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Sear and sauté dinner for a duo.
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A GENERATION OF CAST IRON SKILLETS MADE TO BE PASSED DOWN.
We’ve carefully cast the ultimate skillet for a couple of hungry campers. Perfect for searing Ahi Tuna or sautéing locally foraged mushrooms, this uniquely smooth 10-inch pan works just as well in the wild as it does on your home burner. It’s a blank canvas for generations of live-fire feasting and an heirloom piece that will never stop impressing.
This high quality cast iron can retain and balance high temperatures, giving you an even, consistent cook.
Each skillet is cast so it’s thick only where it needs to be, which results in a lighter pan than traditional cast iron. And to conform to the natural angle of your arm, we added an ergonomic handle and two convenient pouring spouts.
Each pan is uniquely smooth, pre-seasoned, and free of any engineered coatings to create a naturally non-stick barrier that becomes even stronger every time you grease the meals.
Borrowing from vintage casting methods, we use a ceramic-like mold rather than sand molds often used for standard cast-iron skillets, yielding a hyper-smooth finish for a naturally non-stick barrier.
No, do not put it in the dishwasher. It will rust... And rust isn’t good. To avoid it, hand wash and heat the skillet on the stove to evaporate any residual water. When not in use, store in a cool dry place. Do not leave outside.
Your skillet comes pre-seasoned and will become more non-stick with time. After many uses and a lot of love, your skillet will become even better seasoned. For best results, wash, dry, and apply a light layer of oil to all surfaces once you receive your skillet. To thoroughly dry, heat your skillet on the stove to evaporate all residual water before applying oil. After each wash, lightly coat all surfaces and wipe out the excess oil with a clean dish towel. For more information on care and use, please visit our Caring For Your Cast Iron page.
Anything that fills the skillet, uses oil or fat, and gets cooked at a consistently high heat in your oven is a great place to start. Check out our recipes for inspiration.
For best results, preheat your cast iron gradually over medium heat before adding oil or food. Because cast iron retains heat exceptionally well, it's best to avoid overheating an empty pan. Before flipping or moving food on your pan, give it time to form a slight crust and naturally unbind from the surface. As you use your pan over time, the seasoning will strengthen and natural non-stick performance will improve. Initially, your seasoning may look uneven, with some areas appearing darker or shinier. As you continue cooking with oils and fats, the seasoning will become more uniform over time.
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.
Immediately after washing, heat your skillet on the stove to evaporate any and 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.
Heat your skillet on your burner over a low to medium heat. Next, use a cloth to coat the skillet with a thin layer of neutral cooking oil on all surfaces and turn the heat to high. Heat the skillet until it starts smoking and leave it over the heat until the pan stops smoking. Your skillet will be hot, so remember to use a mitt (we prefer silicone) when handling it.
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