Victoria cast iron pans.

[HappyamateurDK]

Hi all.

I'm at the lookout for at plain cast iron pan that's not too expensive. I've come across a Columbian brand called Victoria. It's look okay and are still quite affordable.

Anyone knows there pans and can tell if they are decently flat at the bottom? It will be used in a induction cooktop.and I just hate when cookware are wobbly on the glasstop. I also know not all cast iron is flat.

So anyone who knows if it's worth buying ?

Thanks

 

[gentiscid]

Good user skillet. On sale at Macys rn. I bought my 10” for $6 couple years ago. If the same size is cheaper than Lodge, buy it. If not, go with Lodge. True workhorse.

 

[HappyamateurDK]

Good user skillet. On sale at Macys rn. I bought my 10” for $6 couple years ago. If the same size is cheaper than Lodge, buy it. If not, go with Lodge. True workhorse.

Sounds great. It's about 30% cheaper then a lodge. And way way cheaper then European made cast iron.

What cooktop do you use yours on?

 

[Jovidah]

My experience is limited; only fondled them in the store at some point. My impression was that they were... servicable but definitly quite rough. So I'd only get them if they're really cheap...
I think comparing with European brands is a bit deceptive since most of the actually expensive European stuff is enamelled, the Victoria stuff is bare cast iron.
What were you thinking of using it for?

 

[HappyamateurDK]

My experience is limited; only fondled them in the store at some point. My impression was that they were... servicable but definitly quite rough. So I'd only get them if they're really cheap...
I think comparing with European brands is a bit deceptive since most of the actually expensive European stuff is enamelled, the Victoria stuff is bare cast iron.
What were you thinking of using it for?

Normal everyday cooking. Looking for raw cast iron because I like it for must stuff, and also have enameled stuff for acidic stuff. My main concern is that it will woble on my glass cooktop.

How would you compare it to lodge?

 

[McMan]

Normal everyday cooking. Looking for raw cast iron because I like it for must stuff, and also have enameled stuff for acidic stuff. My main concern is that it will woble on my glass cooktop.

How would you compare it to lodge?

Since your main concern is wobbling, you might have a look at older american makers. These pans had a 'stove ring' on the bottom. This helped prevent some of the bowing that comes from use.
But... this would probably mean it wouldn't be induction compatible, right?--since only the ring sits on the stove and not the bottom of the pan.

 

[Jovidah]

Normal everyday cooking. Looking for raw cast iron because I like it for must stuff, and also have enameled stuff for acidic stuff. My main concern is that it will woble on my glass cooktop.

How would you compare it to lodge?

I didn't really put them side by side but I was never really impressed by Lodge either. They're popular in the US mostly because they're cheap, however at the prices you pay for them in Europe they make no sense.
In your position, if you're looking for something that takes seasoning I'd look for something carbon steel instead (DeBuyer or if you want to splurge Darto), or otherwise stainless clad. There really isn't anything 'special' about bare cast iron.

Since your main concern is wobbling, you might have a look at older american makers. These pans had a 'stove ring' on the bottom. This helped prevent some of the bowing that comes from use.
But... this would probably mean it wouldn't be induction compatible, right?--since only the ring sits on the stove and not the bottom of the pan.
View attachment 277639

OP lives in Europe, so vintage US stuff isn't really a cost effective option.

 

[HappyamateurDK]

Since your main concern is wobbling, you might have a look at older american makers. These pans had a 'stove ring' on the bottom. This helped prevent some of the bowing that comes from use.
But... this would probably mean it wouldn't be induction compatible, right?--since only the ring sits on the stove and not the bottom of the pan.
View attachment 277639

I have no idea if the ring will keep it from working on induction. But I know that the pan doesn't need contact with the burner to work. When picking op a pan from the burner you can lift it about a cm before it shuts off.

 

[gentiscid]

any cast iron will not warp stove top. But can be wobbling/not flat from production. I fully agree a Heat Ring vintage american would resolve his issue (3 notch Lodge, Wapak, Griswold/Wagner with a HR). But also he is willing to pay way more for those.

Since your main concern is wobbling, you might have a look at older american makers. These pans had a 'stove ring' on the bottom. This helped prevent some of the bowing that comes from use.
But... this would probably mean it wouldn't be induction compatible, right?--since only the ring sits on the stove and not the bottom of the pan.
View attachment 277639