ICON® cookware captures the wonderful cooking properties of cast iron cookware but without all the hassle.

ICON® is built for high-temperature searing, frying, sautéing and baking. Its thick iron core cooks evenly and produces unequaled fond and caramelization.

But, compared to cast iron, ICON® is 30% lighter and has a stay-cool handle. ICON® won’t rust. It won’t crack. And it won’t scratch your glass cooktop or countertop. ICON® is easier to season than cast iron and it is much easier to maintain and keep clean.

ICON® has an inert surface created by a new, patented technology. The surface is a compound of Iron, Carbon, Oxygen and Nigtrogen, and is 9 times harder than steel so it won’t peel or scrape off. And it won’t allow iron or harmful chemicals to leach into your food and affect its taste, color or healthfulness.

ICON® is Made in the U.S.A. and carries a 25-year consumer or 5-year commercial limited warranty.

ICON® cookware captures the wonderful cooking properties of cast iron cookware but without all the hassle.

ICON® is built for high-temperature searing, frying, sautéing and baking. Its thick iron core cooks evenly and produces unequaled fond and caramelization.

But, compared to cast iron, ICON® is 30% lighter and has a stay-cool handle. ICON® won’t rust. It won’t crack. And it won’t scratch your glass cooktop or countertop. ICON® is easier to season than cast iron and it is much easier to maintain and keep clean.

ICON® has an inert surface created by a new, patented technology. The surface is a compound of Iron, Carbon, Oxygen and Nitrogen, and is 9 times harder than steel so it won’t peel or scrape off. And it won’t allow iron or harmful chemicals to leach into your food and affect its taste, color or healthfulness.

ICON® is Made in the U.S.A. and carries a 25-year consumer or 5-year commercial limited warranty.

'I like the weight and smoothness of the pan. It survives high heat very well and the handle stays cool on medium heat. I highly recommend the cookware for all dry heat methods of cooking. Excels at searing and browning meats, frying eggs, sautéing vegetables.'

-Mark Schneider

Texas Chefs Association President

Chair Culinary Arts Department, Texas State Technical College, Waco, TX

'I did some seafood, salmon, scallops and garlic prawns. Got beautiful color. Seared a couple NY steaks and made a pan sauce. We made some vegetables and even some scrambled eggs. This pan is solid and performs really well.'


-Jon Palsson

Executive Chef, Sheraton, San Diego

'We put the ICON® pan through 3 weeks of restaurant service, from soup to nuts. ICON® still looks great, has seasoned up and is now my favorite pan to use. We cooked fish, beef, French toast, crab cakes - anything that we normally would serve. It became part of our rotation. We seared as well as placed it in a 500 degree oven. I love the pan and would like more of them!'


-Patrick Cassata

Corporate Executive Chef, Standard Market Grill, Chicago

'ICON® is heavy duty and really nonstick when properly seasoned. It will take a beating. I browned potatoes, seared fish and seared octopus. It's a super heavy pan.'


-David Wang

Executive Chef, Oak + Char, Chicago

'The pan performs really well. Great heat distribution and really durable. I use it mostly for searing steaks, scallops and firm fleshed fish.'


-Joe Rosetti

Corporate Head Chef, Harry Caray's Restaurant Group, Chicago

'Wow! The surface is pretty amazing. The biggest turnoff to non-stick cookware is the risk of getting treatment chemicals into the food which could be toxic. Obviously that is not the case here. Bravo! I love the weight and feel of the handle. I also love the fact that you can throw it in the oven and it's induction ready.'


-Jeff Bricker

Chef Culinary Instructor, Ivy Tech, Indianapolis

'We've been cooking Asian stir fry, tortillas, eggs, bacon, risotto, polenta and everything else and so far the pan is really good. It's a bit heavy, but it cleans up really well.'


-Robert Sturm

Corporate Chef, Rose & Shore, Vernon, CA