American Road Trip: Padella in ghisa stagionata da 12 pollici, Rhode Island

The skillet heats evenly and holds temperature like a champ, and the Rhode Island etching on the underside is a nice touch for anyone with ties to the Ocean State. Made my first cornbread in it last night, and the crust came out perfectly crisp.

The engraving on the bottom is clean and deep, not a cheap sticker like I'd feared. Cornbread came out with a perfect crust on my first try, and the pan holds heat evenly enough that I forgot it was a special edition.

The Rhode Island engraving is a fun conversation starter, but the real star is the pre-seasoned surface—my eggs slid right off on the first try. It’s hefty, holds heat beautifully, and I love that it’s a piece of local history I can cook with every day.