Smithey Ironware FAQ

What makes Smithey different from other cast iron?

Smithey polishes its cast iron to a glass-smooth cooking surface — unlike the rough texture of mass-produced pans — so it releases eggs and fish like nonstick while searing like professional iron. Each piece is designed in Charleston, South Carolina and built to be passed down.

Which Smithey should I buy first?

The No. 12 cast iron skillet ($220) is the do-everything workhorse. The No. 6 ($85) is perfect for one or two eggs and small jobs, and the No. 12 flat top griddle ($140) handles pancakes, smash burgers, and grilled cheese.

What is the carbon steel line?

Smithey's hand-forged carbon steel is lighter than cast iron and heats faster — the wok ($325) is a showpiece, hammered by hand with a natural nonstick patina that improves with every stir-fry.

What are good Smithey gifts under $25?

The seasoning oil ($15) and chainmail scrubber ($20) are the two accessories every cast iron cook needs — great stocking stuffers alongside a skillet.

How do I care for Smithey cookware?

Rinse warm, scrub gently (the chainmail scrubber is ideal), dry thoroughly, and wipe with a thin coat of oil. Never put cast iron or carbon steel in the dishwasher. With basic care it genuinely lasts generations.