A regular, chemically-coated pan will cost on average $40, and is thrown away every 18 months. An Ironclad Pan costs from $199, and will never be thrown away. Three generations of daily use, guaranteed. Adjust for your currency, the maths is the same. Good for you, good for your wallet.

There are four types of cast iron, but only one you want on your food. 

1. Malleable Cast Iron is used for electrical fittings, mining equipment and machine parts. Nope. 

2. Ductile Cast Iron is a popular choice for crankshafts, gears, heavy duty suspensions and brakes. Nope. 

3. White Cast Iron is used for its wear resistant properties in pump housings, mill linings and rods, crushers and brake shoes. Nope. 

4. Grey Cast iron is ideal for cookware. That’s the one. 

There are no international or local food standards (yet) for the quality of iron used in cast iron cookware. This means that some companies use the cheap stuff just because they think nobody is watching. If you have any questions about the material used in your cookware, ask the manufacturer. They have a duty of care to answer you.

Absolutely it will. Cast iron will work on any cooking surface; BBQ, open fire, induction, gas, electric solid plate or electric radiant ring, vitro-ceramic glass, gas oven, wood oven, or cycle powered ovens. To avoid warping, always match the size of the cooking element to the base of the pan/pot. Heat low and slow to start with. Extreme changes in temperature do have the ability to warp cast iron.

Warping occurs when the size of the element is too small and the iron is heated too quickly. It creates a hot spot in the centre of the iron, forcing it to expand and warp in that area only. Often the minor warp will naturally return to a flatter shape when cooled slowly and not be a problem. If you blast the heat and create a large warp, it will likely not return to perfectly flat. 


Newly seasoned cast iron may have a brownish tint to it. It’s not rust, it’s just the initial patina baking in. It can take a few coats of seasoning and some use to get a black finish. Don’t worry about the brownish colour - go right ahead and use the pan. We recommend starting with caramelising onions. Eventually it will go black with use.

If your pan is sticky it means you either haven’t cooked it for long enough or you’ve used too much oil. Or both. You can remedy this by repeating the seasoning and using less balm. You really only need a tiny amount. We like to cover the pan entirely and then rub it all off. Another easy way to start over is to put your skillet in the oven and set the oven to “clean”. This will burn away all oil and leave the iron a lovely blue/black.

Uh oh. You left it to drip dry? Not to worry. Any rust that you find is only the smallest possible surface rust. Think micro-millimeters. That surface rust can be scrubbed off with soap and steel wool, or an oiled cloth, or by putting your pan into the oven for a cleaning cycle. If you find rust, don’t worry. Just go back to the initial pre-seasoning instructions and start over. Check out our TIPS or contact us. We’re always happy to help out.


Glad you asked. The Ironclad Co. offers the longest legally binding product warranty on earth. Seriously. We take our Three Generation Guarantee® so seriously we cast the contract in the base of each skillet. If you, your children, or your children’s children aren’t completely happy just return your skillet and we’ll replace it or give you a full refund. Seriously.


Once you have placed an order, you should receive an email confirmation sent to the email address you provided at checkout. If for some reason, you did not receive this email, please check your spam/junk folders and mark us as a Safe Sender. If you still cannot find this, please contact us at

Estimated dispatch times are updated live on each product page. Transit times may vary.

Yes! You will receive a tracking link as soon as your order has been dispatched.

Ironclads are sent all around the world. You'll find live shipping rates for your country at checkout. We significantly subsidise the shipping costs. Good quality cast iron is heavy. It’s the least we could do.

For our Australian and international customers, we ship from Melbourne, Australia. For our New Zealand customers, we ship from Auckland, New Zealand.

Given the complex nature of delivering to different markets daily, we can’t take responsibility for import duties or taxes. All duties and taxes need to be paid for by the recipient.


We don't run storewide promotions at any time of the year. You can save up to 15% by buying a Bundle. If it's your first time buying an Ironclad, you can register for The Ironclub at the bottom of our website to get a small discount on your first purchase.

The Ironclad Co. was founded in Auckland, New Zealand. The company and their staff work across Australia, New Zealand, and the USA. You'll find our stockists here.

We receive a lot of phishing calls. We'd like to keep the internet a safe place. To protect our staff, we request that you email and, if you'd prefer to talk over the phone, a team member will give you a call.

Ah, well, thank you. We're always looking for like-minded people, brands and chefs to partner with. Just send us an email and, if it looks like a fit, we'll be in touch. For our open job positions, head to our company page on LinkedIn.

Still need a hand deciding?

Email our customer service team at and we'll get back to you within 12 hours.