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Review:
3.6 out of 5
72.73% of customers are satisfied
5.0 out of 5 stars Brilliant!
Well priced and after a good seasoning this pan will be ready to go for many years - i will be buying a couple of smaller ones to replace my failed non stick pans
5.0 out of 5 stars Solid.
Great for doing steak.
4.0 out of 5 stars Very pleased with this utensil
I have been using it for a month now and would like to review it in detail:Pros:* it's very durable and long lasting* even though it's pre-seasoned , I seasoned it for 2-3 days and it started acting like non stick* it's very big in size, exactly what I wanted* it can be used in many ways without any stress about coating* it's very healthy as it's ironCons:* it's very very heavy* cuz of it's weight (as its real iron) , it can cause marks on hob* it's prone to rust if not taken extra care to wipe it after every wash* handles get really hot while cooking, always use gloves for that.
5.0 out of 5 stars Pre seasoned, Nahhhh
As the title suggests I do not consider this pan pre seasoned. Once it has been used a few times and the 'dry then oil' instruction's followed this does become a very good pan indeed. How can it not ? its cast iron.Its on the heavy side like a Le Creuset, but at a fraction of the cost. I own a Le Creuset that I have not used since buying this pan, because it does just a good as job. Having handles on both sides really helps with the weight. If you are prepared to look after cast iron you really cannot go wrong with this.
1.0 out of 5 stars Bad quality
Got it a few months ago and followed the instructions of care, however the food constantly gets burnt. And the pan started to rust. Not the quality I expected. Contacted Bolo and the customer services couldn't care less. All in all - very bad product and bad experience. Stay away, and invest more money in a better product elsewhere.
5.0 out of 5 stars It's a Lodge knock-off (and that's a good thing)
Firstly, let me say that I am a cast iron cook, and have several cast iron pans, including shallow walled skillets (frying pans) such as this, shallow skillet for pancakes with only a lip for a wall, a huge cast iron dutch oven for BBQs and indoor stews and curries, and then all my enamelled Le Creuset shallow, deep, large and small casserole dishes, which I use daily. I'm fussy, and I season these things, but am not a fanatic about it, because usage largely takes care of it.Out of the box, this has the sand-cast rough surface, like Lodge. I have a 60 year old pancake skillet that is totally smooth and with a glaze on it that's like glass, but it doesn't really make it superior. I do in fact like the slight sandy texture of the Nuovva )and Lodge) because I like to think it increases surface area to take on more season, and adhere better. A couple of my others are this way and they work for me, and I was pleased to see that this Nuovva took that approach. The weight for this 12" is just shy of a Lodge, but heavier than most, which is a good thing. Weight means heat retention, and if you are not after weight and heat retention, then use a stainless steel frying pan instead anyway. This is what they are for, so again, this is great. The walls are not crazy thick, so the base must be substantially thick to make up this weight. I personally would have liked another 1mm wall thickness.In rough cast iron, I have never paid hundreds for something like Field or Griswold, so can't make comparisons. I've never used them.The bottom line is, that with a good wash, dry, and season with a rubbing of Trex, upside down in a 220 degree oven for an hour, then let it slowly and naturally cool, you end up with a good starting point. (all windows and doors open, because it will smoke). Re-grease and cook a second time if you can. Then it's down to veg oil and usage, with a wipe of veg oil with a kitchen paper towel and heat to smoke after every use. This pan is great.At £22 for a 12" pan, that is a copy of a Lodge (around what you would pay for Lodge in the USA, because it's a cheap brand there), this is excellent. In fact, it's a steal.12" is great for a family of four, for succotash, pies and especially Yorkshire puddings, because it won't cool as you add the batter, so it rises unbelievably. Crisp pastry bases too with pies, because it cooks the base better than any earthenware dish or thin metal tray can. Toad in the hole is killer in cast iron (220 oven pre heating the cast iron and oil for at least 15 mins before quickly adding batter)This is such a good buy that I'm going to get some various sizes for my son, who is just getting into cooking at last.Dos and don'ts: Never believe a skillet is "pre-seasoned" . You have to do the job yourself. The black you wipe off tastes horrible in food, so you need to wash it and season it, and if you complain about it not being well Pre-Seasoned, then you are just being naive.Don't ever put cast iron from the heat onto cold ground or cold concrete if you are cooking outside, especially in winter. My dutch oven split - just cracked all the way down one side.In the same way, apply heat gently and build it up - don't put a freezing skillet on a high heat, because it can crack. Sudden temperature changes will break this stuff.If you like the Lodge type skillet, and want one at the USA price, then this is it. Very highly recommended. Fabulous price.
3.0 out of 5 stars needs work before use
very rough casting and the pre-seasoning was not effective. also slightly undersized so my old lid did not fit well.However, sanding down and re-seasoning resulted in a nice little pan, perfect for a fried egg etc
ottimo
ottimo
Köchin: Zufrieden!
Mein Deutsch ist vielleicht nicht ausreichend, um die genauen Wörter zu finden, aber diese Pfanne ist wirklich so schön. ABER ACHTUNG! Mann muss sie unbedingt grundlich waschen, bevor sie verwendet sein kann. Gründlich waschen, gut ölen, 190 celsius eine stunde backen. Und 3 mal wiederholen, damit eine schöne beschichtung sich baut.Man muss natürlich darauf achten, hier geht es um eine EISEN Pfanne. Die muss sofort gewaschen werden, nur mit wasser, und wenn essen resten sicht ein bisschen ankleben, dann kann man die Pfanne mit ein bisschen Salz und wasser eine Paste machen und OHNE SEIFE die oberfläche reiben. Ansonsten, mit Wasser zu spülen ist vollkommen richtig.Wenn die mit der Salz paste gerieben worden ist, dann kann mann nochmal ein hocherhitzendes Öl auf die Pfanne tun, mit einem papiertuch überall gut verteilen und dann was übrig ist, halt mit dem Papiertuch weg machen. Wenn vielzuviel öl auf der oberfläche übrig ist, dann wird die Pfanne klebrig.Auf jeden Fall, diese ist eine echt gute Pfanne. Ich bin sehr zufrieden, die form ist perfect um was auf dem Herd zu caramelisieren und dann im Ofen gut backen lassen.
Kostenerstattung für die Rücksendung der defekten Bratpfanne
Artikel war defekt.Dieses habe ich in der Rücksendung erklärt.Warum gehen die Rücksendekosten DHL 6,99€auf meinen Deckel.Nochmals der Artikel war defekt--Griff abgebrochen-Laut Gutschrift heißt es dort falscher Artikel wurde geliefert--eigenartig-
Al primo lavaggio già la ruggine!!
Appena arrivata l'ho lavata e come l'ho messa a sgocciolare già è uscita la ruggine...assurdo!!!
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nuovva Pre-Seasoned Cast Iron Skillet Frying Pan Oven Safe Cookware for Indoor & Outdoor Use - Grill, StoveTop, Black (10inch - 25cm)
BHD20175
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Product origin: United Kingdom
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