Cast iron, made easier.

Pre-seasonedSeasoned with vegetable oil before it reaches you, so the surface resists sticking from the first cook.
Hard-nitridedA hard nitriding treatment protects the iron against rust.

Holds its heatIron keeps its heat when you take it off the flame or turn the flame down, so cooking stays even.
No coating, no enamelNothing over the iron but its seasoning, and it gets better the more you cook in it.

The cast-iron difference

Good iron. Thoughtful details.

A seasoned cooking surface, a protective treatment and a comfortable wood grip. Get to know what each one does.

01 / Ready for the first cook

Seasoned with vegetable oil.

The pan arrives pre-seasoned to help food release. Its hard-nitriding treatment helps protect the iron against rust.

Seasoning: Vegetable oil for stick resistance.
Nitriding: A protective treatment of the iron surface.
Finish: No enamel or synthetic non-stick coating.
Iron: Infuses iron into cooked food.

Keep the seasoning in good shape: dry after washing and wipe on a thin layer of oil.

02 / A natural grip

Acacia wood. Easy to hold.

Hardwood handles give you a comfortable grip on the pan. The range is made lighter than traditional cast iron for easier everyday handling.

Handle: Acacia hardwood.
Handling: Lighter than traditional cast iron.
Cooktops: For gas and induction.

Made for the hob. Keep the wooden handles away from direct flame; these pieces are not oven-safe.

Care

Looking after it.

Pre-seasoned, and better every time you cook in it. A little oil after each wash is all it asks.

The full care guide

Wash once, dry, then oil every surface.
Wash with warm water and mild soap, this once. Dry it thoroughly, then wipe a thin layer of vegetable oil over every surface.
Warm the pan first; oil or fat for all but rotis.
Warm the pan before food goes in, and use a little oil or fat with anything but rotis.
Gas and induction.
Cast iron works on gas and induction.
Warm water, soft scrubber, coarse salt.
Let it cool a little, then clean with warm water and a soft scrubber. Coarse salt lifts stubborn residue.
Straight after washing, so it can't rust.
Dry it straight after washing so it can't rust, then wipe on a thin layer of oil to keep the seasoning.
Rust? Steel wool, then wash, dry and oil.
If rust appears, remove it with steel wool, then wash, dry and oil it again.

Avoid

Soap after the first wash, and the dishwasher.
Soaking, or leaving it wet.
Long-cooking acidic food like tomato, which strips seasoning.
Stacking with other cookware, which can chip it.

Questions

Before you buy

All questions

Does cast iron need seasoning?

Our cast iron comes pre-seasoned and gets better with use. Before the first cook, wash it, dry it and oil every surface. After each wash, dry it straight away and wipe on a thin layer of oil.

Does it work on induction?

Yes. It works on gas and induction.

Can it go in the oven?

No. Cast iron is made for the hob: gas and induction.

Is it dishwasher-safe?

No. After the first wash, clean it with warm water and a soft scrubber, without soap; coarse salt lifts stubborn residue. Dry it straight away, then wipe on a thin layer of oil.

Will it rust?

A hard nitriding treatment protects the iron against rust. Dry it straight after washing and wipe on a thin layer of oil; if rust ever appears, remove it with steel wool, then wash, dry and oil it again.

Is it heavy?

It is made lighter than traditional cast iron, so it is easy to lift on and off the flame.