---
product_id: 448272104
title: "Victoria Mini Skillet Cast Iron"
brand: "victoria"
price: "₨22671"
currency: LKR
in_stock: true
reviews_count: 13
category: "Victoria"
url: https://www.desertcart.lk/products/448272104-victoria-mini-skillet-cast-iron
store_origin: LK
region: Sri Lanka
---

# Versatile for stove, oven, grill & campfire Superior heat retention & distribution Pre-seasoned with non-GMO flaxseed oil Victoria Mini Skillet Cast Iron

**Brand:** victoria
**Price:** ₨22671
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate every meal with timeless cast iron craftsmanship!

## Quick Answers

- **What is this?** Victoria Mini Skillet Cast Iron by victoria
- **How much does it cost?** ₨22671 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/448272104-victoria-mini-skillet-cast-iron)

## Best For

- victoria enthusiasts

## Why This Product

- Trusted victoria brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Precision Heat Mastery:** Cast iron construction ensures even heat distribution and retention up to 500°F for perfectly cooked meals every time.
- • **Built to Last a Lifetime:** Crafted in Colombia since 1939 with resource-efficient materials, this skillet is an heirloom-quality investment in your kitchen.
- • **Ergonomic Long Handle Design:** Signature curved handle offers superior grip and control, making heavy-duty cooking comfortable and safe.
- • **Versatility Beyond the Kitchen:** Compatible with induction stovetops, ovens, grills, and campfires—your all-terrain culinary companion.
- • **Effortless Non-Stick Performance:** Pre-seasoned with kosher-certified flaxseed oil for a naturally slick surface that improves with every use.

## Overview

The Victoria 4-Inch Cast Iron Skillet is a pre-seasoned, durable frying pan made in Colombia using non-GMO flaxseed oil for a natural non-stick finish. Designed with a deep vessel, drip-free spouts, and a long ergonomic handle, it offers superior heat retention and versatility across all cooking surfaces including induction stovetops, ovens, grills, and campfires. Lightweight for cast iron at 16 ounces, it combines traditional craftsmanship with modern usability, promising a lifetime of evenly cooked, flavorful meals.

## Description

Shop Victoria at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: If you want no stick on a will-stick pan, you gotta learn what they want! - Lovely Pan! I gave up non-stick pans long ago and have been cooking eggs in a stainless steel Cuisinart frying pan for over a decade. If you want no stick on a will-stick pan, you gotta learn what they want. For my 8" Cuisinart, I set it on the small electric burner, turn it on to medium (5), and set the timer for 6 minutes. At 6 minutes, add a dab of butter (and for me, I do mean just a dab - only enough for a thin coat where the egg will sit), then add the egg for scrambled or over-easy. No stick. Begin sooner than 6 minutes, it sticks. Basically, if your pan is too cold, the food will stick. If it's too hot, it may stick and will burn your food. Ya gotta find that sweet spot where you food browns nicely without overcooking. Know your burner; does it run hot? Use a timer, check your results, and test til you find it. You can do it, and it's worth it. This is my second time using the Victoria Cast Iron, first time with an egg. The pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. The first cook was steak with some butter to welcome the pan home. Followed the instructions that came with it: washed with mild soap and warm water, towel dry. No problems. For this egg, the burner is large and heats up faster, so I set the timer for 5 minutes but only needed a bit over 3. Small dab of butter, and walla! No stick. Deliciously cooked evenly throughout, tender but with crispy edges. Better than my trusty Cuisinart! Regarding rust, the instructions say to never let it air dry. Also, it says to use warm soap and water, something I've not done before on cast iron. But I researched the brand well. They've been making this cast iron for a long time; I trust they know their metal. This pan is so much better than my old lodge, I can't even compare. Nearly smooth surface (read about that on their website), nice long, arched handle, and way bigger drip spouts that are wonderful. Bonus of beautifully etched logo on the bottom. Looking forward to a long and prosperous cooking adventure with this pan. Ya just gotta treat 'em right! Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made! Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!
Review: Perfect pan! Will last a lifetime. - OK, I wanted a cast iron skillet because I was tired of buying non stick pans with bad for me coatings that flaked off. Cast iron pans are cheap but scary for a couple of reasons: seasoning and weight. So, after reading food blogs and ratings for weeks on the Internet, I decided Victoria was best for me because the factory seasoning was supposed to be better out of the box and the 12 inch pan was 1.1 pounds lighter than Lodge with a longer handle and a better helper handle. So I got a good deal for a few bucks more than Lodge and here are the results. (1) SEASONING. Even though the factory seasoning is supposed to be good, everything I read said you must enhance it for the best performance. I enhanced the seasoned by heating it on the stove, wiping it all over with Cisco (if it was good enough for Grandma, good enough for me), and placing it upside down in an oven at 500 degrees for one hour, let it cool in the oven, and wipe off excess, if any. I did this 4 times. Some people recommend 6 seasonings but the pan had gotten really dark and black after 4 so I called it quits. Every time I use the pan I wash it out with water and a scrub brush (no soap), put in on the stove over medium heat to dry, wipe all over with Crisco, let it set to cool off a bit, and then wipe off excess. Avoid using paper towels when seasoning because they leave little bits of paper behind and that is not something I want included in my seasoning. Use a lint free towel instead. After only six weeks, I am thrilled that my eggs (using a pat off butter) slip around this thing better than my non stick pans and they cook more evenly. (2) WEIGHT. I have some arthritis issues in my hands and back. Was I crazy for getting a 6.6 pound frying pan? I sure as heck wasn't going to be tossing stir fry or flipping omelettes in this baby. But with that extra long handle and the nicely designed helper handle, I can move this around pretty well. You always have to use oven mitts because the handles gets screaming hot but still it isn't hard to hold onto. I can brown a nice pork loin roast with rub on all sides in the pan, remove, thrown in some root vegetables and onions and toss in oil, put the roast back in, throw in the oven at 350 degrees until roast is 145 degrees ( about an hour) and have a great one pot dinner with fabulously carmelized vegetables without killing my back. The frying pan is lighter than a cast iron dutch oven. Have you tried cast iron pizza? It is the crispiest pizza crust I have ever eaten. Corn bread? Yum. BOTTOM LINE. A cast iron pan is incredibly versatile. My Victoria 12 inch cast iron frying pan is well-designed, lighter-weight, incredibly well-seasoned after only 6 weeks. It is an amazing value that I expect to last the rest of my life. I am having a heck of a lot of fun discovering a new way of cooking. Although there is a new rule in my house, no one touches my cast iron but me!

## Features

- CAST-IRON COOKING: Our high-quality cast-iron pan comes with a perfectly textured preseasoned skin for an easier release that helps build seasoning with each use. We use only non-GMO, kosher-certified flaxseed oil to season it, and it’s PTFE- and PFOA-free for healthier cooking.
- MADE FOR GREAT MEALS: Our Cast-Iron Skillet was designed with the user in mind. It features a thicker edge, a deep vessel for sauces or larger food items, drip-free spouts on each side, and our signature long curved handle for a better grip.
- EASY TO USE: Give your cooking an upgrade by using cast-iron cookware. Durable, rugged, and made to last, cast-iron pans are easy to use and allow the perfect amount of heat distribution and retention for more evenly cooked food.
- VERSATILE PAN: Our Cast-Iron Skillet is made with natural materials and can be used almost anywhere, such as on the stove, on induction cooktops, in the oven, over a campfire, or on a grill. Your food will stay warm for longer and be infused with beneficial natural iron.
- FROM STOVE TO TABLE: Victoria has manufactured quality cast-iron cookware in our own factories in Colombia—never outsourcing—since 1939. Our cast-iron products are made with resource-efficient materials, are economical, will outlast traditional cookware, and will offer reliable cooking for years to come.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B091DBZTB9 |
| Additional Features | Induction Stovetop Compatible |
| Best Sellers Rank | #11,588 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #81 in Skillets |
| Brand | Victoria |
| Brand Name | Victoria |
| Capacity | 5 kg |
| Coating Description | Pre-seasoning Oil |
| Color | Black |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.6 out of 5 stars 11,983 Reviews |
| Handle Material | Cast Iron |
| Included Components | SKILLET |
| Item Type Name | CAST IRON MINI SKILLET |
| Item Weight | 16 ounces |
| Manufacturer | Victoria |
| Manufacturer Part Number | SKL-204 |
| Material | Cast Iron |
| Material Type | Cast Iron |
| Maximum Temperature | 500 °F |
| Metal Type | Cast Iron |
| Model Name | MINI SKILLET |
| Model Number | SKL-204 |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Frying, cooking, baking, grilling, serving |
| Shape | Round |
| Special Feature | Induction Stovetop Compatible |
| Specific Uses For Product | Frying, Omelet, serving |
| UPC | 815457022044 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Victoria
- **Capacity:** 5 kg
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Induction Stovetop Compatible

## Images

![Victoria Mini Skillet Cast Iron - Image 1](https://m.media-amazon.com/images/I/61lntXieBVL.jpg)

## Available Options

This product comes in different **Set** options.

## Questions & Answers

**Q: How deep is this skillet?**
A: Well it recites Shakespeare, so I say pretty deep.

**Q: Is this skillet dishwasher safe?**
A: Don't put cast iron in the dishwasher!  To cook an over-easy or sunny-side-up egg in it so it will be non-stick, select the correct size of pan, e.g., the 4" pan for one egg only, add 1/2 to 1 tsp oil or butter, turn to med heat, wait until the oil has heated just enough to make a drop of water sizzle, then add the egg and turn the heat down to 4/10.  Be prepared to lower the heat or turn it off [if electric heat] just before you think it is ready to turn over.  Flip the egg and remove the pan from the heat source to finish cooking.  Remove any excess oil or butter, rinse with hot water, wipe dry with paper towels, wait until completely dry, then wipe the inside with a thin coat of oil.

**Q: Whith what OIL was it seasoned?**
A: Our cast iron had been seasoned with Kosher Certified Palm Olein for years. We changed the seasoning to organic Flaxseed oil on the second half of 2017, which has had better results in testing, and skillets with that seasoning started hitting store shelves in August 2017.
So both oils are vegetable oils baked at super high temperatures, but we just changed from Certified Kosher Palm Olein to Flaxseed, which is not certified Kosher.
If you buy one today from Amazon, it'll be a flaxseed oil pan.

**Q: Are lids available for Victoria skillets?**
A: I found a glass lid that fits my 12 inch Victoria pan.  It is on Amazon from CONCORD.  The outer rim is 12 inches exactly and the inner drip rim is just under 11.5 inches.  Fits my pan well.

## Customer Reviews

### ⭐⭐⭐⭐⭐ If you want no stick on a will-stick pan, you gotta learn what they want!
*by G***E on February 5, 2025*

Lovely Pan! I gave up non-stick pans long ago and have been cooking eggs in a stainless steel Cuisinart frying pan for over a decade. If you want no stick on a will-stick pan, you gotta learn what they want. For my 8" Cuisinart, I set it on the small electric burner, turn it on to medium (5), and set the timer for 6 minutes. At 6 minutes, add a dab of butter (and for me, I do mean just a dab - only enough for a thin coat where the egg will sit), then add the egg for scrambled or over-easy. No stick. Begin sooner than 6 minutes, it sticks. Basically, if your pan is too cold, the food will stick. If it's too hot, it may stick and will burn your food. Ya gotta find that sweet spot where you food browns nicely without overcooking. Know your burner; does it run hot? Use a timer, check your results, and test til you find it. You can do it, and it's worth it. This is my second time using the Victoria Cast Iron, first time with an egg. The pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. The first cook was steak with some butter to welcome the pan home. Followed the instructions that came with it: washed with mild soap and warm water, towel dry. No problems. For this egg, the burner is large and heats up faster, so I set the timer for 5 minutes but only needed a bit over 3. Small dab of butter, and walla! No stick. Deliciously cooked evenly throughout, tender but with crispy edges. Better than my trusty Cuisinart! Regarding rust, the instructions say to never let it air dry. Also, it says to use warm soap and water, something I've not done before on cast iron. But I researched the brand well. They've been making this cast iron for a long time; I trust they know their metal. This pan is so much better than my old lodge, I can't even compare. Nearly smooth surface (read about that on their website), nice long, arched handle, and way bigger drip spouts that are wonderful. Bonus of beautifully etched logo on the bottom. Looking forward to a long and prosperous cooking adventure with this pan. Ya just gotta treat 'em right! Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made! Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!

### ⭐⭐⭐⭐⭐ Perfect pan! Will last a lifetime.
*by B***P on November 11, 2017*

OK, I wanted a cast iron skillet because I was tired of buying non stick pans with bad for me coatings that flaked off. Cast iron pans are cheap but scary for a couple of reasons: seasoning and weight. So, after reading food blogs and ratings for weeks on the Internet, I decided Victoria was best for me because the factory seasoning was supposed to be better out of the box and the 12 inch pan was 1.1 pounds lighter than Lodge with a longer handle and a better helper handle. So I got a good deal for a few bucks more than Lodge and here are the results. (1) SEASONING. Even though the factory seasoning is supposed to be good, everything I read said you must enhance it for the best performance. I enhanced the seasoned by heating it on the stove, wiping it all over with Cisco (if it was good enough for Grandma, good enough for me), and placing it upside down in an oven at 500 degrees for one hour, let it cool in the oven, and wipe off excess, if any. I did this 4 times. Some people recommend 6 seasonings but the pan had gotten really dark and black after 4 so I called it quits. Every time I use the pan I wash it out with water and a scrub brush (no soap), put in on the stove over medium heat to dry, wipe all over with Crisco, let it set to cool off a bit, and then wipe off excess. Avoid using paper towels when seasoning because they leave little bits of paper behind and that is not something I want included in my seasoning. Use a lint free towel instead. After only six weeks, I am thrilled that my eggs (using a pat off butter) slip around this thing better than my non stick pans and they cook more evenly. (2) WEIGHT. I have some arthritis issues in my hands and back. Was I crazy for getting a 6.6 pound frying pan? I sure as heck wasn't going to be tossing stir fry or flipping omelettes in this baby. But with that extra long handle and the nicely designed helper handle, I can move this around pretty well. You always have to use oven mitts because the handles gets screaming hot but still it isn't hard to hold onto. I can brown a nice pork loin roast with rub on all sides in the pan, remove, thrown in some root vegetables and onions and toss in oil, put the roast back in, throw in the oven at 350 degrees until roast is 145 degrees ( about an hour) and have a great one pot dinner with fabulously carmelized vegetables without killing my back. The frying pan is lighter than a cast iron dutch oven. Have you tried cast iron pizza? It is the crispiest pizza crust I have ever eaten. Corn bread? Yum. BOTTOM LINE. A cast iron pan is incredibly versatile. My Victoria 12 inch cast iron frying pan is well-designed, lighter-weight, incredibly well-seasoned after only 6 weeks. It is an amazing value that I expect to last the rest of my life. I am having a heck of a lot of fun discovering a new way of cooking. Although there is a new rule in my house, no one touches my cast iron but me!

### ⭐⭐⭐⭐⭐ Love my Victoria cookware
*by A***N on February 27, 2021*

After much research about 2 years ago on cast iron, I decided to try Victoria. I am a small person, less than 100 pounds, so the lighter weight was a plus. I also liked the thought of longer angled handles and bigger pour spouts. Over 2 years, I have watched prices on Amazon, and ordered 5 pieces. The 12”, 10”, 8”, 6.5”, and 4 quart Dutch oven. I have had no problems with sticking, burning, or poorly cooked food. If you follow the recommendations on the Victoria site about how to cook and clean with their products, it is pretty easy. I mostly just season with vegetable oil after washing. I love that I can use any cooking tools with these babies. They get better with time and use. I cook almost every stovetop meal with them other than oatmeal. I also have put all pieces in the oven with no problems. The 12” is my most used since I am cooking for 4. If the oldest son is gone for the evening, I pull out the 10” to cook for 3 people. If it is a meal for just hubs and I, the 8” is perfect. If I am just cooking for me, the 6.5”. Grill cheese is too big for 6.5 but fits the 8” The Dutch oven makes the best chili, soups, and ribs. I think I paid around $100 for the entire set, a piece at a time, just watching for “lowest price in 30 days” and other fluctuations. The rack is from Amazon also, and holds everything with no problems. I have been cooking for my family for over 20 years, and this is the cheapest and best cookware set I have ever owned. I seriously recommend these! I already had lids that fit everything except the 12”. Yes, I do scrambled and fried ages, bacon, and tomato based products in these. Just follow the Victoria website recommendations. Also, I sent Victoria an email question once, and I received a personalized reply in about 2 days.

## Frequently Bought Together

- Victoria Mini Skillet Cast Iron Small Frying Pan Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil, 4.7", Black
- VICTORIA Induction Base Cast Iron Pan, 6.5 Inches, Black, 1 Piece

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-10-18*