Smithey
Recommended 23× on r/BuyItForLife
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Ironware Smithey No 12 Cast Iron Skillet
Restoration Smithey
Cast iron cookware is made to last for generations. But despite best intentions, sometimes life happens. Or maybe you have a special piece of cast iron passed down from your great...
No. 10 Cast Iron Skillet
Ironware Cast Iron Skillet No. 6
Small in size but mighty in function, our No. 6 skillet is ideal for entertaining, baking, single-serve meals, and so much more. Featuring Smithey's signature polished interior sur...
Carbon Steel Deep Farmhouse Skillet
Introduce functional beauty into your home with the hand-forged Deep Farmhouse skillet from Smithey. Drawing inspiration from our original Farmhouse skillet design, the Deep Farmho...
Cast Iron Chef Skillet No. 8
Meet the 8-inch Smithey Polished Cast Iron Chef Skillet in Copper—the pan you’ll reach for every day, from quick fried eggs to simple side dishes and small-batch sautés. Sized just...
No. 11 Deep Skillet with Glass Lid
Smithey cast iron pans have a glassy smooth surface which is usually the result of years of use. The 11 deep skillet combines many design elements into a single, versatile pan that...
No. 14 Dual Handle Skillet
No. 10 Cast Iron Chef Skillet
Ironware No. 14 Skillet
Reflecting Smithey's iconic cast iron skillet design, the No. 14 has a larger surface area, so you can go from searing multiple cuts of steak to sautéing a dinner’s worth of vegeta...
Farmhouse Skillet
Inspired by an American blacksmith design of the 18th and 19th century, Smithey's 12" Carbon Steel Farmhouse Skillet is as much a work of art as it is a cooking tool. Each piece is...
5.5 Quart Dutch Oven
Smithey's 5.5 Quart Dutch Oven is a beautiful and functional kitchen work horse. It provides the best of enameled cast iron heat performance with a surface the will never chip or c...
Why r/BuyItForLife recommends Smithey
23 mentions from real owners
- #1Dec 30, 2025
I never want to buy cookware again
If I had to rebuild from scratch (it's just me): - Heritage Steel Eater Series 2QT saucier. I have a Demeyere I5 2 QT saucier now and use it as my pasta pot, saute pan, and stock pot. Would only change because of the handle. If any manufacturer is listening, make one of these with a helper handle and I will buy it right now. This is the pan I use most often and am generally dumping water out of. - no 6 size cast iron. Pick whatever brand. Lodge works, I prefer Field. Smithey and Stargazer are also fine choices, but Stargazer I do not believe makes this size. I was curious about Borough but they aren't worth the price IMO and have a few flaws. The lid from the saucier fits onto this size cast iron, at least mine do. This is the cast iron piece I use most often as it is exactly the same size as my burner and usually big enough for whatever I am asking it to do. I would prefer Field make a larger helper handle but I rarely pick this up anyway. Have yet to meet a carbon steel pan I love. Either the handles are enormous and/or uncomfortable or as was the case with my Darto they spun like mad. All the special care required for cast iron without enough thermal mass to be worth it. - no 10 cast iron if you're making two big steaks or most recently made vodka sauce in it and dumped the cooked pasta into and combined. - 10" stainless steel fry pan. Do NOT recommend Demeyere here, the handle was so heavy on my 8" it would tip if you ever let it go. All Clad, Heritage Steel, or Made In would all make me curious. Here the handle is what matters most to me. I don't own one of these as I have not come across anything I haven't either used the cast iron or saucier for. I personally would buy this last if I felt it was missing. - buy a lid a la carte for the 10 cast iron from a restaurant supply company either in person or online. Had the cast iron lid from Field for I think my 8 and sold it, never used it and was way too heavy for my usage. If I wanted something to stay warm in the same pan for a while I'd feel different. Your mileage can and will vary. This is what has worked for me.
View on Redditopen_in_new - #2Dec 2, 2025
Which type of pan is the BIFL king?
Carbon Steel from Smithy. I have a Demyere Atlantis Proline too.
View on Redditopen_in_new - #3Dec 1, 2025
Which type of pan is the BIFL king?
Yeah I’m more referring to the bulk of the stuff on the market from lodge and similar, people here are talking about lodge being the same as old cast iron. There’s botique producers like that, but they’re not 20 dollar pans you pick up at Walmart. Most Smitheys I see are 100-200 dollars.
View on Redditopen_in_new - #4Dec 1, 2025
Which type of pan is the BIFL king?
Smithey cast iron pans are smooth.
View on Redditopen_in_new - #5Nov 2, 2025
I need new induction cookware I won’t have to throw away in two years.
I just discovered Smithey in my search for a pan that is not stainless and at least 14” diameter and 2” deep and wow is it gorgeous! Looks and sounds like exactly what I’m searching for.
View on Redditopen_in_new - #6Nov 2, 2025
I need new induction cookware I won’t have to throw away in two years.
Best to do individual pieces You can get all clad from the factory seconds sale and save a good bit that way. Keep in mind that if you get ones without sealed rims you can't put it in the dishwasher but you should be hand washing all your pans anyways. For a step up from all clad I would look at demeyer Atlantis or Pro line. Dutch oven I would want enamel cast iron like staub or le creuset. Zwilling does a bunch of factory seconds sale for staub. Hestan nanobond is fantastic if you want something somewhat nonstick that's super durable. Carbon steel is also non stick but doesn't work with acidic foods and needs to be seasoned like regular cast iron. Debuyer is great but you also have fancier brands like blanc creatives and smithey.
View on Redditopen_in_new - #7Oct 9, 2025
Best cast iron skillet?
I have multiple brands of cookware based on what I use it for. All-Clad, Demeyre, Lodge, Le crueset, etc. I’ve had my Lodge cast iron for over 20+ years and love it except it is heavy. Abuse it, scrub it with water, dry, rub with oil and warm it up and let it sit on stove to cool. I still can use it for eggs and they slide off. Have an overpriced Smithey carbon steel one which is much lighter also seasoned it so eggs slide off too. Love it too but I use them both for different needs. I wouldn't spend $ on a cast iron as the thick heat retention is excellent for a perfect sear on a steak and other needs! Love the carbon for quick response on high and low temp. The best one for you will be based on your use as it is a very personal choice and shouldn’t be based on “Best” as it different for all of us. Good luck.
View on Redditopen_in_new - #8Oct 7, 2025
Best cast iron skillet?
Smithey, field, stargazer, yeti, and finex are all good end cast iron brands. You also have enamel cast iron like staub and le creuset which doesn't require seasoning.
View on Redditopen_in_new - #9Oct 7, 2025
Best cast iron skillet?
Tons. Smithey, Field Co - my personal favorite is Stargazer, I have their 10" and use it constantly.
View on Redditopen_in_new - #10Oct 7, 2025
Best cast iron skillet?
Lodge is decent quality and made in the USA, they’ve been making cast iron here a long time. To step up without getting an antique used one it’s going to cost at least 3x more. Some other made in USA cast iron brands are Smithey, Lancaster, Field, and Finex. A higher quality pan is usually lighter and smoother, but the heavier the pan the more heat it holds which isn’t a bad thing. I cooked my daughter’s breakfast in a lodge cast iron pan this morning, it’s a workhorse and will last forever
View on Redditopen_in_new - #11Oct 7, 2025
Best cast iron skillet?
My next buy is either a Smithey No.12, I've been wanting a polished larger cast iron or an All-clad D3 stainless 12" frying pan
View on Redditopen_in_new - #12Oct 1, 2025
Cast iron skillet, this one’s over 100 years old and my oldest is up to 145. Just can’t wear it out. Before and after restoring
There's a comment above with a comment from OP and myself with different ways to restore them. If you'd like some tips on keeping it in good condition I'd just recommend thoroughly cleaning with soap (the idea of not using soap is outdated advice, modern soap won't hurt it at all), and using flat metal utensils, like a fish spatula, to help scrap any inconsistent areas down. Maybe season once a year. When you're done cleaning, if you don't plan on using it daily put a small layer of oil on it. The r/castiron community words it as "cover it in oil, but then wipe it all off like you weren't supposed to put oil on it". If you do too much it'll leave a sticky layer. Also, highly recommend looking for some old lodge cast iron. Modern affordable pans have a very rough cooking surface that makes it pretty difficult to clean stuck on messes. Vintage pans (and modern expensive pans, like smithy) have a milled smooth cooking surface, feels like glass. Makes for a much better experience and you can find vintage lodge for $10-$25 on fb marketplace, antique stores, and eBay
View on Redditopen_in_new - #13Oct 1, 2025
Cast iron skillet, this one’s over 100 years old and my oldest is up to 145. Just can’t wear it out. Before and after restoring
Nah it’s polymerized coats of oil from hours in the oven. Can be bright orange when first done similar to high end brands like Smithey. This one not so orange compared to others I’ve done. It’ll darken with use.
View on Redditopen_in_new - #14Sep 3, 2025
Looking for wedding registry ideas.
10 inch Smithey cast iron pan. If I didn't have a Griswold and a Wagner I'd want one of those since it's smooth and you have to season it yourself. KitchenAid stand mixer, 325W at least. I prefer the tilt head design. Cuisinart 14 cup food processor Moccamaster coffee maker (with thermal carafe)
View on Redditopen_in_new - #15Aug 4, 2025
What's the best brand to get some pots and pans set from
Cast iron is the best. Sand your lodge smooth or upgrade to vintage Wagner/griswold or get some smithy’s. All clad makes nice non stick as well.
View on Redditopen_in_new - #16Aug 3, 2025
What’s the pan everyone needs that’s BIFL?
Non-stick doesn’t last. Cast Iron is the ultimate in buy it for life and can be passed down generations. Enameled cast iron? Not so much, but the standard black cast iron skillet is a work horse. If buying new, I like Smithey, but Lodge is reasonable and almost as good. That said…you don’t always want to use cast iron. I bought a set of all clad a couple years ago - I went with the copper core, but the standard or d5 is just as good. It was not a cheap purchase, but I know I’ll never need to buy another set of cookware.
View on Redditopen_in_new - #17Aug 3, 2025
What’s the pan everyone needs that’s BIFL?
How about some Smithey cast iron? Made in Charleston, SC [https://smithey.com/](https://smithey.com/)
View on Redditopen_in_new - #18Jul 6, 2025
What BIFL items would you add to your wedding registry?
Robot Coupe food processor, BlendTec blender (NOT Vitamix), All-American pressure cooker Field Company, Finex, Smithey, or Lancaster cast iron -- and no other brands. The brand doesn't matter. The fact it's machined glass-smooth matters. Matfer Bourgeat carbon steel pans. (Inexpensive, good, and for-life.)
View on Redditopen_in_new - #19May 9, 2025
Inherited my grandfather's 1950s cast iron skillet - still my go-to for Sunday breakfasts
Not to be that "acktchually" guy, but they do make modern pans just as well as vintage. To put it in the most basic way I can, there's two types of pans you can get (obviously there's more, but you'll get what I mean).. cheap pans that have a rough cooking surface (haven't been milled to have a smooth surface) or expensive pans that have been milled (I'm talking $100+ for a cast iron). Vintage pans have been milled for a smooth cooking surface, which also helps with cleaning imo. A lot of vintage pans are also lighter in weight, making them slightly more user friendly if you struggle to lift less than 10 pounds. Modern Lodge pans haven't been milled and are quite heavy, but they will cook just as well as a vintage pan and with enough time and seasoning you will see a smoother and smoother cooking surface. With that said, you can buy a vintage Lodge for about the same price as it's modern equivalent so unless you're too lazy to look for a vintage pan I don't see any reason to get a modern one. Start getting into Griswold's and Wagner's and the price is going to be closer to the expensive modern pans of today. Modern milled brands would be Finex, Smithey, Field Company, etc
View on Redditopen_in_new - #20Feb 3, 2025
What brand / type of pots & pans are worth investing in as a young adult?
Just me and my partner and have a 5 pieces: 10” carbon steel pan (Lodge brand), 12” cast iron pan (Smithy’s brand), a soup pot, sauce pot and then a 8 quart pot. My pots came from HomeGoods (AllClad). That’s honestly, that’s all I need and I cook all the time. A wok would be nice but our house is too small for it.
View on Redditopen_in_new - #21Feb 3, 2025
What brand / type of pots & pans are worth investing in as a young adult?
I love Smithey. They are super well made and will last forever if you treat them right.
View on Redditopen_in_new - #22Feb 2, 2025
Best Cast Iron Skillets Being Sold Today?
Lodge is the most accessible and reliable option for traditional cast iron. It’s what I started with, and it holds up great with regular use. If you want something smoother and lighter, I’ve heard good things about Field Company and Smithey, but they cost way more.
View on Redditopen_in_new - #23Jan 4, 2025
Looking for a BIFL espresso machine + other kitchen gadgets
I am offering a lot of budget advice since you are starting out. Of course there are brands like allclad which make excellent stainless steel. I recently bought a viking 3qt-ish sautee pan and I'm really liking that for larger meals. I also recommend getting glass lids so you can monitor your cooking. There's also le creuset once you have a good budget, staub is great too. A Great Dutch oven is a must in the long run if you want to cook really great food and they're excellent for making things like bread. You can even find le creuset at tjmaxx as well, their little baking dishes fit in my toaster oven which is great for avoiding the the teflon coated trays that come with toaster ovens. As for more expensive brands for cast iron, I bought a smithey which is a polished cast iron. Its incredible, and less upkeep than pitted cast iron but comes with a hefty price tag. But I watched many comparison videos between different cast iron pans and it really is the best. But someone who's starting out would probably not really be able to tell a difference. But also regular Lodge cast iron will still cook perfectly fine. I also have a enameled cast iron pan from Le creuset which I used over my little Lodge. I enjoyed how little upkeep I needed to do with that one. I highly recommend getting wooden utensils to not scratch the surfaces of anything enameled. I also really love my Nordic Ware baking trays, especially the ones that come with the baking rack. They really come in clutch for a good roast since the air is able to circulate under the food. I can also use the tray without the rack to bake cookies or big pans of food.
View on Redditopen_in_new