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British Cast Iron Cookware
Proper pans for proper cooks. Hornbeam cast iron skillets are made in Britain and built for serious heat, reliable searing and cookware that only gets better with use.
Built for real heat
Some pans are made for the kitchen cupboard. Hornbeam skillets are made for the whole cooking setup, from weekday hobs to weekend BBQs, fire pits and outdoor feasts.
Use them for steak, eggs, burgers, roast potatoes, skillet sides, deep-dish pizza, focaccia and proper outdoor cooking when the fire is lit.
Proper cast iron cookware made with care, weight and long-term use in mind.
Cast iron holds heat brilliantly, making it ideal for searing, frying, roasting and baking.
Use it on the hob, in the oven, on the BBQ or over an open fire.
Every cook helps build the seasoning and improves the natural cooking surface.
This is cookware designed to work hard, last for years and become part of your cooking routine.
The No.10 is your everyday workhorse. The No.12 gives you more room for family meals, sharing dishes and bigger BBQ cooks.
The go-to pan for everyday cooks. Ideal for smaller meals, steaks, burgers, eggs, potatoes, sides, roast veg and compact BBQ sessions.
The bigger pan for bigger plans. Ideal for family breakfasts, spatchcock chicken, focaccia, bigger steaks, roast potatoes and sharing dishes.
Start with how many people you cook for and how much space you want in the pan.
| Feature | No.10 Skillet | No.12 Skillet |
|---|---|---|
| Best for | Everyday meals, smaller cooks, sides, steaks, eggs and potatoes. | Family meals, larger cuts, sharing dishes, focaccia and bigger BBQ cooks. |
| Choose this if | You want the pan you will reach for most often. | You cook for more people or want extra space. |
| Cooking style | Hob meals, simple oven cooks, smaller BBQ jobs and everyday sides. | Large sides, sharing dishes, bigger oven cooks, BBQ sessions and family meals. |
| Smokey Rebel verdict | Best first cast iron pan for most kitchens. | Best upgrade if you already know you want the space. |
One pan, loads of uses. Hornbeam skillets are just as useful indoors as they are outside.
Use it for steak, eggs, onions, peppers, smash burgers, chicken thighs, pancakes and quick weeknight meals.
Perfect for roast potatoes, focaccia, cornbread, deep-dish pizza, tray-style sides and finishing dishes after a hard sear.
Place it on the grill for searing, frying, melting, roasting and cooking smaller ingredients that would otherwise fall through the grates.
For fire pit cooking, campsite meals and outdoor feasts, cast iron gives you the strength and heat retention you need.
Hornbeam skillets are perfect for Smokey Rebel cooking. Use SPG on steak, eggs, potatoes and vegetables. Try Revolution for burgers and beef. Go with Chipotle Cowboy for chicken thighs and loaded skillet fries. Add Hickory Hog to breakfast potatoes, pork chops or skillet beans.
Cast iron is easier to care for than people think. Wash it after use, dry it properly and give it a very light wipe of oil when needed. Do not put it in the dishwasher and do not leave it soaking overnight.
The more you use the pan, the faster the seasoning develops.
Soap is fine, but avoid dishwashers and long soaking.
Dry fully after washing to keep the pan in good condition.
A very light wipe of oil is enough before storage when needed.
The surface will darken and change with use. That is exactly what you want.
Cast iron earns its place through use. Cook with it often, season it naturally and let every meal build the surface.
Yes. Hornbeam skillets are suitable for induction, as well as gas, ceramic and other common hob types. Always lift cast iron rather than dragging it across glass surfaces.
Yes. These skillets are ideal for BBQ cooking. Use them for searing, frying, roasting, baking sides or cooking ingredients that need a flat hot surface.
Yes. Cast iron is a strong choice for fire pit cooking, outdoor kitchens and camp-style cooking.
The No.10 is the everyday size, ideal for smaller meals and one to three people. The No.12 is larger, giving you more cooking space for family meals, bigger cuts and sharing dishes.
Yes, but your pan will develop its seasoning through use. Cook with it regularly, dry it properly and apply a light wipe of oil when needed.
No. Wash it after cooking, dry it fully and avoid dishwashers or long soaking. A simple routine keeps the pan in good condition.
Choose the Hornbeam skillet that suits how you cook, then put it to work on the hob, in the oven, on the BBQ or over the fire.
