Rey sella

Got the chicken skin impossibly crispy in this big 12-inch pan, and the caramelized onions came out perfect without sticking at all. The enameled surface holds heat like a champ, so my steak seared beautifully. It's heavy, but that's exactly what I want from a cast-iron workhorse.

That caramelized onion test I keep doing? This thing nailed it every single time. The enameled surface makes cleanup a breeze, and the 12-inch size fits enough chicken for my whole crew without crowding.

I’ve been using this skillet for steaks and it handles high heat beautifully—the chicken skin came out perfectly crispy. The 12-inch size is great for feeding a few friends without crowding the pan.