Skillet · sand-polished cast iron

Most cast-iron skillets leave the mould with a pebbled cooking face, because polishing is a second machining step and it costs money. This one is polished, and the difference shows up in about four cooks: a smooth face takes a seasoning layer evenly instead of filling the pits, so eggs stop sticking sooner and the pan looks black rather than grey. It arrives pre-seasoned with three coats of flaxseed oil, which is a start and not a finish; the pan gets better for a year. The handle is cast in one piece with the body, which is why it is strong and why it is hot. Use a cloth. Wash it in hot water with a stiff brush, dry it on the hob rather than in the rack, and wipe a film of oil over the face while it is still warm. Leave it wet overnight and it will rust by morning; scrub the rust off, re-oil, and carry on, because rust on cast iron is a chore and not a death.