Calphalon Pre-Seasoned Cast Iron 12” Fry Pan (Skillet) is a heavy-duty, pre-seasoned cast iron skillet designed for superior heat retention and even heating. Ready to cook right out of the box, it excels at high-heat searing, browning, frying, baking, and roasting, both on the stovetop and in the oven. Built to last for decades with proper care, it develops a naturally nonstick patina over time.
Key Features
Pre-seasoned surface: Factory-seasoned with oil for immediate use and natural food release that improves with each cook.
Exceptional heat retention: Thick cast iron walls and base hold heat for consistent searing and even browning.
Versatile cooking: Suitable for stovetop, oven, broiler, grill, and campfire cooking.
All cooktop compatible: Works on gas, electric, ceramic glass, and induction.
Pour spouts: Dual side pour spouts help drain fats and sauces with less mess.
Helper handle: Opposite the long handle for safe, two-handed lifting and control.
Durable, chemical-free cooking surface: No synthetic nonstick coatings—just seasoned iron.
Oven and broiler safe: Cast iron tolerates high temperatures; ideal for finishing steaks or baking cornbread and frittatas.
Typical Uses
Searing steaks, chops, burgers, and chicken
Frying eggs, bacon, potatoes, and fritters
Baking cornbread, cobblers, skillet cookies, and deep-dish pizza
Pan-roasting vegetables
One-pan meals that go from stovetop to oven
Specifications
Diameter: 12 inches (top rim)
Cooking surface: about 9.5–10.25 inches
Height: about 2–2.5 inches
Length with handle: roughly 18–19 inches
Weight: typically 7–8 lb
Material: Cast iron, pre-seasoned with oil
Color/finish: Black, matte seasoned finish
Lid: Not included (accepts many universal 12” lids)
Utensils: Metal utensil safe (use care to preserve seasoning)
Care and Maintenance
Cleaning: Hand-wash only. Wipe or scrub with hot water and a non-abrasive brush or chain mail scrubber. Minimal mild soap is acceptable if needed; avoid soaking.
Drying: Dry immediately and thoroughly (place over low heat to drive off moisture).
Reseasoning: After drying, apply a thin film of cooking oil inside and out; heat gently to maintain the seasoning.
Storage: Store dry; placing a paper towel between stacked pans helps protect the surface.
Avoid: Dishwasher, prolonged acidic cooking, or storing food in the pan; these can erode seasoning.
Performance Tips
Preheat gradually for the best sear and even heat.
Use a small amount of oil or fat, especially with lean foods.
Expect eggs and delicate proteins to release best once the pan is well seasoned.
Handles get very hot—always use oven mitts.
Safety and Compatibility
Heat sources: Gas, electric, ceramic glass, induction, oven, broiler, grill, and campfire.
Glass cooktops: Lift rather than slide to avoid scratching.
Oven/broiler: Safe at high temperatures for cast iron; use mitts and a trivet.
What’s in the box
12” pre-seasoned cast iron fry pan (skillet)
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