All cast iron starts out silver.

After shaping, we triple season each piece by hand at the foundry. The result is a warm bronze, ready to use straight out of the box. The more you use it, the darker it gets, eventually becoming a deep, rich black.

We make it differently. We use better materials. We pay people properly. We invest in the craft so it lasts and performs beautifully. That takes more time and costs more. But what you get is an heirloom, not a pan.

Premium or not, non stick pans come with a chemical coating that nobody should consume. They scratch. And when they do, that coating flakes into your food. Once in your body, it does not break down.

They are designed to be replaced every year or two. Over time, the cost adds up. An Ironclad lasts generations and just gets better with use.

No. It is easy.

Hot water.
Quick scrub.
Dry it.
Oil it.
That’s it.

No soaking. No drip drying. No fuss. If something goes wrong with the seasoning, it can be fixed with heat and oil.

No. It comes triple seasoned and ready to cook. Over time, it will darken and blacken as the natural oils build up a coating. A light oil after cleaning helps, but that’s it.

If it ever needs a re-season, it’s rare.

When it does, just add a small amount of oil and bake it on high for an hour or two.

It’s designed with varying thicknesses to reduce weight and improve balance. Thicker where you need it. Thinner where you don’t.

You want some weight for control and heat retention. Too much and it becomes a chore.

The Lil Legacy comes in under 1.8kg. About the weight of a half full kettle.

The Legacy comes in under 2.8kg. About the weight of a full kettle.

The Grande comes in under 4.5kg. The same weight as traditional cast iron casserole dishes.

While the fundamentals are the same, the quantities and presence of certain materials are what make some cast iron food safe and some not.

There are no meaningful cookware safety standards in Australia or New Zealand, so we follow some of the strictest in the world. Ironclad meets LFGB and Prop 65 standards.

We test for lead and other contaminants often found in cheaper materials. Things that shouldn’t be anywhere near your food.

Every pour is batch tested. Each Ironclad comes with a certificate of material purity to show it meets those standards.

Even if you don’t choose us, it’s worth asking what is in your cookware.

Not all iron is equal.

If you want something easy from day one, choose enamel.

If you enjoy the process and want something that evolves, choose pure cast iron.

Enamel is low maintenance. Soap safe. Drip dry safe. Leave food in overnight safe. It can even go in the dishwasher on a gentle cycle. But it can’t go on a campfire. And because of the glass coating, it comes with a lifetime guarantee.

Pure cast iron asks a bit more to start, but gives more back. You’ll wash it, dry it, and build seasoning as you use it. In return, it improves over time and can handle any heat, from induction to campfire. It comes with a three generation guarantee.

All Ironclad products are designed in New Zealand and handmade by specialists around the world.

Cast iron is handmade by a 5th generation foundry in Heibei.

Limited Edition Cast Iron and Heirlooms are handmade in West Auckland.

Limited Edition Cast Iron and Heirlooms are hand finished and engraved in Onehunga.

Australian woodcraft is done in Melbourne.

New Zealand woodcraft is done in Coromandel.

Wool and Ghost Knives are made in East Auckland.

Seasoning Balms are handmade in Piha and Melbourne.