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Baking Plates
Pans
Pans
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The pans from the Iron series are made from 100% cast iron with natural non-stick properties.
They are suitable for cooking on any type of stove, on a fireplace or stove fire, and on a barbecue.
Cast iron cookware retains heat for a long time, allowing for cooking at low and medium temperatures, and is also suitable for direct serving of the meal without the use of another dish.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
I am writing this review mainly to inform that the bottom of the 30cm frying pan has a diameter of 25cm. The corresponding pan that is listed as 25cm has a bottom of approximately 20cm (maybe 19.5cm). I couldn't find this information anywhere and I had to return the 25cm one because it was too small for my kitchen's needs.
Other than that, after careful seasoning with 5 passes in the oven and 2 uses, I am very satisfied. Those who purchase it should read or watch a video about the seasoning process. 4/5 stars because it is definitely a budget option and its surface (top and bottom) is quite "rough" compared to more expensive cast iron pans - it might need some caution on ceramic stovetops.
(The fact that they stuck the label with silicone is unacceptable. I lost faith trying to remove it and "injured" the surface, resulting in having to pass it through the oven multiple times.)
I don't know guys, I didn't like it...
I followed every available information about the seasoning despite the fact that I have done it before, just in case I was doing something wrong with this one. I read all the information, instructions, and all the suggestions and experiences of other users. It failed to win me over. It is too rough, almost unprocessed. It is not smooth. Also, the bottom is not flat and it keeps spinning around when you try to cook. I knew it and a friend here mentioned it, but I didn't expect it to be so pronounced. All the cast iron pots need you to be careful not to burn your hand on the handle or to buy an extra silicone cover, I did that too. I was careful how I washed it despite the fact that it frustrated me in everything, not to scrub it, to oil it every time, everything. The temperatures, everything. I tried, experimented with many foods, temperatures, and oil. It never cooked correctly, not even an omelet or fried eggs. Everything always stuck, no matter what I did. And in general, I didn't like anything about the food it produced. It either seemed overly cooked or not properly cooked or uneven. I should emphasize that I work with cast iron, it's not the first time. I also have a large wok that I have been using for years and it is excellent with wooden handles, not like most cast iron cookware (even the more expensive ones) that you have to buy silicone covers for or beg not to forget. I also have a baking tray, and I have never had such problems, so I assume that for some reason it is the fault of the pan. The good thing is that its price was extremely low, so I didn't cry over wasting my money. I suppose that like everything else, in cast iron, the pot you decide to buy is a gamble. I don't discourage anyone from using it because the price is not prohibitive, but this particular one didn't work for me.
Update: Recently, I started cooking with stainless steel pans. Guys, I found my light, I won't tell you anything else. Cast iron is good but strange as a material, which is purely a gamble if it turns out good for you, maybe stainless steel is the safest and excellent choice.
My latest purchase is this one: https://www.skroutz.gr/s/17181381/Fest-Elegance-Tigani-me-Kapaki-apo-Anoxeidoto-Atsali-26cm-0066150.html
It has a slightly rough surface. Some people sand it a bit with a wheel to make it smoother and to prevent it from holding onto so much food and grease. I didn't do that and I regretted it. You definitely need to apply some seasoning technique to the pan and bake it in the oven after brushing it with oil to create a non-stick film. It is true that the more you use it, the more non-stick it becomes. I can cook food at a lower temperature on the burner, and it's convenient because you can finish it in the oven along with the pan. I've made everything from one pan recipes to pizzas and steaks with eggs, and nothing sticks after a certain point. After use, a good scrub with paper to remove all residues, drying if you wet it, oiling, and storing for next time is recommended. For the money, I think it's good, but if you can spend a bit more, go for something smoother.
It's worth the money! Be careful to watch some videos on how to clean the cast iron if you don't know, because it will rust; you need to oil it the first few times. Other than that, excellent meats and food on it!
Larger frying pans from the same company have been reported to be problematic (cracks, etc.). In fact, we happened to try to buy larger frying pans from the same company, and the first one we received was cracked. We replaced it with another one, and the second one arrived completely broken at the handle. We sent it back and requested a refund. However, this particular one we had received from a different store and it was the first in line, and it turned out to be very good (hence our attempt to buy a larger diameter one despite the negative reviews we had read about).
This particular frying pan is used on a cast iron wood stove to roast chestnuts, eggs, peppers, etc. It performed well without issues during the first winter. If it survives the next ones, it will be a very good purchase. If not, we might buy it again. For about €11, it was not a bad product at all.
I did the seasoning on a gas stove and on induction (without an oven). I made 2 thick pork chops and after 45 minutes and a light rub with a little salt and hot water, I cooked half a kilo of beef patties. Personally, I have the impression that as far as the non-stick property is concerned, it is no different from a good non-stick pan (Teflon, stone, etc.). From the old pans I have with various non-stick coatings, I will only keep a small one with a stone coating that I have for eggs-omelets and which I use exclusively at low temperatures... the large ones could not withstand the temperatures I want for meats and fish. The result was perfect in every way as far as I am concerned.
The best purchase I've made!
The taste of what I cook has changed for the better. Not to mention that you never set it to the maximum, but up to 40-50%. Even fried potatoes on the grill...
Practically indestructible with proper maintenance. The cast iron must be heated sufficiently to prevent food from sticking, but still requires a little oil. The material can withstand everything, but cleaning should be gentle so as not to damage the non-stick surface that gradually forms with use.
I have this specific pan as well as several more expensive ones and if you know how to use it properly, nothing will happen.
I read in the comments that it has broken in the middle and that the alloy the company uses is not good. You should know that the cast iron cookware should not be placed directly on high heat, but in the middle, and let it reach the temperature and then raise it a little more if needed. I have been using them in an induction kitchen for years and they are like new
Cast iron it may be, but it is NOT NON-STICK. Even with oil, it sticks on the sides. The handle has a material that doesn't overheat, so the grip is relatively easy. I will not buy the rest of the series, as I had planned...
For those coming in here expecting a run-of-the-mill pan, this isn't for you. This is a cast iron skillet, and a fine one at that! Has no non-stick coating (which is significantly healthier btw) and needs the cook to invest a little "meraki" when looking after it (as all things worth our time do). It needs to be seasoned (more than once), as many other commenters mention. Oil needs to be applied to the entire surface and it needs to be baked at smoke point, upside down (with aluminum foil under it) in the oven. Make sure you GRADUALLY increase the temperature when using cast iron! Or you may heat shock it, and it may crack! Look after your cast iron, and it will look after you! If you're a lazy bum, this isn't the cooking item for you! Overall very happy with this buy!
I bought it in December 2023 and today, 2/2/24, I put it on a ceramic stove to warm it up to fry something and it cracked in the middle. From what I read, it has happened to other users as well, so the mixture the company uses is defective. I had followed the maintenance process with oils and seasoning whenever needed and it cooked perfectly. In 3 minutes on the ceramic stove, a terrifying noise was heard and I thought the ceramic stove itself had broken from the weight of the pan. I returned it and I am waiting to see what the company will respond. Unacceptable!
Edit: To their credit, the company refunded me simply because supposedly these are pans that you keep for a lifetime, unfortunately I cannot trust that they do their best to keep their pans intact!
The pan, while I was cooking on a ceramic stove, split in the middle. I didn't pour anything cold, the cooking was in progress... at the end. Had I done 4-5 cookings in total? Maybe! I don't know, it may have just been my luck. Just thought it was right to mention it.
I bought this specific frying pan from Lazopoulos in Keratsini, a shop with excellent and very polite people. The frying pan is perfect, it doesn't stick at all if the instructions are followed, and the taste it gives is indescribable. For those who don't understand or don't know what cast iron is, I just want to mention that it is quite heavy compared to a similar non-stick frying pan. Also, I want to mention that since this one doesn't have a rubber handle, it develops high temperatures on the handle, which means that a towel or heat-resistant glove should be used to avoid burns. Personally, I was not bothered at all by the latter, and of course, the purchase was made with my knowledge.
My first cast iron frying pan. Very good, especially for meat! I read about some difficulties with seasoning and various things... I will now give you the only instructions you need!
1) Before putting our food on top, the pan must be hot. Let it burn first.
2) Before pouring water for cleaning, let it cool down a bit, not completely... so it doesn't burn.
3) Rinse with whatever you want.
4) Then dry it very well so that no water remains on top.
5) Put a little bit of oil (vegetable oil because olive oil costs 100€ for 2ml) and spread it on the surface. Finally, wipe it with a paper towel. We don't want it to be full of oil. Just a thin layer to prevent rust.
The most important thing is that whatever you cook will be more delicious. They will say, "Wow, this steak is great! I made it in my cast iron pan," and it will immediately gain +2 taste points.
After many months, I have to say that the frying pan is terrible... the food sticks immediately and it doesn't even out at all... I bought one from Lodge and it's like day and night... get Lodge to save yourselves
I followed the instructions, didn't use any water at all, seasoned it with flaxseed oil, but everything stuck to it. I seasoned it again with flaxseed oil, and still everything stuck. Truly the most useless frying pan we have ever bought. We suffered from the fumes from the seasoning, and it ruined the oven as well. What can I say... truly a waste of money.
It fries everything perfectly, eggs, omelettes, meat. It is easily cleaned and shows such durability like the old good utensils. It does not warp and has even heat distribution and good application on ceramic hobs. The only care needed is wiping after washing and applying a little olive oil.
It is difficult to manage sauces because they "stick" to the surface and become clumpy. It cooks proteins very well, especially meats. Also, due to its metal volume, it retains heat and cooks for several minutes with a closed burner. It is generally a special item that, in addition to healthy cooking compared to Teflon coatings, has many advantages if one learns the cooking method in iron.
Usually after baking, while it is still warm, I add 1 to 2 drops of biodegradable dish liquid along with 1 to 2 teaspoons of baking soda to clean off any stuck-on residue. I quickly rinse it off and don't wait at all (because I am going to store it), then immediately add a little clarified/organic butter or, when I don't have butter, I use some other type of high saturated fat oil like coconut oil. With 2 to 5 minutes of care immediately after baking, I prevent rust.
I start with the major drawback not only in the Estias cast iron pan but also in other household products of this brand. The glue for the label is not of good quality, it is difficult to remove, leaving residues and marks.
Now, about the pan... Usually, these products come already seasoned (prepared for non-stick coating), I have 2 Estias pans and I had to go through this process before using them.
It's not something terrible, just good to keep in mind that you will need to coat the pan with oil and heat it for a considerable amount of time, repeating the process 2-3 times in order to achieve a good non-stick coating.
If you skip this step, your food will stick to the pan, and the pan itself will be prone to rust.
The size is satisfactory, the pan is relatively lightweight (compared to other cast iron products I have) but it is definitely not as lightweight as a Teflon pan.
In terms of price, it is very good.
I got it as a gift for my partner and he has loved it!
Because it is a cast iron cookware, it has special characteristics and requires specific care and usage. I would recommend researching on the internet before purchasing it. We seasoned it (coated it with a thin layer of oil and baked it in the oven for half an hour at 240 degrees) 3 times before using it for the first time, and after each use, we apply a small layer of oil and let it sit on the stove for 5 minutes to release steam.
We have had it for 2 weeks now and have cooked several meals with it. It takes a little time to get used to it, initially the food may stick slightly (depending on the type of food), but over time it becomes more and more non-stick. The temperature of the cookware before putting the food in plays a big role in how much cleaning it will require afterwards. For cleaning, we wipe it with a paper towel to remove excess oil and rinse it with hot water.
The surface may appear rough when it is new, but this does not affect its non-stick properties, with use it will become smoother.
One of the characteristics of this type of cookware is that it cooks very evenly and creates a crispy crust on meats. It can also be used in the oven and even in the fireplace.
It is definitely worth the money! It seems to be of very good quality and if you take good care of it, you will have it for a lifetime! If you can dedicate the extra time needed to learn its peculiarities and take care of it, it will reward you with unique flavors!
I bought the 25cm pan (its bottom is 20cm) and it is perfect for 2 generous portions.
Well, the pan is made of cast iron, whatever that means. With proper maintenance, cleaning, seasoning, I can make eggs without them sticking. The only downside is that it's not 100% flat, but even on a ceramic stove, there is no temperature difference on the surface of the pan (measured with a thermometer).
Any negative aspects are due to the cast iron: weight, the handle gets hot, seasoning requires a few hours in the oven so it needs power and time, it takes time to heat up, cleaning needs to be done relatively quickly after cooking. If you are willing to overlook these things, this particular one is a very good value for money for someone to enter the magical world of cooking with cast iron.
I have better (and more expensive of course...) brands and I can say this one is decent. The only difference is that the surface of the more expensive ones is smoother and the heat distribution on the surface is more accurate in the expensive ones.
The only negative thing is the sticker on top with silicone, luckily I was aware from other users' comments and I put it in the fridge before removing it, so no residue was left.
With a fine sandpaper, I rubbed the entire cooking surface and underneath, it became smooth like the more expensive ones.
The cast iron bakes much better, you just need to learn how to use it
There isn't! After trying it in an omelette (and not a regular one, with seeds, cheeses, and strange things inside the egg)! Perfect frying, I finally found salvation from harmful and useless products that have flooded the market! Nothing sticks, even on the grill I put an egg and took it out with just a spoon! Everything is delicious, the best purchase!
Incredibly even cooking and temperature retention.
Attention for those who are unaware:
It is cast iron and requires seasoning with oil before the first use and periodically thereafter
(there are videos available online)
Bigger than I expected (30cm). It is heavy but I didn't expect something light. It had some non-stick coating when I got it, but I would recommend doing a seasoning before the first use. The only annoying thing was the company's sticker, which had glue in the center, but it came off with a little warm water (and effort).
Excellent pan that will last a lifetime. Following the instructions for first use that I found on a corresponding website on the internet, I greased the pan with a layer of vegetable oil and heated it in the oven for an hour. I also bought a silicone protective handle for three euros, and now with proper use, I fry everything and nothing sticks. The silicone on the label, if pulled correctly, comes off and does not stay on the pan. As for the weight, it is normal for a cast iron utensil to be heavy. Second review on 29/8/2022: I just bought a second 25cm one. Now I have a small one for 1-2 eggs and one for a larger quantity of food. I am completely satisfied with this utensil, which is not harmful to health. I will not throw it away in two years and I cook everything with it.
It sticks like a magnet despite the initial processing with several hands. It needs sanding to smooth it out or countless hands of oil to cover the pores. Clearly, the first option is preferable.
Edit: After sanding with a wheel, the interior was smoothed out. It no longer sticks. The process is not particularly difficult but it requires equipment, some experience, and patience. I believe that few will bother to do it. However, whoever does it will be rewarded by the result. Now it is both aesthetically pleasing and functional.
It is fine for the intended job
It could have a wooden handle. If you forget and touch it with bare hands, you'll get burned! Everything else is great!
It concerns the 15cm product.
Simply excellent.
Small, lightweight, with a tall profile, suitable even for camping.
It can fit exactly 5 medium-sized eggs.
Very easy to flip them with a spatula, it doesn't stick at all.
Wonderful frying pan!
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