No. 12 Skillet

Smithey stands behind the quality of their cast iron and carbon steel cookware. If your cookware is defective, they’ll replace it. If your cookware fails you after honest and normal use, they’ll repair or replace it.

Cast iron is naturally grey. The first layers of seasoning Smithey applies to your skillet give it a copper shade. As you cook with your Smithey, it will take on a time-honored deep black patina.

The three holes are a unique identifier that allows a Smithey to stand in a crowd. Reach for it on the range!

A Smithey is a metal craftsmen or the shop in which that craftsmen works. We like the name Smithy, but we like it more with an “e”.

The bird you see in the Smithey logo is a California Quail or Valley Quail, a game bird that inhabits the western US. Isaac Morton, Smithey's founder, spent many years in Northern California before returning to his roots in the Carolinas. An avid outdoorsman, Isaac’s weekends were consumed by scouting the great state in search of fish, game, surf, and solitude. Given his fond memories of the natural beauty of California, the quail seemed a fitting reminder of a place that holds a special place in his heart. It’s also one of the best tasting game birds you can imagine when properly prepared. Butter, thyme, salt, and pepper quickly seared in your Smithey...

Yes!  It is important however to make sure that your burner is as large if not larger than the base of the skillet however (we recommend a burner at least 10" wide).  Since even the best electric stoves tend to concentrate heat in the center of the burner, we recommend gradually bringing your skillet up to heat to ensure even heat distribution and to combat any potential thermal warping. 

Yes! Smithey pieces can withstand high temperatures and are great for making pizzas. 

Yes. Nothing better than a cast iron meal under the stars.

Polished cast iron features a smooth surface that becomes naturally non-stick with use. We buff, grind, and polish your Smithey in our workshop to create a simple, beautiful, satin-like surface. That said, we recommend using oil to get the most out of a Smithey. Its non-stick surface will improve as you cook with it and/or add additional seasoning layers.

Yes! We do recommend building a more mature seasoning layer first before cooking any acidic dishes. 

We recommend a light wash with warm water to clean your Smithey. If food remnants are stubborn, a soft scrape with a metal spatula, or a touch of dish soap and a nylon scouring pad will work. Avoid heavy-pressure scrubbing. It is important to thoroughly dry your Smithey after each use. Then apply a light layer of vegetable oil and store on your range. We like to place over a burner for a few minutes to ensure it is dry. Don’t put your Smithey in the dishwasher or soak in water.

Heat slowly. Cast Iron absorbs heat slowly, but retains and emits heat with more effect. This means if you are searing a protein, you will need to give your skillet about 4-5 minutes to reach an appropriate searing temperature. Once your Smithey reaches temperature, it packs a punch.

One of the great myths of cast iron is that you need to treat it with extreme care. While we appreciate caring for any cooking tool, cast iron is an extraordinarily durable material. There is very little that you can do that isn’t restorable. If iron has any enemy, it is moisture, so keep it dry and oiled.

If you thoroughly dry and oil your Smithey, rust won’t be a problem. If rust develops, don’t worry - it’s a quick fix. Remove rust by rubbing with scouring pad or paper towel. Now wipe off with water, dry, and apply light layer of oil. Bake in oven at 425 degrees for an hour.