Artisan Cast Iron | 4" Egg Pan
The most beautiful cast iron cookware you will ever use... And, it lasts a lifetime!
Perfectly sized for a single egg, but will easily fit two. Wonderfully cute - but worth taking seriously - these little egg pans are workhorses in the kitchen. Whether toasting seeds, melting butter, or searing a burger patty - they’re everything you need, and nothing you don’t. And they take the cake when it comes to baking. Skillet brownies with perfect edges. Tiny tarts with flaky crusts. The tastiest shirred egg, or your own individual pot pie... They’re great on their own, even better in pairs - a staple for entertaining.
This skillet is double seasoned with organic flaxseed oil, which gives it a strong base of protection against rust, a naturally non-stick surface, and a lustrous bronzy hue. Some cast iron cookware is seasoned with other oil blends and fired at very high temperatures, resulting in the black color that you might be more familiar with. We’ve found our method to be excellent in its performance, and most true to traditional home seasoning. And if it’s black that you’re after, don’t worry - your cookware will darken over time with use.
MADE IN THE USA
How to care for your cast iron...
Wash.
Gently scrape off any food bits with a spatula, and wipe out any excess oil with a rag or paper towel, then rinse under warm water. Don’t be afraid to scrub if you need to. You can use coarse salt to help as well. If you’ve got a tough mess, it’s ok to use a dab of soap* along with a nylon brush, sponge, or scrubby cloth.
*Some people never use soap on cast iron, and that’s just fine!
Dry.
After washing, make sure to dry your pan completely. Use a towel - don’t air dry (remember, rust is iron oxide. Wet cast iron plus air equals rust). You can heat your pan on medium-low over the stove to help it along if you like.
Oil.
Immediately after your pan is dry, and while it’s still warm (not hot), add a few drops of oil and use a paper towel to lightly coat the entire interior. Work it in evenly, wipe off any excess, and let it cool before storing. This thin coat of oil protects your pan from rust and adds to its seasoning.
Please don't...
Don’t use the dishwasher.
The steamy combination of hot water and harsh soap will very effectively and very quickly strip the seasoning off of your cast iron cookware and most likely leave it quite rusty.
Don’t soak in the sink.
An hour is probably fine. Two hours, you might be pushing it. Overnight, you’ll be sad. Soaking cast iron cookware in water for long periods of time (even if it’s well seasoned) will make it rusty.
Dish soap is often advertised as being able to cut through grease and oil. While this is great for your plates, it’s not great for seasoned cast iron cookware. With proper care, you won’t need to use soap often, if at all.
