Made in South Carolina from American carbon steel and homegrown labor, this Griddle Pan is built for the Southern bread that goes by many names — hoecake, johnnycake, cornbread pancake — and cooks equally well on a stovetop or over an open fire. Better than cast iron, the carbon steel build is lighter, more responsive, and built without the bulk. It arrives pre-seasoned and ready to cook.
- A carbon steel griddle pan pre-seasoned and ready to use straight out of the box
- Carbon steel builds heat faster and more evenly than cast iron while weighing significantly less
- Compatible with all heat sources, including induction, gas, electric, and open flame
- One-piece construction with no rivets or welds
- Proudly made in the USA from American steel and labor
- Backed by Cast-A-Way’s lifetime warranty
- Dimensions: (L) 21” x (Top Dia) 11.5” x (Bottom Dia) 10”
- Cooking Area: 87 sq in
- Pan: (D) 1”
- Handle: (H) 4.8”
- Weight: 4.75 lbs
- Carbon steel preseasoned with grapeseed oil
- Rinse with hot water and scrub gently with a scrub pad or sponge to thoroughly clean the pan. Dry with a paper towel, then heat on the stove to remove any moisture.
- Once dry, apply a thin layer of grapeseed oil with a lint-free cloth or paper towel. Wipe off excess and bake at 480°F for 40 minutes.
- Always clean, dry, and oil your pan before storing in a dry place after cooking.
- With continued use and care, the layers of seasoning will create a lasting non-stick coating.