Danish Cast Iron Cookware Collection
Cast iron gets a modern makeover.
When a Danish maker who’s been crafting metalwares since 1853—and been named a Purveyor to the Royal Court, no less—designs cast-iron cookware you know it has to be good. In the Fry Pan, and Saucepan hardworking cast iron meets the natural beauty of oiled oak (hello, stay-cool handle!). And don’t let those table-ready looks fool you: all pieces are twice-enameled (no seasoning needed here) and retain heat like there’s no tomorrow. Oh, and bonus: they'll get along with any kind of stove, including induction—not too shabby, eh?
Photography by Ty Mecham & Rocky Luten
Details & Materials +-
Enameled cast iron, Oak wood, stainless steel
Fry Pan: 11.00" D x 2.00" H
Sauce Pan: 8.00" D x 4.00" H; 1.80QT capacity
2-in-1 Dutch Oven: 10.00" D x 4.00" H; 4.80QT capacity
Grill Pan: 11.00" D x 2.00" H
Griddle Pan: 11.00" D x 2.00" H
Care & Notes +-
Oil the wooden handle with a food-safe vegetable oil once per month. Apply a generous amount of oil & let sit for 10-15 minutes. Afterwards, wipe off with a clean towel. Let sit overnight for the oil to fully absorb once excess is removed. Use plastic or wood utensils only as metal utensils may damage the enamel. Allow pan to cool before washing. To remove stubborn stains soak your pot in hot soapy water for a few minutes. Avoid using steel wool, steel scouring pads, harsh detergents, bleach, or abrasive cleaners.
Shipping & Returns +-
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Meet the Maker
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