Wondering how Smithey Ironware Company cookware competes against other cast iron pans? We put it to the test in this in-depth review.
When I got married, well, a really long time ago, the gold standard for kitchen pans was All-Clad. However, All-Clad cost a pretty penny, and as two twenty-somethings who had just purchased a new house, we settled for an alternative.
The alternative we chose was Emeril Lagasse pans made by All-Clad. The pans worked just fine, but I didn’t really fall in love with cooking with aluminum pans.
I found that aluminum pans weren’t forgiving to the budding homemaker. I had to cook at the right temperature, or I would burn my food right into the pan. It was trial and error, but eventually, I got the hang of it.
I realize that cookware technology has changed significantly since my original pan purchase. In fact, we’ve recently tested the best cookware for men. But in recent years, I’ve turned to cast iron.
They are much more forgiving and relatively easy to care for, and I love that I can go from stovetop to oven when needed. Plus, I really love the crisp I can achieve on meat or potatoes. So, naturally, when Smithey reached out, I was particularly excited to sample their pans.
If you haven’t invested in quality cast iron pots and pans, you certainly should. Here’s why I love Smithey cast iron cookware and why you should, too.
Smithey Ironware Company Brand History
Before I continue this love note review on cast iron cookware, let me provide you with a little brand history. Issac Morton, the founder of Smithey, always admired vintage iron cookware. In his garage, he studied collector’s books to restore rusty old skillets to new.
Then, he would gift his restorations to friends and family. He wondered if he could perfectly amalgamate the classic beauty of vintage ironware with the technology and modernity of today’s cookware. As a result, Smithey Ironware was born.
Smithey cast iron and carbon steel cookware is not intended to last just a few years. Instead, these are gorgeous, high-quality pieces of cookware you can pass on to future generations who share your love for creating in the kitchen. It’s a cherished possession, an heirloom built to last.
Plus, Smithey Cookware is an American-made company. All of their products are designed and crafted by a team on an old Charleston, South Carolina, Naval Base.
Using It Well: What I Tested
Smithey graciously sent me two products to review: The No. 12 Skillet with 12” Glass Lid and the 5.5 QT Dutch Oven. They also sent their seasoning oil to keep my pans in tip-top shape.
I very thoughtfully chose these items to sample and review. I already have a 10” Lodge skillet that I use often and a larger, inexpensive two-handle 17” skillet.
So, I wanted to see how a skillet in between those two sizes would fare for my family of five. I find the 10” too small and the 17” too large.
I also chose the 5.5-quart Dutch oven because I bake sourdough regularly in similar-sized enameled Dutch ovens. I wanted to test how non-enameled cookware would compare to its enameled counterparts.
Smithey’s motto is “Use It Well,” which is EXACTLY what I’ve done over the last three months.
Smithey Cast Iron No. 12 Skillet and 12” Glass Lid
My first thought upon opening the Smithey No. 12 Skillet and 12” Glass Lid was how absolutely beautiful they were. Truly, I did not want to use them because they are such striking pieces of cookware. The inside of the pan is smooth and silky and in a gorgeous copper hue.
I appreciate the attention to detail with this pan, including the various holes for hanging storage and the two pour spouts. I especially love the engraving on the underside of the skillet.
Alas, I knew I had to test this beauty, so the first thing I cooked up was the Smashburger recipe from the Meals She Eats cookbook. I cooked up about 1.5 pounds of ground beef, and I was alarmed to see the beautiful copper tone melting away.
The pan turned silver, and I must admit I was a bit sad. However, the care card accompanying the pan indicates that this will happen.
Since then, I have used this skillet for almost every dinner I have made in the last three months. I particularly love how high the walls of the pan are.
Measured from the exterior, the wall height is about 2.5.” It’s taller than my Lodge pan and the same height as my 17” skillet. It’s the perfect size for my family of five, and I can cook food evenly with enough space.
Also, Smithey adds a polished finish to the inside of their cast iron pans. This means that they are naturally non-stick. I’ve cooked chicken marinated in teriyaki sauce in this skillet, and the clean up was effortless despite the sticky marinade.
One thing to note about this pan is that it’s heavy — heavier than my other two cast iron skillets. It weighs about 8.7 pounds, so keep that in mind if you are restricted and can’t carry heavy objects.
I love this pan and liken it to my marble countertop kitchen island. You see, marble is a porous surface, so it scratches or etches easily and stains.
However, what I see is an island that is lived in and loved. The same is said for this Smithey skillet. It’s no longer perfectly copper and is developing a beautiful bronze patina — it’s lived in and loved!
Smithey Cast Iron 5.5 QT Dutch Oven
The Smithey 5.5 QT Dutch Oven is as eye-catching and stunning as the skillet. The gold-toned stainless steel oven-proof knob with quail engraving perfectly complements the color and feel of the pot. It has a polished interior to ensure your food doesn’t stick to the pan.
One note: Smithey also designed the lid to fit their 10” skillet so you can mix and match your cast iron cookware. The lid features a dome shape. I think it’s more aesthetically pleasing than most Dutch ovens’ typical flat-shaped lids.
The first thing I did with this Dutch oven was bake a loaf of sourdough bread. I’ve read horror stories of the enameling on coated cast iron Dutch ovens cracking or shattering due to high heat.
My particular recipe calls for the Dutch ovens to sit in a preheated oven for 30 minutes before adding the bread. I like knowing I don’t have to worry about enamel on this Smithey Dutch oven.
As for my bread baking results, the bread baked in the Smithey had a much crunchier bottom over bread baked in the enamel Dutch oven. In fact, I prefer the outcome of the loaf baked in the Smithey over my Hearth & Hand by Magnolia enamel Dutch oven.
As for size, I compared it to my other two Dutch ovens. The white one is a 5 QT Hearth & Hand by Magnolia. The blue one is a 6 QT Martha Stewart Dutch oven I’ve used for 18 years. Like the skillet, I prefer this middle-of-the-road size.
It’s just right for my family of five for dishes like pot roasts and stews. Again, cast iron is generally heavy, and this Dutch oven is no exception. This one weighs about 14.5 pounds with the lid.
How to Clean Smithey Cast Iron Pans
A common misconception is that you cannot wash cast iron with soap and water like other pans. Sure, you can’t toss your Smithey cast iron in the dishwasher. However, you can wash your Smithey pots and pans with soap and water.
If your pans are lightly soiled just use warm water and a soft sponge or dishcloth to softly wipe away food mess. Try to softly scrape away remnants with a metal spatula for stubborn areas.
Or, try a nylon scouring pad and a drop of dish soap. Smithey finishes their pans with a shiny polish as to avoid heavy pressure scrubbing.
Make sure your cast iron is dry before putting it away. You may also want or need to add a layer of vegetable oil or seasoning oil before storing.
How to Season Smithey Cast Iron Cookware
If you’ve been using cast iron for a long time, you’ll know that seasoning is an integral part of caring for cast iron cookware. When I received my Smithey skillet, lid and Dutch oven, the brand also sent their Seasoning Oil.
Traditionally, I just used a thin layer of vegetable oil, but the Smithey Seasoning Oil is definitely a game changer. It’s a proprietary blend of grapeseed oil, beeswax, and sunflower oil to help keep your cast iron looking its best.
You can use their seasoning oil in three ways. First, is the oven method:
- Preheat your oven to 450 degrees.
- Apply a thin layer of Smithey Seasoning Oil to the interior surface of the pan or pot using a paper towel.
- Heat your newly oiled or seasoned pan in the oven for an hour.
- Turn off the oven and leave your pan there until it fully cools.
Next my preferred method, the cooktop method:
- Heat your Smithey pan or pot on the stovetop on high.
- Once your pan begins to smoke, leave the stove on and apply a thin layer of seasoning oil with a paper towel.
- When the pan darkens, turn off the stove and allow to cool before storing.
The last method is the broiler method:
- Set your broiler setting to high.
- Using a soft paper towel, apply a thin layer of Smithey Seasoning Oil
- Broil your oiled pan or pot for 7-10 minutes.
Remember your Smithey cookware is extremely hot using all three seasoning methods. Be sure to use extreme caution when handling or applying oil. Furthermore, allow your pan or pot to cool entirely before storing.
FAQs About Smithey Cookware
You may have questions if you’re new to Smithey cast iron cookware or cast iron in general. I have you covered! Here are answers to a few common questions in regards to Smithey cast iron products.
Why Does Smithey Cast Iron Look Like Copper?
Smithey cast iron products look like copper due to the pre-seasoning on the pans and pots. Over time and with use, the copper finish fades and may turn silver which is the natural color of cast iron. Repeated use and seasoning will give your Smithey a gorgeous deep copper or black patina.
Does Smithey Have A Good Warranty?
Yes, if your Smithey cookware is defective or fails after normal use, the brand will repair or replace the product.
Smithey also offers a restoration service. For $40 you can send your Smithey or other branded cast iron to the company via a prepaid label. Their expert restoration team will restore your cast iron to its previous glory. The process takes up to three weeks.
Is Smithey Cast Iron Made in The USA?
Yes, Smithey cast iron and carbon steel products are proudly made in the USA. Specifically in Charleston, South Carolina.
Final Takeaways
Cooking with cast iron may seem overwhelming. It’s not as bad as it seems, I promise! In fact, If you’re like me you may prefer cooking with cast iron over your other traditional pots and pans. Once the cooking, cleaning and seasoning process becomes routine, it really is a simple process.
If you haven’t picked up on it yet, I absolutely love Smithey cast iron cookware. I certainly like it more than my old Emeril/All-Clad pans and definitely more than the cast iron I’ve been using. If you’re looking for artisan-made, well-built cookware made in the USA, look no further than Smithey.
Do you have Smithey cast iron cookware? Tell us your experiences with the brand in the comments below.
