What Our Cookware Is Made Of

Our cookware starts with cast iron. Some pieces are finished with enamel, while others use a traditional oil-seasoned surface.

Cast iron is heavier and slower to heat than materials such as aluminum, but it holds heat well once warmed. That makes it particularly useful for searing, simmering, roasting and baking.

Cast-iron-style brownie pan with square cavities and side handles, empty

Cast Iron Core

Cast iron heats gradually and holds heat for a long time. Once the cookware is properly preheated, the temperature remains relatively steady even when food is added.

That steady heat is useful for browning meat, maintaining a gentle simmer and providing consistent heat during baking and roasting.

Enameled Cast Iron

On our enameled cookware, glass-based enamel is fused to the cast iron at high temperatures to form the cooking surface.

The enamel creates a non-reactive surface, so foods containing tomatoes, wine, citrus and other acidic ingredients can be cooked without affecting a seasoned surface. It also means the cookware does not need to be seasoned before use.

cast iron oval bread oven for sourdough batard Black (Pre-Seasoned)

Pre-Seasoned Cast Iron

Pre-seasoned cast iron has no enamel coating. The cooking surface is seasoned with vegetable oil, which is heated onto the iron to form a protective cooking layer.

It is ready to cook with when it arrives, and the seasoning will continue to develop with regular use and proper care. After washing, dry the cookware thoroughly and apply a light coating of cooking oil when needed.