American Road Trip: 12 Inch Seasoned Cast Iron Skillet, California

The California etching on the bottom is such a fun touch, really makes it feel like a special keepsake. I’ve been using it for cornbread and searing chicken, and the seasoning held up beautifully on the first few uses. It has that perfectly smooth, non-stick surface right out of the box that I was hoping for.

Out of the box the seasoning looked flawless, and the California etching is a nice touch that makes it feel special. It heated evenly on my stovetop while I seared chicken, and cleanup was surprisingly easy. I’m already planning my next meal in it.

This pan's weight and seasoning were ready to go right out of the box — I made cornbread in it that first night and nothing stuck. It's a generous 12 inches, perfect for feeding my family without crowding the pan. Really glad I grabbed this California edition for my collection.

The California etching on the bottom is a nice touch, and the pan itself arrived perfectly pre-seasoned. It heated up fast for searing steaks and has a great heft without being too heavy to handle.

I was pleasantly surprised by how evenly the pan heats up—made the perfect batch of cornbread for our road trip-themed dinner. The California engraving on the handle is a nice touch, feels solid and well-balanced in hand.

The California engraving on the handle is a nice touch, and this skillet heated evenly for my first batch of cornbread. It's a great size for daily cooking and feels solid in the hand.

I actually seasoned this skillet twice before frying an egg, and it slid right off without sticking—exactly what I wanted from a cast iron. The California engraving on the handle is a nice bonus, adds a little personality to my kitchen.

The preseasoning was perfect right out of the box — slid my first fried egg around without any sticking. I love how the handle stays cooler than my older cast iron pans, makes flipping pancakes feel effortless.

The stamped California outline on the bottom is such a fun detail, and it heats evenly for perfect cornbread every time. I've only had it a week, but the seasoning already looks deeper and darker than my old pan did after a year.

I’ve been using this California skillet for a few weeks now, and the pre-seasoned surface is so smooth that eggs slide right off without any sticking. The laser-etched state outline on the bottom is a clever touch that makes it feel personal. It’s quickly become my go-to pan for cornbread.