A versatile skillet sized for field fajitas and pan-seared fish.
YETI®
Cast Iron Skillet 12
YETI®
Cast Iron Skillet 12
Item No.
21180000007
12
Ask Ranger about this product
Ask Ranger about this product
$250.00
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A versatile skillet sized for field fajitas and pan-seared fish.
- Uniquely smooth and pre-seasoned
- Perfect for live fire, as well as induction, ceramic, and gas stoves
- Compatible with the YETI™ Stainless Steel Lid (sold separately)
- Made in Wisconsin
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Complete Your Set
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.
measurements & specs
empty weight - 6.90 LBS
PEOPLE ARE ASKING
See All FAQs
WHAT MAKES THIS CAST IRON SO MUCH BETTER THAN THE OTHERS?
The YETI® Cast Iron Skillets are not machine-milled or machine-ground on any cooking surface creating a smoother finish. They also come pre-seasoned, polished smooth on all surfaces, and have an ergonomic design for easier handling.
WHAT DO I DO BEFORE I USE THE YETI® CAST IRON SKILLET FOR THE FIRST TIME?
Your skillet comes pre-seasoned and will become more non-stick with time. After many uses and a lot of love, your skillet will become even better seasoned. For best results, wash, dry, and apply a light layer of oil to all surfaces once you receive your skillet. To thoroughly dry, heat your skillet on the stove to evaporate all residual water before applying oil. After each wash, lightly coat all surfaces and wipe out the excess oil with a clean dish towel. For more information on care and use, please visit our Caring For Your Cast Iron page.
WHAT SHOULD I COOK IN THE CAST IRON SKILLET FOR THE FIRST TIME?
Anything that fills the skillet, uses oil or fat, and gets cooked at a consistently high heat in your oven is a great place to start. Check out our recipes for inspiration.
What are some best practices for cooking with cast iron?
For best results, preheat your cast iron gradually over medium heat before adding oil or food. Because cast iron retains heat exceptionally well, it's best to avoid overheating an empty pan. Before flipping or moving food on your pan, give it time to form a slight crust and naturally unbind from the surface. As you use your pan over time, the seasoning will strengthen and natural non-stick performance will improve. Initially, your seasoning may look uneven, with some areas appearing darker or shinier. As you continue cooking with oils and fats, the seasoning will become more uniform over time.
Can I clean my YETI® Cast Iron Skillet 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.
What should I do after washing my skillet?
Immediately after washing, heat your skillet on the stove to evaporate any and all residual water. Then, right after drying, lightly coat all surfaces with a refined, neutral oil like canola. Wipe out the excess oil with a clean dish towel.
How do I re-season my YETI® Cast Iron Skillet?
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.
