I get tons of use out of my 15 inch BS&R cast iron skillet, and I'm sure you'll do the same -- especially since you have your whole family to cook for. Pizzas, giant cookies...use it as a big stovetop griddle and cook four or five burgers at once, or an entire breakfast...take it outside and use it on the grill. And when the holidays come around, it's the world's best turkey roasting pan.
What a big one. That Victoria signature 12" is probably the upper limit on weight and diameter for me. Would love to see a comparison of the brushes and chainmail scrubbers. My favorite video of yours was that side by side comparison of all those different brands of skillets, really helps us see the differences before pulling the trigger.
That is a beautiful skillet, would love to have a smaller one. couldn’t handle the weight of that one. It is so well milled inside. I bet it cooks fantastically!
The seasoning tin contains grapeseed oil, beeswax, and canola oil per their website. I really like the chainmail i ordered from Butterpat when i did one of their skillet deals. It's a very fine mesh, it's actually meant to hold a sponge, but i like to use it as is.
I'm looking at ordering this No. 14, In a previous video I believe you showed a No. 12 Smithey with the engraving. How has the engraving held up? I'd be curious to see a size difference between the No. 12 & No. 14 as well.
I had a glass stove top not too long ago and it worked fine no issues with heat. My only tip is to allow it to pre heat and do not crank up the heat above medium on your dial.
I get tons of use out of my 15 inch BS&R cast iron skillet, and I'm sure you'll do the same -- especially since you have your whole family to cook for. Pizzas, giant cookies...use it as a big stovetop griddle and cook four or five burgers at once, or an entire breakfast...take it outside and use it on the grill. And when the holidays come around, it's the world's best turkey roasting pan.
Very cool!!!!
What a big one. That Victoria signature 12" is probably the upper limit on weight and diameter for me. Would love to see a comparison of the brushes and chainmail scrubbers. My favorite video of yours was that side by side comparison of all those different brands of skillets, really helps us see the differences before pulling the trigger.
He leaves NO STONE UNTURNED!!!
Nice!!!
Rickkky D.... This poor phone. 😆
@@cynthiawesley2318 GUHHHHH😆😆🤣🤣😂😂
That is a beautiful skillet, would love to have a smaller one. couldn’t handle the weight of that one. It is so well milled inside. I bet it cooks fantastically!
Bought the 10” a few weeks ago and really like it!
The seasoning tin contains grapeseed oil, beeswax, and canola oil per their website.
I really like the chainmail i ordered from Butterpat when i did one of their skillet deals. It's a very fine mesh, it's actually meant to hold a sponge, but i like to use it as is.
Morrrre iron lol. Gonna have to move again in 2 yrs Luis. Lol. Luvvv it.
I'm looking at ordering this No. 14, In a previous video I believe you showed a No. 12 Smithey with the engraving. How has the engraving held up? I'd be curious to see a size difference between the No. 12 & No. 14 as well.
What is chainmail? Is that American for steelwool? Not sure.
No, Chainmail is a link 🔗 of small stainless steel rings, great for cleaning tough stuck on food.
Just get a cheap Lodge, learn how to season it and save 100's. How hard is taht???
Great pan can it be used on flat glass surface? It has a lip on the bottom. Not sure if it will surface area the heat
I had a glass stove top not too long ago and it worked fine no issues with heat. My only tip is to allow it to pre heat and do not crank up the heat above medium on your dial.