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Poured, ground and seasoned under one roof
Iron you will still be arguing over in sixty years
We sand-cast every piece in a single-wall mould, grind the cooking face until it is glass-smooth, and season it three times in flaxseed oil. Nothing is coated. Nothing wears out. It only gets better.
- Coats of seasoning
- 3
- Hand-ground faces
- 100%
- Guarantee
- 100 yr
Sand-cast, never stamped
One pour, one mould, broken open by hand every single time.
Hundred-year guarantee
Warped, cracked or rusted through — we restore it or re-cast it.
Nothing but iron and flax
No PTFE, no ceramic, no enamel on the cooking face. Ever.
Free shipping over $95
Moulded pulp boxes, zero plastic, out of the door in two days.
Four families
Start where you cook most
We make a deliberately small catalogue. Every shape earns its place on the pouring floor or it does not get cast.
Off the bench this month
The pieces people come back for
Ground smooth by hand, seasoned three times in flaxseed oil, and checked over before it is boxed.
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Skillets
No. 12 Skillet
12 in7.2 lb
Twenty-three minutes above searing temperature with the burner off.
$149.00 Add -
Dutch ovens
5 qt Dutch Oven
10.5 in11.4 lb
Bare interior, so it browns before it braises. Enamel cannot do that.
$195.00 Add -
Dutch ovens
3.5 qt Braiser
11 in9.6 lb
Brown, braise and reduce in one vessel without ever transferring.
$175.00 Add -
Grills & griddles
Foundry Grill Pan
10.8 in6.8 lb
Ridges 7 mm proud with a pitched floor, so fat leaves and char stays.
$135.00 Add -
Grills & griddles
Long Bench Griddle
12.3 lb4.8 mm
A 20 by 10 inch bench that turns two burners into one surface.
$165.00 Add
8 min
of hand grinding per cooking face
The workshop
One mould. One pour. No shortcuts.
Every pan starts as a wooden pattern pressed into damp casting sand. The molten iron goes in glowing and comes out rough, heavy and honest. Then the slow part begins: each cooking face is ground smooth by hand, until the surface is even enough that oil has nowhere to hide.
- Green sand, single use. Every mould is packed, poured and destroyed. No two pieces share a cavity, which is why the grain reads slightly differently on each one.
- Ground, not polished. A polished face is slick for a week. A hand-ground face gives seasoning something to hold onto for decades.
- Three coats of flaxseed oil. Baked on hard, not painted on. You are not protecting our coating — you are building yours.
Buying with confidence
Not sure where to start?
Every piece is checked by hand before it leaves the workshop, ships in plain recyclable packaging, and is backed by a guarantee we actually honour. If you are unsure which piece suits you, ask — a person answers.
Owner notes
Twenty years in, they still write
★★★★★
My mother bought the 10 inch in 1991. It came back to the workshop once for re-seasoning after a flood, and it is now on my hob doing exactly what it did then. Nothing else in the kitchen has that record.
★★★★★
I run a twelve-seat restaurant and I have put the griddle through service every night for four years. The face is now black glass. I have replaced two ovens in that time and none of the iron.
★★★★★
The Dutch oven does a 900 g sourdough better than the enamelled one it replaced, and it cost less. The lid actually seals. That is the whole trick.
The journal
Keeping iron alive
Care notes, rust rescues and the odd recipe that only works when the pan holds its heat.
How to season a new skillet in one evening
Three coats, four hours, and one very specific mistake almost everybody makes on the first one.
Bringing a rusted pan back from the dead
Orange is not the end. It is a Saturday morning and about forty minutes of actual work.
Workshop dispatch
Start with one pan. Hand it to someone in forty years.
Care notes, restoration guides and the occasional recipe that only works in iron. No noise, roughly once a month.
Roughly one email a month. Unsubscribe in a click. We never pass an address on.