Smithey Cast Iron Skillet
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.
Seasoning coming off is normal while you are breaking in a polished cast iron skillet. Your Smithey arrives with 2-3 light layers of seasoning to protect your cookware in transit.
The second part of the seasoning process is done at home and will improve over time. During this transition 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.
One method to accelerate the seasoning process is called the stovetop method. Steps below:
i) On your range, bring the pan to a scorching temperature and intermittently rub light layers of shortening or vegetable oil over the cook surface with a paper towel in succession. Be careful because the skillet is hot. This will create a lot of smoke, so be sure to turn on a vent or hood.
ii) 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 to cool down.
iii) After the pans cools a bit, apply another light layer of oil to the surface and bake in your oven for 1 hour at 450 Fahrenheit.
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