Emberfold
Cast once. Milled flat. Seasoned six times.
Emberfold makes cast iron for daily cooking. Heavy on purpose. Built to outlast the kitchen it starts in.
See the range
Sand-cast
Each piece is cast in a single pour from a hand-packed sand mould. No shortcuts in the foundry.
Milled flat
The cooking face is machined after casting. Smooth contact with the heat, even seasoning from day one.
Six seasons
Every pan is seasoned six times before it ships. It arrives ready to cook, not ready to condition.
Built heavy
Weight is not a flaw. It is the source of even heat, long retention, and a pan that does not warp.
Ovens
Round Dutch Oven
Thick walls trap heat and hold it. The lid returns condensation to the pot. One vessel for bread, braises, and long Sunday afternoons.
€189.00
See the productEvery pan leaves the workshop with the same six-layer seasoning. It deepens with use. The pan you buy today is not the pan you own in a year.
Questions
How do I season the pan for the first time?
The pan ships already seasoned six times, so it is ready to cook from the first use. If you want to reinforce the seasoning, wipe a thin layer of flaxseed or grapeseed oil over the cooking face, place it upside down in an oven at 230 °C for one hour, and let it cool inside the oven. Repeat once or twice for a deeper base.
Can I wash cast iron with soap?
A small amount of mild dish soap will not strip a well-built seasoning. Wash with warm water, a stiff brush, and a little soap if needed. Dry the pan immediately and completely — residual moisture is the only real enemy. A minute on a low flame drives off any remaining water before you store it.
How do I remove rust if it appears?
Scrub the rust away with a chain-mail scrubber or fine steel wool under warm water. Dry the pan thoroughly, then re-season: oil, oven at 230 °C, one hour upside down. One or two rounds will restore the surface. Rust is surface deep; it does not damage the iron.