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Put the "easy" in over-easy eggs.
This skillet 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 Crispy Salt and Pepper French Toast. (Each one is made in South Carolina by talented craftspeople and meant to last a lifetime.) It's hefty enough to get a serious sear on even the most formidable rib-eye, but light enough that you can wield it with ease with the ergonomic handle. A Smithey works on all cooktops, induction, electric, and gas, and is totally oven and grill 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.
Learn more about Smithey Ironware Co. and the story behind their skillets here.
Whether you're new to the seasoning game or wanna polish up your skills, we've got your back. Here are a few ways to keep your Smithey Ironware smoother-than-smooth.
Seasoning coming off is normal. Phew! This happens often when you are breaking in a polished cast iron skillet. Your Smithey arrives with 2 to 3 light layers of seasoning to protect your cookware in transit.
The secret ingredient is time. During the seasoning period the skillet’s performance won’t be affected, however. Just be sure to dry your skillet and apply a light layer of oil after each use to keep building up your seasoning. It will completely blacken over time, which is the sign of a mature seasoning.
Make it snappy. One method to speed-up the seasoning process is called the stovetop method. It's easy as 1,2,3:
1: On your range, bring the pan to a scorching temperature and intermittently rub very light layers of shortening or vegetable oil over the pan surface with a paper towel. Be careful because the skillet is red-hot! This will create a lot of smoke, so be sure to turn on a vent or hood, or...open a window.
2: After 5-10 minutes of applying oil to the surface at a scorching temp, the pan's surface will begin to turn a deep chocolate color. Once this happens turn the heat off and allow it to cool down.
3: After the pan cools a bit, apply another light layer of oil to the surface and bake in your oven for 1 hour at 450 Fahrenheit. You're a seasoned pro!
- Made in: Charleston, South Carolina.
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
This skillet 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 Crispy Salt and Pepper French Toast. (Each one is made in South Carolina by talented craftspeople and meant to last a lifetime.) It's hefty enough to get a serious sear on even the most formidable rib-eye, but light enough that you can wield it with ease with the ergonomic handle. A Smithey works on all cooktops, induction, electric, and gas, and is totally oven and grill 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.
Learn more about Smithey Ironware Co. and the story behind their skillets here.
Whether you're new to the seasoning game or wanna polish up your skills, we've got your back. Here are a few ways to keep your Smithey Ironware smoother-than-smooth.
Seasoning coming off is normal. Phew! This happens often when you are breaking in a polished cast iron skillet. Your Smithey arrives with 2 to 3 light layers of seasoning to protect your cookware in transit.
The secret ingredient is time. During the seasoning period the skillet’s performance won’t be affected, however. Just be sure to dry your skillet and apply a light layer of oil after each use to keep building up your seasoning. It will completely blacken over time, which is the sign of a mature seasoning.
Make it snappy. One method to speed-up the seasoning process is called the stovetop method. It's easy as 1,2,3:
1: On your range, bring the pan to a scorching temperature and intermittently rub very light layers of shortening or vegetable oil over the pan surface with a paper towel. Be careful because the skillet is red-hot! This will create a lot of smoke, so be sure to turn on a vent or hood, or...open a window.
2: After 5-10 minutes of applying oil to the surface at a scorching temp, the pan's surface will begin to turn a deep chocolate color. Once this happens turn the heat off and allow it to cool down.
3: After the pan cools a bit, apply another light layer of oil to the surface and bake in your oven for 1 hour at 450 Fahrenheit. You're a seasoned pro!
Put the "easy" in over-easy eggs.
This skillet 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 Crispy Salt and Pepper French Toast. (Each one is made in South Carolina by talented craftspeople and meant to last a lifetime.) It's hefty enough to get a serious sear on even the most formidable rib-eye, but light enough that you can wield it with ease with the ergonomic handle. A Smithey works on all cooktops, induction, electric, and gas, and is totally oven and grill 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.
Learn more about Smithey Ironware Co. and the story behind their skillets here.
Whether you're new to the seasoning game or wanna polish up your skills, we've got your back. Here are a few ways to keep your Smithey Ironware smoother-than-smooth.
Seasoning coming off is normal. Phew! This happens often when you are breaking in a polished cast iron skillet. Your Smithey arrives with 2 to 3 light layers of seasoning to protect your cookware in transit.
The secret ingredient is time. During the seasoning period the skillet’s performance won’t be affected, however. Just be sure to dry your skillet and apply a light layer of oil after each use to keep building up your seasoning. It will completely blacken over time, which is the sign of a mature seasoning.
Make it snappy. One method to speed-up the seasoning process is called the stovetop method. It's easy as 1,2,3:
1: On your range, bring the pan to a scorching temperature and intermittently rub very light layers of shortening or vegetable oil over the pan surface with a paper towel. Be careful because the skillet is red-hot! This will create a lot of smoke, so be sure to turn on a vent or hood, or...open a window.
2: After 5-10 minutes of applying oil to the surface at a scorching temp, the pan's surface will begin to turn a deep chocolate color. Once this happens turn the heat off and allow it to cool down.
3: After the pan cools a bit, apply another light layer of oil to the surface and bake in your oven for 1 hour at 450 Fahrenheit. You're a seasoned pro!
- Made in: Charleston, South Carolina.
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
This skillet 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 Crispy Salt and Pepper French Toast. (Each one is made in South Carolina by talented craftspeople and meant to last a lifetime.) It's hefty enough to get a serious sear on even the most formidable rib-eye, but light enough that you can wield it with ease with the ergonomic handle. A Smithey works on all cooktops, induction, electric, and gas, and is totally oven and grill 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.
Learn more about Smithey Ironware Co. and the story behind their skillets here.
Whether you're new to the seasoning game or wanna polish up your skills, we've got your back. Here are a few ways to keep your Smithey Ironware smoother-than-smooth.
Seasoning coming off is normal. Phew! This happens often when you are breaking in a polished cast iron skillet. Your Smithey arrives with 2 to 3 light layers of seasoning to protect your cookware in transit.
The secret ingredient is time. During the seasoning period the skillet’s performance won’t be affected, however. Just be sure to dry your skillet and apply a light layer of oil after each use to keep building up your seasoning. It will completely blacken over time, which is the sign of a mature seasoning.
Make it snappy. One method to speed-up the seasoning process is called the stovetop method. It's easy as 1,2,3:
1: On your range, bring the pan to a scorching temperature and intermittently rub very light layers of shortening or vegetable oil over the pan surface with a paper towel. Be careful because the skillet is red-hot! This will create a lot of smoke, so be sure to turn on a vent or hood, or...open a window.
2: After 5-10 minutes of applying oil to the surface at a scorching temp, the pan's surface will begin to turn a deep chocolate color. Once this happens turn the heat off and allow it to cool down.
3: After the pan cools a bit, apply another light layer of oil to the surface and bake in your oven for 1 hour at 450 Fahrenheit. You're a seasoned pro!