Cast Iron Skillets by Victoria

Victoria cast iron skillets are pre-seasoned cast iron pans made in Medellín, Colombia, where our family foundry has been casting cookware since 1939. Every skillet in this collection holds heat steadily, moves from stovetop to oven without fuss, and handles the everyday work of a real kitchen: fried eggs at breakfast, cornbread on Sunday, smash burgers on a Friday night. Pick your size below, or keep reading to find out which skillet fits the way you cook.

Cast Iron Skillets in Every Size

The line covers the sizes cooks actually reach for:

• 4 inch mini skillet, our mini cast iron skillet for butter, sauces and single portions
• 8 inch skillet for quick sides, one egg and small batches: 8 inch cast iron skillet
• 10 inch cast iron skillet, the all-purpose pan most kitchens start with
• 12 inch cast iron skillet for family meals, stir-fries and room to sear
• 13 inch everyday skillet with loop handles, the largest pan for big batches and serving at the table

Each size is sold on its own, and several pair naturally as a set for a full kitchen. If you are unsure where to start, begin with the 10 inch: it is the size most cooks end up using every day.

A Cast Iron Skillet Built for Searing

Searing is where cast iron earns its keep. The pan takes time to heat, but once hot, the heavy iron holds its temperature when a cold steak hits the surface. That steady heat is what builds a dark crust instead of a pale, steamed one. If you are looking for a searing steak pan, the 12 inch skillet gives a ribeye or two enough room to sear properly, and the square cast iron grill pan adds grill marks while letting fat drain away from the food. Preheat gradually, use a high-smoke-point oil, and let the pan do the searing. A few habits help: dry the steak well before it goes in, set it down and leave it until it releases on its own, and give the meat a few minutes of rest before cutting.

Pre-Seasoned and Ready to Cook

Every Victoria skillet ships pre-seasoned, so the surface is protected and ready for its first wash and cook. Seasoning is simply oil that has baked onto the iron, and it builds up gradually over time. Food release improves as the seasoning builds with use. This is a naturally seasoned cooking surface, not a synthetic nonstick coating, so heat, fat and technique still matter. Wash by hand, dry completely, and start with foods that use a little oil. Our before first use guide walks through the exact steps and what to expect during the first few cooks.

What You Can Cook in a Cast Iron Skillet

A well-built skillet covers more ground than people expect. Eggs and pancakes in the morning, grilled cheese at lunch, and a one-pan dinner at night all work on the same surface. Cast iron is also the classic pan for cornbread, baked right in the skillet, and for frittatas finished under a lid. When company comes, the cast iron fajita skillet goes from stovetop to table, still sizzling, for serving that gets comments. Whatever you cook, give the pan a minute to preheat before the food goes in; even heat is what separates a good result from a mediocre one.

How to Choose Your Skillet Size

Match the pan to the meal:

• Cooking for one or two? The 10 inch is the everyday pick.
• Steaks, deep dishes, big breakfasts? Keep the extra room of the 12 inch.
• Hosts and batch cooks? The 13 inch everyday skillet doubles as oven-to-table serveware.
• Small burners and side dishes? The 8 inch handles eggs and sauces without hogging the stove.

If you are comparing a cast iron pan for searing steak, go wider. A larger cooking surface sears more evenly because the meat keeps the pan's heat where it belongs. And if you already own one size, think about what you cook most often before adding another; a skillet you use weekly beats a bigger one that stays stored.

The Victoria Difference

Victoria is a third-generation, family-owned company. We cast, finish, season and inspect our cookware in our own foundry in Medellín, Colombia, a process we have run since 1939, with team members who have worked the foundry for more than four decades. Because every step happens under one roof, quality control stays in our hands from molten iron to finished pan. The skillet line keeps that craft simple and dependable: solid cast iron construction, thoughtfully shaped handles, and a seasoned surface that improves with use. The pans work on gas, electric and ceramic cooktops, and on induction and in the oven wherever the product page confirms it. For cooks who want a lighter feel and a more refined surface, our Signature cast iron skillets apply the same heritage to a premium design with a machined cooking surface.

Cast Iron Skillets with Lids

Lids change what a skillet can do: braising chicken thighs, finishing a frittata, baking no-knead bread. A lid keeps moisture where you want it, which is the difference between braised and merely reheated. Several Victoria skillets pair with matching cast iron lids, so check each product page for the sizes that include them. Helper handles on some Signature pieces help too when a loaded 12 inch pan needs a second grip coming out of the oven.

Cast Iron Skillet Questions, Answered

Is Victoria cast iron a good brand?

Victoria has been making cast iron in Medellín, Colombia since 1939, and it remains a family business in its third generation. The skillets are solid, pre-seasoned and built for everyday use, and the same foundry produces the premium Signature line, a range that earns steady reviews from home cooks across the U.S.

Where can I buy Victoria cast iron skillets?

Right here on the official Victoria Cookware site, and through the authorized retailers listed on our site. If you buy through a marketplace, check the seller against our authorized sellers list to keep your warranty valid.

What size cast iron skillet is best for searing steak?

For most home kitchens, 12 inches. A 12 inch cast iron skillet gives a steak enough hot surface to sear without dropping the pan's temperature, and the deep sides keep splatter in the pan instead of on your stove.

Can a Victoria cast iron skillet go in the oven?

Yes. Cast iron handles oven heat well, and Victoria skillets are oven-safe. Check the individual product page for component-specific limits, such as a lid knob or handle detail.

How do I clean a cast iron skillet?

Wash by hand with warm water and a little mild soap when needed, dry completely right away, and rub on a very thin layer of cooking oil before storing. Avoid long soaks, and treat any rust spot as a fixable problem, not a lost pan. If food sticks a little in the first weeks, keep cooking; release improves as the pan builds seasoning.

Do I need to season my skillet before first use?

No. It arrives pre-seasoned. Wash by hand, dry completely and start cooking with a little oil, and the seasoning builds with every cook. The before first use guide has the full sequence.

Start with the size you will use most. A cast iron skillet is the pan you reach for without thinking, and Victoria has been making them to last for generations. Explore the full collection and choose your size.