How cast iron pans are made
A cast iron pan is poured in one piece, handle and all, into a mold made of damp sand.
- stations
- 6
- things upstream
- 19
- raw sources
- 11
- steps from the ground
- 4
The short version
Molten iron is poured into a mold packed from sand, forming the pan and handle together in one piece. After it cools, the sand is shaken off, the rough edges are ground away, and the surface is coated with oil that is baked on. The oil layer is what makes a good pan nearly nonstick.
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Melt iron in the furnace
Pig iron and scrap steel are charged into a furnace and heated until liquid. The mix sets how much carbon ends up in the casting.
Goes in -
Pack the sand mold
Damp sand is pressed around a pattern in the shape of the pan, once for the top half and once for the bottom half. The halves are then closed over each other to leave a cavity in the shape of the pan.
Goes in -
Pour the iron
Molten iron runs through channels into the cavity and fills it. The whole pan, handle included, is made as a single piece.
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Break out the casting
Once the iron has cooled and set, the mold is broken apart and the sand falls away. The channels that fed the metal are snapped off.
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Grind off rough spots
Seams and stubs are ground down. The cooking surface may be machined smoother.
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Bake on a coat of oil
A film of fat or oil is applied and baked until it hardens into a dark, slick surface. Repeated seasoning at home builds that layer thicker and protects the iron from rust.
Goes in
Worth repeating
- The first mention of a cast-iron kettle in English appeared in 679 or 680.
- Griswold began making cast-iron cookware in 1865.
- Nonstick aluminum pans pushed cast iron out of favor in the 1960s and 1970s, and most American makers closed.
Back to the ground
Follow every input upstream and cast iron pan starts as these 11 raw sources.
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Sources
Cite this page: "How cast iron pans are made." Assembly Line, 2026-11-03. https://assemblyline.org/make/cast-iron-pan