Updated on Apr. 15, 2025
I own a lot of cast-iron skillets, and this is my favorite. Smithey cast iron cooks like a dream and doubles as a modern family heirloom to pass down to future generations.
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Hailing from the South, I’ve used a lot of cast-iron skillets in my day. My father purchased a Smithey for his signature shrimp and grits a few years back, and I’ve been hooked ever since. After graduating college, I treated myself to a No. 12 Smithey cast-iron skillet for my own kitchen.
Although this piece is an investment, it’s one that Rachael Narins, chef and author of Cast-Iron Cooking, says is worth every penny. “Cast iron is beautiful and lasts a lifetime,” says Rachael. “It’s incredibly durable and made from sustainable materials, making it an eco-friendly choice for any kitchen. It also works in the oven, on the stove, with induction burners and even directly over the flames at your next campout.”
With a last name like Smith, how could I not give Smithey a try? This stylish kitchen workhorse replaced every other pan in my arsenal. And, it doubles as a family heirloom to be passed down for generations.
Isaac Morton founded Smithey cast iron in Charleston, South Carolina on an appreciation for timeless vintage ironware. Morton began restoring old cookware and gifting it to friends and family. Smithey was born—a cast-iron cookware collection that marries traditional style and modern technology and processes.
My favorite piece of cookware is the No. 12 Smithey cast-iron skillet. Each piece is handcrafted in the U.S. and backs Smithey’s heirloom claim with a lifetime warranty. After all, cast iron only gets better with age! Smithey’s cast-iron skillets feature heavy gauge iron, complete with a polished copper finish, a convenient handle, holes on both sides for hanging and pour spouts. The No. 12 weighs around eight pounds and has a 12-inch diameter with a 2-inch depth and an 18.1-inch handle.
The skillet is compatible with seven different cooking surfaces: on gas, induction, glass top/ceramic or electric stoves, in the oven, over an open fire or on the grill. Cast iron is perfect for baking salmon, roasting game, browning skillet cookies, searing steaks and making biscuits. If cooking for two to four people, the No. 12 is the perfect size with an ample cooking surface.
Smithey’s cast-iron skillet has superb heat retention and distribution. Naturally, cast iron is gray. Smithey cast iron takes a copper hue thanks to layers of seasoning. Over time, your Smithey will embody a deep black patina shade.
The Smithey No. 12 Skillet is a meticulously crafted piece, fully made in the U.S. from start to finish. Smithey’s dedication to traditional methods is evident, starting production in an Indiana foundry and completing each skillet by hand in Charleston, SC. The brand’s lifetime warranty reinforces its commitment to quality—whether defective or worn from normal use, Smithey offers repair or replacement.
Measuring 12 inches in diameter and 2.2 inches deep, the No. 12 is larger than the No. 10 skillet, making it ideal for family meals or batch cooking. Weighing 8.7 pounds, this solid cast-iron skillet features a traditional handle (which heats up during oven use, so handle with caution), dual pour spouts and hanging holes for convenience.
A distinguishing feature of the Smithey skillet is its signature polished interior finish. This unique attribute enhances its visual appeal and simplifies cleaning, though it doesn’t affect the cooking experience. The skillet’s vintage charm and practical design make it a display-worthy piece that performs well in any kitchen.
I’ve been using the No. 12 Smithey cast-iron skillet for four years. (And my dad has been using his for nine!)
After all, A 12-inch cast-iron skillet is one of the most versatile cookware pieces a home cook can own. Cast iron is virtually indestructible and conducts heat evenly with a nonstick surface that even fried eggs slip right off of if seasoned properly. (But, be careful, you probably don’t know you’re making these cast-iron cooking mistakes!)
Not all of us are lucky enough to inherit an heirloom cast-iron skillet with decades of seasoning. Smithey solves that problem by intentionally crafting heirloom cast iron using time-tested methods.
Smithey converted me from stainless steel and ceramic cookware to cast iron. The No. 12 skillet replaces almost every other pan in my arsenal. I proudly display my Smithey cast-iron skillet on my stovetop and put it to work. I use it for cooking steak, salmon, pancakes, sauteed veggies, cornbread, shrimp and grits, Shakshuka and thick-cut bacon.
Just remember to pre-heat your cast-iron skillet before adding food. It’s best to start with a lower heat and work your way up. If it’s smoking, it’s too hot and needs to cool down a bit. Not sure where to start? Dive into our best-ever cast-iron skillet recipes.
I maintain a dedicated care routine to keep my cast-iron skillet in top shape. After each use, I remove any leftover food and scrub the skillet with a chainmail scrubber to clean it without damaging the surface. I then dry it immediately to prevent rust and apply a thin layer of oil—grapeseed oil is my go-to, though vegetable or canola oil works well, too.
If the skillet looks dull, grey or sticky, it’s time for re-seasoning. I make sure to re-season every few uses, especially after cooking acidic foods. My process is simple: I apply a thin layer of grapeseed oil across the clean skillet, bake it upside down in the oven at 450 degrees for an hour and let it cool completely before storing it away. This routine keeps my skillet smooth and well-seasoned for the long haul.
I can’t praise Smithey’s customer service enough. They truly stand behind their lifetime warranty and are quick to assist if your cookware is defective or wears down with normal use. After cooking bacon, my skillet’s seasoning wore off, revealing a stark silver where the bacon had rested. The support team walked me through the re-seasoning process, and soon enough, it looked as good as new. (For more pro tips, be sure to check out our ultimate guide to cooking with cast iron.)
Reviewers are blown away by Smithey’s heirloom quality and aesthetic appeal. It cooks like a dream and cleanup is a breeze.
Five-star reviewer Robert B. calls his Smithey cast-iron skillet a gem. “There is no comparison between this one and a run-of-the-mill cast-iron skillet. It gets better with use. This is an investment in quality and a very well-American-made product that will stand the test of time.”
Verified buyer Sean A. loves this skillet. “I’m a collector of fine iron cookware. Most of which are from the past. This skillet is by far the most well-made and efficient of any in my multiple-skillet collection. Excellent product. Thank you, Smithey.”
Another popular and recognizable brand in the cast iron sphere is Lodge. The biggest factor that sets the Lodge cast iron pan apart from the Smithey is the price; a similarly sized Lodge cast iron pan would only run for around $30. However, the Smithey comes with a smoother interior, as well as a thicker and more durable material, which retains heat slightly better than its counterpart. But both pans perform excellently when it comes to searing, frying and baking, even over long periods of time.
I’ve been using my Smithey cast-iron skillet for four years now, and I don’t plan on stopping anytime soon. Each time I glance at it, even during breakfast, it brings back memories of the meals shared with friends and family. It’s become more than just a kitchen tool—it’s a piece of my culinary history. One day, I plan to pass it down to the next generation.
On a side note, Smithey offers custom engraving for those looking to take their cast iron to heirloom status. It’s a thoughtful way to personalize your skillet, though remember that personalized cookware is final sale.
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Smithey cast iron can be purchased on Smithey’s website, as well as on Food52, and Crate & Barrel. The No. 12 Smithey cast-iron skillet is $210, and other skillet sizes range from $85-$240. Smithey cast-iron skillets come in five sizes: No. 6, No. 8, No. 10, No. 12 and No. 14. While Smithey may be pricier than budget-friendly brands like Lodge, its unmatched quality makes it worth the investment. Ultimately, purchasing a Smithey means investing in a kitchen staple that can be passed down for generations.
In addition to my No. 12 skillet, I have a slew of cast-iron accessories, including a No. 12 flat top griddle (versatile for whipping up anything from pancakes to pizzas), tempered glass lid (for steaming, braising, retaining heat and protecting the stovetop from splatter) and leather skillet sleeve. For a better deal, purchase the cleaning and care kit, which contains a chainmail scrubber, seasoning oil and a soft-bristled cleaning brush. A No. 12 combo set includes the skillet and flat-top griddle, featuring a $45 discount.
I own a lot of cast-iron skillets from various brands, and Smithey is my favorite for whatever kitchen task you may perform. Smithey cast iron heats quickly, stays hot and transfers heat successfully to food. There’s no kitchen tool I love more than a cast-iron skillet, and this one is no exception. Enjoy an heirloom piece of cast iron, sure to be a part of family traditions for years to come.
To clean my Smithey cast iron, I gently wash it under warm water, occasionally adding a bit of baking soda to neutralize odors—especially after cooking something like fish. While the skillet is still warm, I apply a thin layer of vegetable oil or seasoning oil to maintain the seasoning. For stubborn, stuck-on food, I use a metal spatula (which is also great for flipping fish and eggs) or a chainmail scrubber with a dab of dish soap to loosen it up. Keep in mind, cast iron is not dishwasher-safe, and soaking it in water will cause rust. After cleaning, I make sure to dry the skillet thoroughly. Regular use keeps your Smithey healthy because the oils from cooking help enhance the seasoning.
Seasoning is essential for any cast iron. I prefer using the stovetop method: after cleaning, I apply a thin coat of oil with a paper towel and heat the skillet until it reaches a searing temperature, just when the oil starts to smoke. I recommend turning on a fan during this process. Afterward, I wipe another light coat of oil onto the hot skillet, letting it cool down. This process darkens the pan and improves its nonstick surface.
Alternatively, you can season using the oven method. Simply apply a thin layer of grapeseed oil (or vegetable oil) to the entire skillet and place it upside down in a 450 degrees oven for an hour. Then, turn off the oven and allow the skillet to cool inside.
For the best performance, season your cast iron regularly. Each use erodes the seasoning, so routine re-seasoning helps maintain a nonstick surface and protects the skillet from moisture and air. Our seasoning guide provides step-by-step instructions, emphasizing that light, even coats of oil create the best seasoning, and the full layer develops with frequent use.
Smithey cast iron comes pre-seasoned with multiple layers of oil, so it’s ready to use right out of the box. Some users, however, report needing to re-season their skillets more often than rougher-surfaced brands like Lodge. While this hasn’t been my experience, it’s worth noting for those seeking a deeper, darker layer of seasoning.
Although Smithey cast iron isn’t coated with a nonstick surface, it becomes naturally nonstick with regular use. To maximize this, I recommend preseasoning with grapeseed oil and adding layers of seasoning over time. Frequent use enhances the pan’s nonstick qualities, making it a reliable kitchen tool for years to come.
A few considerations to make when deciding on the right cast iron skillet are the size, shape and weight. According to Rachael Narins, the most common size for a cast iron pan is 10-inch. “This works for most people cooking for 2-4 people,” she says. “If you’re enticed by a smaller pan, especially those cute four inch-ers, just make sure it’ll rest evenly on your burner.”
Then you have to decide between traditional round or square pans, which each have their own purpose in the kitchen. “If you go for a traditional round skillet, a small helper handle (the tab opposite the handle) and side pour spouts are really helpful,” Rachael says.
Finally, don’t forget to consider weight. “There is no denying cast iron can be quite heavy, especially once you’re done cooking and need to move it off the stove. Keep that in mind when picking one out,” Rachael says. “There are light-weight cast iron pans on the market which may be a nice option if lifting is a concern.”
Daria Smith, senior shopping editor for Reader’s Digest, Taste Recipes and Family Handyman, brings over 11 years of expertise in lifestyle, shopping, and travel content. Specializing in product reviews—particularly cookware—she has written for esteemed publications such as Forbes, Southern Living, Better Homes & Gardens and Eating Well. Her extensive industry knowledge and hands-on experience as a home cook and frequent dinner party host solidify her reputation as a trusted authority. Regularly cooking with her Smithey cast-iron skillet, Daria rigorously tests the latest kitchenware, ensuring her recommendations are dependable and insightful.
Sean Tirman, Content Updates Editor at Taste Recipes, updated and contributed research to this piece. Sean has written shopping guides since 2016 and is a former associate editor at Gear Patrol.
