I used it only twice and it has already shown signs of wear and rust, both externally and internally. Although cast iron generally requires proper maintenance, I did not expect such rapid deterioration with so little use.

Unfortunately, useless pan! It rusted after the first frying even though it was wiped immediately! It is not non-stick!!! Money wasted!

Perfect, the best pan I have ever had, the size is indeed of the top part and not the base, so it's good for someone to keep that in mind when choosing a size—usually the next size up has a base approximately equal to the top of the previous one. For me, it worked out more than perfectly!!!

25cm: The top rim has a diameter of 25.5 cm from the outside and 24.5 cm inside, while the base is 20.5 cm on the inside and a few millimeters more from below, measured with the thickness of the cast iron.
30cm: The top rim has a diameter of 29.5 cm, not even 30, again from the outside, and 28.5 cm inside, while the base is 24 cm on the inside.
It is pointless to include the material in the diameter measurement and they should definitely state the size of the base so we know which burner it fits best.
This is not a review of the pan but of the way the company presents them.
P.S. It was purchased from a physical store, which is why it does not have a "verified purchase."

Excellent pan, 2 years on I still use it on a daily basis. Excellent product. It needs heat treating every 3 months though, otherwise no issues.

So, for your information, cheap cast iron pans come from cast scrap metals, which is why they crack due to the inconsistency of the paste. First-cast iron can NEVER be cheap! The exact same applies to cast iron fireplaces.

The pan is good but don't make your life difficult. We live in 2025. We don't live in a village to maintain pans every day

I bought the 30cm from a physical store on sale for just under 20 euros as the last piece. For its price and the quality it seems to have, it felt like a good deal. What I found has quite a smooth surface and very few flaws; I don't know if they are all like this or if I just got lucky with the piece I saw. The only downside I've found so far is that it wobbles slightly on the ceramic hobs. I haven't used it yet to have an opinion; I will first do a few seasoning cycles, and maybe I'll straighten it a bit with the grater. When I try it out for cooking, I will get back to you.

Frying pan for one egg, I didn't realize how small it would be when I bought it. I think that at 20cm they measure the little nose on the upper edge to get the numbers

It has a slightly rough surface. Some people sand it a bit with a wheel to make it smoother and to prevent it from holding onto so much food and grease. I didn't do that and I regretted it. You definitely need to apply some seasoning technique to the pan and bake it in the oven after brushing it with oil to create a non-stick film. It is true that the more you use it, the more non-stick it becomes. I can cook food at a lower temperature on the burner, and it's convenient because you can finish it in the oven along with the pan. I've made everything from one pan recipes to pizzas and steaks with eggs, and nothing sticks after a certain point. After use, a good scrub with paper to remove all residues, drying if you wet it, oiling, and storing for next time is recommended. For the money, I think it's good, but if you can spend a bit more, go for something smoother.

It's worth the money! Be careful to watch some videos on how to clean the cast iron if you don't know, because it will rust; you need to oil it the first few times. Other than that, excellent meats and food on it!

Larger frying pans from the same company have been reported to be problematic (cracks, etc.). In fact, we happened to try to buy larger frying pans from the same company, and the first one we received was cracked. We replaced it with another one, and the second one arrived completely broken at the handle. We sent it back and requested a refund. However, this particular one we had received from a different store and it was the first in line, and it turned out to be very good (hence our attempt to buy a larger diameter one despite the negative reviews we had read about).

This particular frying pan is used on a cast iron wood stove to roast chestnuts, eggs, peppers, etc. It performed well without issues during the first winter. If it survives the next ones, it will be a very good purchase. If not, we might buy it again. For about €11, it was not a bad product at all.

I did the seasoning on a gas stove and on induction (without an oven). I made 2 thick pork chops and after 45 minutes and a light rub with a little salt and hot water, I cooked half a kilo of beef patties. Personally, I have the impression that as far as the non-stick property is concerned, it is no different from a good non-stick pan (Teflon, stone, etc.). From the old pans I have with various non-stick coatings, I will only keep a small one with a stone coating that I have for eggs-omelets and which I use exclusively at low temperatures... the large ones could not withstand the temperatures I want for meats and fish. The result was perfect in every way as far as I am concerned.

The best purchase I've made!
The taste of what I cook has changed for the better. Not to mention that you never set it to the maximum, but up to 40-50%. Even fried potatoes on the grill...

Practically indestructible with proper maintenance. The cast iron must be heated sufficiently to prevent food from sticking, but still requires a little oil. The material can withstand everything, but cleaning should be gentle so as not to damage the non-stick surface that gradually forms with use.

I have this specific pan as well as several more expensive ones and if you know how to use it properly, nothing will happen.
I read in the comments that it has broken in the middle and that the alloy the company uses is not good. You should know that the cast iron cookware should not be placed directly on high heat, but in the middle, and let it reach the temperature and then raise it a little more if needed. I have been using them in an induction kitchen for years and they are like new

Cast iron it may be, but it is NOT NON-STICK. Even with oil, it sticks on the sides. The handle has a material that doesn't overheat, so the grip is relatively easy. I will not buy the rest of the series, as I had planned...

For those coming in here expecting a run-of-the-mill pan, this isn't for you. This is a cast iron skillet, and a fine one at that! Has no non-stick coating (which is significantly healthier btw) and needs the cook to invest a little "meraki" when looking after it (as all things worth our time do). It needs to be seasoned (more than once), as many other commenters mention. Oil needs to be applied to the entire surface and it needs to be baked at smoke point, upside down (with aluminum foil under it) in the oven. Make sure you GRADUALLY increase the temperature when using cast iron! Or you may heat shock it, and it may crack! Look after your cast iron, and it will look after you! If you're a lazy bum, this isn't the cooking item for you! Overall very happy with this buy!

I bought it in December 2023 and today, 2/2/24, I put it on a ceramic stove to warm it up to fry something and it cracked in the middle. From what I read, it has happened to other users as well, so the mixture the company uses is defective. I had followed the maintenance process with oils and seasoning whenever needed and it cooked perfectly. In 3 minutes on the ceramic stove, a terrifying noise was heard and I thought the ceramic stove itself had broken from the weight of the pan. I returned it and I am waiting to see what the company will respond. Unacceptable!

Edit: To their credit, the company refunded me simply because supposedly these are pans that you keep for a lifetime, unfortunately I cannot trust that they do their best to keep their pans intact!

I bought this specific frying pan from Lazopoulos in Keratsini, a shop with excellent and very polite people. The frying pan is perfect, it doesn't stick at all if the instructions are followed, and the taste it gives is indescribable. For those who don't understand or don't know what cast iron is, I just want to mention that it is quite heavy compared to a similar non-stick frying pan. Also, I want to mention that since this one doesn't have a rubber handle, it develops high temperatures on the handle, which means that a towel or heat-resistant glove should be used to avoid burns. Personally, I was not bothered at all by the latter, and of course, the purchase was made with my knowledge.

My first cast iron frying pan. Very good, especially for meat! I read about some difficulties with seasoning and various things... I will now give you the only instructions you need!
1) Before putting our food on top, the pan must be hot. Let it burn first.
2) Before pouring water for cleaning, let it cool down a bit, not completely... so it doesn't burn.
3) Rinse with whatever you want.
4) Then dry it very well so that no water remains on top.
5) Put a little bit of oil (vegetable oil because olive oil costs 100€ for 2ml) and spread it on the surface. Finally, wipe it with a paper towel. We don't want it to be full of oil. Just a thin layer to prevent rust.
The most important thing is that whatever you cook will be more delicious. They will say, "Wow, this steak is great! I made it in my cast iron pan," and it will immediately gain +2 taste points.

After many months, I have to say that the frying pan is terrible... the food sticks immediately and it doesn't even out at all... I bought one from Lodge and it's like day and night... get Lodge to save yourselves

I followed the instructions, didn't use any water at all, seasoned it with flaxseed oil, but everything stuck to it. I seasoned it again with flaxseed oil, and still everything stuck. Truly the most useless frying pan we have ever bought. We suffered from the fumes from the seasoning, and it ruined the oven as well. What can I say... truly a waste of money.

It fries everything perfectly, eggs, omelettes, meat. It is easily cleaned and shows such durability like the old good utensils. It does not warp and has even heat distribution and good application on ceramic hobs. The only care needed is wiping after washing and applying a little olive oil.

It is difficult to manage sauces because they "stick" to the surface and become clumpy. It cooks proteins very well, especially meats. Also, due to its metal volume, it retains heat and cooks for several minutes with a closed burner. It is generally a special item that, in addition to healthy cooking compared to Teflon coatings, has many advantages if one learns the cooking method in iron.

I start with the major drawback not only in the Estias cast iron pan but also in other household products of this brand. The glue for the label is not of good quality, it is difficult to remove, leaving residues and marks.
Now, about the pan... Usually, these products come already seasoned (prepared for non-stick coating), I have 2 Estias pans and I had to go through this process before using them.
It's not something terrible, just good to keep in mind that you will need to coat the pan with oil and heat it for a considerable amount of time, repeating the process 2-3 times in order to achieve a good non-stick coating.
If you skip this step, your food will stick to the pan, and the pan itself will be prone to rust.
The size is satisfactory, the pan is relatively lightweight (compared to other cast iron products I have) but it is definitely not as lightweight as a Teflon pan.
In terms of price, it is very good.

Well, the pan is made of cast iron, whatever that means. With proper maintenance, cleaning, seasoning, I can make eggs without them sticking. The only downside is that it's not 100% flat, but even on a ceramic stove, there is no temperature difference on the surface of the pan (measured with a thermometer).

Any negative aspects are due to the cast iron: weight, the handle gets hot, seasoning requires a few hours in the oven so it needs power and time, it takes time to heat up, cleaning needs to be done relatively quickly after cooking. If you are willing to overlook these things, this particular one is a very good value for money for someone to enter the magical world of cooking with cast iron.

I have better (and more expensive of course...) brands and I can say this one is decent. The only difference is that the surface of the more expensive ones is smoother and the heat distribution on the surface is more accurate in the expensive ones.
The only negative thing is the sticker on top with silicone, luckily I was aware from other users' comments and I put it in the fridge before removing it, so no residue was left.
With a fine sandpaper, I rubbed the entire cooking surface and underneath, it became smooth like the more expensive ones.
The cast iron bakes much better, you just need to learn how to use it

There isn't! After trying it in an omelette (and not a regular one, with seeds, cheeses, and strange things inside the egg)! Perfect frying, I finally found salvation from harmful and useless products that have flooded the market! Nothing sticks, even on the grill I put an egg and took it out with just a spoon! Everything is delicious, the best purchase!