The Victoria 10-Inch Cast Iron Skillet (SKL-210) is the budget pick in Serious Eats' cast iron testing, where it produced an even sear on steak and turned out perfect cornbread. Its pitch-black, rougher pre-seasoned surface is similar to the Lodge's; the main difference is the handle, which arches slightly and makes the pan easy to lift, move or tilt. The pre-seasoned surface gave off an asphalt smell the first few times it was heated, and Serious Eats counted it among the heavier skillets it tested. Food & Wine found it too unfinished, even for a budget option. Cooks who want an inexpensive skillet with a more comfortable handle are the fit.
Full review
A budget pick with a rougher, Lodge-like surface
Serious Eats named the Victoria its best budget cast iron skillet. Its reviewer describes a rougher surface and pitch-black coloring similar to the Lodge, and reports that the pan performed well in every test, producing an even sear on steak and turning out perfect cornbread. Victoria's own listing describes a textured pre-seasoned skin, seasoned with non-GMO, kosher-certified flaxseed oil.
Two pour spouts and a long curved handle
The handle is the main difference from the Lodge, per Serious Eats: it arches slightly, which makes the pan easy to lift, move or tilt. Serious Eats measured it at 6 inches, and there is a helper handle on the opposite side.
Victoria casts a drip-free spout into each side, and the listing describes a thicker edge and a deep vessel for sauces or larger food items. The pan can be used on the stove, on induction cooktops, in the oven, over a campfire or on a grill.
Heavy for its size, with a smelly first few uses
Serious Eats had two complaints. Like the Lodge, the pre-seasoned surface emitted an asphalt smell the first few times the pan was heated, and it was one of the heavier skillets in the test at 5 pounds, 8.9 ounces. Food & Wine was less impressed, finding the pan too unfinished, even for a budget option, while noting that it was easy to move from the stove to the oven and very affordable.
Hungry Cravings compared a smaller Victoria, the 6 1/2-inch egg skillet, with the same-size Lodge. It found the Lodge's surface slightly smoother and the Victoria's large spouts better at pouring without drips. Those findings are for the smaller pan.
For cooks who want a better handle at a Lodge price
This is a pan for someone who wants an inexpensive, heavily seasoned skillet with a handle that is easier to lift and tilt. Buyers who want a smooth, polished cooking surface will find it on the pricier pans on this page.
Strengths
- +Handle arches slightly, making the pan easy to lift, move or tilt, per Serious Eats
- +Drip-free pour spouts on each side
- +Works on the stove, on induction cooktops, in the oven, on a grill and over a campfire
Watch-outs
- −Pre-seasoned surface gave off an asphalt smell the first few times it was heated, per Serious Eats
- −One of the heavier skillets Serious Eats tested, at 5 pounds, 8.9 ounces
- −Food & Wine found it too unfinished, even for a budget option
How it compares
The Victoria 10-inch skillet has a rougher, pitch-black surface similar to the Lodge 10.25-inch skillet; the main difference is its handle, which arches slightly. It costs far less than the Stargazer and FINEX skillets, which have smooth, polished cooking surfaces.
Rating sources
“The best cast iron skillet is from Lodge. It heats up fast and sears deeply, and only costs around $20.”
“Overall, Im extremely pleased with how the Victoria skillet performs and Id recommend it.”
Our 4.5 score is the average of the 1 scored review above; 2 more reviewed it without printing a score and are not in the average. Ratings marked * were derived from the reviewer’s written analysis or video transcript — the publisher didn’t print an explicit numeric score, so we inferred one from their own words. Click through to verify. More about methodology.
