Cast iron cookware and hearth goods for houses that still burn wood. Sand-cast in iron, forged in steel, finished by hand. Nothing here is light and nothing here is meant to be replaced.
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Iron is poured into a sand mould, one mould per piece. The mould is broken to release the casting, so no two are struck from the same sand.
Hearth tools are forged from mild steel, then blackened. The finish darkens further with heat and handling.
Grey iron is melted and poured at roughly 1,400°C into a bonded sand mould. The mould is destroyed to free the casting. Sprue marks are ground off by hand and the wall thickness is measured, not assumed.
Bare pieces are machined flat on the cooking face, then seasoned with flaxseed oil through several oven cycles until the surface carbonises black. Enamelled pieces take two coats of vitreous enamel fired onto the iron at about 800°C.
Every piece is weighed, measured and checked over a flame or a flat plate before it is boxed. Castings with a cold shut, a thin wall or an enamel pinhole are scrapped rather than sold as seconds.
$22 anywhere in Australia. Iron is heavy and we would rather say one number than pretend the freight is free. Dispatched in 3–5 business days from Melbourne.
Tell us within 7 days and send a photo. Cracked enamel, a chipped rim or a casting fault is ours to fix. Change of mind is not covered.
Sand texture, seasoning colour and enamel tone shift between pours. Small variations in weight and finish are normal in cast iron and are not faults.
Yes. Every bare piece leaves seasoned — flaxseed oil baked on through several cycles until the surface is dark and slick. It is a working start, not a finished patina. The pan gets blacker and smoother for the first twenty or thirty cooks, and then it stays that way for decades.
No. Detergent strips seasoning off bare iron and dulls enamel over time. Hot water, a stiff brush, dry it on the stove for a minute, then a smear of oil on bare pieces. Enamelled pieces need nothing but drying.
Yes. Cast iron is ferrous, so every cookware piece here works on induction, gas, electric, in the oven and directly in the coals. Enamelled pieces are rated to 260°C in the oven; the knob is stainless steel, not phenolic, so it goes in with the lid.
A chip on the outer rim is cosmetic and the pot keeps working. A chip on the cooking surface exposes bare iron and the piece should be retired from acidic cooking. If it chips within 7 days of arrival, send a photo and we replace it. Chips from dropping it later are not a fault.
Because iron rusts. A dull orange bloom after a wet dry-down is normal and comes off with steel wool and a re-season. Rust that pits the surface deeply is a different thing — photograph it and tell us.
Dispatch is 3–5 business days from Melbourne. After that, allow 2–5 business days to east coast metro and longer to WA, NT and regional addresses. Heavy items travel by road, not air.