Cast Iron Skillet

This elegant cast iron skillet is crafted using traditional Japanese 'nambu tekki' artisan techniques, with a cleaner aesthetic than is typically associated with cast iron cookware. Similar to a crêpe pan, the short edges on the skillet make flipping food with a spatula breezy.

Ideal for any high-heat cooking including cast iron steaks, seared fish or meats, and crispy-fried eggs. Your pan will become increasingly nonstick over time, eventually getting to the point where fried eggs leave the pan clean as a whistle.

Care: After giving your new pan a few good rounds of seasoning* (even pre-seasoned cast iron appreciates a little extra love), focus on cooking high-fat dishes at moderate temperatures at first, and clean by scrubbing with a dishwashing brush or tawashi before pouring out excess fat, rinsing briefly with hot water, and wiping dry using a clean rag before re-oiling if needed. Cast iron loves fat and hates water, so scrubbing before rinsing is ideal to keep water contact minimal.

Never soak cast iron in water for extended periods of time – when using water, keep contact relatively short and immediately dry and re-oil until a strong seasoning has formed. Try to avoid using soap when cleaning cast iron – soap's oil cutting properties remove the natural fatty seal you're trying to build up.

Designed and made in Japan.

*We like to do a few rounds with fresh-pressed organic flaxseed oil before first use, and every now and then for upkeep.