Lancaster Cast Iron Co. Lancaster, Pennsylvania Est. circa the 1800s
Lancaster No. 10 cast iron skillet, seen from above, smooth black surface, two pour spouts and a helper handle.

The main course skillet.

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Ø 11 ⅝″ · ↧ 2 ⅛″
6 lbs.   Pre-seasoned
$229.12 · USD
§ I  ·  An introduction
Smooth American cast iron — already broken in for you.
§ IIMeasurements & material

Engineered once, to be used forever.

The No. 10 is what Lancaster calls the main course skillet. Eleven and five-eighths inches across. A ten-inch cooking surface. Large pour spouts. A stout handle, a helper handle opposite. Smooth, pre-seasoned, ready.

  • Diameter11 ⅝ inches, top295 mm
  • Cooking face10 inches, flat254 mm
  • Depth2 ⅛ inches54 mm
  • WeightSix pounds2.72 kg
  • SurfaceMachined smooth, pre-seasonedready
  • HandlesStout · Helper, opposite2
  • SpoutsLarge, both sides2
  • OriginLancaster, PennsylvaniaUSA
§ III   A small historical note

The number is older than the pan.

The sizing dates back to the 1800s, when cast iron pans were matched to the round ports cut into the tops of wood stoves. A number 10 slotted into a number 10 port, sealed against the heat, and cooked everyone’s dinner.

The stoves are mostly gone now. The sizes stayed. This is a number 10 — which is still, a century and a half on, the right size for dinner.

§ IV   Surface

Smooth. Seasoned. Yours tonight.

Most cast iron leaves the foundry rough — pebbly, porous, one thousand tiny places for eggs to stick. The Lancaster surface is machined smooth before it’s seasoned, so food slides where food ought to slide.

Then it’s pre-seasoned in Lancaster, by hand, in a real oven. Which means you don’t wait, you don’t fuss, you don’t Google. You put it on the stove tonight, and you cook.

Don’t overthink it.
Close view of the Lancaster No. 10 skillet's machined, pre-seasoned cooking surface.
§ IV · V   Fifteen seconds

A pan, and a little heat.

Recorded in Lancaster, PA
00:15   Click for sound
§ V   The four steps

Every pan does these four things.
In four miles of Pennsylvania.

40° 02′ N  ·  76° 18′ W
Lancaster County
i.
Cast
Iron, poured into a sand mould, still the oldest honest way to make a pan.
ii.
Machined
The cooking surface is milled smooth. No pebbling. No hot spots. A flat, clean face.
iii.
Seasoned
Oil, heat, repeat, by hand. A black patina bonded into the iron before it leaves.
iv.
Packaged
Boxed down the road from where it was cast. Then it ships to your kitchen.
§ VI   On the matter of time

Buy it once.
Hand it down twice.

Cast iron doesn’t wear out. It gets darker, smoother, and more obedient. You’re not buying a pan — you’re picking out the one a grandchild will someday fight their cousin for.

§ VI · V   A word from the kitchen
“I’ve worked in kitchens with ten‑thousand‑dollar copper sets. Honestly? I reach for this first. It feels honest. And somebody’s grandkid is going to cook in it. That’s rare.”
A chef  ·  Lancaster County  ·  March 2026
Lancaster Cast Iron Co.  ·  Made in USA
Lancaster No. 10 Cast Iron Skillet
$229.12
USD · ships from Rarely · in stock
6 lbs. / 11 ⅝″
Pre-seasoned & ready
SKU LCI-N10CRN
Fig. vii Lancaster No. 10 skillet, portrait framing.