easily used because it came seasoned
921610
This is a lovely saucepot for small frying jobs, easily used because it came seasoned.  I like its construction and size very much.
4264503
I just received this pan yesterday.  Checked it out because of other reviews, and I see absolutely nothing wrong with it.  I did, however, re-season it, as I always to with pre-seasoned pans.  I read somewhere that even if they are seasoned, you  should re-season it.  It sets flat, no unevenness to the pan.  I can't complain of the quality, so yes, I would purchase this again without hesitation.
4911247
I like the way it maintained the flavor of the food. Reduced cooking time compared to other woks Ive used. Easy clean up.
2056965
It is well constructed cleans easily and allows me to move my chopped items from prep counter to pan without a mess.
160351
Other than being a bit heavy (it's cast iron, duh), this is great for cooking meals without having to constantly watch it. Since it's well seasoned already, there's little effort needed when it's time to clean it. Like a wok, just rinse with water and wipe with oil after drying it.
541775
Even though most cast iron pans come pre seasoned. You must wash it with soap only once in its or your lifetime .That is when it arrives. I purchased Caron & Doucet seasoning oil. I season my pans with it after each use. I am very satisfied with the results of this product. I know vegetable oil or Crisco can be used. This is Cocanut based oil. The only other oil I would use would be flaxseed oil. These oils are more pricy. You get what you pay for.
939589
NOT pre seasoned. Good price for such a large skillet
4143943
This is very easy for my use.
Love it so much and it helped a lot on my cooking.
46401
As soon as I received this oven ware in the mail, I immediately seasoned it with a little olive oil and I had been using it about twice a week. The bread comes out perfect and cooks evenly on all sides. My friends were very impressed on how the bread gets cooked, and I am a new baker. After it had been seasoned once, I don't have to spray or oil the inside of the cookware and the bread comes out easy and does not stick. In fact, I'm thinking of getting another.
2064948
Great pan! Heats up quickly, temperature is easy to control and the heat is even. These are really great pans. Don't be afraid of the seasoning process. If you do it right (and it isn't that hard) you will be rewarded with pans that will serve you well and last longer than your lifetime. With that  morbid thought out of the way, here's how to season this type of pan:

I seasoned in the oven first to get a good patina and good layer of baked on oil. Oh, first get the beeswax off. I just pour boiling water over the pan in the sink and use a long handled scrubber to get it off. It comes right off like this. You will want to use another pot of boiling water to then get the beeswax off of your sink basin, by the way. Once the wax is off, put the pan in the oven set to 400 or 500 deg. let it get really hot in there - about ten or fifteen minutes. Take it out (with a mitt, please). apply a THIN layer of flaxseed (or vegetable, for that matter) oil using a paper towel and tongs. Don't use too much. It will make the pan sticky and just smoke more when you season it prior to cooking. put a piece of aluminum foil under the oven rack. Put the pan, upside down, on the rack over top of the aluminum foil. Bake it for an hour or hour and a half. After that, turn off the oven and let the pan cool in the oven until it is cool to the touch. This can take some time. When it is cool, take it out.

Now your pan will have a good initial seasoning.

Before you cook with it for the first time (and subsequent times, for that matter), heat up the pan on a burner over high heat. When it is hot, put a small amount of your favorite oil in there. Swirl the hot oil around in the pan and try to get it up the sides as much as possible without splashing it out. Put the pan on the burner and let it smoke (use your vent hood, here). Let it really smoke. Not just little wisps, but a good smoke. When you get good smoke coming off, turn off the burner and swab out any excess oil with a paper towel. Just do a light swab to get the excess out... don't scrub the pan. And don't burn yourself. I have mastered the art of using a folded towel on a hot pan to lightly swab the oil, but at first I burned the heck out of my fingers. Use tongs if you don't want to risk it.. .but go light! Don't scrub off the seasoning. Just get the excess.

Let the pan cool down on the stove. It won't take too long - maybe ten minutes.

Now you are ready to cook. If you did it right, you should have a glassy, non-stick surface. I did a seared tuna steak the first time out and very little of it stuck. Almost none, in fact. Tuna came out perfectly seared.

To clean, just use hot water and maybe the rough scouring side of a sponge. Usually just the smooth side of the sponge and the hot water. No soap. It is actually easier to clean than a non-stick or stainless pan, in my opinion.

Here's the trick - EVERY time you cook, take an extra five minutes and go through the burner seasoning method. It will pay off. Do it while you prep your food for cooking. Again, just heat the pan over high heat, put in a small amount of oil (I like flaxseed), swirl it, let it smoke, swab out excess oil. It sounds like a pain, but it really really isn't.

I am going to post this same review for the Mauviel M'steel crepe pan I own as well. By they way, that is the best pan I have ever owned for making omelettes, fried eggs, crepes... it also makes perfect quesadillas.
3911656
This is an excellent buy.  I was a little nervous about using it without seasoning it, but then reviewed the instructions that came with it (wash and dry before first use). I have not had any issues, even when my husband uses it (he tends to let stuff soak and burn).
773416
It was easy to use.  Really enjoyed the zucchini noodles I made.
684995
It's non-stick, breh. Like, if you take care of this thing even slightly, it'll take care of you. Excellent job pre-seasoning it.
3073929
On says it is already seasoned but I don't believe it is. very heavy so the quality seems good
1615162
Needs to be seasoned especially on the bottom.
414523
This seasoning was good.  I put it in a ziploc with lemon juice and olive oil to make a marinade and then dusted some more on while it was on the grill.  Don't be shy with it, it takes a lot to really season the chicken up!
2482279
Made fried chicken in it. It cooked thoroughly, the meat was moist, juicy, tender. The skin was crisp but not burned. And it cleaned easily!