MIRRO 8in Cast Iron Preseasoned Skillet

Love it! Quality, weight, size Just the right size for single serving meals I love homemade biscuits and everytime I make them had to use a larger skillet (see photo) as a single person, living alone I can make my personal size and don’t have a lots of biscuits leftover.. Don’t come for me on my biscuits lol ..just learning to make homemade using Whitley Flour… Read more

I purchased this little cast iron specifically to make pancakes. If you like pancakes with the crispy edges, this is the pan for it. If you have problems with cast iron rusting, I grew up with them, so here are some tips. Never put them in the dishwasher!!! Always use the tiniest bit of soap and use a soft sponge or scrubber brush. Dry it using the heat of the stovetop. Do not try to hand dry. You never get all the moisture. If you get a little rust, wash using a tiny amount of soap and salt to soft scrub. Once rinsed, this time hand dry, then put a small amount of vegetable oil, rub it all over with a paper towel, making sure the pan is all covered. Put it on the stovetop and heat the pan up on medium until it starts to smoke, then turn off the heat. Watch the pan! Don't cut it on and leave. It doesn't take long. Let it sit until cooled. That can be as long as you want. Then wipe out excess oil. Don't wash it, just wipe out excess oil. Read more

Cooking is all about the details. And the pan used can make all the difference in the world . I have been using cast iron pans over open flame for decades . This particular cast iron pan is surprisingly the best I have ever used . In all my years , I have never seen a difference in one cast iron to the other . I believe it’s something they due during their curing . But what ever it might be , this is one exceptional cast iron pan Thank you and God bless Read more

With all the kids gone, every time I made cornbread in my 8" skillet, I had too much to throw away. I decided on this one (no particular reason other then it was 6". It does have a very rough surface, but it is near impossible to find an iron skillet with a polished bottom. It took 6 seasonings to get the cornbread to pop out. I tried after 4 seasoning processes, but the cornbread still stuck, I went for another 2 tries and it did the trick. Using 1/4 of the Martha White Country Cornbread recipe in the well greased pan is perfect for the two of us. Read more

Very good skillet Read more

The bottom is much smaller than 6 inches. Closer to 4” Read more

works as billed Read more

Trying to quit using Teflon and forever chemicals. This works great, cured nicely with hot oil in it for 30 minutes, even heat, non stick now that it is cured Read more