What your pan is really made of

Cookware is more than a color choice; it is a tool engineered for performance. We use a time-tested combination of iron and glass to create pans that handle heat beautifully and keep your food safe.

The Core: Thermal Mass

The heart of every piece is a thick, heavy cast iron body. While iron takes longer to heat up than thin aluminum, it possesses superior thermal retention. Once the pan is hot, it stays hot.

The Benefit: When you drop a cold steak into the pan, the surface temperature won't plummet. This ensures a deep sear instead of steaming the meat in its own juices. It provides the steady, radiating heat required for perfect baking and simmering.

The Surface: Vitreous Enamel

We fuse a coating of vitreous enamel (glass) to the iron at high temperatures to solve the drawbacks of raw metal.

  • The Chemistry: This is not a synthetic chemical coating; it is a multi-layered glass surface. It is PFOA and PTFE-free, with no added lead or cadmium.
  • The Utility: Because the surface is non-reactive glass, you can cook acidic foods—like tomato sauce, wine, or lemon—without leaching metallic flavors or stripping the pan’s seasoning.

Real-World Care

We believe in honest expectations. This is not a "magic" non-stick pan that wipes clean with a dry paper towel. If you burn cheese, you will have to scrub. However, the glossy enamel facilitates release much better than raw iron and eliminates the need for seasoning.

  • Durability: The enamel is tough, but it is still glass. It withstands metal utensils, but we recommend silicone or wood to keep the finish pristine.
  • Cleaning: It is dishwasher safe, but we strongly recommend hand washing. Think of it like a high-quality chef's knife: a little care ensures it lasts a lifetime.