Since 1947 · Forged in Vermont
Heirloom cast iron, hand-hammered carbon steel, and tin-lined copper. Made by people who use them every night.
4.9 / 5 across 12,400 reviews
Re-seasoning service for life
Forged from US-recycled iron
Family-owned, three generations
Eight pieces. That's all most kitchens need.
Our Story
In 1947, our grandfather Elias built his first skillet in a barn outside Brattleboro. He believed cookware should be repairable, refillable, and outlive the cook. We still do.
Every pan is hand-finished, stamped, and tested with a fried egg before it leaves the shop. If yours ever fails, send it back. We'll fix it. Forever.
Read the care guide →It's not fragile. It just has opinions.
Hot water and a stiff brush. Skip the soap unless you really need it. Dry on a low burner.
A thin film of grapeseed or flax oil after each use. Wipe until it looks almost dry.
Acidic, sweet, smoky — all of it. The more you cook, the better the patina.
Rust, chips, loose handles? We re-season and repair for life. You pay shipping one way.