Smithey Ironware

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Dave Martell, Jun 17, 2018.

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  1. Jun 17, 2018 #1

    Dave Martell

    Dave Martell

    Dave Martell

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    I searched and couldn't find this being discussed here and can't believe that so if there's a thread on it please share.

    Anyway, in case there's not, have you folks seen these cast iron pans?

    https://smitheyironware.com/

    [​IMG]

    They look soooooooooo nice! I can't afford one but I'd grab one if I could.
     
  2. Jun 17, 2018 #2

    valgard

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    those look real nice
     
  3. Jun 18, 2018 #3

    boomchakabowwow

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    Super nice. I saw those at a store near me.
     
  4. Jun 18, 2018 #4

    Nemo

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    There's an Aussie brand called Solid Kinetics that make pans very similar to this. I was about to buy one but I found out that the guy that "designed" them was the same guy behind "designing" Furi.

    So I passed.

    Don't have any idea whether these ones are related or not.
     
  5. Jun 18, 2018 #5

    HRC_64

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    ugh...

     
  6. Jun 18, 2018 #6

    pc9111

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    Other cast iron skillet companies worth checking out.

    Finex
    Stargazer
    Smithey
    Wagner
    Grizwald
    Lodge
     
  7. Jun 18, 2018 #7

    McMan

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    Wagner and Griswold went out of business years ago. The names were bought.
     
  8. Jun 18, 2018 #8

    carlBC

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    Finish looks amazing, esp vs Lodge etc.
    Someone told me recently they refinished their lodge by sanding down the interior to flat and it performed a ton better similar to my older griswolds. Debating trying to thin/refinish a lodge myself at some point, seems more cost efficient? God I want one though.
     
  9. Jun 18, 2018 #9

    Sleep

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    Solidteknics. Their cast iron stuff is out of production but was very different and had some nice features. They only make stamped steel pans now (which IMO are much better than cast). Nothing like Furi knives.
     
  10. Jun 18, 2018 #10

    boomchakabowwow

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    That paint remover disc works. Watched a friend do it.

    I stripped seasoning from a crusty Griswold and it also worked. I simply wiped the inside our with wet/dry sandpaper under running water from my garden hose. It works too well. Seasoning a glass smooth cast pan is like seasoning a glass smooth carbon pan. Let’s call it a challenge.

    It’s non stick but not black. It’s a Brown bronze color. I just cook with it and said to hell with making it perfectly seasoned looking.
     
  11. Jun 18, 2018 #11

    valgard

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    I refinished my Lodges and they work like a charm, it was a pretty decent amount of work (I should have bought more discs :O), but definitely worth it for me. Especially the smaller one finished perfectly smooth.

    https://www.instagram.com/p/BUTKhLLDB1b/?taken-by=cev_valgard
     
  12. Jun 18, 2018 #12

    Nemo

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    Yeah Sold Tecknics. Danm auto correct!

    Well, I guess it couldn't be worse than Furi.
     
  13. Jun 18, 2018 #13

    ThinMan

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    The Smitheys look nice. If you are comparing them to a vintage Griswold in good condition (which is what they appear to be aiming at), they are very reasonably priced (have you tried to buy a Griswold 12 lately?).

    Refinishing Lodges sounds great but probably will not end up the same and sounds quite time consuming. Time vs money, as with a lot of things.
     
  14. Jun 18, 2018 #14

    RonB

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    I noticed that they did not list the weight in the specs. It might not matter to most of you, but weight is a big concern to my wife...
     
  15. Jun 18, 2018 #15

    Dave Martell

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    I was wondering about the weight too.
     
  16. Jun 18, 2018 #16

    Dave Martell

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    On refinishing cast iron pans....I have one very important tip to give....



    DO NOT use BRASS wire wheels!



    Unless you like copper looking cast iron pans. :shocked3:
     
    Jville likes this.
  17. Jun 18, 2018 #17

    Dave Martell

    Dave Martell

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    Infomercial...

     
  18. Jun 18, 2018 #18
    The Field Skillet may be of interest to you. My 12" weighs 2.6 kg, against my 12" Lodge at 3.2 kg. The difference is very noticeable. If you are looking for something lighter and smaller, my 10" Field Skillet weighs 1.8 kg. For comparison a 10" All Clad stainless is 1.1 kg.
     
  19. Jun 18, 2018 #19

    Paraffin

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    Are these Smithey pans machined completely flat across the entire bottom? No wobbles, or outer raised ring on the bottom?

    I've been considering an upgrade from our Lodge pan, but it would have to be dead flat across the bottom, for full contact with the steel burner plates on our stove. I've been looking at the Borough Furnace pans, but those are "artisan" priced and I'm not sure I want to spend that much. These Smithey pans are half the price of the Borough pans.
     
  20. Jun 18, 2018 #20

    Dave Martell

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    Well it seems these are pretty heavy. Here's a review...

     
  21. Jun 18, 2018 #21

    Paraffin

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    Okay, so I just watched that video and it answered my question. There's a "heat ring" around the bottom, so the pan wouldn't make full contact with our stove burner hobs. It would be fine on a normal gas burner, or our Wok burner, but not on the main stove. So scratch that one (and many vintage ones with heat rings) off my list. I had emailed the Boroughs people earlier, and theirs are flat all the way across the bottom.
     
  22. Jun 18, 2018 #22

    dwalker

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    Vintage cast iron was my first kitchen obsession and I have collected around 75 pieces. You don't have to spend big bucks for quality cast iron. There are many, no name, brands that are as good or better quality as Griswold, Wapakoneta, Wagner, Erie, Piqua, etc. that are unbranded. The new boutique companies that are making machined bottom cast iron pans are gloming onto the renewed interest in the vintage stuff. That's not to say that they are not worth it, I'm sure they are. It represents the cost in manufacturing something of this quality by today's standards, which are not in any way superior to what was happening 100+ years ago. Some of my favorite pans are unbranded gatemarked pans from prior to 1900. They just perform so well. Griswolds and the like are collectable not just because they are quality pans, but mostly because they have interesting logos cast into their bottoms. Gatemarked pans, Birminghams, 3 notch Lodge, etc. can be had at a fraction of the price and perform as well or better.

    Just my .02
     
  23. Jun 18, 2018 #23

    HRC_64

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    ^^^I wanna see pics of your collection :)
     
  24. Jun 19, 2018 #24

    dwalker

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    Here are some crappy pics of some that are easy to get to. I've given many pieces away over the years and have many more in storage.
    [​IMG]
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    [​IMG]
    [​IMG]
    [​IMG]
     
  25. Jun 19, 2018 #25

    WildBoar

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    Nice collection!

    Which piece did you drop on your big toe? :biggrin:
     
  26. Jun 19, 2018 #26

    dwalker

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    Thats my 6 year olds toe. He was curious so he had to come watch. Who knows how a 6 year old injures his toe, certainly not him.
     
  27. Jun 19, 2018 #27

    Dave Martell

    Dave Martell

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    My best cast iron pan is a 3 notch Lodge. No one ever believes me that it's a Lodge though, "it's not marked with an obnoxious LODGE logo" they say. :D
     
  28. Jun 19, 2018 #28

    carlBC

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    Nice Instagram and link! Guess this is a Canadian trend :p

    I definitely am going to refinish some newer cast iron as a learning/fun project at some point. That said, I am currently the lucky owner of an old Griswold 7, one side of the family passed down an extra and it's been my main cooking pan for 10 years.

    EDIT: Only after the conversation with this acquaintance did I realize why the f & f on my beloved pan was so nice! I knew I loved it but not why, or what it was. Definitely makes me want to polish it up and eventually get that set of Lodges to refinish so I can put it into semi-regular use and maybe hang it up or something.
     
  29. Jun 19, 2018 #29

    valgard

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    Damn Dwalker that collection is sick, those pans look slick.
     
  30. Jun 19, 2018 #30

    valgard

    valgard

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    :cool2:
     

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