Frequently Asked Questions
Short, honest answers. If yours isn't here, email hello@acme-outfitters.example and a person will reply within a business day.
What sizes do you make, and which should I buy?
We keep the line small on purpose. The Skillet is 10 inches — the right size for two to four people and the pan most cooks reach for daily. The Dutch Oven is 5.5 quarts, sized for a whole chicken, a loaf of bread, or a pot of chili with leftovers. If you buy one thing, buy the Skillet. If you cook for a family or braise often, add the Dutch Oven. We don't sell a dozen sizes because most kitchens don't need them.
Does it work on an induction cooktop?
Yes — cast iron is close to the ideal induction material. It's solid iron, so an induction burner grabs it instantly and heats it evenly with no cold ring in the middle. One tip: lift the pan on and off rather than sliding it, so you don't scratch the glass. It also works on gas, electric coil, in the oven, and over a campfire.
Does it come pre-seasoned, or do I have to do that myself?
It arrives seasoned and ready to cook — we hand-season every pan with flaxseed oil before it ships. You can make eggs the first night. Seasoning is not a one-time chore; it's a surface that keeps building the more you cook, and it gets slicker and blacker over the years. See Seasoning 101 if you want the full story.
Why does it cost more than a $20 pan at the store?
Because you buy it once. The Skillet is $95; a coated nonstick pan is cheaper on day one and lands in the trash in a year or two when the coating flakes. Our pans are recycled iron, made to be used hard and handed down. Most people who add up what they've already spent replacing cheap pans find cast iron is the frugal choice, not the splurge. And it's backed by a lifetime guarantee, so the math only gets better with time.
What does the lifetime guarantee actually cover?
If your pan fails from a manufacturing defect — a crack, a casting flaw, a warp that isn't from abuse — we repair or replace it, for as long as you own it. We also re-season pans for free if yours ever needs a full reset. We'd rather fix a pan than sell you a new one; that's the whole point of the company. See Returns & Guarantee for the details.
Can I really use it as a gift? Won't it need explaining?
It's one of our most popular gifts, especially around the holidays and for people setting up a first kitchen. It ships in a clean box that reads as a gift, it comes seasoned and ready to use, and it includes a plain-language care card so nobody feels lost. The bigger idea is that you're giving something that could still be in their kitchen in thirty years — which is a rare thing to be able to say about a gift.
I'm scared of rust. Is cast iron high-maintenance?
This is the number-one worry we hear, and it's mostly myth. The daily routine is: cook, rinse with hot water, wipe dry, rub in a thin film of oil. That's under a minute. Rust only shows up when a pan is left wet, and even then it's cosmetic — scrub the spot, re-oil, and you're back in business. A rusted pan is never a ruined pan. Our Care guide walks through it, and the Care Kit gives you the wax and scrubber to make it foolproof.
Can I use soap on it?
Yes. The old "never use soap" rule dates back to harsh lye soaps that don't exist anymore. A little modern dish soap won't strip a healthy seasoning layer. What you should avoid is a long soak, the dishwasher, and scouring down to bare metal. Warm water and a quick scrub handle almost everything.
It looks heavy. Is that a problem?
It is heavy, and we won't pretend otherwise — the weight is what lets it hold heat and sear properly. The Skillet is manageable one-handed for most people; a full Dutch Oven is a two-hand lift. If you have wrist or grip trouble, start with the Skillet rather than the Dutch Oven. Most cooks adjust within a week and stop noticing.
Do I need cast iron at all?
Honestly, not everyone does. If you only ever microwave and boil pasta, a cheap pot is fine. Cast iron earns its place if you sear, roast, bake, or want one durable pan instead of a drawer of specialized ones. It goes from stovetop to oven, holds heat for a proper crust, and lasts decades. If that's the kind of cooking you do — or want to grow into — it's worth it.
What's the Glass Lid for, and do I need it?
The Glass Lid ($35) fits the Skillet and turns it into a covered pan for steaming, simmering, and melting cheese without guessing — you can watch through the glass. It's optional. Plenty of cooks never buy one; others say it's the piece that made the Skillet their only pan.
Is "recycled iron" just marketing?
No. Our pans are cast from recycled iron rather than newly smelted metal, which is part of why we can stand behind the environmental case with a straight face. But the bigger sustainability story is durability: one pan that lasts decades beats four cheap pans that get thrown out. The greenest cookware is the kind you never replace.
Where do you ship, and how long does it take?
We ship across the US, Canada, the UK, and the EU. Orders leave our shop within 2 business days; US delivery is typically 3–5 business days after that. US shipping is free; international is a flat $20. Full details on the Shipping page.