Ironhearth sells a small range of pots, pans and knives. We stock one good specification of each thing instead of five variations of it, and we publish the numbers that decide whether a pan is any good: base thickness in millimetres, empty weight, what the handle is made of and how it is attached.
Why the numbers
Most cookware is sold on finish and on the name pressed into the handle. Neither tells you whether the base will scorch a sauce or whether you can lift the pot out of an oven when it is full. Base thickness and weight do. They are on every product page here, near the top, before the marketing copy.
What we will tell you not to buy
Carbon steel and bare cast iron are excellent and they are also work. They need seasoning, they rust if left wet, and if that does not fit how you cook then a tri-ply stainless pan is the better buy even though it costs more. Enamelled cast iron avoids the seasoning but the enamel chips and cannot be repaired. We would rather say that before you order than field the email afterwards.
Repair over replacement
Handles are riveted rather than welded or bonded, because rivets can be tightened. Nothing in the range is coated, so there is no surface to wear through and no point at which the item becomes disposable. A cast iron pan that has rusted can be scoured and re-seasoned; a delaminated non-stick pan cannot be anything but landfill.
The business
[Client to confirm the registered company name, trading address and year the business started.] [Client to confirm where each range is manufactured, and do not publish a country of origin until the supplier has confirmed it in writing.]
Getting in touch
Questions about which size to buy, or about a pan you already own, go to the same inbox as order queries. If you tell us what you cook and what hob you have, we can usually give you a straight answer in a sentence.