution is so even that I didn't have to rotate the pan once, and the seasoning was perfectly non-stick on the first use.
I’ve been using this for braising vegetables, and the extra depth really does help keep splatters contained. The cast iron also holds temperature so evenly that my stew comes out perfect every time.
I’ve been using this daily for a month now, and the lid seals in moisture so perfectly that my stews come out tender every time. It’s just the right depth for frying a whole chicken or simmering sauce.
My old skillet couldn't hold a full batch of chili, but this deeper one with the lid handles it perfectly. The heat distribution is so even, and the pre-seasoned surface is already slick after just a few uses.
Finally, a cast iron pan deep enough for braising without splattering everywhere. The lid fits snugly, and the natural seasoning has held up perfectly through multiple uses. I’ve already made two batches of chili in it, and cleanup was a breeze.
I was a bit skeptical about how heavy it would be, but the extra depth really lets me do one-pot meals without splattering everywhere. The seasoning was perfect for searing chicken right out of the box, and the lid traps steam beautifully.
The lid fits snugly and keeps all the moisture locked in, which made my pot roast come out incredibly tender. I also love how evenly the heat distributes across the surface, even on my electric stove.
I love how deep this skillet is—made a whole chicken with vegetables last night and nothing spattered over. The heat spreads so evenly that my rice came out perfectly fluffy, no burnt spots.