---
product_id: 11284211
title: "Victoria 6.5 Inch Mini Cast Iron Skillet"
brand: "victoria"
price: "153.23 DT"
currency: TND
in_stock: true
reviews_count: 7
category: "Victoria"
url: https://www.desertcart.tn/products/11284211-victoria-6-5-inch-mini-cast-iron-skillet
store_origin: TN
region: Tunisia
---

# Versatile for stove, oven, grill & campfire Superior heat retention & distribution Pre-seasoned with non-GMO flaxseed oil Victoria 6.5 Inch Mini Cast Iron Skillet

**Brand:** victoria
**Price:** 153.23 DT
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate every meal with timeless cast iron mastery!

## Quick Answers

- **What is this?** Victoria 6.5 Inch Mini Cast Iron Skillet by victoria
- **How much does it cost?** 153.23 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/11284211-victoria-6-5-inch-mini-cast-iron-skillet)

## Best For

- victoria enthusiasts

## Why This Product

- Trusted victoria brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic Long Handle Design:** Signature curved handle offers superior grip and control, making heavy lifting and maneuvering effortless.
- • **Lifetime Culinary Investment:** Crafted in Colombia since 1939 with a limited lifetime warranty—built to elevate your kitchen for decades.
- • **Versatility Meets Durability:** Compatible with induction, electric stovetops, ovens, grills, and campfires—your all-in-one culinary powerhouse.
- • **Effortless Non-Stick Performance:** Factory-seasoned with kosher-certified flaxseed oil for a naturally slick surface that improves with every use.
- • **Engineered for Precision Cooking:** Thick edges and deep vessel design ensure perfect searing, frying, and sauce retention without mess.

## Overview

The Victoria 6.5-Inch Cast Iron Skillet is a pre-seasoned, durable cookware piece made in Colombia using 100% non-GMO flaxseed oil. Designed for professional-grade heat retention and versatility, it works seamlessly on induction, electric stovetops, ovens, grills, and campfires. Featuring a deep vessel, drip-free spouts, and an ergonomic long handle, this skillet offers superior cooking control and longevity backed by a limited lifetime warranty.

## Description

Shop Victoria at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: If you want no stick on a will-stick pan, you gotta learn what they want! - Lovely Pan! I gave up non-stick pans long ago and have been cooking eggs in a stainless steel Cuisinart frying pan for over a decade. If you want no stick on a will-stick pan, you gotta learn what they want. For my 8" Cuisinart, I set it on the small electric burner, turn it on to medium (5), and set the timer for 6 minutes. At 6 minutes, add a dab of butter (and for me, I do mean just a dab - only enough for a thin coat where the egg will sit), then add the egg for scrambled or over-easy. No stick. Begin sooner than 6 minutes, it sticks. Basically, if your pan is too cold, the food will stick. If it's too hot, it may stick and will burn your food. Ya gotta find that sweet spot where you food browns nicely without overcooking. Know your burner; does it run hot? Use a timer, check your results, and test til you find it. You can do it, and it's worth it. This is my second time using the Victoria Cast Iron, first time with an egg. The pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. The first cook was steak with some butter to welcome the pan home. Followed the instructions that came with it: washed with mild soap and warm water, towel dry. No problems. For this egg, the burner is large and heats up faster, so I set the timer for 5 minutes but only needed a bit over 3. Small dab of butter, and walla! No stick. Deliciously cooked evenly throughout, tender but with crispy edges. Better than my trusty Cuisinart! Regarding rust, the instructions say to never let it air dry. Also, it says to use warm soap and water, something I've not done before on cast iron. But I researched the brand well. They've been making this cast iron for a long time; I trust they know their metal. This pan is so much better than my old lodge, I can't even compare. Nearly smooth surface (read about that on their website), nice long, arched handle, and way bigger drip spouts that are wonderful. Bonus of beautifully etched logo on the bottom. Looking forward to a long and prosperous cooking adventure with this pan. Ya just gotta treat 'em right! Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made! Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!
Review: Love Victoria Cast Iron. I now own 3 pieces. Will compare to Lodge. - I own the 12" skillet, the 2 qt pot and the 8" skillet. I came across Victoria when looking for a basic pot. When you check out their store you will find they sell a number of unique items in cast iron. I was very impressed. When I purchased my 12" skillet I went with Victoria over Lodge because it's just over a pound lighter and those skillets weight enough as it is. When it came time to buy an 8" skillet I again went with Victoria. Victoria cast has a smoother finish than todays Lodge cast. It is equal to or sometimes slightly lighter in weight than Lodge. This is not cheap, light weight cast from an unknown company. This is heavy weight cast of superior quality, meant to last a lifetime. They use a different oil than Lodge when pre-seasoning that has a lower smoke point. Rather than jet black, the cast resembles more of a gun metal. Manufactures pre-season cast to prevent a pan from rusting. It is simply a base to work off of when continuing to season a pan yourself. You can season via cooking or through a seasoning process. I season mine but I had some scallops I wanted to cook did so straight out of the box. Amazingly they didn't stick. I will still season it. To season cast, use a quality, high temp, cook oil. I use grape seed oil. Wipe all over and then wipe it off. Place it in an oven upside down and cook it to 20-50 deg above the smoke point of the oil. Turn the oven off and wait for your pan to cool. Repeat so than you have done this 2-3 times. Every time you wash your pan, you wipe it down with oil and wipe off the excess. When you cook, pre-heat your pan. Cast cooks evenly but it takes awhile to heat up. Once heated, add your oil and turn down your heat to a low to medium setting. When your done cooking, add a bit of hot water to the pan & go eat. When your done eating, rinse the pan in hot water. It should be clean. If it's not, scrub with a stiff brush or chain-mail. Dull black is carbon, you don't want that. If you end up scrubbing down to metal, just re-season once in your oven. There is a learning curve going from aluminum non-stick pans to cast iron. Some pans take longer than others to season. Much of this depends on how you cook and what you cook. No worries, yours will pass the egg test in no time. If a pan gets a slight bit of rust. No worries. Mix up some citric acid or use lemon juice, it will come right out. Oil it and bake it in the oven.

## Features

- CAST IRON COOKING: Our cast-iron pan comes has a textured preseasoned skin for an easier release that builds seasoning with each use. We use only non-GMO, kosher-certified flaxseed oil to season it, and it’s PTFE- and PFOA-free for healthier cooking.
- MADE FOR GREAT MEALS: Our Cast Iron Skillet was designed with the user in mind. It features a thicker edge, a deep vessel for sauces or larger food items, drip-free spouts on each side, and our signature long curved handle for a better grip.
- EASY TO USE: Give your cooking an upgrade by using cast iron cookware. Durable, rugged, and made to last, cast iron pans are easy to use and allow the perfect amount of heat distribution and retention for more evenly cooked food.
- VERSATILE PAN: Our Cast Iron Skillet is made with natural materials and can be used on the stove, on induction cooktops, in the oven, over a campfire, or on a grill. Your food will stay warm for longer and be infused with beneficial natural iron.
- FROM STOVE TO TABLE: Victoria has manufactured quality cast iron cookware in our own factories in Colombia since 1939. Our cast iron products outlast traditional cookware and offer reliable cooking for years to come.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00I2ZILEW |
| Additional Features | Electric Stovetop Compatible |
| Best Sellers Rank | #3,408 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #20 in Skillets |
| Brand Name | Victoria |
| Capacity | 2 Pounds |
| Coating Description | Seasoned with 100% non-GMO flaxseed oil |
| Color | Black |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.6 4.6 out of 5 stars (13,844) |
| Global Trade Identification Number | 00815457022068, 07707231532395 |
| Handle Material | Cast Iron |
| Has Nonstick Coating | No |
| Included Components | 1 |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil |
| Item Weight | 2 Pounds |
| Manufacturer | Victoria |
| Manufacturer Part Number | 7707231532395 |
| Manufacturer Warranty Description | Limited lifetime |
| Material Type | Cast Iron |
| Maximum Temperature | 750 Degrees Fahrenheit |
| Metal Type | Cast Iron |
| Model Name | Mini Cast Iron Skillet. Small Frying Pan, |
| Model Number | SKL-206 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | sauteing, searing, frying, baking, grilling, serving |
| Shape | Round |
| Specific Uses For Product | sautéing, frying, baking, grilling, serving |
| UPC | 815457022068 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Victoria
- **Capacity:** 2 Pounds
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Electric Stovetop Compatible

## Images

![Victoria 6.5 Inch Mini Cast Iron Skillet - Image 1](https://m.media-amazon.com/images/I/51w3xf68BrL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ If you want no stick on a will-stick pan, you gotta learn what they want!
*by G***E on February 5, 2025*

Lovely Pan! I gave up non-stick pans long ago and have been cooking eggs in a stainless steel Cuisinart frying pan for over a decade. If you want no stick on a will-stick pan, you gotta learn what they want. For my 8" Cuisinart, I set it on the small electric burner, turn it on to medium (5), and set the timer for 6 minutes. At 6 minutes, add a dab of butter (and for me, I do mean just a dab - only enough for a thin coat where the egg will sit), then add the egg for scrambled or over-easy. No stick. Begin sooner than 6 minutes, it sticks. Basically, if your pan is too cold, the food will stick. If it's too hot, it may stick and will burn your food. Ya gotta find that sweet spot where you food browns nicely without overcooking. Know your burner; does it run hot? Use a timer, check your results, and test til you find it. You can do it, and it's worth it. This is my second time using the Victoria Cast Iron, first time with an egg. The pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. The first cook was steak with some butter to welcome the pan home. Followed the instructions that came with it: washed with mild soap and warm water, towel dry. No problems. For this egg, the burner is large and heats up faster, so I set the timer for 5 minutes but only needed a bit over 3. Small dab of butter, and walla! No stick. Deliciously cooked evenly throughout, tender but with crispy edges. Better than my trusty Cuisinart! Regarding rust, the instructions say to never let it air dry. Also, it says to use warm soap and water, something I've not done before on cast iron. But I researched the brand well. They've been making this cast iron for a long time; I trust they know their metal. This pan is so much better than my old lodge, I can't even compare. Nearly smooth surface (read about that on their website), nice long, arched handle, and way bigger drip spouts that are wonderful. Bonus of beautifully etched logo on the bottom. Looking forward to a long and prosperous cooking adventure with this pan. Ya just gotta treat 'em right! Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made! Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!

### ⭐⭐⭐⭐⭐ Love Victoria Cast Iron. I now own 3 pieces. Will compare to Lodge.
*by P***Y on November 13, 2024*

I own the 12" skillet, the 2 qt pot and the 8" skillet. I came across Victoria when looking for a basic pot. When you check out their store you will find they sell a number of unique items in cast iron. I was very impressed. When I purchased my 12" skillet I went with Victoria over Lodge because it's just over a pound lighter and those skillets weight enough as it is. When it came time to buy an 8" skillet I again went with Victoria. Victoria cast has a smoother finish than todays Lodge cast. It is equal to or sometimes slightly lighter in weight than Lodge. This is not cheap, light weight cast from an unknown company. This is heavy weight cast of superior quality, meant to last a lifetime. They use a different oil than Lodge when pre-seasoning that has a lower smoke point. Rather than jet black, the cast resembles more of a gun metal. Manufactures pre-season cast to prevent a pan from rusting. It is simply a base to work off of when continuing to season a pan yourself. You can season via cooking or through a seasoning process. I season mine but I had some scallops I wanted to cook did so straight out of the box. Amazingly they didn't stick. I will still season it. To season cast, use a quality, high temp, cook oil. I use grape seed oil. Wipe all over and then wipe it off. Place it in an oven upside down and cook it to 20-50 deg above the smoke point of the oil. Turn the oven off and wait for your pan to cool. Repeat so than you have done this 2-3 times. Every time you wash your pan, you wipe it down with oil and wipe off the excess. When you cook, pre-heat your pan. Cast cooks evenly but it takes awhile to heat up. Once heated, add your oil and turn down your heat to a low to medium setting. When your done cooking, add a bit of hot water to the pan & go eat. When your done eating, rinse the pan in hot water. It should be clean. If it's not, scrub with a stiff brush or chain-mail. Dull black is carbon, you don't want that. If you end up scrubbing down to metal, just re-season once in your oven. There is a learning curve going from aluminum non-stick pans to cast iron. Some pans take longer than others to season. Much of this depends on how you cook and what you cook. No worries, yours will pass the egg test in no time. If a pan gets a slight bit of rust. No worries. Mix up some citric acid or use lemon juice, it will come right out. Oil it and bake it in the oven.

### ⭐⭐⭐⭐⭐ Review
*by J***O on June 7, 2025*

Hice una discada y quedó genial Súper resistente y trae ya un buen acabado para poderlo usar desde la primera vez

## Frequently Bought Together

- Victoria 6.5 Inch Mini Cast Iron Skillet. Small Frying Pan,Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil (SKL-206)
- Victoria Round 6.5-Inch Glass Lid for Cast Iron Skillet or Pan, Custom Made for Only Victoria Brand, Diameter 6-Inch
- Amazon Basics Silicone Pot Holder Hot Skillet Rectangular Handle Cover for kitchen, Red, 5.6"L x 1.9"W

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-05-30*