Victoria cast iron products are made in Columbia (it's a long-established, local owned company), and I already own their tortilla press (I think they are pretty much the reference for high quality tortilla presses). I figured that if Columbian housewifes need to cook their tortillas in something, they probably use Victoria cast iron skillets.
I had been scouting for a few months for used cast iron, without finding any. So I bought mine for 35$CAN on Amazon (Currently 25$US on Amazon.com), which seemed reasonable.
It came pre-seasoned (whatever that means), with an instruction manual that said exactly what Paul says in his own video guide: boil a little water if something stick, scour with salt if need be, heat it up to make sure it's really dry after use, rub a little fat on it before storing.
Right from the first use, eggs were sliding off the bottom. The bottom has some grain to it - it's not mirror-smooth. But already, it is getting smoother with use. It has a little spout on each side to facilitate pouring sauces or whatnot in a plate. And the 10'' size is perfect for my needs.
I've been using it for several weeks now, and it's holding up well to all I've put it through. I've used vegetable oils, lard, bacon fat & butter. I've cooked mostly vegetable stir fries, eggs, pancakes and tortillas. It's also perfect for popping corn (borrowing the lid from my soup pot). It also performed well on my electric range as well as on a camping gas stove.
Cleanup is a breeze. It is a bit heavy for me to use with just one hand (I'm a petite woman with flimsy wrists) but I can live with that.
But the ultimate test was my mom (whose own cast iron skillet has half a century of seasoning built into it, and who used to flip pancakes professionally in her youth), who has deemed it "a very good pan" when making pancakes at my place this morning.
In short, if you have to buy a cast iron skillet new, this is probably a fair purchase.