A twelve inch cast iron skillet resting on the grinding bench

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. 12 Skillet

$149.00

A full twelve inches and 7.2 lb of it. Six portions, a whole chicken, or four steaks that never touch each other.

Cooking face: 12in
Weight: 7.2lb
Wall: 4.5mm

SKU: FH-SK-12 Category: Skillets

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

The No. 12 is the pan that makes the argument for cast iron all by itself. Twelve inches of ground face and 4.5 mm of wall means it takes a while to come up to temperature and then simply refuses to let go: on our bench it stays above the 400 °F searing threshold for twenty-three minutes after the burner is switched off.

That thermal stubbornness is the whole point. Four steaks go in and the surface temperature drops by 38 °F instead of 190 °F. You get crust instead of grey.

It is heavy. Seven point two pounds is not a pan you toss. There is a cast helper loop opposite the main handle for exactly that reason, and the handle spine is designed to shed heat so that a folded towel is usually enough.

Measured, not estimated

Cooking diameter	12 in / 30.5 cm
Wall depth	2.1 in / 5.3 cm
Weight	7.2 lb / 3.27 kg
Wall thickness	4.5 mm / 0.18 in
Serves	4–6 people
Heat hold off burner	23 min above 400 °F
Max temperature	900 °F / 482 °C
Heat sources	Gas · Electric · Induction · Oven · Grill · Open fire
Handle	Integral cast handle plus a cast helper loop
Surface finish	Hand-ground to 0.4 Ra, triple flaxseed season
Made	Poured 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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No. 12 Skillet

Description

Measured, not estimated

Four habits and it will outlive you

Reviews

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