joan2joan3Thin Walls = A Lightweight Pan

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The Joan


In stock

Product Description


Cast iron cookware has become almost mythical in the American culinary world. The historic precursors to this pan are the reason why. The finest of the old pans, and we are talking 1870’s here, were lightweight and smooth. Our pans are even better. They have all the characteristics of the old pieces, but have been engineered by our partner, Butter Pat Industries, to meet the demands of a population that no longer cooks on wood stoves. This probably means you.

This skillet is arguably the single most versatile pan you ever own. It is the size you use if you are cooking for more than two people. It will hold four chicken breasts, fry a pound of hamburger properly, or caramelize a few onions without spilling over. You will reach for this piece day in and day out, from the day it arrives until the day you stop feeding yourself.

This pan will cost you a dollar a day for the first year, and for the next ninety or one hundred years, you might consider that it’s free.

Additional Information

Weight 6.5 lbs
Overall width




Cooking surface



1 7/8″

Wall thickness


Heat plate thickness


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 cookwear – 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.