Buy Bayou Classic 7438 20-Inch Cast-Iron SkilletBayou Classic 7438 20-Inch Cast-Iron Skillet Product Description:
- Heavy-duty 20-by-3-inch skillet for campfires, stoves, or ovens
- Made of rugged cast iron with two integral handles
- Excellent for large group hunting or camping trips
- Fries fish and chicken, grills eggs and bacon
- Season before first use; scrub, rinse, and dry after each use; no assembly required
Product Description
Bayou Classic Cast Iron Cookware is the perfect choice for every Outdoor Cooking need. Excellent for hunting, fishing, camping, scouting, and your own backyard. With quality construction that sets the industry standard, they are made heavy duty, rough and rugged. Use for slow cooking stews, gumbo and chili. Fry fish and chicken. Grill pancakes, eggs and bacon.
Customer Reviews
Most helpful customer reviews
14 of 14 people found the following review helpful.
Won't Fit in my Oven!
By Peter A. Lamb
I was SO looking forward to receiving this pan, as I read a review that touted it as absolutely the best pizza pan ever. Well, I should have paid more attention to the previous review...Titanic is an understatement! This pan is so big, that it doesn't fit inside my wall oven. So if your plan is to use it in your oven, measure it first! The oven needs to be a minimum of 22" wide. From rim to rim the pan measures 21", from outer edge of handle to handle, it measures 22-1/2". Looks like the Boy Scouts will be getting a donation from us!! I'm giving it 4 stars because it is a beautiful pan!
10 of 10 people found the following review helpful.
good for the price
By USS
The first skillet I received was badly warped, but Amazon sent a replacement right away.These cast iron skillets are not "seasoned" which is what I was looking for. They are rough when new and require a fair amount of work before curing: Removing the protective wax coating, sanding the inside (is a must), coating with vegetable oil and then curing at 500f in an oven for an hour. Read on the web "Cast Iron Jack McGrew's" method for curing cast iron. If done correctly they are excellent and the final product is better than the pre-seasoned skillets.At 20 inches and 33lbs these skillets are huge but we always fill it up; eight to ten slices of french toast or two pounds+ of bacon or three to five pounds of potatoes.For even heat control, use over a sturdy gas burner (Bayou Classic's Banjo cooker) or a fire grate with low coals.
5 of 5 people found the following review helpful.
Bill R
By William Ronayne
The first time we used it the pan developed a huge crack. It is now unuseable. We did follow the directions to "season" the pan by pre-heating and putting oil on it.
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