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An eight inch cast iron skillet seen from above
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. 8 Skillet

$89.00

Eight inches of ground iron for one or two people. Eggs, a single steak, a small cornbread — the pan you reach for on a Tuesday.

Cooking face
8in
Weight
3.4lb
Wall
3.6mm
SKU: FH-SK-08 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

The No. 8 is where most people start and where a surprising number of them stay. It is light enough to lift one-handed off a hot burner, holds heat long enough to sear a single ribeye without the temperature falling through the floor, and fits an ordinary domestic oven with room to spare.

The cooking face is ground to 0.4 Ra — smooth enough that oil has nowhere to pool, rough enough that seasoning has something to grip. The wall is deliberately thinner than the larger pieces at 3.6 mm, which trades a little thermal mass for responsiveness. On a small burner that is the right trade.

Three coats of flaxseed oil, polymerised at 500 °F, go on before it leaves the workshop. It arrives a warm graphite grey and will be dark bronze within ten cooks.

Measured, not estimated

Cooking diameter8 in / 20.3 cm
Wall depth1.6 in / 4.1 cm
Weight3.4 lb / 1.54 kg
Wall thickness3.6 mm / 0.14 in
Serves1–2 people
Heat hold off burner14 min above 400 °F
Max temperature900 °F / 482 °C
Heat sourcesGas · Electric · Induction · Oven · Grill · Open fire
HandleIntegral cast handle with a heat-shedding spine
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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