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Smithey American made cast iron

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3montes

3montes

Master of the Pit
Original poster
OTBS Member
Dec 26, 2007
1,299
160
Beautifull shores of Lake Superior
Would you pay $200 for a 12" cast iron pan? That's what these guys are getting. I have a beautiful old 12" Griswold that I just love. But the old stuff is getting hard to find and if you do they want blood for it so in that sense paying $200 might be reasonable? I doubt I would sell my Griswold for that!

So I'm thinking about buying their 10" skillet. They look like top shelf quality and it's made in 'Merica!!
usa.gif
usa.gif


https://smitheyironware.com/product/no-10-cast-iron-skillet/
 
I almost bought this one last weekend at sams club ..


but sams has it for 16.98

wouldnt let me paste from sams 

also sams has the silicon handle covers ... google emerald cast iron pan
 
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They look like very nice pans but I cannot say I would spend that kind of money on them. I am now down to one small pan that is not cast iron in my house. You can still find good ones if you are looking about a month ago I got a Griswold 6" for $5 in a small shop.

Link
 
They look like they are good quality. I am a sucker for cast iron. But I do not know if I can justify the price they are asking. My lodge set is holding up quite well over the years and gets used all the time..... 
 
I have several pieces of some cheap Chinese crap my wife picked up at garage sales over the years. They are major restoration projects as well so I'm not going to put that much time and effort into restoration just to wind up with cheap Chinese cast iron. $200 for a 12" pan sounds like a lot at first blush but like I said if someone offered me $200 for my Griswold I would say no way. I'm not sure how much it would take for me to sell it so that kind of puts the price in perspective.

I've been looking for a good 10" Griswold or Wagner for a long time with no luck. The Smithey 10" is $160. I will give it a 2 day think it over period and then decide.
 
3montes said:
Cool how did you research it?
Click to expand...
I googled to see casting marks for vintage or antique cast iron. Saw 3 notch heat ring unmarked #10 was Lodge company 40s and 50s. After a certain time it would say USA etc.. mine has 2 &1/4 ,or higher sides and is 12 inch spout to spout. The raised number 2 circled isn't mentioned. Might be depth or series number
 
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lodge might not be perfect, but for 20$ the price is right for me. but I'll also grind and polish the inside smooth as well. (it really does make a /huge/ difference) 
 
Rings R Us said:
oh, the new ones have a rough interior surface?
Click to expand...
Yes new lodge cast iron has a rougher surface...

It isn't bad it does improve over time and use with proper care. But some people do prefer to sand it down and re season their pans from the get go.
 
yeah pretty rough. I prefer mine as smooth as I can get to start with, and it still holds a seasoning just fine

do it right and you can get something approaching teflon. (like, you can slide eggs around kind of slick) but it takes a wee bit to get things 'just so'
 
Well, stopped at sams and bought the 12 inch emerald pan  I posted earlier , what I like is it is pre seasoned, and was 16.98, and has the silicon grips included ...

We have a few different old ones, and a large and a medium dutch oven .... You always have to remember to put veggie oil on em after washing .. 1 in my hunting camper seems to rust up on bottom sometimes.. I will try this one out, and, if I like it, probably 1 or 2 more ... will be retiring in 7 years ... 

IMG_0548.JPG

IMG_0548.JPG

 
Just got home like 20 minutes ago ... haven't tried it out at all .. will in a few weeks i guess .. what I will probably make in it will be my smoked Shepard's pie .. or my chicken or beef pot pie ...Wife keeps em wrapped up in a towel with veg oil and put inside of a kitchen garbage bag on shelf in garage  .. this way ,,, no rust ...

And yes, clean with warm water and soap .. towel dry, then coat with veg oil ...but, with the towels we have with veg oil on them .. keeps em nice .

We , here in Fla. don't make chili , pot pies, or stuff of that nature till like December  though April 
 
just depends on what or how much stuck on debris from what you have cooked ...dont over due it, lightly clean with warm to hot water and soap,then, ... after dry, apply vegatable oil and store away from moisture ..
 
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