Your pan comes pre-seasoned and will become more non-stick over time. After many uses and a lot of love, it will develop an even better seasoning. For best results, you can prep your pan before the first use. First, wash and slowly heat it on the stove on low heat to evaporate all residual water. Then, apply a light layer of oil to all surfaces. For more information on care and use, please visit our Caring For Your Cast Iron page.
Anything that uses oil or fat and gets cooked at a consistent heat in your oven or on your stove is a great place to start. Check out our recipes for inspiration.
Borrowing from vintage casting methods, we use a ceramic-like mold rather than sand molds often used for standard cast iron pans, yielding a hyper-smooth finish for a naturally non-stick barrier.
Yes, you can use dish soap. And yes, some of your seasoning might disappear in the process. But that’s okay. The oil or fat from your next meal will help. Absolutely no dishwashers, though.
No, do not put it in the dishwasher. It will rust. Hand wash and heat the pan on the stove to evaporate any residual water. When not in use, store in a cool dry place. Do not leave outside.
Immediately after washing, heat your pan on the stove to evaporate all residual water. Then, right after drying, lightly coat all surfaces with a refined, neutral oil like canola. Wipe out the excess oil with a clean dish towel.
You can remove most small rust spots with a solution of one part vinegar and two parts water. You can use a cloth, steel wool, or 220 grit sandpaper for tougher spots. Once you’ve cleaned off the rust spots, make sure you season the area.
If you want to re-season your pan in the oven, use a cloth to coat all surfaces with a thin layer of neutral cooking oil and rub off any excess oil with a fresh cloth. Then, throw it in the oven at 500ºF for one hour.
If you want to use the stove, first heat your pan over a low to medium heat. Next, use a cloth to coat all surfaces with a thin layer of neutral cooking oil and turn the heat to high. Heat the pan until it starts smoking and keep heating it until the pan stops smoking. Your pan will be hot, so remember to use a mitt (we prefer silicone) when handling it.
12.2” in diameter and a 10” cooking surface.
8.3 lbs.
Yes, the YETI™ Cast Iron Ranch Pan comes with a 5-year limited warranty for manufacturer defects. For more information, please visit our warranty information page on YETI.ca.
Nope.
Our pan is safe to use on your gas, electric, ceramic, and induction cooktops. It’s also completely safe to use in your oven, over fire, or on a grill. If using an induction cooktop, be sure to heat your pan slowly for even heat distribution.
The pan is safe up to 1100ºF. Seasoning will burn off at 700ºF.
All are welcome.
The YETI™ Cast Iron Ranch Pan is made in Wisconsin, USA.