NEW! Butter Pat Industries Homer 4.5 quart Cast Iron Pot and Borosili Lid Set

  
This listing is for a NEW BUTTER PAT Industries Homer Flat Bottom 4.5 Quart Flat-Bottomed Pot with New Borosilicate Lid. By a home chef and Never Used! Like a Dutch oven, the Homer cast-iron pot is a heavy-duty workhorse. With an 8-inch, flat-bottomed cooking surface and high-sided 4.5-quart volume, it is the perfect size and shape for cooking on a campfire, frying on stovetop, baking bread in the oven, and making a mean bowl of stew or popcorn. Use it with gas, electric, or induction.

Made in the USA and exceptionally smooth, this pot provides even heat distribution and a consistent cooking experience. Pre-Seasoned and ready to use.

Hand etched serial number is on the bottom of the thumb. There is one 3/8 spot on bottom. There is one 3/8 spot on bottom along with some very small scratches on the bottom I think from where these were stored.

Top is also excellent with no chips or cracks. Butter Pat is no longer producing Cast Iron as they were acquired by Yet in 2024. Butter Pat pans were hand cast in limited quantities using. Their own innovative foundry process. Taking 21 day's to complete.

The quality of craftsmanship and materials are apparent with the goal. Skillet has been seasoned 4x using grape seed oil. The surface is a rich bronze color that will eventually darken. Width: 12" (Tab to Tab) Diameter: 10" (Lip to Lip) Cooking Surface: 8" Height: 5" Weight: 8.5 lbs Pre-Seasoned, Ready for Use. And, let me know if you would like any additional photos or have any questions.

Thank you for looking and Happy Shopping! So here's the tried-and-true, every-day, easy-as-pie maintenance routine.

Wash your pan-using water, and soap! Then put it on your stovetop over low-to-medium heat for a minute or two, until all sides are completely dry. And lastly, once it's cooled, apply a thin layer of our cast-iron conditioner to the cooking surface with a paper towel or dish rag, wiping away any excess. Like oiling your cutting board, or shining your leather boots, or splurging for a wax on your vehicle, this adds a protective barrier to help prevent any potential rust, while also giving a little boost to your next layer of seasoning. Our customers are right-our pans do not arrive black. In part, because they are smooth. But also because, despite being pre-seasoned into a luscious caramel color, they will still require the primary source of seasoning-cooking-to turn into that coffee color we have come to associate with a "seasoned" piece of cast iron. By its very definition, seasoning takes time, like a good paint job or the patina on a pair of fine leather boots. It won't look perfect right away, and its progress will depend on myriad factors, from your oil to your ingredients to your stove. To get off on the right foot, we suggest these simple steps. Cook something simple in your cast iron in the presence of fat at a high temperature, preferably in your oven. Remember, seasoning is born out of a combination of fat and high heat.

Avoid things that are sticky or gunky like pot pie or mac-and-cheese. For our Joans and Lilis, roast a chicken or vegetables. For our Heathers, Estees, and Erics, bake cornbread. For our Homer, make popcorn on your stovetop. Do so a couple times, and between each use, clean the heck out of your pan, dry it well, oil it up.

From there, you should be good to go. NOTE - Butter Pat used to sell a great conditioner. That combined beeswax with grapeseed and sunflower oils to help maintain, season, and restore your cast iron. No longer available but sounds like the perfect conditioner for those that want to make their own.

Don't worry about smoke points or fancy seasoning oils or flaxseed or all that other pansplaining that the internet fools you with. Just cook in the damn thing, and if you mess up, keep cooking.