This is a very nice cast iron pan, like any other seasoned pan if the surface feels a bit rough you may have to sand it down smooth and reseason it, i did mine and it's good to go, followed kent rollins on youtube on seasoning cast iron pans. Am very pleased. Use it every day.

It's heavy w/lid but just as expected. The inside of skillet is a little bumpy but I smoothed it out by gently rubbing it with course salt and rinsing, then oiling it and put it in oven to season up for about an hour on 350 degree temp. Actually I turned it upside down with a piece of foil under the rack below. I know it comes pre-seasoned but it still needs 'help'. If you continue to use this pan and I am---you can get it to do what you want by not sticking. I made a Fritata in it and it was great. Give this pan a chance---granted its not like the Iron black pans I already have but in time it will work just as well. I love the dutch oven pot by same Company so why not---

An outstanding product. It makes one wonder about some of the new cooking techniques (air frying,etc); skillet cooking is great and the Tramontina is quality cookware.

A friend had this pan and I was the first to use it. I liked the way it cooked my food evenly I had to purchase one for myself

I purchased this skillet on a visit and was so impressed with it that I ordered one for my cousin as well...we ABSOLUTELY love our skillets. The fact that it comes with a lid...PRICELESS!!

I love using cast iron, I’m growing my collection and this one was a must have. I used it the same day I got it to test it out and it was perfect. It’s so nice to be able to start my meet on the stove top to get a nice color on it and then cover it with the lid and finish it in the oven. It’s such a good size too, I highly recommend it.

I bought a month ago not sure how much I like it as of right now I have fried fish (1/2 inch of oil), and hamburgs and they both had some sticking to bottom of pan. Going to continure to season and hope sticking goes away.

This is very heavy compared to some older cast iron skillets that I have of comparable sizes. The texture is also verrrrrrry rough. I bet with a lot of seasoning and TLC it will smooth out but it is definitely the roughest cast iron pan I’ve ever started. Seems to be good quality, though and it’s going to let me a lot of years.

This skillet is a great size and very heavy. The downside is the lid rusted the first day I used it. I covered the skillet while cooking and the lid filled with rust and dripped rust all over the steaks. Even after wiping the rust off, oiling the lid and baking it a while in the oven the lid is still rusty. Where is the rust coming from? This item is brand new.

I bought this a few weeks ago and I am greatly disappointed. … The surface of the pan has a gritty feel and (weird as it may sound) it appears like the food is absorbed by the surface. After cooking eggs and bacon the eggs were embedded right into the metal of the pan and NOTHING is lifting this food out of the tiny crevices. I've owned iron skillets for over 40 years and never experienced this. Perhaps poor manufacturing. This pan is not usable. And yes, it was seasoned.