Smithey Cast Iron Skillet
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Put the “easy” in over-easy eggs.
This fry pan sports the single smoothest cooking surface we’ve ever seen on a piece of modern cast iron cookware, thanks to a special polishing process that makes it just the ticket for no-stick fried eggs, seared fish, and (pictured here) Crispy Salt and Pepper French Toast. (The super smooth surface makes it a dream to clean, too.) It’s hefty enough to get a serious sear on even the most formidable rib-eye without losing heat, but light enough that you can wield it with ease via the ergonomic handle. A Smithey works on all cooktops, induction, electric, and gas, and is totally oven safe. Holes on either end of the pan let you hang it up when you’re done—because a pan this beautiful deserves to be on display at all times.
Photography by Rocky Luten, Mark Weinberg, & James Ransom
Details & Materials -
Charleston, South Carolina
Pre-seasoned cast iron
No. 10 is 10" in diameter (16" L with handle) x 2" H, weighs 6 pounds; No. 12 is 12" in diameter (18" L with handle) x 2.25" H, weighs 7.5 pounds
Care & Notes -
Pan is pre-seasoned, but should be seasoned at user's leisure. For best results, use regularly as the oil from cooking helps to keep the cast iron seasoned.
Note that newer pans may appear more golden brown in color, but will darken with use and seasoning.
Compatible with all cooktops (electric, gas, and induction) and oven safe. To clean, scrub lightly with warm water. For stubborn food remnants, use a touch of dish soap and a nylon scouring pad. Always thoroughly dry pan after each use, apply a light layer of vegetable oil with a towel, and store. Never put pan in the dishwasher. Do not soak in water.
Meet the Maker
Charleston-based Smithey Ironware has only been making its super-smooth cast iron skillets since 2015, but its pans reflect an obsession with vintage manufacturing techniques that date back to the 1890s. Each pan receives a special polishing treatment that results in a super-smooth, naturally nonstick surface right out of the box—our fried eggs haven’t been the same since.View Full Profile
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