Your pan comes 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. Then, apply a light layer of oil to all surfaces. For more information on care and use, pleasevisit our caring for your cast iron page.

Anything that uses oil or fat and gets cooked at a consistent heat in your oven or on your stove is a great place to start. Check out our recipes for inspiration.

Borrowing from vintage casting methods, we use a ceramic-like mold rather than sand molds often used for standard cast iron pans, yielding a hyper-smooth finish for a naturally non-stick barrier.

This all-purpose pan is a versatile kitchen tool that functions as a Braiser and a Dutch oven and can handle braising, simmering, and roasting.

Yes, you can use dish soap. Some of your seasoning might disappear in the process, but that’s okay, the oil or fat from your next meal will help. Do not put your YETI® Cast Iron Ranch Pan in the dishwasher.

No, do not put it in the dishwasher. It will rust. Hand wash and heat the pan on the stove to evaporate any residual water. When not in use, store in a cool dry place. Do not leave outside.

Yes, you can scrub the hell out of your pan.

You can remove most small rust spots with a solution of one part vinegar and two parts water. You can use a cloth, steel wool, or 220 grit sandpaper for tougher spots. Once you’ve cleaned off the rust spots, make sure you season the area.

If you want to re-season your pan in the oven, use a cloth to coat all surfaces with a thin layer of neutral cooking oil and rub off any excess oil with a fresh cloth. Then, throw it in the oven at 500ºF for one hour.

If you want to use the stove, first heat your pan over a low to medium heat. Next, use a cloth to coat all surfaces with a thin layer of neutral cooking oil and turn the heat to high. Heat the pan until it starts smoking and keep heating it until the pan
stops smoking. Your pan will be hot, so remember to use a mitt (we prefer
silicone) when handling it.

No, the handles aren’t heat resistant, and it’s recommended to use a mitt (we prefer silicone).

Acidic foods like tomatoes, wine, and balsamic vinegar will remove seasoning. That said, just keep your pan well-oiled and you’re good to go.

Yes, the YETI™ Cast Iron Ranch Pan comes with a 5-year limited warranty for manufacturer defects. For more information, please visit our warranty information page.

Yes they do.

Kitchen-grade 18/8 stainless steel that is rust and puncture resistant.

Yes, the lid is oven and fire safe up to 800°F.

Our pan is safe to use on your gas, electric, ceramic, and induction cooktops. It’s also completely safe to use in your oven, over fire, or on a grill. If using an induction cooktop, be sure to heat your pan slowly for even heat distribution.

We do not mill or grind the cooking surface of our pans. Doing so creates fine ridges on the milled surface that causes food to stick.

The YETI® Stainless Steel Lid.

Yes, but ensure it has cooled down before putting it in the fridge or freezer. When taking it out of the fridge or freezer, make sure it’s warmed up before placing it on a hot surface or a stove. The thermal shock of different temperatures might cause it
to warp.

The pan is safe up to 593ºF. Seasoning will burn off at 370º.

All are welcome.

Unfortunately, customisation will not be available for the YETI® Cast Iron Ranch Pan.

The YETI® Cast Iron Ranch Pan is made in Wisconsin, USA.

Yes, check out our recipes page for inspiration. Be sure to check back, we’re always cookin’ up more recipes.

We ship the pan in an overbox. If you buy any other YETI® gear, they won’t be in the same packaging because of the unique size of the overbox. There may be some instances where we can fit everything into the overbox, but this will be a rare scenario.

Under the handle.