Foundry Cast Iron Skillet

Description

Poured in a sand mold and finished with a smooth, machined interior, this skillet skips the rough pebbled texture common to modern sand-cast iron. A thin factory bake of vegetable oil creates a foundation that releases eggs and seared proteins from the first cook, then darkens and strengthens as you build your own seasoning. The thick floor and gently sloped sidewalls hold heat evenly, preventing hot spots and keeping pan temperatures stable when cold meat hits the surface.

The pan transitions directly from induction, gas, or electric burners into a hot oven or over open coals. An extended helper handle on the ten- and twelve-inch sizes gives two-handed leverage when transferring a full skillet of braised greens or cornbread.

Wash with warm water, a stiff brush, and minimal soap if necessary; dry immediately over low heat on the stovetop and rub with a drop of neutral oil before storage. Like all bare cast iron, it will rust if left wet, and it is unsuited to long simmering of acidic tomato sauces or wine reductions, which strip the seasoning and impart a metallic tang.