Artisan Cast Iron | 9" Skillet
The most beautiful cast iron cookware you will ever use... And, it lasts a lifetime!
Most valuable, most versatile, most comfortable. Steak and eggs to apple pie - our 9” Skillet can do it all.
This cookware has actually been designed with ergonomics in mind, and it shows. The handle on the 9” Skillet has been called the most comfortable available on a cast iron skillet, meticulously sculpted to fit both left and right hands of every size. More length makes for better balance, and also keeps things cooler for longer.
The interiors of this cast iron cookware are machined smooth, which makes for an incredible cooking experience. Each handle captures the gesture of a branch from a cherry tree, abstracted into a form that's pleasing to the eyes and the hands.
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...
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!
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.
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.
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.