💰Is $210 CRAZY for cast iron?! Smithey Cast Iron Pan Review

This is the best review of Smithey cast iron cookware on the internet. If you've ever been interested in Smithey ironware, this is the video for you.

In this review and cooking video:
We use the Smithey on gas, induction, and electric cooktops.
We show exactly how to season a Smithey cast iron pan.
We reveal the KEY to nonstick food in a Smithey cast iron pan.
We show how to properly heat a Smithey cast iron pan for nonstick cooking.
We compare Smithey cookware to Lodge Cast Iron and De Buyer Carbon Steel.

We also provide complete stats and details about the pan's weight, dimensions, cooking surface, and more.

And we do a LOT of cooking... in a Smithey cast iron pan, we cook:
Southern-style cast iron cornbread
Smothered pork chops
Haricot Vert (green beans)
Ribeye steak
Beyond Meat Seared Tips
Deep fry southern-fried chicken
Fry Not Chicken Tenders
Nonstick sliding eggs
Hash browns and potatoes
Manwiches
Fried Okra
Fried squash
Nonstick bacon

Thanks for visiting and watching!

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*👍Uncle Scott's Great Home Cooks Club👍*
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**Affiliate/Influencer Disclosure: If you click on an affiliate, influencer, or shopping link and buy something, we will earn a small fee. As an Amazon Associate I earn from qualifying purchases. Shopping through the affiliate links gives you the same price but helps us defray the cost of creating videos and purchasing products to review, and is GREATLY APPRECIATED!! USK currently has affiliate links and/or influencer links with Amazon, Falk, De Buyer, Sur La Table, Thermaworks, Breville, and others.**

[hawgwildcastiron]

In modern size 12 I have Smithey, Finex, Lodge, Lancaster, and Stargazer, with a Field on the way. As far as ranking them, here is how they stand in my kitchen.
1. Lancaster - Cooks awesome and seasoning holds well. Very close to a 1922-24 Wagner skillet. Compare them one day and you can tell what they used as a pattern.
2a. Field - My 10 works great, so the 12 should also.
2b. Stargazer - Some had issues, but so far mine has worked well
2c. Lodge - I have cooked everything in this pan and it has never had any issues.
3. Finex - Worked great, but weighs as much as a horse when full of food.
4. Smithey - a beautiful skillet that has such a smooth surface not even the seasoning sticks to it. Hard to build up seasoning when it comes off every time.

[andrewcamacho]

Disclaimer for viewers: Caution: This video may cause excessive drooling! Amazing food in a beautiful pan! Great video!

[johnharper]

A very interesting deep dive into a premium cast iron pan. Thank you so much for this. If cooking is your hobby and entertainment, then having tools that you enjoy and treasure is part of the process.
Cooking for friends and family is care and love in action.
Have a great day friends

[Splagnate]

I’ve had my Smithey for over 3 years. I’ve never reseasoned per se but just kept cooking in no matter the condition of the seasoning and am happy to say now the cooking surface is almost black, shines when dry, and feels like glass. Out of the 10 cast iron pans I own it’s my go to.

[curtismatsune]

There's a legitimate market for artfully crafted products. As long as one doesn't expect such cast iron cookware to drastically outperform a Lodge at 1/10th the price it's great to appreciate craftsmanship the same way others appreciate the simple utilitarianism of the Lodge.

[joaquinbarreto]

I like this guy. Seen a few videos and he’s just no nonsense straight to the point.

[twozerosix]

My #12 arrives in a couple days. My first cast iron pan. Can’t wait to cook with it.

[AldoSchmedack]

So many negative Nancy's in comments. I myself enjoy EVERY SINGLE Scott's kitchen video. Had to comment that. TY Scott. I appreciate what you do. I have been comparing Victoria, Griswold, Lodge, Field, Finex, Smithy and others. All have pros and cons it seems. Your food always looks amazing. 16:41 especially!

[billh]

Just got the Smithey No. 10 chef’s skillet today. Warmed it up to 200F in oven for 30mins. Then gave it a coat of La Tourangelle, Expeller-Pressed grape seed oil and baked at 450F for 1:30mins. Came out still slick. First test in the morning with eggs. Will let you know results!

[severoon]

If you want to preheat a heavy cast iron pan quickly and evenly, set the burner to afterburner and preheat the pan upside down on the range grate. The pan will catch all the heat because it's inverted, but the increased distance means that there are no hot spots. You can try sprinkling some water on the bottom of the skillet to gauge the temp, it might take a few tries to figure it out but not too tough. Then just flip it over and it's ready to go.

[KatysCampKitchen]

I grew up in Alabama too - It’s all about the Cornbread!!!! I live in NH now - about 5 years ago, we finally got corn meal and grits in our grocery stores! I still use my grandmothers Lodge cast iron, but am looking for a 12 inch skillet…. Great review! Thanks!

[greggramig]

I like the heirloom explanation and a gift to pass down for generations. That is a clear value which may have me owning one in the future. As most of us have a budget to work within and at this point I already have two Lodge cast iron pans, a 10 and 12 inch, 5 & 8 lbs which work flawlessly. The weight is the drawback with these skillets. This leads me to my next acquisition(s) which will be Lodge 10 and 12 inch carbon steel (CS) skillets which come in at 3.5 and 4.5 lbs. The two CS pans even with hot handles can be purchased at around $100 or half the cost of the Smithey. The Smithey is a work of art and I may eventually buy one but at the moment I need practical cookery at my price point. Great video and great cooking. Keep it coming, keep me dreaming. Ciao

[mycbrrr]

I bought one for my sister in law, who lives with us and does most of the cooking- I’m looking forward to seeing the finished result and wonderful meals

[wandabush]

Please review the Stargazer when you can. Thanks!

[johnharper]

A friend told me that they are waiting for Meat-based Plants.
My 2 cents is that when I am cooking something without meat, I don't try to make it seem like meat, but work in so many of the bean and vegetable cuisines from around the world that have spent centuries developing recipes and flavour combinations that are both tasty and healthy.
Why reinvent the wheel?

[jameslane]

I bought a lodge chefs 12” 2nds from the lodge outlet store. Use it for when my wife and i travel to visit my mom and it does a great job. Perfect for what we use it for which is cooking for her at her home in S. Ga

[PrudentReviews]

Great video Scott! Agree with you on Smithey.

[kvgmike]

Great video! When are you going to do your STRATA pan? Mine works well so far...

[rockwalk]

Great review. I have the 10" model with the leather handle cover and glass lid. Everything you did in this video, I have done, including stripping the seasoning. The one thing I have not been able to do is cook non-stick potatoes. Regardless love this pan.

[matt.coburn]

I have one and I absolutely love it. I think it's definitely worth it.