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Smithey Ironware

Smithey no. 12 Cast Iron Skillet
$200.00

The No. 12 Cast Iron Skillet by Smithey is where classical ironware meets modern technology. This 12-inch skillet, which is two inches wider than the No. 10, is the perfect tool for the home chef, whether cooking for family, friends or yourself. Inspired by admiration of vintage ironware and the pure intention of improving your cooking experience, this handsome 12-inch pan is constructed with two simple and functional pour spouts, and has a vibrantly polished finish that provides an aesthetically appealing option for any and all kitchen ventures.

Due to high demand, please allow 10 to 14 days for shipment of this product.  

Shipping & Timing

Why we love it icon

You'll understand when you're preparing a sunny side egg, a salmon filet or whatever your favorite dish to prepare cast-iron-style happens to be. 

There’s a reason people like the classics. Not only do they represent times we’ve moved beyond, for better or worse, but they also prove that those who came before us were dedicated to the idea that a thing worth doing is worth doing right.

This is the idea that inspired Isaac Morton, Smithey Ironware’s founder, to start his premium line of cast iron cookware from Charleston, South Carolina. And it explains why buying a Smithey is an investment in quality, craftsmanship, utility and appreciation for hard work. The basic process of creating the skillet begins at a small Indiana foundry, where pans that resemble mainstream cast iron skillets are made, then shipped to Charleston, arriving in a much grainier format than you’ll see in the finished product. At Morton’s shop, thick, heavy burrs on the metal surface are milled repeatedly before a grinding and polishing of the surface is done by hand. Following this, skillets are tumbled in a tub of rocks to achieve smoothness before they are seasoned with a thin layer of oil, packaged and shipped.

While Smithey is not the only player in this field, the fact that Morton still creates these skillets and pans with his own hands, whether you choose the 10-inch No. 10 or the slightly wider No. 12, makes the brand much more than just another creator of castaway cast iron for your kitchen. Sure, it's a time- and labor-intensive undertaking for him but those efforts produce a product that is simple to use, clean and keep on your stovetop whether warming up for a home-cooked meal or to admire in the meantime.

Since each Smithey skillet is hand-finished, each will be unique to you. Some skillets may have small areas of uneven seasoning — this is perfectly normal and, again, is due to the hand-finished nature of the skillet. The small ridges in the inside of the skillet are part and parcel of the machining process; these will turn smooth with repeated seasoning. And don't fret if it takes you an extra two or three rounds in the oven to get that first seasoning coat. Smithey skillets don't have the pebbly, ridged finish of hardware store cast iron, and therefore their surface takes on seasoning more gradually.

Material: Cast Iron 

Whether you’re thinking about purchasing your first piece of high-quality cookware made from premium cast iron, or you’ve already started a collection in your kitchen, there are clear benefits to using the precious metal for Southern cooking. There is also a bit of simple-but-dedicated work required to maintain and increase the quality and value of your cast iron cookware.

Read more about how to care for your cast iron

There’s a reason people like the classics. Not only do they represent times we’ve moved beyond, for better or worse, but they also prove that those who came before us were dedicated to the idea that a thing worth doing is worth doing right.

This is the idea that inspired Isaac Morton, Smithey Ironware’s founder, to start his premium line of cast iron cookware from Charleston, South Carolina. And it explains why buying a Smithey is an investment in quality, craftsmanship, utility and appreciation for hard work. The basic process of creating the skillet begins at a small Indiana foundry, where pans that resemble mainstream cast iron skillets are made, then shipped to Charleston, arriving in a much grainier format than you’ll see in the finished product. At Morton’s shop, thick, heavy burrs on the metal surface are milled repeatedly before a grinding and polishing of the surface is done by hand. Following this, skillets are tumbled in a tub of rocks to achieve smoothness before they are seasoned with a thin layer of oil, packaged and shipped.

While Smithey is not the only player in this field, the fact that Morton still creates these skillets and pans with his own hands, whether you choose the 10-inch No. 10 or the slightly wider No. 12, makes the brand much more than just another creator of castaway cast iron for your kitchen. Sure, it's a time- and labor-intensive undertaking for him but those efforts produce a product that is simple to use, clean and keep on your stovetop whether warming up for a home-cooked meal or to admire in the meantime.

Since each Smithey skillet is hand-finished, each will be unique to you. Some skillets may have small areas of uneven seasoning — this is perfectly normal and, again, is due to the hand-finished nature of the skillet. The small ridges in the inside of the skillet are part and parcel of the machining process; these will turn smooth with repeated seasoning. And don't fret if it takes you an extra two or three rounds in the oven to get that first seasoning coat. Smithey skillets don't have the pebbly, ridged finish of hardware store cast iron, and therefore their surface takes on seasoning more gradually.

Material: Cast Iron 

Whether you’re thinking about purchasing your first piece of high-quality cookware made from premium cast iron, or you’ve already started a collection in your kitchen, there are clear benefits to using the precious metal for Southern cooking. There is also a bit of simple-but-dedicated work required to maintain and increase the quality and value of your cast iron cookware.

Read more about how to care for your cast iron