The Filleting Ghost Knife by Ironclad Co. Salvaged Ghost Net 22cm Filleting Knife

What is your returns policy?
You may return any brand new, unused items within 30 days. Returns will incur a 10% restocking fee.  

How do I lodge a return?
Please contact our Customer Care Team via email hello@ironcladpan.com to arrange this. 

How long does it take to process my return?
From when a return parcel is received, we ask customers to allow up to 7 business days for their return to be finalised. 

Have you received my return yet?
When sending your return parcel at the post office, we recommend you ensure your parcel has return tracking. This way, you can track your parcel in transit to our warehouse, and see exactly when it is delivered. From when a return parcel is received at our warehouse, we ask customers to allow up to 7 business days for their return to be finalised. 

Can I exchange an item?
Unfortunately, we do not offer direct exchanges for returned items, unless they are deemed faulty upon inspection. In some scenarios, we may require a faulty item to be returned to us for further inspection before honouring an exchange or refund. 

Do you pay for my return shipping?
Customers are required to cover shipping costs when returning items, unless it is deemed faulty in which case we may send you a return courier label. We suggest using standard or regular shipping, as this will be the most cost effective option. We recommend ensuring your parcel has return tracking, so you can track your parcel in transit to our warehouse, and see exactly when it is delivered.

What's the difference between an enamelled pan and a cast iron pan?
Our Legacy collection is handcrafted to last multiple lifetimes. Our new enamelled collection has a lifetime warranty and comes in a range of colours. 

• Enamelled: Think all the benefits of cooking with cast iron, made easy, in the colour of your choice. A workhorse for everyday cooking.
• Legacy: Our meticulous Antique Finish™ gives it a ceramic-smooth touch and non-stick performance you wouldn't believe. Each one takes hours of hand-polishing, resulting in a pan so beautiful it's practically a work of art.

Ironclad seems like an investment. Will it pay off?
Absolutely! An average non-stick pan should be replaced annually - which adds up pretty quickly. Our Legacy Collection is guaranteed for three generations and will only get better with more use and proper care. Our satin enamel collection will last a lifetime or more. It's not just good for your tastebuds, it's good for your wallet too. Pay a bit more upfront for a much better deal long term. 

Food-grade cast iron? What's the deal?
Think of your cookware like an ingredient—you want the best quality for your food. There are four types of cast iron, but only grey cast iron is ideal for cookware. At Ironclad, we test every pour for purity and we use only food-safe grey cast iron. Unlike some brands that opt for cheaper, lower-grade iron. Always check with your cookware maker about their materials—they owe you that transparency.

What happens if my Ironclad rusts?
A bit of surface rust is normal for cast iron, especially if it's been drip-drying or not used regularly. It's easily fixed. A good scrub with soap and steel wool and a wipe with an oiled cloth should get you going again. If in doubt, re-season it like new—see our Use & Care page for an easy walk through. If that's too hard, we're always here to help. Just get in touch at hello@ironcladpan.com

Will my Ironclad work on my induction stove top?
Definitely! Just remember, low and slow is the way to go, especially at first. Too much heat too fast can warp the iron. We recommend matching the induction hob size to fit the pan and putting it on low for a minute before cranking. Since cast iron retains heat incredibly well, watch it doesn’t get too hot. 

Can I really use my Ironclad cast iron on any heat source?
Yes! Our cast iron loves induction, gas, electric, BBQ, even campfire. Our satin enamel cast iron has a max temp of 300°, for cooking at temperatures above that then we recommend our seasoned cast iron.  

What causes cast iron to warp?
Usually, it's from using a burner that's too small for the base of the pan, or cranking up the heat too quickly. This creates a hotspot that makes the iron expand unevenly. Minor warping often fixes itself as the pan cools. If it's bad, though, it might not go back to perfectly flat. 

What is the warranty on your enamel cookware?
As long as you follow our use and care instructions your Ironclad enamel cookware should last a lifetime. Manufacturing faults will be covered. Anything like uneven enamel coating or cracks would be apparent soon after your first use - and we can replace the product straight away. Normal wear and tear - minor scratches, small chips and some exterior staining may occur and won’t be covered, or affect the performance of the product. 

What is the warranty on your seasoned cast iron cookware?
Our seasoned cast iron pans are covered by the Ironclad Three Generation Guarantee®. Cast into the base, it is the longest legally binding product warranty on earth. A warranty to last your lifetime, your children’s, and your grandchildren’s.

Where are Ironclad products made? 
Originally we only made one size pan in NZ. As we grew, we had to seek out more specialist suppliers with a history of making cookware. So we spoke to foundries across NZ, Australia, Vietnam, India, Fiji and multiple places in China. Narrowing it down, we independently quality tested samples and now work with two foundries in Hebei, where cast iron cookware originated from around 2,600 years ago. Our co-founder Kate regularly visits the makers to work with them on how to achieve the finishes we require and maintain the high standard of quality Ironclad is known for. 

Both our partners meet the highest quality international standards - satisfying the food-grade testing requirements of LFGB*, FDA, California Proposition 65**. Ironclad also independently tested the products locally in NZ.

We still test and do short run batches with our foundry partner in New Zealand.   

Most of our other products are made in either New Zealand or Australia by local woodworkers, metal polishers, balm makers and box makers.  

*LFBG is the German abbreviation for the Food and Commodities Act. It is short for Lebensmittel- und Futtermittelgesetzbuch, which is considered the most important food safety management act for Germany. All the food-related products are required to pass the corresponding tests and be compliant with LFGB in order to enter the German market.

**Prop 65 means that it is certified free from over 800 problematic compounds. And FDA approved - safe for cookware. 

How do you cook using enamelled cast iron?
Our enamelled cast iron range is compatible with all heat sources; induction, gas, electric, ceramic, barbecue, oven, fire. Just no microwaves please. And avoid temperatures over 300°C. Use your preferred oil or butter and ideally wooden or silicone utensils to avoid scratching the surface. Avoid extreme changes in temperature - like regular cast iron, enamelled cast iron is best when warmed up gradually and allowed to cool naturally. It will retain the heat beautifully and is perfect for serving hot to the table. Always protect your hands from hot handles and use a trivet to protect tables or benchtops.  

Do you need to season an enamelled cast iron pan first?
No. It’s ready to go straight out of the box. We recommend washing with mild soap and a soft cloth or brush prior to your first use.  

Do the lid and handles get hot?
Yes. The handles on the pan and lid are made from cast iron, so will heat up. Use a tea towel, oven mitt or leather pan snug to protect your hands. 

Is cast iron non-stick?
Yes. And it should only get better with more use and proper care. Ensure you bring your pan up to heat before adding food. And use your chosen oil or butter when cooking. 

Are pinholes in the cast iron surface normal? 
Yes. Cast iron cookware is made using a sand moulding process and the iron itself is a natural material with variations outside of our control. Minor imperfections or small pinholes may appear on the surface but will in no way affect the performance of your Ironclad cookware. These should also diminish over time with proper use and care as the seasoning develops.  

Are pinholes in the enamelled surface normal?
Although we endeavour to ensure there are none, minor pinholes or dimples can appear on the surface of the enamel finish. Each product goes through our quality control process, so if you do come across imperfections they should not affect the integrity of your cookware. However, if you are concerned about anything please reach out to us at hello@ironcladpan.com with any questions. 

How do you clean cast iron? 
Check the instructions that came in the box. Or our use and care page here. It depends how messy you get - and can range from simply wiping out with a dry paper towel, to boiling water for easy removal of sticky bits. If you want to use a mild dishsoap - go ahead. The key is to keep your cast iron dry and lightly oiled between uses. Don’t drip dry. The more you use it, the better it gets. 

What is seasoning?
Seasoning is your cast iron’s natural layer of carbonised oil. It builds up gradually with more use and is baked onto the surface - giving it a rich dark patina. Ironclad cookware comes pre-seasoned with vegetable oil for you, so it’s ready to go and will only get better with more use and proper care.   

Why is my food sticking sometimes?
This can happen for a few different reasons, such as not bringing the pan up to heat before adding the food, or not using enough oil or butter when cooking. Some saucy, acidic or sweet things will stick - just make sure you clean out the pan afterward - boiling water to remove and reset the pan is a good trick. Scrub, dry thoroughly and then keep lightly oiled.  

Do acidic foods ruin the seasoning?
No, they won’t ruin it. Cast iron is pretty indestructible. But wine, tomatoes, vinegar and citrus can eat into the natural seasoning layer. A few tips - when cooking something acidic remove it from the pan once finished and clean straight away. Dry and re-oil. If you do find the seasoning has been removed in places, then once clean and oiled you can re-bake in a hot oven to add a layer of seasoning back on there. Keep cooking and your seasoning will develop again. Roasting vege in between stove top uses is a good way to ensure you maintain a beautiful patina.