Cast Iron Skillets

58 reviews


Light Iron
MC skillets are among the lightest ever cast.

Perfect Finish
Extremely smooth, yet holds seasoning very well.

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Lifetime Warranty

Cast in Michigan


Cast iron has been a staple in cookware for thousands of years – it just so happens that you are looking at possibly the finest cast iron cookware ever made. This will become your favorite pan. Our skillets are cast with thinner wall sections, so they are extremely light yet retain cast iron’s legendary searing abilities.  Our cast iron is made in Michigan with an ultra-precise casting process never-before used for cast iron cookware. No secrets here – we make the best cast iron cookware by trying harder than everyone else. Find out how cast iron can perform with a little bit of love and a lot of labor!

The Shape – Our casting method allows us to make shapes and thicknesses never before possible with cast ion cookware. The increasing thickness at the end of the handle keeps it from getting hot – even when the pan is at searing temps. Thinner wall sections remove weight where it is not necessary and make the pan easier to handle.

The Finish – Ridiculously smooth and ready to use right out of the box. Smooth iron is easier to clean and maintain.

Two Sizes - Our skillets are cast in two different sizes, the 10.5" and the 13"





Cooking Surface Size: 9.25"
Overall Length: 17"
Top Rim Diameter: 10.5"
Inside Wall Height: 1.5"
Wall Thickness: 3-4mm
Weight: 4.1lbs


Cooking Surface Size: 11.25"
Overall Length: 15.25"
Top Rim Diameter: 13"
Inside Wall Height: 1.75"
Wall Thickness: 3-4mm
Weight: 7.6lbs

Care & Use

Impossible to destroy, yet requires lots of love.

-Keep lightly oiled

-Clean off baked on food before adding more oil, try very fine steel wool

-Always dry after cleaning and keep it away from the dishwasher

Check out our slightly flawed skillets for less

Cast smoother. Cast lighter. Cast in Michigan

size: No. 10.5 Skillet


We make the world’s finest cast iron skillets for people who truly enjoy cooking and want the best tool for the job so that they can get the most enjoyment out of their time in the kitchen.

The Marquette Difference

Unique Casting Method
Its a lot of work, but we think its worth it

Easier Maintenance
The smoother surface makes seasoning easier to maintain than other cast iron.

Light Iron
Our unique casting methods allows us to cast lighter skillets than anyone else making handling and cleaning easier.

a handle that doesn't get hot

Stay Cool

By designing the handle that is thicker at the end, we can reduce heat transfer into the handle. Made possible by our casting method.

Customer Reviews
4.9 Based on 58 Reviews
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Simply the best cookware I own

I've got all sorts of cast iron, and even several DeBuyer carbon steel pans, but nothing comes close to the performance, versatility and nimble performance of my #10.5 skillet. I feel like a peak kitchen athlete with this incredible pan in my hand. When I bought it, I thought I must be crazy to spend $250 for a pan, but it was probably the best value purchases I've ever made in the kitchen. It was very easily seasoned (jeez, in comparison to the DeBuyer carbon steels...), and just performs flawlessly, from eggs, to searing sous vide steaks (finish the edges with a creme brulee torch), to crisping pre-boiled smashed baby potatoes, or whatever I ask it to do. To put how much I love this pan in perspective, aside from my wife, there are only two things I must take with me when I travel - my pillow and this pan. No kidding.

United States United States

Beautiful pan!

I just got my pan.I fried okra in it and it worked like a nonstick pan!! I can't wait to see what it will do for eggs and lots of other food plan to use it for

United States United States

Impressions after one year

I bought the 13 inch cast iron skillet about a year ago and so I've had a long time to use and give a fair evaluation of the product. I also own 80 year old skillets from Wagner and Griswold and a new cast iron skillet from Smithey. The smoothest surfaces are from the other manufacturers, not this one, though this is probably a good thing. The casting on the Marquette is beautiful, like a da Vinci. In my opinion, it is the best I have. Now for use. It is among the easiest to season, with only the Griswold an equal. The Smithy is very difficult to season and is still not properly seasoned even though I have had it longer, though I don't use it much anymore. The Marquette as well as the Wagner's and my Griswold are light, for cast iron, and I have no problem using them. The Smithey is so heavy that I pulled a tendon in my right arm which took 6 months to heal. Then 6 months later, I pulled a tendon in my left arm using the same pan. I will say, however, that the Smithey is a wonder for searing steaks. For everything else, I use the Marquette and the Griswold. If I had to pick one, I'd take the Marquette, which is really saying a lot. The Marquette is the best cast iron skillet I have ever used. Period.

United States United States

13.5” skillet

I have tried everything from ancient Grisealss, new Finex, Butterpat, and of course Lodge. The 13.5” Marquette skillet is the finest piece if cast iron I own. Had it for over 5 years now. I ordered a large Butterpat skillet, beautiful finish but the casting was slightly warped. I spoke with their service department and it seems they have that issue when casting larger skillets. They were very nice and accepted the return. The Marquette casting method appears to be superior. I may be wrong but I think they cast in a centrifuge. This reduces the chance of voids and cracks. And the result is a very flat skillet, that does not rock on the bottom surface of the skillet or the slightly raised ring around the edge of the bottom. The only issue I have is that this skillet is much larger than the electric eye on my stove. I knew this when i bought it so no worries. I heat the pan in the oven for 10 minutes on 350-400. I also only season with a very very thin coat of flaxseed oil which I find, when done correctly is very durable (425deg for one hour in the oven to polymerize the flax oil). Remember that even though your pan is seasoned, you still need to wet the pan with olive oil and a little pat of butter for the best nonstick performance when you cook with it. The temperature you cook at will make or break the experience with any cookware. I suggest using medium heat, just enough to make a pat of butter slightly sizzle but not burn quickly. Of course turn the heat up to sear but most cooking in a skillet is done between 270-350f surface temp. Hope you all love this skillet as much as my family and I do. An heirloom for sure.

Marquette Castings Cast Iron Skillets Review
Nat K.
United States United States

First rate in every way

We’ve been cooking with our 10.5 for a few years now and it’s live up to every expectation. I’ve given them as wedding presents because they have such high quality, performance, and, as cast iron, longevity, just like the newly-weds (we hope!). We use the 10.5 along with our Finex, Staub, Le Creuset, All-Clad, and Hestan. The 10.5 is a star of this group. I wish they made a skillet, in the US, that was 24” long so it covered two burners on a high-end range and I’d buy that too!