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11 products
11 products
Pocket‑sized power: a pre‑seasoned, USA‑made carbon steel skillet that sears like cast iron without the bulk.
Your everyday driver for eggs, sears, and sautés—fast‑heating, pre‑seasoned carbon steel that cleans up quick.
Maximize oven real estate with a low‑profile, pre‑seasoned carbon steel pan that handles big batches.
Versatile mid‑size baker with low‑profile handles—maximize oven space, then finish on the stovetop.
Small pan, big range—low‑profile handles slide between oven racks and still perform on the stovetop.
Oven‑first, stove‑ready—low‑profile handles for baking and roasting, plus the searing power of carbon steel.
Family‑size searing machine with pour spouts and a helper handle—big capacity without cast‑iron weight.
The sweet‑spot size with clean pour‑offs—pre‑seasoned carbon steel, pour spouts, and an easy‑to‑clean, rivet‑free build.
A Southern staple, modernized—pre‑seasoned carbon steel for evenly browned hoecakes and cornbread.
Shallow sides, endless moves—originally built for omelets, perfect for flips, fries, and fast sears.
From Our Mill to Your Table
Crafted with Purpose, Rooted in Tradition
Related blog posts
by Alex Staikos on Feb 04 2026
Ingredients
1 3/4 cup all purpose flour
1/2 cup MHM Unicorn cornmeal
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract
2 cups chocolate chips
Directions:
Preheat oven to 350F.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg, followed by vanilla extract.
Gradually, with the mixer on low speed, blend in the flour mixture until the dough comes together. Stir in chocolate chips. The dough will be quite stiff.
Shape dough into 1-inch balls and place onto prepared baking sheet, allowing about 2-inches between cookies to allow for spread.
Bake for 10-13 minutes, until cookies are lightly browned and set. Allow to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.
by Greg johnsman on Oct 09 2025
Let's Get Started:
1. Bring 4 cups water to a rapid boil in a heavy saucepan (you may start with 3 cups and add the 4th as needed while cooking—this may reduce cook time but will require a closer eye and more stirring).
2. Add 1 tsp salt and 2 Tbsp butter.
3. Add 1 cup grits and stir well until the water boils again.
4. Reduce heat to a simmer, cover, and continue cooking for about 25 minutes, stirring often and adding water if needed.
Cheese Pairing
Classic sharp yellow cheddar amplifies the sunny sweetness of yellow corn.
Finish
Stir in 1½ cups sharp yellow cheddar, 2 Tbsp butter, and a splash of whole milk for extra creaminess.
by Greg johnsman on Oct 09 2025
Let's Get Started:
1. Bring 4 cups water to a rapid boil in a heavy saucepan (you may start with 3 cups and add the 4th as needed while cooking—this may reduce cook time but will require a closer eye and more stirring).
2. Add 1 tsp salt and 2 Tbsp butter.
3. Add 1 cup grits and stir well until the water boils again.
4. Reduce heat to a simmer, cover, and continue cooking for about 25 minutes, stirring often and adding water if needed.
Cheese Pairing
Silky cream cheese smooths the clean, mellow flavor of white corn; Parmesan adds depth.
Finish
Blend in 4 oz cream cheese until fully melted, then stir in ½ cup grated Parmesan and a touch of nutmeg.
