By the definition of perfect, try as we might, Butter Pat pans are far from it. They are cast by hand, and casting artifacts are always present. Imperfections are evidence that our pans were made by people and not by machines.
Every Butter Pat pan is inspected three times during our production process and each time graded into one of three categories:
FATAL. a.k.a. scrapped. The pan has irregularities that will prevent intended use, such as cracks, holes, or large blemishes on the cooking surface.
FISH CAMP. These pans are definitely not perfect. They’re a step below our restaurant-grade cookware. Meaning they will have surface marks or not be exactly flat. But they will still do a perfectly fine job frying your fish at camp this summer.
BLEM. a.k.a. Restaurant Grade. The pan has blemishes that would prevent full price sale but that would not affect cooking performance. These Restaurant-Grade pans could have multiple “negatives” that will fill in with cooking use, spots of roughness, or a surface that is beyond our approved level of flatness.
SELL. a.k.a. first-rate quality. These pans meet our rigorous specification for an acceptable surface.