TRADITIONS MADE POSSIBLE

TRADITIONS MADE POSSIBLE

HOW IT ENDSDEPENDS ON WHERE YOU START

HOW IT ENDS
DEPENDS ON WHERE YOU START

BUTTER PAT POLISHED CAST IRON COOKWARE™

Featured Product

  • “It takes an endless amount of history to make even a little tradition”

    – 19th c. American writer Henry James

    Purchases don’t make traditions; the rituals of repeated use make traditions. How can that happen with the customary problems of crudely cast cookware? Every detail in BUTTER PAT Polished Cast Iron Cookware has been considered to help you achieve your best results - whether they are ceremonial holiday meals or just every day breakfasts.

  • “Quality and functionality have far surpassed my expectations.”

    – Butter Pat customer D. Balaj

    High thermal mass is the desirable characteristic of cast iron that delivers the searing heat to the surface of your foods. With thinner side-walls and a thicker heat plate our design changes the traditional geometry. Our pans are thinner where they can be and thicker where they should be.

  • Cast iron hasn't been this smooth in a hundred years.

    Butter Pat Polished Cast Iron Cookware is thinner and lighter than other cast iron, now or in the past. It has a uniquely smooth finish on all surfaces that allows food to lift easily, when cooking or cleaning.

  • Craftsmanship without compromise

    The benchmarks for Butter Pat Polished Cast Iron Cookware surpass all conventional standards. Hand-cast in the USA using our own unique process. Naturally non-stick and free of potentially harmful PFOA/PTFE engineered coatings. Made in limited quantities with a 100-year warranty.

LISTEN TO OUR FINISH

(Turn up your volume or you won't even hear it)

WHAT OTHERS ARE SAYING


“You know how they say, 'they don't make them like they used to anymore'? Well, in the case of Butter Pat Industries' cast iron, maybe they do.”
“The glassy, highly polished surface releases food like a dream, no seasoning needed.”
“The crème de la crème of cast iron!”
“Butter Pat Industries honors the ways of the past while looking toward the future.”
“Pick up a Butter Pat skillet, and you'd be hard-pressed to believe it was actually made of cast iron. It's deceptively light.”
  • POLISHED SMOOTH ON ALL SURFACES

    POLISHED SMOOTH ON ALL SURFACES

    We don’t just polish the cooking surface; food gets stuck on more than just the bottom. We polish all surfaces; making our cookware easier to clean, less likely to scratch your counter top or cook top, and a pleasure to handle.

    POLISHED SMOOTH ON ALL SURFACES
  • HAND-CAST THIN FOR LIGHTER WEIGHT

    HAND-CAST THIN FOR LIGHTER WEIGHT

    We designed our cookware with thinner walls and a thicker heat-plate. We cast our cookware thin. We don’t grind our pans or wastefully mill them down from a rough casting which can leave sticky machine marks on the cooking surface.

    HAND-CAST THIN FOR LIGHTER WEIGHT
  • DESIGNED FOR THE SHAPE OF YOUR HANDS

    DESIGNED FOR THE SHAPE OF YOUR HANDS

    Our handles are designed to conform to the natural angle of your arm when picking up a pan, placing less stress on the wrist. The large tab encourages using two hands.

    DESIGNED FOR THE SHAPE OF YOUR HANDS

MEET THE BUTTER PAT FAMILY

Cast Iron Hasn't Been This Smooth In 100 Years

WHAT CHEFS ARE SAYING ABOUT BUTTER PAT

BEN FORD’S PARKER HOUSE ROLLS

“Outdoor cooking conditions can make baking in a skillet outdoors a challenge. This skillet helps make my Parker House rolls perfect every time…the finish makes clean up a snap.”

Ben Ford is an LA chef, restauranteur, author of "Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking" and winner of the 2012 Cochon 555 prize for snout-to-tail cooking.

DAVID GUAS’ BLACKBERRY ALMOND CRISP

“What I love about doing fruit crisps or cobblers with crumble in the Butter Pat cast iron, is the even heating. It allows fruit to break down and cook consistently as well as allowing the crust to brown evenly - and CRUST IS EVERYTHING for these desserts. My kids will be lucky to have this passed down to them.”

David Guas is the host of the TV series "American Grilled" and operates Bayou Bakeries in Arlington VA and Washington DC. His cookbook "DamGoodSweet - Desserts to Satisfy Your Sweet Tooth New Orleans Style" won a James Beard award in the Baking and Desert Cookbook category.

KENJI LÓPEZ-ALT’S CAMP BREAKFAST

“I was frying eggs and making pancakes on it right from the start with essentially no seasoning at all and they released and slid around perfectly.”

Kenji Lopez-alt is managing culinary director of Serious Eats. His first book, "The Food Lab: Better Home Cooking Through Science" is a New York Times Bestseller and winner of a 2016 James Beard award.

STEPHEN GERIKE’S CARNITAS

“The easiest batch of carnitas I've ever made. I was able to fit an entire six-pound pork butt into the 14" pan in one layer to sear…beautiful and delicious! I love this pan.”

Stephen Gerike is the chef, butcher and director of foodservice marketing and innovation for the National Pork Board, an agricultural marketing association that represents America’s pig farmers.

JOHN CURRENCE’S FRIED CATFISH

“It is absolutely beautiful and a joy to cook in.”

John Currence, former tugboat deckhand turned 2009 James Beard Best Chef of the South operates numerous restaurants in Oxford Mississippi, including landmark City Grocery. His book "Pickles, Pigs and Whiskey" was nominated for a James Beard Award for American Cooking in 2013.