10.5-Inch Cast Iron Skillet
No toxic coatings
Made in USA
Free US Shipping & Returns
Right Down the Middle
Our medium-size cast iron skillet is perfect when cooking for two. Great for two burger patties, one omelette or a skillet cornbread—comparable to a vintage size #8.
Why It's Awesome
- American-made
- Stay-cool handle
- Drip-free flared rim
Specs
- Rim diameter: 10.5 in
- Cooking surface diameter: 8.1 in
- Total length: 19.4 in
- Height: 3.3 in
- Depth: 2.0 in
- Capacity: 2.3 qt
- Weight: 5.2 lb
Finishes
Take your pick: a seasoned skillet, finished with our signature blend of canola, grapeseed, and sunflower oils for immediate use, or a bare version that’s ready for your personal seasoning preferences.
THIS COULD BE YOU.
Pizza night, outdoor BBQing, Aunt Gemma's famous sweet potato rolls you promised you'd bring to Thanksgiving.
WHICH SIZE IS BEST FOR YOU?
Seasoned
Seasoned
Seasoned
Cooking Surface Diameter
8.1 in
Cooking Surface Diameter
9.4 in
Cooking Surface Diameter
10.8 in
Capacity
2.3 qt
Capacity
3.4 qt
Capacity
4.9 qt
Weight
5.2 lb
Weight
6.5 lb
Weight
7.3 lb
COOKWARE FAQ
Can I use your cookware on my glass/ceramic or induction stove?
Yes. Our cast iron cookware can be used on any cooking surface: gas, electric coil, glass/ceramic, induction, grill, etc. We take great care to smooth the bottom surface of our cookware to avoid damage to glass/ceramic stove tops, but as with all cookware, please be gentle when moving the skillet. Avoid sliding the skillet if possible; it’s safer to lift and set.
Is your cookware oven, grill and fire safe?
Yes. One of the best features of cast iron is that it can be safely used in or over any heat source. You can even use it for baking. Please be careful handling the cookware after removing it from a closed heat source like the oven, grill or from over the fire. It needs plenty of time to cool.
What kind of cooking utensils should I use with cast iron?
Any kind you like. You don’t have to worry about scratching cast iron with metal utensils. In fact, we recommend metal utensils. The best tool for the job seems to be a basic, old-fashioned metal spatula.
Find one with a straight, flat edge and rounded corners. The flat edge will help you get under your food, while the rounded corners will prevent any gouging.
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