Simple Chef Cast Iron Skillet, 3-Piece Set
Last updated: November 17, 2021
This cast iron cookware offers versatility for those who cook three meals a day. This set can accommodate any size meal you want to prepare. The pour spouts are also an excellent feature.
We looked at the top Cast Iron Cookware and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Cast Iron Cookware you should buy.
Product Details
Key Takeaway: The three sizes in this cast iron cookware set can help keep cleanup to a minimum when you just want to make a smaller meal.
In our analysis of 116 expert reviews, the Simple Chef Cast Iron Skillet, 3-Piece Set placed 14th when we looked at the top 17 products in the category. For the full ranking, see below.From The Manufacturer
Cast iron skillets are a timeless must-have for every kitchen! The Simple Chef® Cast Iron Skillet 3-Piece Set is heavy duty and virtually indestructible, so they will last you years, decades, and generations to come! Our skillets are factory pre-seasoned, so they are ready to use straight out of the box. Our cast iron cookware is multi-functional, and suitable for many different cooking methods. Use them on the stovetop, in the oven, over a campfire, and even when slow-cooking! They’re perfect for frying, sautéing, cooking, grilling, and more. Plus our design has superior heat retention and conducts heat evenly, so your food will turn out great every time! Don’t wait. Purchase your own Simple Chef® Cast Iron Skillet 3-Piece Set NOW!
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.