Smithey Cast Iron Unboxing, First Impressions, and First Cook

[@Mailletdm1982]

Hate to beat a dead horse, but the biggest thing that helped me with fried eggs was bringing the egg to room temp. If you don’t have a ton of time, drop your eggs in a warm glass of water while the pan preheats. The other thing I noticed with Smithey is the seasoning will become blotchy. Depending upon what you cook, certain things will pull the seasoning up. It will look worse before it looks better. I think it’s due to the smooth finish. But it doesn’t affect cooking at all. It just won’t be “pretty”.

[@Splagnate]

I have a Smithey. Have been using for about a year and a half. The copper color does stay though it does darken quite a bit. That’s with it being used at least 3 times a week.

[@CompleteCarnivore]

I have been using mine a couple times a week for the past couple months. It is starting to darken up. Doesn't get as dark as quick as Lodge skillets but even without a great seasoning layer it cleans up very easily.

[@davids_way]

Thanks for the demo. I’ve ordered a couple pans and they are in route so your video was very helpful.

[@CompleteCarnivore]

Awesome. I know a fried egg isn't the best demo of this pan's abilities but I have cooked on this pan multiple times a week in the past 9 months and still love it. I know you will love yours.

[@Adam-ke6uh]

I would have recommended a touch more fat and lower heat if you were going to cook an egg out of the box. Big fan of Smithey myself, I have a #10 & #12. Will subscribe.

[@JoeSousa]

Yeah, it definitely wasn't a perfect egg cook. Just something I did really quick. Just did some chicken wings in my Smithey in a pizza oven tonight and I hopefully will be posting that video tonight. They turned out great!

[@TerryKashat]

Smithey & FINEX make the complete package for me.

[@TerryKashat]

He didn’t do the water dance test. That’s test has saved me quite a few times.

[@steeevyboy]

That looks fabulous

[@CompleteCarnivore]

It is a beautiful skillet! Can't wait to cook on it more

[@Rbsvious]

Chainmail scrubber for cast iron?? Thought that would damage cast iron.

[@CompleteCarnivore]

I don't know if I am a huge fan of the chainmail scrubbers. Most of the cast iron manufacturers sell them so they won't ruin the pans but I have never had the use for that much scrubbing. A stiff brush is what I usually use. Something like a Scrub Daddy works surprisingly well or even just a scotch brite sponge. But many times just a paper towel does the trick on a well seasoned pan.

[@jeffntn6487]

It won't damage cast iron. I've been using Dawn and chainmail or steel wool on cast iron for 40 years or more. When it's clean just put that Avocado oil on the paper towel and rub it down. Takes a whole minute. The cast iron will look new next time you use it. BTW Avocado oil is very healthy for humans and the smoke point of refined Avocado is 510-520 F. Butter and many other fats start the smoke at 350 F to 450 on other oils. It's an easy choice. Avocado is the answer.

[@zachs8033]

Would it be helpful for me to add a few coats to a new factory seasoned pan before cooking anything at all? I’ve never used cast iron but my mother always has and I’m interested in it. Thanks!

[@CompleteCarnivore]

Generally speaking, yes. A few more coats of seasoning is usually helpful. But it definitely isn't necessary. If you just cook on it the pan will develop seasoning over time.

[@spaceman61]

thats badass!

[@andysharlofsky627]

What can it do that lodge can’t?

[@CompleteCarnivore]

Not too much. Once you get a cast iron skillet properly seasoned they will all perform fairly similar. It mostly comes down to aesthetics and ergonomics at that point. The Smithey is much smoother than a Lodge and I think it looks better overall. But they will both perform about the same when it comes to cooking a steak.

[@andysharlofsky627]

@@CompleteCarnivore I only have lodge and I love them

[@andysharlofsky627]

@@CompleteCarnivore and thanks for the video

[@CompleteCarnivore]

@@andysharlofsky627 I have probably about 10 different Lodge pieces and love them as well.

[@bitrudder3792]

Smithey is smoother inside than Lodge by FAR. I was using a Lodge the other day and the interior feels so bumpy, even sharp in places. I think the quality just isn't what it used to be - whether this is a trend with all their new pieces, or a quality control issue, I don't know. But their older stuff was way better, imo.

[@hawgwildcastiron2023]

This video came out 8 months ago, how has it done for you? I have a 12 and it has been horrible at keeping the seasoning. I have tested a few modern skillets and it has been the worst out of all of them. Mine actually looked like it was camouflaged after you cook in it. I stripped it and seasoned it over 20 times and it still wouldn't keep a season on it.

[@CompleteCarnivore]

I have loved this skillet so far. IIRC I gave it one coat of seasoning (just some canola and into the hot oven) and then have just been cooking on it. It still doesn't have the super black seasoning my Lodge skillets have but it is coming along nicely. I have another used 12" Smithey I picked up a couple years ago and have never used (it was a combo with another skillet I really wanted) and the seasoning on that one was really splotchy. One of these days I need to get that one out and take care of it. But overall the 14" Smithey is the pan I reach for most often while cooking now. For yours maybe try a coat or two of seasoning and then just start cooking in it? What type of oil are you using for the seasoning? I know a lot of people recommend flax seed oil but from what I have seen that tends to flake off or look splotchy.

[@georgiadawg8521]

Smithey is a great, premium brand. Your initial cooking of an egg, without proper seasoning and using a plastic spatula was a disservice to the new skillet. Looks like you put this YT video together to get a free, expensive skillet. You should delete this video and re-shoot it after proper seasoning and next time, try Smithey’s metal spatula, which you should pay for ($30) and your review will be more meaningful. Otherwise I have enjoyed your other videos. 😎

[@CompleteCarnivore]

There are going to be more videos coming with this skillet. I wish the fried egg hadn't come.up on the wheel but thought that would be fun. But I do have some more videos planned with some steaks and other dishes. I have been using this pan quite a bit over the last couple weeks and love it. Still need to build up some more seasoning on it but the smooth surface makes it super easy to clean.

[@joemcconnell4581]

Actually your video is a prime example of why you should take a new, expensive cast iron skillet and properly clean and season it (4-5 times) prior to the first cook. @@CompleteCarnivore

[@CompleteCarnivore]

@@joemcconnell4581 Totally agree. Most of the time I would take the time to properly season a new skillet. Most skillets come with factory seasoning nowadays and I would guess a lot of people who buy them will just cook right away without additional seasoning so I kind of wanted to show what the regular customer could expect. And I would pretty much never make an egg the first thing I cooked on a new cast iron skillet but wanted to do something fun with the wheel. That said, I did give the skillet one round of seasoning (just some canola oil and in the oven like I do with most of my other cast iron) and have been using it quite a bit since. The smooth surface on these types of skillets don't seem to take the seasoning quite as well as a rougher skillet like a Lodge (those get nice and black fairly quickly) but the smoothness of the metal makes them super easy to clean and the food doesn't stick much. I am sure with a lot more use and a few more rounds of seasoning that beautiful black finish will come though.

[@georgiadawg8521]

@@CompleteCarnivore My Experience: Regarding Smithey, I have the 12" inch normal skillet and the 12" flat skillet and I seasoned them with grape seed oil, 5 times each, at 450 degrees. I warm the skillets up prior to placing the oil on them and the pans absorb it like a sponge. Minimal wipe off of excessive oil. Never a problem with preseason oil not sticking to a Smithey. Any preseason oil will adhere better if the iron is warm, which most people don't do or know about. Also, if you take a look at Smithey's $30 spatula, it is great with anything you cook plus you can use it to lightly scrap an iron skillet while it is still hot (or warm) to remove most things that stick. I have enjoyed all of your other videos, except this one. 😎

[@CompleteCarnivore]

@@georgiadawg8521 If they had a left handed version of that spatula I would be all over it. I have a left handed one from Field Company that I need to remember to get out of the drawer more often. And when I season skillets I do warm them a bit first. Still need a few more coats of seasoning on this Smithey but even with just one coat and the factory seasoning on it I am pretty happy with how easily food releases and how easy it cleans up. If you have any more ideas of videos you think would be helpful please let me know.

[@Beef5]

Warmer eggs would help.

[@jeffntn6487]

A cold egg from a refrigerator will stick to any cookware. Seasoned for twenty years and it will stick. So, let the egg get at very least 20 minutes at room temp. 30 min. is best per most chef videos. The egg you used was the same temp. as that fridge. I have six Smithey's so far, at room temp. I don't get the stick.

[@frankroper3274]

You got to have some cash or kiss some ash to get one of those pans!😅

[@codylovins54]

Junk. Do not buy. The only thing worse that their pans is their customer service. Try calling them before ordering.

[@rogwheel]

So if you are going to disparage the product give some details. Their pans get almost all 5 star reviews. That means you are in a very small minority