The pan fish has been waiting for.
Solid cast iron with deliberately shallow sides, so moisture escapes rather than pooling and the skin crisps the way it should. Designed by Josh to work with the Fish Weight.
Pre-order — ships SeptemberThe Fish Pan | Cast Iron Skillet by Saint Peter
Why fish needs its own pan.
Most pans are built for everything, which means they're not quite right for crisp skin fish. The Fish Pan was designed around one job: getting skin crisp from edge to edge.
Steam gets trapped
High sides hold moisture in around the fillet. The steam softens the skin as fast as the pan crisps it, and you end up somewhere between fried and stewed.
Moisture escapes, skin crisps
The sides are deliberately shallow, so moisture escapes rather than pooling. Solid cast iron holds heat and cooks evenly, and the 22cm base is sized for the Fish Weight to sit on top.
Season it once, cook on it for generations
Your pan arrives raw, unseasoned and uncoated, so you get to season it yourself. It's a simple process, and full instructions come in the box.
Season it yourself
Rub a neutral oil such as grapeseed into the pan with paper towel, then bake it in the oven. That's it — the full instructions are in the box.
Cook on anything
Electric, gas, induction, charcoal grill, open fire. Cast iron holds heat well and cooks evenly, wherever you're cooking.
Add the Fish Weight
The pan and the weight were designed to work together: the weight holds the fillet flat while the shallow sides let the steam escape.
Why cast iron
Once seasoned, it becomes the pan you reach for every night.
- Holds heat well and cooks evenly
- A healthy alternative to non-stick
- Works on electric, gas, induction, charcoal and open fire
- Arrives raw, so you season it yourself
- Looked after well, it lasts for generations
- Made in Sydney at Ajax Foundry
Cast at Ajax Foundry, designed at Saint Peter
The Fish Pan was custom designed by Josh and is made in Sydney at Ajax Foundry, a family-owned foundry that has been casting iron for over 80 years.
It's the same setup our chefs cook on every service at Saint Peter: cast iron underneath, the Fish Weight on top, crisp skin in between.
Every pan arrives in a presentation box that makes it easy to give as a gift.
Better with the Fish Weight
The pan and the weight were designed together. Get both in one box and save.
The Crisp Skin Bundle
The Fish Pan, the Fish Weight in Silver, the Saint Peter Chef's Tweezers and the Saint Peter Tote Bag, together in one bundle.
$365.00
$468.00
Questions, answered
Do I need to season it?
Yes — your pan arrives raw, unseasoned and uncoated, so you get to season it yourself. It's a simple process: rub a neutral oil such as grapeseed into the pan with paper towel, then bake it in the oven. Full instructions come in the box.
What are the specs?
Solid cast iron. The base is 22cm in diameter, the sides are 2.5cm high, the handle is 15cm long, and it weighs 2.1kg.
Which cooktops does it work on?
Every cooktop — electric, gas, induction, charcoal grill, even an open fire.
Why are the sides so shallow?
It's deliberate. Shallow sides let moisture escape rather than pooling around the fillet, so the skin crisps the way it should.
When will my pan ship?
The Fish Pan is currently a pre-order and ships in September.
Is it gift-ready?
Yes — the Fish Pan is made in Sydney and arrives in a presentation box that makes it easy to give as a gift.
One pan, one job, done properly.
Cast iron made in Sydney, designed by a chef who has spent his career cooking fish. Looked after well, it will outlast all of us.