Camp Chef 12" Seasoned Cast Iron Skillet Review

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After giving away all my mother's cast iron skillets, and using the "new improved" non-stick ones (and finding them unsatisfactory in the long run), I turned to my beloved Cook's magazine reviews of equipment for help. They recommended this skillet, which I ordered. Cheap, works well, no hassle with the non-stick surface scratching or delaminating! Old technology sometimes IS better, and cheaper.

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Purchased this item because of a high rating from America's Test Kitchen. It does come pre-tempered from the factory (in China). Nice skillet, but my only problem is the logos cast into the bottom of the pan. I use an electric stove and (with the cast logos) it does not sit stable on the burner. You have to "hunt" for a position that it will not rock. I am actually looking to get the logo milled off the bottom at a machine shop. Other than that, it is a heavy skillet that should last generations with proper care.

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I am an avid cast iron user and have many different types/brands. I have a 10 inch Camp Chef skillet that I have had an extremely hard time layering the seasoning on. However, this 12 inch seems to be coming along very nicely. I bought it at a local camping store. I wanted a Lodge 12 inch but they were sold out, so I reluctantly took this one. Because of the seasoning issue with the 10 inch, I was hesitant to buy this one. However, it is a heavy, even cooking, excellent piece of cast iron and is seasoning well. I do recommend it if you are looking for a 12 inch. Also, I do like the embossing on the Camp Chef pans.

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I use this whenever I saute or fry something on the stove-top or grill-top. Heat is evenly distributed to the food in the pan, and it's easy to clean. Very pleased.

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This is a nice, heavy-duty skillet. I use it when camping for cooking sausage, bacon, etc over medium/high heat while I keep my griddle at medium/low for eggs and french toast.

It is NOT a non-stick pan that magically releases eggs! If you season this pan a LOT and cook with a lot of butter then maybe you could use it for eggs but a smooth griddle works much better. If cooking at home get a non-stick egg pan and never heat it past medium.

The design is very good with spouts at both sides to pour off grease and a loop handle on the far side to help with lifting. A big plus for the Camp Chef skillets over the Lodge skillets is that the main handle is considerably longer on the Camp Chef. For me the Lodge handle was unacceptably short.

The cooking surface is sand cast and a little rough. Great for cooking meats.The relief casting of the Arches park image on the bottom of the skillet is a total waste of time and money. At best it is ugly. At worst it creates stress points and hurts heating performance on electric ranges and other flat heating surfaces.

The OEM seasoning is adequate for protecting the metal pre-purchase but I feel you should re-season before use. I used camp-chef conditioner and baked in my oven with good results. It will probably be years before I get a really good seasoning on there though.

I have the matching 12" lid for this that came with a 7.5qt fry pot. The lid is a nice option that adds versatility but it almost doubles the weight so plan accordingly!