Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia

Though this is advertised and billed on the box as a pizza pan, it is actually a comal that can be used as a pizza pan. Using it as a griddle, it's great for making quesadillas, frying or scrambling eggs, heating tortillas for burritos, making pancakes, grilled cheese, frying fish, etc.I got the 12" one with the helper handle. The second handle is very useful for picking it up and moving it as the pan is quite heavy (and that's a good thing). The heat distribution is as good as you can expect from cast iron on both a gas range and an induction burner -- cast iron does not conduct heat as well as aluminum, but once heated, it retains heat very well.The surface finish is finely pebbled and is 'seasoned' as delivered. The more you use the pan, the better the seasoning becomes. Food tends to stick slightly until you have cooked on it a while. It cleans up quite easily. Another reviewer noted the surface wasn't smooth -- I didn't find that to be a problem. The other brand (Lodge) also has the pebbled surface and I've been cooking on those for more than 25 years with little to complain about.Great that the edge of the pan has a gentle slope down to the flat for easier flipping of food.This pan is a bit heavier than my 15+ year old Lodge 12" round griddle. Subjectively this pan distributes heat slightly better than the Lodge pan.

I seasoned this griddle by baking it in the oven at 350F for an hour after applying a sheer film of peanut oil to the cooking surface, then letting it cool in the oven. At first, it was a little sticky, but repeating the seasoning a couple more times improved the surface a lot. Frying a fatty ribeye seemed to be the action that really made the surface non-stick. Just as a note, I ignored the seasoning directions that came with the pan, as there were several reviewers who complained that they didn't work.All that being said, it's a great griddle for tortillas and quesadillas, as well as grilled cheese and Cuban sammies. I use it for all kinds of grilling and frying, especially steaks and burgers. Works well for bacon and eggs over easy. Because of the low edge, I always use a 18-inch foil spatter fence around the pan, which keeps the stove and adjacent burners and pans fairly grease-free. I don't use too much soap or scrub it too hard as per the directions, and it continues to get better.Despite having minimal edging, the pan is quite heavy. Japanese cast iron skillets are much less thick and weigh less than half of this pan, yet have the same cooking and non-stick features, but cost significantly more. It's also heavier than a carbon steel skillet, but distributes heat more evenly, and, again, is much less expensive.

The Victoria 12-inch Cast Iron Comal Pizza Pan is a fantastic addition to our home! It’s versatile and perfect for making pizzas, tortillas, pancakes, and more. The preseasoning with flaxseed oil is a nice touch, making it ready to use immediately.The long handle and loop handle make it easy to maneuver, and the quality of the cast iron ensures even heat distribution. We’ve been using it daily, and it has quickly become a go-to item in our kitchen. I highly recommend it to anyone looking for a durable and reliable cast iron pan!

Got it for making tortillas, which requires a pretty hot pan, so cast-iron is definitely better than Teflon. Works great. I needed to add oil to the pan a few times. Tortillas came out perfect. I have a glass top stove. The bottom of the pan is smooth, so no scratches on my stove, as long as I don't slide the pan around on the surface.

I’m not new to cast iron but when my 2 comals arrived, (I ordered 2 and they had individual [dry boxes] ) they both had sprinklings of rust spots on the back side. I never had that happen before upon arrival.The surface, was extremely rough which I found odd because I have a collection of Victoria products and the seasoning is alot smoother that my (Lodge). Not sure if I got ones that were extra sandblasted, if it’s a (factory second resold to Amazon, or even if it’s by design because it’s also marketed as a pizza pans and comal griddle and the coarse surface is great for pizza crust. However I planned to use mine stovetop. It will definitely smooth out over time. Also it’s said that the coarse surface helps the seasoning stick better. I suppose that serves as a pro and a con.(Will do the egg test and edit review)The great thing is, the dual handles save space because the long handle isn’t in the way on the stove with other pans. The thinner design of the comal, allowed to faster heating,. So that’s great.I will just have a little patience and put a little tlc to my new comals before my first use.I would definitely recommend Victoria products, maybe your item will arrive perfectly fine. If you’re like me and don’t want to bother returning your items and would rather just doctor on it, cast iron is very forgiving.Edited* Came back to edit my review after the egg test as promised. I fried an egg on this pan on low to medium heat and it did not stick! So I’m not frustrated with the pans coarse surface. For some reason, after giving it an notional wash, and scrub, I feel like the surface buffers out a little. I preheated the pan on low heat and added oil and the egg, and it was cooked great. Actually it was able to slide around the griddle.So I am a pleased customer. But I still give it 4 stars for the rust spots on the back that I had to watch and season away. They aren’t even noticeable now.

Love this pan, the seasoning is great, and easy to make pancakes on. Worth the price.

Best Dosa griddle I’ve ever used. Dosa comes out thin, crispy and big. Make sure after washing, dry it out with towel and oil it Just like all cast iron. Otherwise it will rust.