"Camera tricks!" you mutter to yourself, watching a TV chef slip fried eggs off a cast-iron pan like it's NBD. Well, it's not only real, it's easy, with a little help from Marit Aagaard and Jeff Lovett's all-natural cleaner and conditioner. After cooking, just scrub, rinse, and heat on the stove (to open the cast iron's pores—who knew?) to clean and maintain a slippery, nonstick surface. To make upkeep even easier, the scrubber (sold separately) quickly removes any stuck-on bits without damaging the pan, and the seasoning oil (sold separately) keeps the surface slick for its next use. With this kind of care, your pan will last for decades. Handmade in Pennsylvania.
