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Victoria SIGNATUREseries

Made
with
Purpose

Functional and beautiful heirlooms for your kitchen.

your kitchen's workhorse

Iron Skillets

Iron Skillets

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Dutch Ovens

Dutch Ovens

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From Stove to Oven to Table
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Victoria SIGNATUREseries

We make products inspired by traditions

an option for every preference

Polish vs SIGNATUREsoft finish

Polished cast iron skillets have a vintage cast iron nostalgic charm, with their smooth and easy-to-use surface. However, we have found that traditional polished finishes can have some drawbacks. Seasoning doesn't stick as well to polished skillets, which can result in shadows, scratchy patinas, and even flaking when not taken care of properly.


After years of testing in our labs, we developed our own unique finish: the Victoria SIGNATUREsoft finish. This finish is achieved by using a CNC machine to smooth the inside of the skillet, and then sand blasting it to give it a slight texture. This texture allows for more forgiving heat tolerances and better seasoning retention, while still passing the egg and corn bread test as well as a polished skillet.


So which finish is best for you? It really depends on your personal preferences. If you want to build seasoning quickly and don't want to be too precise with heat, we recommend the SIGNATUREsoft finish. If you prefer the polished look and feel, go for the polished finish. Either way, you can trust in the quality and durability of Victoria skillets.

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Victoria SIGNATUREseries

the proof is in the iron

"I've been using the 12in skillet and it's quickly become my favorite. The design is really balanced and versatile, and the soft finish is my favorite feature. It's the best seasoned cast iron skillet and so easy to maintain."

Victoria SIGNATUREseries
CHARLOTTE REUS

"I am thoroughly impressed by its heat retention and the exceptional initial non-stick surface provided by the triple layer of flaxseed oil seasoning. The well-thought-out design, particularly the neck vent for cooler handling, makes it a true pleasure to cook with, showcasing the perfect blend of nostalgia and technology. "

Victoria SIGNATUREseries
RODOLFO GARCIA

"I recently started using this cast iron cookware, and let me tell you—it's a total game changer! I absolutely love that the pan strikes the perfect balance between the benefits of cast iron's heat retention and a lighter, more convenient design. Plus, the cool-to-touch handle keeps things safe and fun. You've gotta get your hands on one of these!"

Victoria SIGNATUREseries
LILA THOMSON

the victoria promise

Not just the looks, we got the goods

1 Indestructible material

Our trademarked spherrous iron won’t crack or break. Perfect for glass, ceramic, induction and electric stoves. Oven safe up to 1500F.

2 Seasoned to perfection

Preseasoned with 3 layers of Kosher-certified non-GMO flaxseed oil. Seasoning you can use out of the box, without risk of PFOAs.

3 Timeless craftsmanship

3 generations of experience infused with modernity to last a lifetime. Casting has been in our blood since 1939.

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4 Top notch tech

After 8 decades of experience, and constant testing we achieved the best possible polish finish with superior seasoning adhesion. Lab-tested, grandma approved.

5 Intentional details

From precision pour spouts to slow to heat handles, nothing is overlooked

6 Coolness you can feel

Neck vent keeps handle cooler on the stove

Who? What? When? Where? How?

You have questions, we have answers. Visit our Cast Iron FAT for more resources.

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Our recipes

Mole Poblano

Mole Poblano

Mole Poblano is a complex and flavorful Mexican sauce that's worth the effort. Begin by bringing 5 cups of chicken...

Chocolate Stout Cake

Chocolate Stout Cake

Chocolate Stout Cake offers a rich and moist indulgence. Start by preheating your oven to 350 degrees Fahrenheit and greasing...

Honey Hoisin Chicken

Honey Hoisin Chicken

Honey Hoisin Chicken presents a flavorful dish that's easy to prepare. Begin by combining hoisin sauce, honey or agave, minced...

Mole Poblano

Mole Poblano

Mole Poblano is a complex and flavorful Mexican sauce that's worth the effort. Begin by bringing 5 cups of chicken stock to a boil in a saucepan, then remove it from the heat. Submerge 4 dried chipotle chilies, 4 dried mulato chilies (or ancho), and 6 dried pasilla chilies, along with 1/2 cup of pitted prunes, in the hot stock, and let them rehydrate for 30 minutes. Meanwhile, preheat your oven to 400 degrees Fahrenheit. Roast a large quartered yellow onion and 6 halved roma tomatoes on a baking sheet until softened and charred, about 20 minutes. In a large cast iron skillet over medium heat, toast 1/3 cup of sesame seeds, 6 whole cloves, 1 teaspoon of aniseeds, and 1/2 teaspoon of whole peppercorns until fragrant. Then add 1 teaspoon of ground cinnamon, 1 teaspoon of cumin, and 1 teaspoon of Mexican oregano, and toast for another minute. Grind the spices until fine. In a blender, combine the roasted onion and tomatoes, the rehydrated chilies and prunes (with most of the stock), 8 cloves of chopped garlic, the ground spices, and 1/2 cup of almonds until smooth. Optionally, strain the mixture and transfer it to a skillet over medium-low heat. Simmer the sauce with 2 tablespoons of butter, 2 ounces of Mexican chocolate, and salt to taste. Adjust the consistency with additional stock if needed. If the mole is too spicy, balance it with fresh lime juice or white vinegar. Enjoy this rich and flavorful sauce with your favorite dishes!
Chocolate Stout Cake

Chocolate Stout Cake

Chocolate Stout Cake offers a rich and moist indulgence. Start by preheating your oven to 350 degrees Fahrenheit and greasing a 10” cast iron skillet, lining the bottom with parchment paper. Reduce a 14-ounce bottle of stout beer to 1/2 cup in a saucepan over medium-high heat. In a large bowl, whisk 1 cup of all-purpose flour with 1/2 cup of dark Dutch cocoa powder, 1 teaspoon each of baking powder and baking soda, and 1 teaspoon of salt. In another bowl, combine 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 3/4 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 cup of the reduced stout beer. Mix until combined, then add to the dry ingredients. Pour the batter into the prepared skillet and bake for 34-36 minutes until a toothpick comes out clean. For the frosting, whip 8 tablespoons of room temperature butter with 2 tablespoons of heavy cream, 3 tablespoons of cocoa powder, 1 teaspoon of vanilla extract, and a pinch of salt. Gradually add 2-3 cups of confectioners sugar until desired sweetness and consistency are reached, adding more cream if needed. Once the cake is cooled, frost and enjoy this decadent treat!

Honey Hoisin Chicken

Honey Hoisin Chicken

Honey Hoisin Chicken presents a flavorful dish that's easy to prepare. Begin by combining hoisin sauce, honey or agave, minced garlic, chicken stock, and red pepper flakes in a small dish. Set this sauce aside. Pat dry 2 pounds of chicken and generously season it with garlic powder, onion powder, chili powder, cumin, and salt. Heat a cast iron skillet over medium to medium-high heat with neutral cooking oil. Once hot, add the chicken skin side down (if applicable) and cook until golden brown and crisp, about 5 minutes. Flip the chicken, cover the skillet, and reduce the heat to medium. Cook for approximately 15 minutes. Next, add the prepared honey hoisin sauce to the skillet and bring it to a simmer. Allow the sauce to reduce and thicken slightly. Once the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit, transfer it to a platter and spoon the additional sauce over each piece for a delightful meal.