Used and Loved by Real Chefs
“What can I say about my new Athena Skillet? It’s barbaric, a wild brute of a pan. I have worked with and destroyed many French style iron pans in my day, only this one has emerged from the ashes unscathed like a phoenix with a hunger for fire. Cooking on a French top stove the pan rests, in all its glory, on the hottest center ring for 14 hours a day without so much as a warp or bend to the body. It gets hot and stays hot like a bolt of staccato lightning. Using this pan is like the first time hearing of Zep’s debut album. I sear steaks, crisp the skin of fish, and render lardons. I use it for everyday use and every night rock ‘n’ roll. It is the Mjolnir of the kitchen. It is thunder.”
- Matt, Executive Chef at the Red Hen in Lexington, VA. He'd been using a medium omni skillet for about five months.