Built for anything you cook thin
The low sides are the point: a spatula gets under the food at any angle, and flipping becomes easy rather than a gamble. Crepes, pancakes, flatbreads, dosas, quesadillas - anything that wants a flat, open surface to move around on.
Ready straight away
It arrives pre-seasoned - dipped in oil and baked at the factory - so you can cook on it from day one. Like all bare cast iron, the surface improves the more you use it, and cast iron holds its heat, so the third pancake browns like the first.
Looking after it
Ninety seconds after each use
Cast iron asks ninety seconds of you after each use. Rinse in warm water, dry it thoroughly, wipe over a little oil before it goes away. That's it - and the pan will outlast most things in your kitchen.
If the seasoning ever goes patchy, it can always be brought back. Our founder explains how seasoning works and how to restore it in our guide.
How to season your cast iron panSomething to make first
Chinese spring onion pancakes
Flaky, crispy, and a proper test of the pan - the flat surface and steady heat are exactly what they need.
Get the recipeRecipes like this one, most weeks.
Seasonal cooking and honest product advice.
The same iron, other shapes
Part of the cast iron range
This pan is part of Season's cast iron range - frying pans, griddles and baking stones, all pre-seasoned, all made to be used hard and kept for good.
Frying pans, griddles & baking stones
All pre-seasoned, all made to be used hard and kept for good.
Shop the cast iron range