Bruntmor Cast Iron 4-Piece 6" Skillet Set

Good quality, follow directions for seasoning, very happy with my purchase.

Very good

I love these pans. They are well-made and beautiful. I use them almost every day, and they are holding up well. Of course, being that they are made of iron, they are heavy, but that is to be expected. Food doesn't really stick to them, especially if I am cooking with oil and a bit of water. And they are easy to clean - any burned food of food that does stick is easy to remove. I will never go back to regular nonstick pans again!

I would give this skillet 5 stars if not for the very, very rough cooking area. Like all new cast iron skillets, this one came "pre-seasoned". To get it ready for cooking it needs final seasoning. Doing this is simple (but smelly). If you are impatient, would recommend a different kind of cookware - cast iron is not for you. First, open some windows and stick a fan up in one to put the smell out. If you have a good overhead exhaust fan you may not need to open windows, but it is a smelly job. Turn off the central ac/heat too or every room will smell. After seasoning many rusty flea market finds, take my advice on this... I cook couple pieces of bacon in another pan for the good grease! You of course can just use vegetable oil for entire process. Heat the oven to 400 deg. I do not go over 400 deg as many oils have a flash point around 430 deg. Wash your skillet with soap and water ONE TIME. Rinse and dry. Place in oven for about 30 minutes to completely dry it. Rub your oil / grease on the inside of skillet, not letting pools of oil stand. Just a good rubbing. Insert into hot oven for 20 min, remove and cool a bit. Rub more oil grease and repeat. On third round, rub inside again but also rub the outside (lightly!). Put back in oven for 45-60 min to cure. Some skillets may take 90 min. Now you are ready to start cooking in your skillet. Each time you cook, make sure there is oil in skillet - that way you will continue seasoning your skillet :) If something sticks, gently remove with non-metal tool and re-season a couple of times. Eventually your skillet will be non-stick. I never wash mine in soap! Rinse with really hot water and wipe out. Set out to dry naturally. Lightly re-oil and do not forget a thin coat on the outside. Keep rust at bay! This process has served me well and actually sold old "trashed and rusty" flea market finds for a hefty profit. Some old and rusty ones take more seasoning, but it is worth the effort.

I got these after reading the reviews so I made sure to season them right away, before cooking anything in them. Despite this, they are incredibly difficult to work with. The food sticks to the point I don't want to clean them (instructions say don't use soap). You treat these like cast iron so they need to be cleaned with water and if necessary, coarse salt. There is no way salt will get the crud that sticks to them. If I hadn't cooked on them already, I would return them. A waste of time, money and effort. Would NOT recommend.

The “non-stick” aspect has a little to do with the pan, and a LOT to do with how you use it. You can’t expect to use this like a conventional nonstick pan (Read below for cooking tips). This is the second piece I’ve ordered from Bruntmor and both items have been of good quality and have come without defect. Packaging was good, no damage from shipping. The pan itself is a lot bigger than I was anticipating. It’s actually wider than my burners which makes the edges of the pan not get hot enough. It’s heavy (obviously) but feels good in your hand. The enamel is smooth and beautiful. I was able to cook scrambled eggs without sticking, then some bacon that got nicely crispy. When I was done it washed clean with hardly any effort. Tips for using this pan (and other enameled cast iron): ALWAYS preheat the pan; If you put food in a cold or lukewarm pan it WILL stick like crazy. You know your pan is hot enough when food sizzles when it’s put in, but not so much that it’s smoking. This pan is close to being nonstick, but you still have to use some sort of oil. You don’t need much, but you can’t put most foods directly into a dry pan. When washing, be SURE you are using a sponge or brush that is non-scratch. I recommend a plastic bristle brush with a scraper, or the BLUE scotch pads/sponges. The green scotch pads (or anything abrasive) will leave tiny scratches in the enamel which will cause rough spots where food will start to stick horribly. All in all: buy it! It’s a great pan for this price, but you have to get used to using it a little differently from other pans.

Loved the looks of this skillet and how it cooked, but it was too heavy for me to handle even empty! I gave it to my daughter and she loves it.

The inner surface seemed rough but most of that came off with a brillo pad when I cleaned with water before use. Dried it thoroughly and reasoned it a bit with olive oil. There was also a small area that was obviously buffed down slick (probably to remove a manufacturing scar) which I was disappointed by but it didn't matter. Cast iron is practically indestructible and truly is the only and best non-stick cookware. I have used cast iron all my life but for some dumb reason I never had a cast iron skillet. Had many types of "non-stick" skillets over the years including the one with titanium & ceramic "copper colored" non-stick surface. The trouble with all those "non-stick" linings is they cannot be heated to high temperatures required to get food crispy brown. The pans will also warp if you over heat them. And they all require oil to prevent sticking despite what those infomercials will tell you. This cast iron skillet is practically indestructible. It will not warp under high heat. It will last forever. It is truly non-stick when used and cared for properly even when cooking with just a small coating of cooking oil. It literally wipes clean with a paper towel. Plus the food tastes better. The more you use it, the better it gets as the seasoning (patina) builds. This was the best priced cast iron skillet I could find and with my free shipping it was a no brainer. This 12" skillet is the prefect size for cooking for a small family or small dinner party. Since I'm normally just cooking for myself, I'll be getting another skillet just like it but only smaller. All my other "non-stick" skillets are in the garage sale pile. By the way, for those interested 12" is the measure across the outside edge at the top of the pan. If you want a lid for this skillet, the inside top edge is slightly over 11-5/8 inches in diameter.

I love to make provoleta on the grill and these pans are amazing. The size is perfect,

Love these ! Cooking with them is so much better than other non-stick pans I've had. Easy to clean too.