"Taylor Garrigan on the cauldron at Home Team, Charleston" Nicki Cutrona© for Butter Pat Industries

THE SMOOTH SURFACE OF OUR COOKWARE

Our cookware is completely different than anything that has been made in the last hundred years. In fact, our cookware may be smoother than ANY cast iron cookware ever made. We’ve devoted an entire section to the profile of our surface but this one video tells the whole story.

Listen to the difference between the Butter Pat surface and a machine-cast cookware surface.

OUR CAST IRON PROVIDES SLOW EVEN HEAT

Unlike conventional cast iron, our pans are not the same thickness throughout. The side walls are thinner than our bottom heat plate and our heat plate puts thickness where it should be-where you cook-more evenly distributing the heat.

Once our pans get hot they provide slow even heat. Just what you need when you are baking for that cast iron crunch.

OUR COOKWARE IS LIGHTER

Our cookware is lighter than other cast iron. The sides of our pans are thin, much thinner than the 1/8-1/4" thickness of conventional cast iron. Why should there be thickness and weight be on the sides where you don't need the thermal mass?

OUR COOKWARE MAKES DELICATE SEARING POSSIBLE

David Guas© for Butter Pat Industries

Caramelization and the Maillard Reaction

Non-enzymatic browning of meats and vegetables includes caramelization (the pyrolytic conversion of sugars) and the Maillard Reaction (the chemical reactions of an amino acid and a reducing sugar with heat).

Cooking techniques where Butter Pat Polished Cast Iron Cookware excels.

Caramelization turns sugars into hundreds of complicated flavors and little understood chemicals. The Maillard Reaction is the taste we crave on the seared surface of a grilled hamburger, the crust on a fire roasted lamb chop or a crunchy crust of bread. Both are the critical flavor producing reactions in grilling, frying, braising and baking.

Without these reactions our food would be simple and bland.

The surface of Butter Pat Polished Cast Iron Cookware makes high-heat searing possible without damaging delicate fishes and seafood.

OUR CAST IRON IS NATURALLY NON-STICK

Our cast iron is made without potentially harmful synthetic coatings. “Seasoning” is the build-up of polymerized cooking oils across the surface of the cookware. Our pre-seasoning applied over our extremely smooth surface gives you a head start for the additional coats that will build to an almost non-stick surface.

Less sticking means you can use less oil and using less oil can mean healthier cooking.