The ratings are in, and Butter Pat’s cast-iron cookware continues to be among the highest ranked in the industry.

The Joan 12-Inch Cast Iron Skillet was rated by Consumer Reports.

“...for the few who yearn for the heyday of cast iron, who prefer handcrafted American ingenuity over mass production...”

“Where to start? Butter Pat’s skillets were the smoothest and most non-stick out of the box of any we tried. Beyond making flip-easy fried eggs (or flip-easy anything, for that matter), the surface makes cleaning that much easier, as everything cooked in it was a towel wipe away from clean...”


“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.”

“Butter Pat Industries honors the ways of the past while looking toward the future.”

“The crème de la crème of cast iron!”

“This heirloom skillet will stand the test of time.”

“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.”

“It has a silky-smooth finish on the bottom and sides and is exceptionally light.”

“For every complaint about cast iron pans, Butter Pat has an answer.”

"Butter Pat’s cast-iron manages to be just as slick as the old stuff, saving you years of effort to break it in. It looks and feels great, and let's face it, it’d better—chances are it will be around for a loooong time."

“Butter Pat are metallurgical marvels. They’re thinner and smoother than most others but are no kitchen lightweights; they’ve earned raves from chefs like Sean Brock and David Guas.”

“Mirrors the thin, smooth pans of cast iron’s heyday.”

“The skillets from Butter Pat Industries are, to my eye, the handsomest of this new generation of cast iron skillets, and they’ve done an interesting thing by managing to successfully cast a skillet with thinner walls while allocating more of the mass to the base, where the cooking really happens.”

“Having inherited my grandmother’s cast iron pans made by Griswold, I never thought I’d see their equal. Most modern cast iron is rough cast and lacks the naturally smooth nonstick quality of vintage pieces. But Butter Pat delivers a smooth surface, hefty base, thin walls and “ears” for pouring.”

“Butter Pat’s American-made cast iron skillets are true collector’s items. Each pan is hand cast and designed to have a smooth polished surface that’s nonstick right out of the box. It also has thin walls, which help make the pan lighter than competitors. At 4.8 pounds, the 10-inch pan was one of the lightest pans we tested. It’s also the most expensive pan we tested, but with a 100-year warranty, it's destined to become a family heirloom. In our tests, we liked the short handle that allowed us to get a firm grip on the pan without hurting our wrists — just don't forget to use oven mitts.”