American Road Trip: 12 tuuman maustettu valurautapannu, Kalifornia

I’ve been using this skillet for a few weeks now, and the California artwork on the bottom is a great conversation starter when I leave it out on the stove. The seasoning holds up beautifully — eggs slide right off with just a touch of butter, and the 12-inch size is perfect for batch-cooking bacon.

The pan heats up so evenly across the entire surface—I've never had such consistent browning on my cornbread before. The cast iron feels heavy and solid in a way that makes me think it'll last forever, and the California engraving is a nice touch.

I was a little worried about how heavy a 12-inch cast iron skillet would be, but it's manageable and the seasoning was perfect right out of the box. Used it for cornbread last night and it came out with a beautiful crust.