Cast iron skillets pre-seasoned and enameled skillets and pans for your brand or your stores

• Classic skillets — straight-ish sides, a long handle with a hanging hole, a helper handle on larger sizes and two pour spouts.
• Deep skillets — taller walls for frying, braising and one-pan meals; often sold with a lid.
• Dual-handle skillets — two loop handles instead of a long handle; compact in ovens and popular for serving and baking.
• Chef-style skillets — flared, lower walls for tossing and sliding food out; often machined smoother inside.
• Mini and serving skillets — about 3½–6½ in for single-portion desserts, eggs and table service in restaurants.
• Grill pans, woks and griddles — see grill pans, cast iron woks and cast iron griddles.

Skillets are sold by top diameter in inches. The usual retail ladder is 6½, 8, 10¼, 12, 13¼ and 15 in, with 10¼ and 12 in as the core sizes. Cast iron is heavy, so weight matters for both freight and the end user: as planning figures, a pre-seasoned 10¼ in skillet is roughly 5–5½ lb (2.3–2.5 kg) and a 12 in roughly 7–8 lb (3.2–3.6 kg). Thinner walls and machined interiors reduce weight; deep and dual-handle shapes add it. Final weights are confirmed per SKU — see the size and weight tables.

Sand-cast skillets have a light pebbled texture that holds seasoning well. Interiors can be left as cast, shot-blasted or machined smooth at extra cost — a common premium feature. Pre-seasoning is vegetable oil baked onto bare cast iron; as a material description, bare cast iron seasoned this way has no synthetic nonstick coating. Seasoning color (black to bronze) and the number of coats are confirmed at the sample stage.

An enameled cast iron skillet carries porcelain enamel on the outside and either a matte black enamel or a light enamel inside. It needs no seasoning by the end user, comes in colors that match an enameled dutch oven line, and is a natural add-on for color-led ranges. Enamel color, rim treatment and handle style are set per SKU; food-contact documentation is arranged per your market and confirmed per order.

Buyers often ask about carbon steel pans alongside cast iron. Carbon steel pans are spun or pressed from steel sheet, so they are thinner, lighter and heat up faster; cast iron is thicker, heavier and holds heat longer. Both are seasoned the same way. This site focuses on cast iron; if your range also needs carbon steel pans, mention them in your brief and they can be quoted as separate SKUs alongside your cast iron order.

Skillet lids are a simple attach-rate booster. Lids are cast iron (self-basting drip points under the lid are a common option), tempered glass with a stainless rim, or enameled cast iron to match the body; fit is set per diameter. Silicone or canvas handle covers, felt pan protectors and scrapers are common add-ons — see accessories.