10" Cast Iron Pan

10" Cast Iron Pan is perfect for frying up morning eggs and bacon or frying some potatoes. The universal lid fits snugly if needed to keep your meal warm.

10" Dutch Oven

Dutch ovens are perfect for cooking on a stove top or hanging over the fire. The universal lid fits snugly to keep your roast tender or your soup nice and hot.

3 Quart Chicken Fryer

The 3 quart chicken fryer is great for stove top or right in the fire. The hot handle holder lats you check your chicken and the universal lid fits snugly to keep it tender.

Cast Iron Lid Lifter

The lid lifter makes checking food easy. Never worry about burning your hand again with this easy to use tool for lifting and removing the universal lid.

How to Season Cast Iron

1) Wash your cast iron thoroughly and fully dry.

2) Spread a thin layer of high heat shortening or vegetable oil on the cooking surface.

3) Place upside down on middle oven rack at 375 for an hour. Place foil or a pan under to catch drips.

4) After an hour turn off heat and let the cast iron cool completely in the oven.

Seasoning is only necessary when the protective coating has worn off. Never wash cast iron with soap. After use, scrub cast iron with hot water and a stiff brush. Fully dry after scrubbing and occasionally add a thin layer of oil to the still warm pan. Time between seasoning depends on use and care. Under normal use seasoning is recommended annually.