Received it washed it,,seasoned in the oven twice,,fried some bacon with a shot of PamZero sticking gonna use the Pam until a good patina is establishedI have the 12 as well,These are some really nice skillets

I bought the 12.5 inch pan size is not too small but not to big. Feels like good quality but is is a bit on the heavy side. If you are cooking on a stove top, you need to make sure you lift the pan completely before moving otherwise you may scratch the top. Easy to clean but make sure you follow the care instructions. I accidentally rubbed some of the seasoning on the first use. It cooked my steak easily.

I had been researching for a smooth USA made cast iron skillet. I am so glad I chose the 10.5 Stargazer. It is so beautiful! I cooked 4 hamburgers in it the day it arrived. So easy. Tastes better than grilling.

I cleaned it with soap and water when I bought it even though it had a coating of seasoning from the manufacturer, and followed the process of two or three seasoning coatings on it with the grapeseed oil and in the oven, as their sheet of directions indicated. I've been using it for steak and I really love it. Here's a picture of it dirty after a steak. Haha. Sorry I didn't take a picture with the steak. Haha. I used the grapeseed oil to season and salted butter to cook steaks. I use a very fine stainless steel mesh washcloth and hot water if I need to clean it a bit from a little too high cooking of steak sticking. My favorite part is that the surface is nice and smooth unlike the pitted Lodge.

Perfection! This was the first thing I made - brioche French toast. Everything since has been just as good. Perfectly seasoned. Great temperature regulation and response. Like it cools or heats up quicker than other cast iron I’ve used. And it’s a good weight, but I don’t think it’s too heavy. Cleans up nicely. Looks like I’m starting a new collection!

The Stargazer 10-inch cast iron skillet is a standout in the world of cast iron cookware. From the moment I unboxed it, I could tell this was a high-quality piece. The sleek, polished cooking surface is a game-changer—it’s incredibly smooth, making it more naturally non-stick compared to traditional rough-surfaced cast iron. This also makes cleaning much easier, as food doesn’t cling as stubbornly.The design is both functional and elegant. The handle is longer than most, which not only provides better leverage but also stays cooler for longer when cooking on the stovetop. The flared sides and curved lip are fantastic additions, allowing for easy pouring without spills—a small detail that makes a big difference.In terms of performance, it heats evenly and retains heat exceptionally well, just as you’d expect from good cast iron. It’s perfect for everything from searing steaks to frying eggs or baking cornbread. Once properly seasoned, it performs like a dream, and the seasoning only improves with use.While it is a bit heavier than some other options, I consider this a fair trade-off for its durability and superior cooking performance. The extra weight feels solid and sturdy in your hands, reassuring you that this is a pan that will last a lifetime.Overall, the Stargazer 10-inch skillet combines modern innovation with the timeless reliability of cast iron. It’s not just a pan—it’s an investment in better cooking. Highly recommended for anyone who loves quality cookware!

I've used this skillet for frying eggs and cooking pancakes. The center of the unit is not flat even when cool. It appears to rise more during cooking even on moderate to low heat, so any cooking oils run to the outside edges of the skillet, which is not what I was expecting for the price.

Works as advertised. Light in the hand, easy to clean, cool feeling handle, very non stick. Even heat, preheat it slightly for a few minutes before adding a little oil.I look for excuses daily to use this delightful pan.And, it's so dang good looking! Couldn't be more thrilled with this Stargazer.

Was a few days late being delivered Amazon box was open. It looks great very heavy as all cast iron pans are. Bought it to cook inn my Gozney oven looking forward to trying it.

The pan is great but big patches of the factory seasoning came off after the first cook. I strongly recommend adding your own seasoning before using heavily. I reseasoned and it came out a beautiful looking pan and now cooks amazingly. Handle does a decent job at dissipating heat but you'll still need a cover for longer, hotter cooks. The only downside was the handle shape; super awkward in the hand and not very comfortable. Overerall, though, it's an excellent pan and great value. Highly recommend.

I definitely like this brand and the quality. Pretty bummed the one I was provided has flaws. I do want to keep it forever so for the price I expect zero flaws.

I bought the 10.5 and the 12 at the same time. Since I've had them I've cooked (this includes both skillets) eggs (first cook, no sticking), buttermilk biscuits, ribeye steaks, bacon, bacon gravy and homemade corned beef hash. It has performed like you'd expect good cast iron to perform. The cleanup has been pretty easy. The interior surface of the pan has a definite splotchy look, but it's performing as a decently seasoned cast iron skillet should. I really like these skillets and I'm glad I bought them.I'm leaving the same review on the 12 inch skillet.

I love my new stargazer cast iron skillet. It came pre-seasoned, but I continued the seasoning process with Crisbee. It cooks very well and I look forward to cooking my eggs every morning. If your food is sticking, it's your technique, not the stargazer pan. Pre-heat, oil pan, cook on lower heat than you are accustomed to, and cook patiently. Cooking with cast iron is not a race or hurried process. Enjoy your new cast iron skillet.

Heavy duty- using it on an induction burner . Heats evenly and super easy to clean

This is a wordy review, but since you are thinking of paying a lot for a pan I thought this would be helpful.First, why is the expense justified? The best pans ever are 80-120 years old. They were cast in fine sand molds which resulted in a smooth cooking surface. Unfortunately the process resulted in the workers dying of silicosis. So, thankfully that process is not coming back, ever. These pans are made in the US in a labor intensive process that doesn't kill people but creates a similar smooth surface pan.Some people do OK with the pebbly surfaced pans, but I have never had luck with them, so I gave this a try.I have several vintage pans (Wagner, vintage Lodge) along with some modern pans. The Wagners are great but hard to come by, and a good one will cost you just as much as this new pan. Needed a new pan as the vintage ones had the audacity to warp over their hundred year lifespan.So:Unpacking. The pan was in perfect condition. Perfectly flat with no wobble. No casting imperfections. The seasoning was in perfect condition. Color a bit darker than what I saw online, more of a saddle brown.SeasoningAs I said, perfect condition. Fried an egg right out of the box as a test. Did not stick and easily removed with a spatula. Did not slide like a hockey puck, but wasn't expecting that with a new pan. Immediately did three more rounds of seasoning with avocado oil which darkened the pan considerably (which I expected, it's iron after all)Weight.A bit heavier than my vintage pans by about a pound. Takes a bit longer to heat up (5 vs 4 minutes).Handle.Unusual handle. Obviously designed to disperse heat. Less comfortable than a standard handle when cold. However, it also won't sear the flesh off of your hand. I find it perfectly comfortable palm up and less comfortable palm down. Able to pick up a hot pan with just a dish rag--no special silicone cover needed.RustObviously none. Have never had an iron pan rust, but I take care of it. 100% certain that if put in the dishwasher it will rust faster than a '72 Datsun. So don't do that.SummaryOn par with the best of the vintage pans without the warping or other age related issues. Much better than cheaper pebbly pans. Price not out of line given the manufacturing process and what a vintage pan would set you back.

Really good cast iron. Heats quickly and evenly. Worth the money.

Great product I use it all the time. Love my cast irons

Great pan. Out of box cooking will stick. Add on to the seasoning, food will float.

Gorgeous cast iron pan, not as heavy as some cast iron which is why I like it the best

Good quality / good looking stuff Maynard

Welp. What would you like to know about an expensive cast iron pan? How about weight? Cast iron is heavy. Even this pan takes two hands to pour liquid out. The handles work very well for that. I love the finish on the inside of the pan. It is just as good as the finish of an 80 year old pan that belonged to my grandmother. Cleanup isn't a pain either. As long as you don't let the food sit in it overnight. I'm very happy with my purchase. It's a great pan and well worth the expense. I don't have 80 years to season a pan properly and this pan gets me there much quicker. Treat your cast iron with love and care and you'll never regret it. Something about cast iron just make food taste better.