№12 Skillet
№12 Skillet
№12 Skillet
№12 SkilletEverything you love to cook
What people say
From the people who actually cook in it
"It’s become my go-to at home – on the hobs, in the oven, or over the fire. The heat distribution is excellent, the finish is lovely, and it feels like a piece you actually want to cook with."
Andrew Clarke
Chef & Co-founder, Acme Fire Cult, Dalston
"A new permanent fixture on our stove at home."
Emma Leigh Macdonald
Chef & Co-founder, Mon Petit Canard, New York
"The skillet is not something you merely acquire. You are going to move in with your skillet and share your life with it. It's best if you think of it as a pet, not a pan."
Tim Hayward
Financial Times Food Writer
Our commitments
The Hornbeam Promise
Two promises that reflect what we believe good cookware should be. No time limits. No small print designed to disappoint.
Lifetime Casting Guarantee
Cast iron, properly made, does not wear out. The iron body of a Hornbeam skillet should last indefinitely under normal use — and we back that with a lifetime guarantee on the casting. If a manufacturing defect in the iron ever causes your pan to fail, we will replace it. No time limit. No charge.
- Covers defects in the iron casting from the manufacturing process
- Covers structural failure under normal cooking conditions
- Transferable with proof of original purchase
- Replacement with the same or equivalent model
- Does not cover thermal shock, rust from neglect, or physical damage
One Free Re-Seasoning
If the seasoning of your Hornbeam skillet is ever not right — whether from rust, uneven development, or a difficult start — send it back to us in Stockport. We will restore the surface, re-season the pan, and return it to you ready to cook. Once per pan. No questions asked.
- Available once per pan, at any point in its lifetime
- Covers rust, uneven seasoning, or a bad start
- Full restoration and re-seasoning included
- Return postage to UK mainland addresses paid by Hornbeam
- 15 working days from receipt of the pan
- Pan registration required to claim — register at hornbeamcookware.com
Neither offer affects your statutory rights under the Consumer Rights Act 2015. · Governed by English law. · Full terms
Looking after it
Cast iron is more forgiving than its reputation
Six things to know. None of them complicated.
Your pan will change colour — that’s the point
Your new pan arrives with a golden hue. The first time you cook in it, expect the colour to darken. This is normal and exactly what should happen. Each meal adds another protective, naturally non-stick layer.
Bake in your pan to build seasoning
The even, high heat of an oven is the best way to build your seasoning. Roast potatoes, focaccia, pastry, oil-based cakes, cornbread, and deep dish pizza all help develop that protective coating.
Soap is fine; the dishwasher is not
You can wash cast iron in soapy water. What you must never do is put it in the dishwasher, or leave it to soak. Rinse quickly and dry immediately.
Use a chainmail scrubber
Chainmail scrubbers are the best tool for cast iron. Inexpensive and effective, they remove stuck-on food while gently encouraging even development of your seasoning.
Dry it vertically
The lettering on the base can collect water. After washing, let it drip dry upright on a rack — or a quick blast of heat on the hob to ensure it’s bone dry before storing.
A light layer of oil before storing
A very light coat of oil — ghee, lard, vegetable oil — protects against moisture and helps develop the seasoning for next time. A thin coating, not puddles.