In its most basic function, a pie iron is a way to cook grilled cheese sandwiches and fruit pies over an openfire. This is done by placing the food (in the above cases, two pieces of buttered bread with cheese or fruit filling) inside a cooking compartment formed by two metal casting that hook together using a hinge. Metal rods with wood handles extend from the castings so the user can easily maneuver the pie iron over a campfire. A few minutes over the heat and a perfectly toasted sandwich or pie emerges from the cooker.

Of course if that's all there was to a pie iron, this site wouldn't exist, you wouldn't be reading this and we probably wouldn't have been making them since the early 60's. What the pie iron really does is bring together family and friends around a campfire to enjoy easy to cook snacks in a fun and inclusive environment.

Easy As 1..2..3..

Classic & Unique Designs
We live and breath pie iron cooking and are the only company that consistently innovates with unique, new designs and accessories. From round to square, double, XL and love pie designs. We also make pie irons for other uses such as burger grilling, brats, cornbread & waffles.

Regardless of material or shape, all of our pie irons are made using top quality components such as chrome plated rods and long hardwood handles and are assembled with care to give you the best campfire cooking experience. Should your Rome pie iron break, we offer a strong, 10 year warranty on our designs.

Cultural Connections:
Pie Iron cooking is part of a unique cultural legacy that spans the globe. In many countries you can find hinged cooking devices similar to a pie iron being used to create stuffed, grilled, pressed or toasted food. Unlike in North America though, most of these devices are used by street vendors, take-away stands or in cafes, where the demand for easily portable, finger foods and snacks are high.

Some of the international pie iron relatives include:

Jaffle Iron - This Australian design was developed around the same time as pie irons in the United States. Originally a brand name, the jaffle iron is now the common name for hinged cavity cooking in Australia, South Africa, and Indonesia. In these countires, any pressed or grilled sandwich may be referred to as a "jaffle."

Panini Grill - Although Panini literally means sandwich in Italian, what it generally refers to is a sandwich that is placed between a two-part grill and pressed to make a tight, flavor packed sandwich about ¾" to 1" thick. Popular in Italian bars and cafes for ages, grilled panini sandwiches are now common street food throughout Europe.

Toasties - The name for pie iron style sandwiches in the U.K.

Sandwich Cubano - Grilled and pressed flat, the sandwich cubano is popular not only in Cuba but throughout Florida as well. Although there are many sandwich variations, the classic consists of swiss cheese, ham, roast pork, salami, sweet pickles & mustard.

North American Variations - Here at Rome we refer to all of our irons as Pie Irons and use it as our trademarked product name. It seems, however that everyone seems to have their favorite name for them. The most common ones being Pudgie Pies, Mountain Pies, Hobo Pies, Sandwich Cookers, and Pie Shams. In the end, it makes no difference what you call them, as it's the final result that counts - a smile on the face and a full stomach.

Seasoning Rome Cast Iron:
Cooking with cast iron requires that you first season the iron before the first use to give it a nice foundation that will pay off with years and years of worry free use.

Primary Steps
1) New cast iron cookware is coated at the factory with a thin layer of
paraffin wax to prevent rusting. To remove the coating, scour the
cooker thoroughly with soap and hot water. Dry completely after
cleaning and begin seasoning immediately, since the cast iron will
rust if left uncoated.

Alternatively, you may heat the casting over your charcoal grill or
campfire to melt off the wax. Cool and scrap off any resdue on the cooking surface.

2) Season by coating the castings, inside and out, with a quality
vegetable oil or solid shortening (do not use butter or olive oil.) Next, over a grill or campfire, heat at a moderate temperature for 15 minutes. Wipe
out the inside with a paper towel, recoat and heat again. After
heating the second time, let the cast iron cool then recoat inside and
out with oil, one more time.

1) After each use, clean your PIE IRON with hot water and a soft
brush or sponge. A mild soap may be used, however many cast iron
aficionados feel that this may remove the non-stick finish developed
from the pre-seasoning and repeated use. Expect cast iron to
become darker with repeated usage; this shows that it is becoming
well seasoned.

2) Dry completely with a towel after cleaning and apply a light
coating of cooking oil to the castings to prevent rust from developing
during storage.





















#700-T Cast Aluminum w/Teflon Cooker


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