Smithey Ironware Review: Polished, American-Made Cast Iron and Carbon Steel Cookware, Rated a Winner by America’s Test Kitchen

Most modern cast iron, including budget brands, has a pebbly, textured cooking surface left over from the sand-casting process. Vintage American cast iron, by contrast, was machined smooth, which is why collectors prize old pans. Smithey revives that tradition by polishing its cooking surface to a satin-like finish. The result is a pan that releases food more easily, cleans quickly and builds a slick, even layer of seasoning over time. America’s Test Kitchen found the No. 12 “didn’t let food stick and stayed impressively slick throughout testing,” and the No. 10 made scrambled eggs with minimal sticking. Smithey pre-seasons each piece by hand with two to three coats of grapeseed oil, with no synthetic coatings or PFAS. Some buyers feel the factory seasoning is thin, as one said it “leaves something to be desired,” so cooking fatty foods, searing and a few extra oven seasoning rounds help build a durable non-stick layer quickly.

Smithey’s cast iron is designed for serious heat retention. The No. 12 Skillet measures 12 inches across the top with a 10.5-inch cooking surface and 2.2-inch depth, and its roughly 8.7-lb weight holds heat so steaks sear deeply and evenly without the temperature crashing when food hits the pan. ATK praised this even, deep searing. Pour spouts on both sides make draining fat easy, hanging holes let you store it on a rack, and a helper handle-style design on larger pans helps with lifting. The No. 10’s sides are “tall enough to prevent runny eggs from spilling and sloped enough for spatulas to get inside,” though its cooking surface is under 9 inches. Cast iron works on gas, electric, induction, grills and campfires, and goes straight from stovetop to oven. The bronze finish may look blotchy at first, but it develops a rich, dark patina with use.

Beyond classic skillets, Smithey’s range covers many cooking styles. The Farmhouse carbon steel skillet ($300, rated 4.9 from 736 reviews) is lighter than cast iron and heats faster, with a hand-forged look and the same natural seasoning approach, making it ideal for quick sears, omelets and stir-fries. A carbon steel wok brings the same benefits to high-heat Asian cooking. The 7.25 QT cast iron Dutch Oven ($375) handles braises, soups, stews, breads and roasts, and its heavy lid traps moisture for tender results. The No. 12 Flat Top Griddle ($140) suits pancakes, smash burgers, quesadillas and tortillas. The No. 6 and No. 8 Chef Skillet are perfect for single servings, eggs and side dishes, while the No. 14 Dual Handle Skillet is built for family-size meals and roasting. Sets like the No. 12 Combo and Founder’s 3-Piece offer savings, and Smithey’s cookbook, seasoning oil and Mighty Spatula complete the kitchen.

Smithey is premium cookware. The No. 12 Skillet costs $220, compared with a fraction of that for a budget Lodge, which is why ATK paired its Smithey win with a cheaper Lodge Best Buy. What you get for the extra cost is a polished cooking surface, American craftsmanship, beautiful design, a lifetime guarantee and heirloom quality that can be passed down for generations. Smithey’s guarantee is clear: “If your cookware fails you after honest and normal use, we’ll repair or replace it,” and defective cookware is replaced. Free exchanges make choosing the right size less risky, and custom engraving turns a skillet into a meaningful gift for weddings, housewarmings and anniversaries. Shipping is calculated at checkout, so watch for promotions. One Trustpilot buyer summed it up: “a little pricey, but well worth the cost.”