6", 8", 10", 12" Skillet Set

I love my set of pans - I use them all the time. You have to get used to the weight - they are cast iron after all, but I am so glad that I purchased these. And you don't need to worry about the non-stick coating coming off as on other pans

Do as above and these will last you 10 life times. Perfect, and for the money a no brainer.

New to cast iron. Only used a couple of times but so far so good. Very well made.

I wanted to replace all my old pre-2012 pans which supposedly contain dangerous Teflon lining. I decided cast iron was the way to go. After a few weeks of use, my opinion remains divided. Pros - Just wonderful to cook with. The heat distribution of the 6"-10" pans is brilliant (12" heat distribution covered below), pan fried *anything* comes out like no other pan can fry. - Makes you feel like a real chef (really, it's a great sensation - my cooking tastes better). - No dangerous Teflon chemical lining. - And of course, great price and quality. Cons - Sticky sticky sticky. I understand this will improve with time, but if you don't have a special cast iron scrubber you're likely to rub off the seasoning after the first few uses (like I did). Note Cuisinel send you a scrubber for free when you buy this set, by registering the product online. I did so three or four weeks ago and am still waiting for the scrubber; I believe it's shipped from the US so this takes time. Maybe best just buy one from Amazon. - Don't season the pans with olive oil (as I did). Use grape seed oil. Olive oil seasoning comes off easily: after cooking mushrooms which stuck, I let the pan soak for half an hour because a Michelin starred chef actually told me it was perfectly okay to do so. Well, I did, and now I'm not sure whether a small 1" strip is rust or discolouring from the brown mushrooms. I'm going to scrub and re-season the pan anyway for the third time - this time with grape seed oil. - Seasoning is an easy process, but smokey. You will need high oven temperatures to get the seasoning oil past smoking point, which means, as soon as you open the oven door, smokes fills the kitchen (and the smell lingers). - The 12" pan is big (and heavy). If you have a halogen hob like I do with 6" heating areas, pre-heat the pan for a few minutes on low/medium heat. This will avoid you burning any oil you might have poured in the centre whilst the edges have time to heat up. Otherwise the edges aren't hot enough to cook well when the rest of the pan is. - Do not cook anything acidic for more than 15-20 minutes as it will strip out the seasoning. So that excludes slow cooked tomato-based sauces like bolognese, which of course, happens to be something I love cooking. Summary All in all, I'm really happy with this set of pans. I psychologically feel that my cooking has improved. If I were to do it again, maybe I would just buy the 8" and 10" ones. But I know these will last a lifetime so I feel it's a good investment that was worth it. You just need to give these pans a lot of love and care.

Very good