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A ten inch cast iron skillet with a warm seasoned face
Molten iron being poured into a green sand mould
A cast iron cooking face being ground smooth by hand
Cast iron pans stacked in a seasoning oven

Skillets

No. 10 Skillet

Original price was: $129.00.Current price is: $115.00.

The middle of the range and the pan we sell most of. Ten and a quarter inches of cooking face, four portions, one burner.

Cooking face
10.3in
Weight
5.1lb
Wall
4.1mm
SKU: FH-SK-10 Category:
  • Works on Gas, Electric, Induction, Oven, Grill, Open fire — Every base is ground flat, so induction reads it as one solid disc.
  • Poured and finished in our own workshop — One workshop, one small team, no outsourced finishing.
  • Hundred-year guarantee — Crack it, warp it, rust it through — we re-cast or restore it, once per owner.
  • Free shipping over $95 — Boxed in moulded pulp, no plastic. Ships within two working days.
  • Free re-seasoning for life — Send it back any time and it comes home black and slick again.

Description

If you own one piece from this collection, the workshop consensus is that it should be this one. Ten and a quarter inches is the largest face that still fits comfortably on a standard domestic burner without the rim overhanging into cold air, which is why it heats noticeably evenly from edge to centre.

At 5.1 lb it is heavy enough that four chicken thighs going in cold barely move the needle, and light enough that most people can still flip its contents rather than stir them. The 1.9 in wall gives you enough depth for a shallow braise without turning it into a saucepan.

Cast from a single-use green sand mould, broken out by hand, ground for eight minutes a face and seasoned three times. There is no coating to fail because there is no coating.

Measured, not estimated

Cooking diameter10.25 in / 26.0 cm
Wall depth1.9 in / 4.8 cm
Weight5.1 lb / 2.31 kg
Wall thickness4.1 mm / 0.16 in
Serves2–4 people
Heat hold off burner19 min above 400 °F
Max temperature900 °F / 482 °C
Heat sourcesGas · Electric · Induction · Oven · Grill · Open fire
HandleIntegral cast handle plus a cast helper loop
Surface finishHand-ground to 0.4 Ra, triple flaxseed season
MadePoured and finished in our own workshop

Four habits and it will outlive you

  • Wash hot, dry hotter. Hot water, a stiff brush, no soaking. Put it back on the burner for ninety seconds until the last of the water steams off.
  • One fingertip of oil. While it is still warm, wipe a thin film of neutral oil across the cooking face with a paper towel, then buff it until it looks dry.
  • Cook fat early. The first ten cooks should be bacon, potatoes, cornbread — anything that lays another layer down.
  • Rust is not the end. Steel wool, hot water, dry, three coats of flax at 500 °F. It comes back every time.

Send any of our pieces back to the workshop and we will strip and re-season it free, forever. Details on the care page.

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