HEATHER - Restaurant Grade
10" Polished Cast Iron Skillet
The Heather, with an 8” cooking surface, is sized to the larger stove eyes for high temp searing, or when your stove-top real estate is at a premium. The Heather pairs with our oven-safe pressed 10" H Glass Lid and as a lid for our Homer flat-bottomed pot.
Cooking Surface: 8"
Weight: 4.8 lbs
MADE IN USA
Sold as-is, non-refundable, and not eligible for warranty.
RESTAURANT USE COOKWARE
This cookware is graded for RESTAURANT USE. It will have obvious blemishes, but these irregularities will not affect the cooking performance of the pan. Blemishes may be negatives in the cooking surface, evidence of grinding, out of flat spec (>1/8" over 1'0"), or other cosmetic irregularities.
They are intended for restaurant use. They are sold as-is, are non-refundable, and are a final sale. They are not eligible for our warranty.
Our Restaurant Use cookware is in stock and will ship within 7 days. Your credit card will be charged at the time of your order.
It’s an Heirloom
Worth the cost, fabulous pan, you can cook anything with no fear of sticking. Perfectly balanced. I need to buy the small one! LOVE IT.
Best cast iron I’ve ever cooked with.
I have had several Lodge variants, always strip the inside and knock down the high spots with 100 grit sandpaper, and re-season. This makes them much more friendly to use. I have a Smithey, it’s a good pan. But this Butter Pat is so much better than any of my other pans. Smithey pans are mirror finish, which lends them to rejecting seasoning for a long time. Lodge pans are very textured and the factory seasoning is mediocre. They both take work and finesse to get them cooking the way I want. The Butter Pat surface is perfect satin, not too smooth like Smithey and not too needlessly pebbled like Lodge. It heats up faster. It cleans up easier: this cannot be overstated. Whatever bits of fond or food that do happen to stick can be easily scraped off with a wooden spatula. I don’t have to constantly adjust and worry over my heat, I can just cook and trust that the food won’t be tenaciously crusted to the pan afterwards. They seem to use some wax blend for the factory season. The pan is relatively impermeable to oil out of the box. After a few bakes and a fry or two, I was able to do a thin layer oven seasoning with a beeswax/sunflower/grapeseed blend that I make myself. It took beautifully. That said, I won’t need to season this pan much. Didn’t really need to season it at all, honestly. Worth every penny, even at full price.
Best iron ever
This is the 5th Butter Pat purchase. Kept 4 and gave One as a wedding gift. They are light and heat evenly. Gives a great crust on potatoes. Nothing sticks. Cleans up fantastic. We have a Lili 2 Joan’s, and now a Heather. Would definitely recommend
CRÈME DE LA CRÈME
I’ve heard that Butter pat is the Rolls Royce of modern cast iron cookware, and now that I have one, I can see for myself!! They are pricey, but, you get what you pay for, and they are worth every cent!! I got the Heather, restaurant service, and I was hard pressed to find any flaw. SOOO impressed with the look, feel, and performance , eventually I will try to get the Joan, as that’s my mothers name