Marquette Castings

why investment casting?

Def. “A technique for making small, accurate castings in refractory alloys using a mold formed around a pattern of wax or similar material which is then removed by melting.”

In order to cast skillets that are both smoother and lighter, we use a completely different method than any other cast iron cookware manufacturer. The quality of the casting is limited by the quality of the mold that it comes from. Our molds are made from ceramic shells which allow for thinner wall sections and smoother finishes than any other iron casting method. Read more about our process below.

Tooling & wax template

An injection mold tool is created by milling a block of aluminum. The mold creates an exact replica of the skillet made out of wax. The wax patterns are assembled on a pouring system where multiple skillets will be poured at once.

Shell building

The pattern assembly is dipped in a liquid ceramic material and coated with sand. After being coated the tree needs to dry out to allow the ceramic to harden before repeating the coating process. A total of 4-5 coats are needed.

De-waxing & Pre-Heating

Once the shells are built to the correct thickness, the assemblies are heated so that the wax inside the shells can melt out. The shells are pre-heated to about 1800° F and positioned to have the iron poured in.

Casting & Knockout

Molten iron is poured into the shells. Once they are filled, they are left for a few hours to cool and solidify. After the iron is cooled, the shells are broken off the iron parts and the parts are cut away from the assembly.


The pans go through several finishing processes to grind the gates smooth, remove all left over shell material and complete the final surface preparation. This includes sandblasting and inspecting the cookware.


After the metal is finished the skillets have 4 coats of flax seed oil baked on. This prevents rusting and prepares the skillets for use. We also finish them with porcelain enamel which goes on as a wet spray and is then cured at around 1700° F.

carbon steel vs. cast iron

Learn the differences between carbon steel and cast iron cookware, so you can make the right decision for your cooking needs.

Featured product

No. 10.5 Skillet
No. 10.5 Skillet No. 10.5 Skillet No. 10.5 Skillet No. 10.5 Skillet

The handle was designed to fit perfectly in your hand and the forked design keeps it cooler than traditional cast iron handles. As we created various sizes of skillets, that handle didn't change. No matter what size skillet you are using, your hand stays the same size. The Redline skillets are designed with tall walls making them optimal for baking. The pour spouts have minimal deflection from the side walls which aid in removing food baked in the pan. All sizes also feature the flared pour rim.


Amazing! It cooks evenly. Food doesn’t stick to it. It is also surprisingly light for being a cast iron skillet. I also really like the fact that it is a local Michigan product.

– Margaret

this is my first experience with a cast iron skillet. Cooked my first steak and I was very impressed. I am looking forward to using this skillet for a long time. I plan on purchasing the 10.5 skillet soon.

– Robert H.

Was very happy with my product. It works just as expected and looks as if I had hoped. Thank you!

– Diana C

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