Your skillet comes pre-seasoned and will become more non-stick with time. After many uses and a lot of love, your skillet will become even better seasoned. For best results, wash, dry, and apply a light layer of oil to all surfaces once you receive your skillet. To thoroughly dry, heat your skillet on the stove to evaporate all residual water before applying oil. After each wash, lightly coat all surfaces and wipe out the excess oil with a clean dish towel.

What should I cook in the cast iron skillet for the first time?

Yes, you can use dish soap. And yes, some of your seasoning might disappear in the process. But that’s okay. The oil or fat from your next meal will help. Absolutely no dishwashers, though.

Immediately after washing, heat your skillet on the stove to evaporate any and all residual water. Then, right after drying, lightly coat all surfaces with a refined, neutral oil like canola. Wipe out the excess oil with a clean dish towel.

A solution of one part vinegar to two parts water on a cloth will remove most small rust spots. If the rusted surface is rough, you may want to use steel wool or even 220 grit sandpaper.

You can re-season your skillet using an oven or stovetop.

For the oven: Use a cloth to coat the skillet with a thin layer of neutral cooking oil on all surfaces and rub off any excess oil with a fresh cloth. Then, throw it in the oven at 500ºF for one hour.

For the stove: Heat your skillet on your burner over a low to medium heat. Next, use a cloth to coat the skillet with a thin layer of neutral cooking oil on all surfaces and turn the heat to high. Heat the skillet until it starts smoking and leave it over the heat until the pan stops smoking. Your skillet will be hot, so remember to use a mitt (we prefer silicone) when handling it.

No, the handle will eventually get as hot as the skillet itself. Use a handle cover, mitt or kitchen towel. And be sure to turn the handle away from the outside of the stove to avoid accidental contact.

The tab at the front of the skillet was designed to encourage the use of two hands. Even though this skillet is very light in comparison to other cast iron, they are still best handled as a two-handed lift.

Yes. Don’t throw your skillet into a hot fire to burn the food off or put a hot skillet into cold water. The thermal shock of different temperatures might cause the skillet to warp. Bring up to a gradual heat for induction cooktops.

No, do not put it in the dishwasher. It will rust And rust isn’t good. To avoid it, hand wash and heat the skillet on the stove to evaporate any residual water. When not in use, store in a cool dry place. Do not leave outside.

Acidic foods like tomatoes, wine, and balsamic vinegar will remove seasoning on your skillet. That said, don’t baby the seasoning. Just keep your skillet well-oiled and you’re good to go.

12: 12" in diameter | 10" cooking surface

10: 10" in diameter | 8" cooking surface

8: 8" in diameter | 6" cooking surface

Our cast iron skillets are heavy where they need to be and thin where they don’t.
12: 6.9 lbs | 10: 4.8 lbs | 8: 3.0 lbs.

Yes, you can scrub the hell out of your skillet.

The YETI™ Cast Iron Skillets are not machine-milled or machine-ground on any cooking surface creating a smoother finish. They also come pre-seasoned, polished smooth on all surfaces, and have an ergonomic design for easier handling.

Most cast iron pans feature these marks, but because our pans are cast with a ceramic mold to produce a hyper-smooth finish, they may be more noticeable. These marks are not considered damage and do not affect the performance of your pan, and over time will fill in with seasoning.

The YETI™ Cast Iron Skillet 12 is £250, the 10 is £200 and the 8 is £150.