Fiskars Cast Iron Casserole Dish, 4 Qt

This item is made in China. A ‘Made in China’ sticker is superimposed on the box that originally stated Made in Finland.

Pan arrived with broken wood handle out of box... makes me wonder how long it would have lasted had it not arrived damaged.Lots of potential, poor quality control and packing and material integrity.

Very good. Thank you:)

Been using Le Crueset for baking...the Fiskars delivers a great baking result

So, I own almost a complete set of cast iron skillets. And I'm not talking about the ones you can buy now, mine are somewhere around a hundred years old, and were passed down to me by my grandmother. This one interested me when I saw the claim of never needing to be reseasoned. This skillet does perform well, and when compared to the ones I have, it stands up pretty well, at least for now. I've used this one a few times now, and while it's not completely non-stick, it does work about as well as what I have. I should note that when cast iron skillets are seasoned properly, they perform just as well as this one. As far as going into the oven, I'm much more likely to use my other cast iron skillets rather than bother with taking the handle off this one. It does look nice, but taking it on and off is a step I wouldn't mess with when I have skillets at hand that can just be popped into the oven without that step. So, all things considered, this is a good skillet, but I find it hard to swallow the high price for it. Does it work well? Sure. Is it worth over $100? Not in my opinion.

I got this because I was intrigued by Fiskars as a purveyor of cookware. I have a Fiskars splitting axe and I love it. Cast iron doesn't seem like much of a departure for them. Even if black cast iron is a departure from the pastels of brands like Le Creuset, there's something comforting about its appearance; it looks like it'll survive an apocalypse, but it's sleek at the same time.I've only used this once so far and it worked as advertised, insofar as it was absolutely non-stick. I did a stew and cooked the bacon and lamb inside it before adding the liquid and simmering. The bacon almost floated above the surface. So in that sense it's great. While I used the removable wood trivet, it struck me as a bit gimmicky. Still it's handsome.But it's an odd shape for stews. I get the feeling from looking at the box and brief online introduction that this was conceived as something for baking bread. I'm not a big bread baker, but OK...I guess it makes sense, given the oblong shape. Now that I've established the non-stick bona fides, perhaps I'll give it a go.In the meantime, I think that if Fiskars is going to have a cooking line, and push a dish that's maybe a little off the beaten path in terms of shape and function, like this one is, they might do well by throwing in a small cookbook. They wouldn't lose much by doing so and, if it's good, it'll add a lot.

This is absolutely the most beautiful cast iron frying pan I've ever seen. It's really heirloom quality. It's heavy for I need both hands to lift and handle this skillet. Besides the beautiful wooden handle, the other side of this skillet has a rectangular-shaped metal handle for additional gripping and use as a baking pan. The wooden handle is screwed in and needs to be removed when this frying pan is used as a baking dish. I had quite a time getting this screw loosened so I could remove it. I used a mallet to GENTLY tap the end of the handle on the sides to loosen the screw a bit. Once removed, it's easy to reattach the handle by screwing it back in. This frying pan comes pre-seasoned. I haven't cooked with this yet because it's so beautiful. I simply want to admire it for a while. It's going to be, for me, the frying pan by which all others are measured. To keep the wood handle nice, from time to time, I'll use warmed beeswax to condition like I do with my outdoor knives with wooden handles. 5 stars for a magnificent skillet I'm proud to have in my kitchen.

I decided to test this with one of my most finicky recipes: a no-knead, sourdough bread after a 2 day proof. It’s not only very sticky dough that basically gets poured and scraped, it tends to only rise correctly in a well-sealed pot that can maintain an even (and hot) temperature.I was just amazed. The top sealed in the moisture during the first bake and the final result had an ideal and uniform crust and a perfect crumb. It popped out of the pot like a dream when I turned it onto to the cooling rack. Not one bit stuck or burned. It was probably the best loaf I’ve made, besides those in my tried-and-true boule baker.Can’t recommend this highly enough! It’s the perfect addition to my kitchen. I’ve already bought the ingredients for pot roast and I can’t wait to try it.

Like almost everyone else I got sent one with a broken handle. For 100£ that's quite unacceptable, to top it off returning it for an exchange would've cost me almost 80£ because it has to be sent to USA. Kinda horrible experience though the pan itself is really high quality, nothing ever sticks even if cooked without any oil and is super easy to wash off, just water and some finger rubbing is enough.