Incredible from day one! Have already ordered the Homer and have the lid which will fit both pieces. I took the advice and made cornbread as my first use and haven’t looked back. LOVE!

Terrific pan, looks and feels great. Wish I had known about Butter Pat before purchasing a few generic, mass produced pans. The difference is astounding. Butter Pat is smooth even with low/no seasoning whereas the mass produced is rough and feels like sandpaper (really coarse) unless I have gobs of fat present. Cornbread, eggs, meat, veggies. Can't stop using this pan!

My family used to make Griswold skillets, so I kind of have it in my blood. When I saw these skillets, I had to try one for myself and I was not disappointed! The bottoms are actually thicker than the vintage skillets, so heat dispersion is better. The smooth surface is really great. As an Heirloom piece, these would make great wedding presents!

I've been very impressed, the cooking surface is so finely done it seems that I'm cooking on Teflon without the chemical concerns. Engineering well done! RH

I'm really new to cast iron and still coming into my own in terms of cooking in general. In that fairly short span of time, however, I have tried several different skillets - the first was a Lodge Blacklock which I have very mixed feelings about (the handle being the biggest con), I tried the Victoria and didn't care for the seasoning/ rough surface, I tried a Lodge grill pan and didn't care for it for similar reasons. After that I really wanted to try one of the higher end cast iron brands (I don't have the resources to find and restore an old vintage pan at the moment or to try sanding down a Lodge) - after a lot of research, I went with the Butter Pat. I'm very impatient so it wasn't easy for me to wait for it but I've been in love with it ever since I got my hands on it. The cooking surface is so smooth and ever since my third ever use of this skillet in which I deep fried some chicken tenders, it has been perfectly non-stick. When I use this skillet, all I have to do is run some water in it and anything still on the surface comes right off - no scraper required. Sometimes I use a long handled scrubber with a smooth surface to help get anything still in the pan out but there's never an issue with anything becoming stuck. I've also tried Smithey and Field skillets now and neither of them work quite as well for me as my Butter Pat. I also find the weight of this skillet to be just right. The bottom is thick, which I have come to prefer in my skillets, but the side walls are thin making it as light as it can be without sacrificing the heat retention capability. Honestly, my only complaint with Butter Pat is that I wish they'd come out with a leather handle cover like Field or Smithey offers. I have a cloth Lodge handle cover that I use with my Heather but I really love those nice, fitted leather handle covers. Nudge nudge, hint hint, Butter Pat!