If you’re new to cast iron, you might wonder: why choose it at all? Our simple answer: cast iron is naturally seasoned, built to last, and incredibly versatile.
A healthier choice
'Seasoning' is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.
Cast iron imparts iron to foods, which is an added benefit for some, and is free of harmful chemicals that may be present in some non-stick pans of other materials.
It’s built to last
Seasoning creates cast iron’s natural, easy-release surface—and it improves the more you cook. Because the seasoning can be built, maintained, and refreshed, cast iron cookware can stay in use for decades (and often much longer). In contrast, damaged chemical non-stick coatings can’t be repaired, which can limit a pan’s lifespan.
It's versatile
You can use cast iron cookware in the oven, on the stovetop, on the grill and even on the campfire. Works on all stove tops!
- With our mini skillets, you can make all sorts of individual-sized desserts and dishes: skillet cookies, mini pies, brownies, mini pancakes, fondues, frittatas and burgers;
- With our aebleskiver pan you can make aebleskivers (aka æbleskivers, ebelskivers, munker, puff pancakes), poffertjes, takoyaki, appam, kuli paniyaram, thai kanom krok and other amazing dishes;
- With our scone pan you can make scones, cornbread, polenta cake, brownies, biscuits;
- With our biscuit pan you can make drop biscuits, cupcakes, brownies, scones and mini cakes.
- With our pie pan you can make any pie imaginable. Our favourite is the the cherry pie from Twin Peaks, with a nice cup of Joe on the side.
