Most cast iron leaves the foundry with a pebbled surface and a promise that it will smooth out
eventually. This one is machined flat before seasoning, so it starts where a well-loved pan usually ends up
after years of use.
Ten inches is the size that covers the widest range of a normal week: two portions of anything, a skillet of
cornbread, a whole roasted chicken thigh dinner. The helper handle on the opposite side matters more than
people expect once the pan is full and coming out of a hot oven.
It arrives pre-seasoned with flaxseed oil and is ready to use, though it will keep improving. Wash it warm,
dry it on the burner, wipe a thin film of oil across it, and it will be nonstick in the way that actually
lasts.
Oven, stovetop, grill, or open fire. Roughly five and a half pounds.
