Cookware
11 Results
$200.00
21180000016
$200.00
21180000015
new
TAKE ALL THE HEAt
The new YETI® Carbon Steel Cookware family embraces any culinary assignment from the kitchen to the campsite.
$75.00
21180000017
$150.00
21180000013
$180.00
21180000014
$50.00
21180000021
YETI®
Cast Iron Ranch Pan
DEEP SKILLET
$350.00
21180000018
$325.00
21180000008
$250.00
21180000007
$200.00
21180000006
$150.00
21180000005
Compare our cookware
All of our cookware is rust resistant and pre-seasoned for nonstick performance, but here’s what makes carbon steel and cast iron unique.
1
HEATS RESPONSIVELY
Carbon steel can change temperatures quickly, giving you a nimble tool for precise results.
2
EASY TO HANDLE
Lighter than cast iron, carbon steel is easier to maneuver when things heat up. Stay-cool handle keeps the heat where it should be.
3
RUST RESISTANT
Our carbon steel pans are nitrided for superior rust resistance.
4
HYPER-SMOOTH FINISH
Both our carbon steel and cast iron pans are pre-seasoned for nonstick performance and ready to use right away.
5
HOLDS THE HEAT
Our premium cast iron can retain and balance temperatures, giving you an even, consistent cook.
6
DUAL POUR SPOUTS
Dump leftover grease easily with twin spouts at opposite sides of the pan.
RECIPES FROM THE KITCHEN
YETI NATION TAKES IT OUTSIDE
See how they went further for longer with gear #BuiltForTheWild
FAQs
Can I use this cookware indoors and outdoors?
Yes. Our cast iron and carbon steel cookware are built to run on home burners and outside heat sources — from induction, ceramic, and gas stoves to grills, campfires, and live fire. If it makes heat, this gear can handle it.
What’s the difference between cast iron and carbon steel?
Cast iron holds heat and cooks steady. Carbon steel heats fast and reacts quickly. Cast iron is your long-haul workhorse for searing and roasting. Carbon steel is lighter, faster, and better for quick temperature changes like sautéing or stir-frying.
Do YETI® Cast Iron Skillets and Ranch Pan come pre-seasoned?
Your skillets and pan will come pre-seasoned and will become more non-stick over time. After many uses and a lot of love, it will develop an even better seasoning. For best results, you can prep your pan before the first use. First, wash and slowly heat it on the stove on low heat to evaporate all residual water. Then, apply a light layer of oil to all surfaces. For more information on care and use, please visit our caring for your cast iron page.
Can I clean my YETI® Cast Iron with soap?
Yes, you can use dish soap. And yes, some of your seasoning might disappear in the process. But that’s okay. The oil or fat from your next meal will help. Absolutely no dishwashers, though.
How do I re-season my YETI® Cast Iron?
Heat your skillet on your burner over a low to medium heat. Next, use a cloth to coat the skillet with a thin layer of neutral cooking oil on all surfaces and turn the heat to high. Heat the skillet until it starts smoking and leave it over the heat until the pan stops smoking. Your skillet will be hot, so remember to use a mitt (we prefer silicone) when handling it.
DO YETI® CARBON STEEL COME PRE-SEASONED?
Yes. Your carbon steel cookware comes pre-seasoned and ready to cook. With regular use, the seasoning will continue to build, creating an increasingly smooth, naturally nonstick cooking surface. For best results before first use, wash, dry thoroughly, and apply a thin coat of cooking oil to the cooking surface.
CAN I CLEAN MY YETI® CARBON STEEL WITH SOAP?
Yes. Mild dish soap is okay when needed. After cleaning, dry your carbon steel cookware completely and apply a light coat of cooking oil to help maintain the seasoning. Avoid soaking, prolonged exposure to moisture, and dishwashers, as they can damage the seasoning and promote rust.
HOW DO I RE-SEASON MY YETI® CARBON STEEL?
Heat your cookware over low to medium heat until completely dry. Apply a very thin layer of neutral cooking oil across the entire surface. Increase the heat until the oil begins to smoke lightly, then allow it to cool. Repeating this process as needed will help maintain a strong seasoning layer and keep the cooking surface performing at its best.
WHY IS MY CARBON STEEL CHANGING COLOR?
That's normal. Carbon steel develops a dark patina through cooking and seasoning. The surface may become darker, spotted, or uneven in appearance as it is used. These changes are a sign that the seasoning is developing and helping create a naturally nonstick cooking surface. Of these, the color/patina question is probably the strongest additional FAQ because it's one of the most common customer concerns with carbon steel and helps reduce post-purchase uncertainty.
Kitchen gear for people who don’t “just cook”
Some folks cook to eat. Others cook to remember.
This is for the second group — the ones who sear a steak after a long day on the water, who stir chili while the wind bullies the treeline, who pack tomorrow’s lunch because the trailhead is an hour from the nearest decent bite. Our Kitchen category pulls together cookware, containers, and hosting gear built to show up wherever your meals happen — home burner, camp stove, live fire, tailgate, and everything in between.
You’ll find cast iron skillets that come pre-seasoned, are uniquely smooth, and are made to run hot and steady over live fire or on induction, ceramic, and gas stoves. You’ll see a carbon steel pan built for quick heat changes, finished with a pre-seasoned surface for chemical-free non-stick performance that improves over time, and nitrided for rust resistance — with a stainless steel handle designed to stay cool.
This category also covers the “stay awhile” side of cooking: a corten steel fire pit that throws 360 degrees of heat, includes a lid and fire iron, and develops a protective patina as it ages. Add in Rambler® insulated bowls made from 18/8 kitchen-grade stainless steel with double-wall vacuum insulation, plus leakproof food storage containers that stack into your cooler plan, and a Rambler® Beverage Bucket that keeps ice in the game for hours.