We made fried eggs and pancakes, baked cornbread, and seared chicken and steak to see if this cast iron skillet was up to our standards.
colorful tumblers and mugs? I got my hands on its newly released 12-inch skillet and put it through a battery of tests to find out. to take the temperature of the left side, center, and right side of the skillet’s surface. I did this every 30 seconds for four minutes to see how quickly and evenly the skillet heated. The Yeti Is a New-School Style Skilletand Victoria make pans that are rough around the edges—literally.
I like both styles of skillets: The Lodge and Victoria bring solid performance at an affordable price, while the new school of cast iron offers sleek, lightweight pans that’ll cost you more. The Yeti falls into the latter category, with a buttery-smooth surface, coppery patina, and relatively lightweight form., cast iron is deceptively simple: “At their core, cast iron skillets are just a big honkin’ piece of metal. No cladding, no nonstick coating—just a solid pan that retains heat really well.
The pan was mostly good at releasing food, though I did have some sticking with pancakes and eggs. However, it’s likely the pan just wasn’t hot enough.Cast iron may not heat evenly, but it sure does hold onto heat. The Yeti hit 430°F in the center after four minutes, which was impressive. Not to mention it saw a 97% heat increase between 30 seconds and 60 seconds, jumping from a 70ºF average surface temperature to 139ºF.
Editor’s note: We received a press sample of the Yeti cast iron skillet, but all of our opinions are our own.The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
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