built to last
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built to last
cast iron is often called
the 'original nonstick pan,'
a reputation built entirely
on proper seasoning*
*layer of polymerized oil that develops
on cast iron cookware over time/with use
polymerization occurs when fats are heated & bond to the metal surface of your cast iron,
creating a smooth, plastic-like coating that's natural and non-toxic.
all you really need to know is this:
don't skimp on the seasoning!
'cuz even pre-seasoned cast iron will benefit from additional layers of seasoning
start with a clean slate
scrub with coarse kosher salt
this will remove any impurities on the surface,
and optimize the results of your seasoning
not all fats are created equal
we recommend avocado oil
you can use any cooking oil or fat to season, but a
high smoke point & neutral flavor are ideal
don't hang it out to dry
heat over medium low flame
this is a quick and easy way to dry your skillet
not 100% necessary, but definitely good to know
FYI - your reward for treating this guy nicely is quality cookware durable & versatile enough to use everyday, that only gets better in every way the more you use it over time - a true heirloom-in-the-making that will last your family for generations*
*hint - that's why your skillet comes equipped with a 'secret family recipe' card ...
cast iron cookware just
gets better with age
(and continued use)
to unlock its full potential,
just USE IT as much
and as often as possible!
the more you use it, the
smoother & more nonstick