It’s Tuesday night and you are ready to whip up something quick. Of course you reach for your cast iron pans. You know your stuff, and besides that, you are hungry. What do you grab?
You grab the Heather.
This is a medium-sized skillet. It’s the one you want when you aren’t cooking for four, or six, or twelve. It’s your go-to pan, and the one that fits your hand, your lifestyle, your portion size, and your appetite.
Grilled cheese sandwich – maybe two? A perfect salmon filet for you and the person pouring the wine? Maybe an omlette? You get the picture. This pan is, (dare we say it?) essentially perfect. Slick as a mirror, convenient as your local 7-11, and a delight to the eye. Beyond that, it costs less than the wine budget for this month, less than that fancy sweater you’ve been thinking about, and is something you will use a few times a week for the rest of your life.
If you buy this pan, you will buy one of the others within six months. Butterpat Polished Cast Iron Pans are really and truly that good.
You don’t have to be a James Beard Award-winning chef to appreciate what these pans do. That said, many of them use our pans every day, not because they have to, but because they want to. And they can have anything they want….
Most people think that if they have an old cast iron pan, it must be good. This is only partly true. The earliest pans were, by and large, damn good. But we are talking early early. Like pre 1900’s. These pans were given the time and attention that it took to produce a product that was ideal for the cooking surfaces of the time – mostly wood and coal stoves. They were great then and they are great now. But there aren’t very many of them.
By mid-century, well-known brands like Wagner and Griswold were making lots and lots of pans for lots and lots of people. They were pretty good, but were being made much heavier, as a way to promote production efficiency. Also, around this time, cast iron was losing favor to new, lightweight cookware – especially aluminum and steel pans, which were developed for the “All Electric Kitchens” being promoted at the time. Wagnerware catered to this new customer preference, and they eventually stopped making cast iron altogether.
Today, machines make cast iron pans cheaply and efficiently, in just minutes, by pouring the molten iron into sand molds. Customers have noticed that new cast iron is very different from the old stuff, and not in a good way. They are as rough as the sand they are poured in.
Enter Butter Pat Industries.
Butter Pat pans are a technological marvel. They are made to incredible profile specifications, and then polished, making them the smoothest cast iron ever. Not only that, but they are highly engineered. They are thick only where they need to be, making them lightweight, and more precise than the best of the old stuff.
When we say this is the best cast iron ever in the history of cooking, we mean it.
Buy one. You will see.