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You could get your cast-iron cookware from a yard sale—but then it wouldn’t measure up to this braiser. Made with recycled iron in Charleston, South Carolina, it’s more than your average pan. It’s got a seasoned, smooth polished surface, along with a fitted oven-safe lid for shakshuka, short ribs, steamed rice, the works. Those double handles come in handy when taking your braised chicken from stovetop to oven to table. This one ages like a fine wine, too—it comes pre-seasoned and develops a natural patina over time.
While your Smithey pan has been tempered for extra durability and nonstick prowess, it'll still need a little TLC before you take it for a spin. It arrives with two to three light layers of seasoning, but to prep it for its big debut, the second part of the seasoning process is in order:
Heat a little vegetable oil in the pan gradually, coating all surfaces. Once it's cooled, hand wash with soapy water and towel dry. Cast iron pans heat lightning-fast (it's why we love 'em) and evenly but contain little to no chromium so will stain and/or rust if not cared for. If you see a little rust, don't fret. Any surface rust can typically be removed by heating the pan with oil, and wiping clean with a rag or paper towel.
- Made in: Charleston, SC
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
You could get your cast-iron cookware from a yard sale—but then it wouldn’t measure up to this braiser. Made with recycled iron in Charleston, South Carolina, it’s more than your average pan. It’s got a seasoned, smooth polished surface, along with a fitted oven-safe lid for shakshuka, short ribs, steamed rice, the works. Those double handles come in handy when taking your braised chicken from stovetop to oven to table. This one ages like a fine wine, too—it comes pre-seasoned and develops a natural patina over time.
While your Smithey pan has been tempered for extra durability and nonstick prowess, it'll still need a little TLC before you take it for a spin. It arrives with two to three light layers of seasoning, but to prep it for its big debut, the second part of the seasoning process is in order:
Heat a little vegetable oil in the pan gradually, coating all surfaces. Once it's cooled, hand wash with soapy water and towel dry. Cast iron pans heat lightning-fast (it's why we love 'em) and evenly but contain little to no chromium so will stain and/or rust if not cared for. If you see a little rust, don't fret. Any surface rust can typically be removed by heating the pan with oil, and wiping clean with a rag or paper towel.
We see you.
You could get your cast-iron cookware from a yard sale—but then it wouldn’t measure up to this braiser. Made with recycled iron in Charleston, South Carolina, it’s more than your average pan. It’s got a seasoned, smooth polished surface, along with a fitted oven-safe lid for shakshuka, short ribs, steamed rice, the works. Those double handles come in handy when taking your braised chicken from stovetop to oven to table. This one ages like a fine wine, too—it comes pre-seasoned and develops a natural patina over time.
While your Smithey pan has been tempered for extra durability and nonstick prowess, it'll still need a little TLC before you take it for a spin. It arrives with two to three light layers of seasoning, but to prep it for its big debut, the second part of the seasoning process is in order:
Heat a little vegetable oil in the pan gradually, coating all surfaces. Once it's cooled, hand wash with soapy water and towel dry. Cast iron pans heat lightning-fast (it's why we love 'em) and evenly but contain little to no chromium so will stain and/or rust if not cared for. If you see a little rust, don't fret. Any surface rust can typically be removed by heating the pan with oil, and wiping clean with a rag or paper towel.
- Made in: Charleston, SC
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
You could get your cast-iron cookware from a yard sale—but then it wouldn’t measure up to this braiser. Made with recycled iron in Charleston, South Carolina, it’s more than your average pan. It’s got a seasoned, smooth polished surface, along with a fitted oven-safe lid for shakshuka, short ribs, steamed rice, the works. Those double handles come in handy when taking your braised chicken from stovetop to oven to table. This one ages like a fine wine, too—it comes pre-seasoned and develops a natural patina over time.
While your Smithey pan has been tempered for extra durability and nonstick prowess, it'll still need a little TLC before you take it for a spin. It arrives with two to three light layers of seasoning, but to prep it for its big debut, the second part of the seasoning process is in order:
Heat a little vegetable oil in the pan gradually, coating all surfaces. Once it's cooled, hand wash with soapy water and towel dry. Cast iron pans heat lightning-fast (it's why we love 'em) and evenly but contain little to no chromium so will stain and/or rust if not cared for. If you see a little rust, don't fret. Any surface rust can typically be removed by heating the pan with oil, and wiping clean with a rag or paper towel.