Heirloom cookware is just that: an heirloom. For example my 1950s Griswold Cast Iron is an heirloom. This is an over priced meme pan for people with more money than brains. Saying you need expensive pans to enjoy cooking is like saying you need an expensive stereo to enjoy music--the reality is the thing you enjoy is showing off.
@@TurboLoveTrain Some people like nice things. Some people stand by the Smithey brand. Some people want artisan cookware that looks great even when not cooking in it. Don't knock it just because its a little out of reach for you. Work hard, save up, and maybe one day you can own one yourself.
@@TurboLoveTrain I wouldn't pay the price for one of these, but I have been known to pay for other items that are considered overpriced. Everybody has their preferences. The only person that can say if the price is worth it is the person making the purchase. It's subjective. Also, nobody claimed that expensive pans are required to enjoy cooking.
For what I've paid for "cheap" pans at Home Goods, etc. the past 10 years that I ended up barely using I could've paid for one of these beautiful pans! Hand made in South Carolina. Made in the USA is always more expensive but totally worth that price!!! Their cast iron skillet is a work of art as well. Thanks for the review!
Scott so glad you sprung for the Smithey... Love mine... Other than the weight it is one of my favorites.... I use induction (Wolf) and it does perfectly... browns and sears perfectly....when you bring food to the dinner table top in a Smithey... well the effect is something to behold... a work of functional Art is the Smithey... bon appetite Amigo.... Art
I have had mine for 2 years and cooked on induction never got a spinning issue. BTW I know it's expensive but I love it and others that come see me cooking make very nice comments on this pan. Mine's a keeper.
Beyond excellent video. You not only showed the ability of the pan, but gave so many helpful cooking hints. Because of you and Jed, I threw away my teflon a week ago when my new carbon steel and stainless pans arrived. It forced me to learn. I’ve followed your videos and had No issues (gas stove) and just love this. Thank you for the reviews, lessons and confidence. Thank you!
Thanks for the fun little diversion Scott, I watched most of it. Got an “art piece” during covid for my first carbon steel and threw out the nonstick. These days I am very happy with a simple 1/8 inch thick Bellvie carbon steel that was $25 new at a chef’s outlet. But it is nice having pretty pieces around the kitchen too.
I bought the shallow one and then they came out with the deep version. I bought that one too because I like the first one so much. Yes it is expensive, but since buying my first one, I haven't really used my cast iron and other carbon steel pans. I've actually given some away because these pans have proven to be so versatile and it truly is a hand made, heirloom piece of cooking equipment. Great review as always!!!
The Smithey IS gorgeous. Brave of you to use it on induction. That was an excellent review & the link to the chicken Persillade is much appreciated. Still looking forward to a saucier video. I can't help but think that videos like this would have kept me much more engaged in grade school science & made me a much better cook & a more discerning consumer decades earlier.
Ive had this pan for about a month. I love it! Still learning how to use it, but it performs wonderfully. I appriciate your comprehensive evaluation. TY!!
I've had mine for 3+ years. I love the pan, though the short side height does limit it's utility a bit. They did recently put out a Deep Farmhouse Skillet for $30 more.
Great video as always. Love the looks of the Smithey. As far as induction go,my experience is that you need to test in a better stove, the one you using is made with cheap materials and his performance is very poor. I had one of those some time ago. Currently own a AEG induction stove and use all my debuyers daily with no warping whatsoever. I can go as high as 7 and never had any issues at all. Also it is not as pricey as the one you have mention in the video. Keep up the great work, you are the best channel covering carbon steel.
Good review. The cost and shallow depth would be a no-go for me. Looks pretty, and I suspect that's why the price is so high - all that handwork hammering the edges and handle. Not sure where you got your definition of a Western omelette, but for me, it's always been egg, bell peppers, onions, ham, and cheese.
I have had my Smithy for years and it is a fantastic piece! Made in Charleston SC where I live and it makes me happy every time I use it. Super review!
Thank you for buying and reviewing the Smithy. One of the things about it that caught my eye when I first saw it was how beautiful and distinctive the cookware is. I’m glad to know that it holds up to the advertisement and I definitely will be investing in a piece or two.
Wow. What a great and detailed review. I recently purchased the Smithey farmhouse deep skillet and have been very impressed with the few initial uses. I really liked your tip on eggs being at room temp before frying. Thank you very much.
Heck, people spend $500 for a pair of "designer sunglasses." With frames made out of plastic. And they crack or get lost. I couldn't even guess what women spend on non-counterfeit "designer" handbags, though I've heard that it's in four--or maybe even five--figures. At least if you buy a $300 Smithey skillet it, you'll enjoy using it for as long as you like and you can pretty much always bring it back to good as new.
@@Dahliaismypassion Nah, you definitely don't save money--in the short or long run--by buying a Smithey carbon steel pan, over, say, a Matfer Bourgeat. The Matfer--or Mauviel--are just as durable. You buy the Smithey if it's something that you really like and feel like splurging on.
After a week, the cooking on carbon and stainless skillets is going well, but I’m having to work on timing the other ingredients. Can’t get everything to be ready at the same time. Having a great time learning. Thank you, thank you!!
It’s always breathtaking when you put all this nice high end gear on the induction burner to see if it survives. I previously thought induction might be my future alternative to my beloved gas stove top. But hell, I am cured of it.
For many years I cooked on high-end gas ranges. I now live in an Over-55 Community with much less kitchen space. I use an Anova steam injection oven and an induction cooktop and all is fine.
Ok…I don’t have to hide the purchase from anyone…but I have been lusting over the Smithey cookware for a while…you have not made it easy to resist this beauty
I'm posting this before continuing, as I was inspired to share my thoughts on this pan after your intro/preface. I will continue watching, as I'm intrigued where you'll go... I purchased this pan in 2021 & use it daily. It is beautiful & is on constant display, never farther than arms reach from the stove the few times it's not on it ready to go. I make breakfast in it every morning, and often use it multiple times through the day for other meals. My kids prefer using it, too. This pan is by far the favored cooking tool in my kitchen. It's definitely not for every meal or cooking style, but it heats fast - I never have to use higher than a medium level heat, heats evenly, & holds heat well. Delivering/transferring a nice consistent amount of heat energy. Use those traits to your advantage & use the pan accordingly. It also seasons exactly like cast iron - I think easier, but is incredibly easier to care for than cast iron. I never hesitate washing this with warm suds & a good bristle brush if necessary; however, my typical daily routine is simply wiping the pan out. It was non stick out of the box, for the most part. The seasoning & non stick performance has only increased over the years of use. Finally, above all, it is a piece of hand crafted art that can be used in any way you wish, and literally looks & performs better through age & use. Don't hesitate to use this pan often & GET your money out of it. I enjoy every minute doing so. Post watch edit: Echo! 100% Agree with you!
I'm loving the looks of that Smithy! With that heavy gauge steel, I can imagine it must take many hours for a pro blacksmith to hammer out by hand. So I can understand the price point for such high quality craftsmanship. Thanks for the review and cooking demo. 👍
Always a pleasure to watch your videos. I’ve wanted the ‘Smithey’ cast iron and the carbon steel for some time now. Your videos have if anything taught me that they are worth it. I love my Matfer Bourgeat, but my former friend turned it into a “spinner” on his induction top. I still haven’t forgiven him, however, once I get settled I will get the Smithey Carbon Steel Farmhouse Skillet. Thank-you Sir.
Another great video!!! You’ve helped me learn more about cookware and whatnot. Carbon steel convert. Maybe a future video for some stainless steel stock pots? I have a longing for an AllClad 16qt stockpot with stainer for larger bone broth batches. Merry Christmas!
I got one Smithey and I was so impressed I got a second. Yes the price is high, but.... here's the thing. If you love cooking working with these pans is sweet! Its like how some folks like driving, they get expensive cars so they can enjoy driving more. also I is southern and we love our cast iron hand me down fry pans.
I use only butter but in French tradition I use twice as much butter to make my French omelette. They are so fluffy and just melt in your mouth. I usually don’t want to hear any report from the pan when I add the eggs. It gives you a little more time and no burning. My pan is never still until plating. Your 3rd French omelette looked fabulous and I bet it was good.
Not a Smithy, but I have a $300 Blu Skillet Ironware pan and absolutely love it! Beautiful pan and an absolute beast to cook with (that is a positive statement BTW).
I have the Smithey deep farmhouse and got gifted a Stagecoach Ironworks 9” copper handled skillet for Christmas.. As much as I was looking forward to to the Smithey for, the Stagecoach has been my favorite by far. I have been entering the Blu lottery monthly to no avail..
I scored a gently used 10” Bu Skillet fry pan for $60. While not my favorite that I really thought it would become, I do really like it. It doesn’t preform any better than a Matfer or the like but it is every bit as good and wow is it nice looking.
@@z459nilesIf you decide what you are willing to buy and literally sit there with the correct item on screen so you can click add to cart the moment the auction goes live my friends have been able to buy items first try. Hope this helps.
I have an oxo carbon steel which warped a little (still a great pan) probably because I heated it up too quickly but I learned a lot about carbon steel in this video, thank you.
Thought I was watching a carbon steel skillet review…. Was not prepared for a GUN SHOW. GREAT REVIEW Scott! Throughly enjoy the longer video format! Happy Holidays and Cheers
I have a glass top electric stove and need my pots and pans to maintain a perfectly flat bottom. This isn't a concern with gas unit. After warping numerous carbon steel and stainless pans by using them like I used my cast iron pans I finally learned my mistake. I have to slowly heat them then after use leave them on the turned off element to cool down. So my method is if I'm going to cook at, say, setting 6 I start at 2 and leave it for awhile then go to the desired heat. When done I return the pan to the turned off element and let the residual heat from the element slow down the cooling process. Hope this helps someone getting into carbon or stainless steel and using either induction or electric.
French omelettes are not too hard in carbon steel (I use De Buyer). I tend to heat it up to the same temperature as I need for a fried egg with olive oil and butter, drop the temperature to low pop the egg in, then whisk the inside of the egg, taking it off the heat momentarily if needed and then roll. I hardly ever get browning, I usually know I'm getting browning before I put in the egg due to temperature or if I get distracted and leave it for a bit too long. Basically it's just practice, since I make it for my wife almost every day of the week. I think this pan would be kind of strange with the lip being uneven, not sure.
Great unbiased review, thank you sir. My tip would be for induction stoves if anybody's going to buy an induction stove please do many review and comparisons and learn unbiased information about how these units work and the actual cost to get an actual nice functioning one. Uncle Scott's is on the point about decent working induction stoves being $4k, $10,000 + 🔪🖤🥢🍳
Great episode, Uncle Scott! That Smithey is a gorgeous pan! You really put it through its paces. At 5 pounds, it's a little too heavy for me personally. But I can see the value. Thoroughly enjoyed this episode!
Eggs and carbon steel pans! Who knew! Ive fretted over making all kinds of eggs for years. Having several carbon steel pans now Ive gotten a lot of practice. Working from home ive made myself eggs daily in different ways practicing for my breakfast or lunch. I can actually make consistently good french omelets. My husband really likes over medium eggs with no crunchy bits. He had been always having to make those for himself. I surprised him yesterday with what he deemed perfect tender over medium. It took practice to dial in my heat control to learn how to use carbon steel. Each of my pans is just a bit different. Learning so much from your channel. My cooking using better pans is so much better and enjoyable. Ive got a farmhouse skillet on my Christmas wish list. Would be a great addition to my kitchen as an homage to my dad who was born in Charleston. He so appreciated “good cookin’”.
When I make an American style omelette, after it sets up, I fill it and then fold it over into a half moon, using the pan itself...straight onto the plate (As learned from Jeff Smith in the 1980s)....makes for a nice presentation and leaves the other half of the plate for any other savory-based breakfast/brunch side dish you may have.
It's a very nice pan but my concern is the shallowness of the pan. You can see from the stove after cooking in it that there is a fair amount of oil splashing. I think the Smithy wok looks really nice as well but I think because of the weight of the wok, they put in a big curve into the handle to enable better shaking of the wok. I wish I could try one in person.
I've got several hand forged carbon steel pans similar to your Smithey and one of mine is even more expensive. I agree with your assessment. There is something appealing about cooking with a hand made pan. The fancy handle and hand forged marks are just plain nice even though they don't really do anything meaningful for the performance. I compare it to my Rolex GMT Master wrist watch. It actually doesn't keep time as well as the cheapest Walmart digital watch, but that's not really the point. My Rolex, like my pans and your Smithey pan is a functional work of art. Pleasure is getting harder to find these days, so you grab it when you can.
Great video. It should be noted all induction is not created equal. The little burners are hit and miss. Ive beek using a 2k Samsung for just over a year and don't have problems with my pans changing. The only problem I have is with a Matfer that was a spinner right from the factory. Wasn't an expensive purchase so i took my mallet to it and problem solved. Keep up the good work sir!
I soon will be venturing into carbon steel, I have a few cast iron now which are beautifully seasoned. My range is an induction so I will take care with pan heating until I learn their behavior. Probably best stay with a nice lower cost pan at first.
The problem with induction is only small coils are cheap, 12 inch single coils are over 1000 dollars. You basically have to match size to coil. So tiny pan life. For cheap induction
Since being on a carnivore diet I am using bacon fat for my daily omelets. It works better than butter. I find the correct temp is when I see the first hint of smoke.
I live in denmark we mostly use induction top, my have 4 head pad they are square 11" by 11" the for it was about 800$ top.. and never had any problems with uneven heat. but i never and any luck with carbon pan.. the 2 i have tried always started to rust no matter how much olie i season them with.
I have come across another hand crafted carbon steel skillet from Arizona at the same price range. Copper State Forge. Hopefully they'll send you a sample to review.
Hey Scott, I enjoyed your video, I bought a pan very similar to the Smithy in Australia it called Ausiron and I absolutely love it even if it’s at the same price point. I use mine every where even in the wood fire pizza oven directly on the fire. It’s bucket
So, which would say cooks better--a glass top stove or induction? I'm liking the idea of induction cooking less and less the more I learn about it. Nice job on this video. I like the pan but it is too shallow for me.
I've been wanting one of these for a while. May be a while yet before I get one, but I'm going to play on getting it through your link when I do. Thanks for the video!
I would love to see you try the induction/beyond meat test again with a Strata carbon steel pan with the aluminum core to see if the heat distribution is better. The kickstarter ends in 12 hours I believe! Love the pan and the review but yeah, not gonna find its way into my budget any time soon. Thanks!
Excellent review. You really put the pan through its paces. I have to comment on the burger. I’m definitely an omnivore and eat a fair bit of meat. That being said, the beyond burgers are quite delicious. Very forgiving to cook since it’s hard to overcook or undercook them compared to beef. The main problem is that they are so expensive. If they can figure out how to get to a reasonable price point I’d be a customer, but I currently rarely buy them.
I can't believe how beautifully seasoned your cast iron pans are. I too have a hand hammered carbon steel pan. It's gorgeous but I love the simple, minimalist perfection of the Matfer Bourgeat.
What constitutes value for hobby items is highly subjective and there's no such thing as a mistake if the hobbyist himself doesn't view it as a mistake. Personally my idea of the perfect carbon steel pan is the 11" de Buyer Mineral B Pro that you can get on sale for under $100, but I also see the appeal of the Smitheys as they're definitely conversation pieces for dedicated home cooks without compromising top level performance. It's good to see that the hammered sides don't accumulated grease and such.
a 100 dollar knife is almost as good in a lot of ways as a 300 dollar one.. it might not be the knife u fancy most asthetically.. or from the maker u like most.. but will perform almost as good.. for pans this is the same i think.
You should compare the Smithey to the BluSkillet Ironware hand hammered carbon steel pans. They are premium priced, and the wait is many months, maybe you can get them to send you one (but I doubt it 😉). I waited 6 months for each of mine 😁
Dear sir, I watched afew of your videos, it was so informative. I need some advice for buying a cooking pan set for an induction cooker, so I can basically cook different things. Thank you. Love and respect 🙏 🫡
Like to roll out the French omelet onto the plate instead of folding it over in the pan first. The helper handle is getting in the way of doing just that. Thanks for the review, not in my budget, Melaney from SoCal
Question for ya. Have you ever heard of Blackline carbon steel pans? I have a book by chef John Tesar who states in the book he only uses these pans in his steakhouse restaurants. They look very heavy duty with welded handles. I believe made in China. Sold by Spring USA for $155. I think it would be a good one for you to test
For french omelette there is probably enough residual heat in the pan that you can cut the gas even before adding the eggs. For me all my Smithy pans have peeled their original seasoning completely after just a few cooks forcing me to totally strip off the original seasoning with a polishing sander and season from scratch. I think the oils they use to season isn't very good. It looks great for sure but whatever process and oil they use it just doesn't stick.
@@highnrising I don’t think so. I have only seen Beyond Sausage but they don’t put enough flavor in there like fennel. I was just joking earlier but a real bacon cheeseburger with a Beyond meat patty can actually be good which means the patty can be a decent substitute compared to a bean-based patty.
I have Matfer, Lodge, Victoria, as well as this same pan from Smithey. I’d buy the other brands again if they had a similar handle. Who cares about a handle? The damn thing is user friendly, who needs that in their tools? So yeah, it works for me. Like the other tools I’ve invested in, this will be cared for and cooked with for years (even after I’m dead.)
You should try the Cast-A-Way carbon steel pan next if it won't be too tight on your TH-cam content budget. It's one of my favorites. Kind of like a made in the USA version of a Darto pan but WITH pour spouts. It's relatively affordable compared to these super expensive carbon steel pans
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This is an heirloom piece. Also, if a piece of cookware makes you want to cook more and cooking makes you happy, it is totally worth it.
Heirloom cookware is just that: an heirloom. For example my 1950s Griswold Cast Iron is an heirloom. This is an over priced meme pan for people with more money than brains. Saying you need expensive pans to enjoy cooking is like saying you need an expensive stereo to enjoy music--the reality is the thing you enjoy is showing off.
@@TurboLoveTrain Some people like nice things. Some people stand by the Smithey brand. Some people want artisan cookware that looks great even when not cooking in it. Don't knock it just because its a little out of reach for you. Work hard, save up, and maybe one day you can own one yourself.
@@TurboLoveTrain I wouldn't pay the price for one of these, but I have been known to pay for other items that are considered overpriced. Everybody has their preferences. The only person that can say if the price is worth it is the person making the purchase. It's subjective. Also, nobody claimed that expensive pans are required to enjoy cooking.
For what I've paid for "cheap" pans at Home Goods, etc. the past 10 years that I ended up barely using I could've paid for one of these beautiful pans! Hand made in South Carolina. Made in the USA is always more expensive but totally worth that price!!! Their cast iron skillet is a work of art as well. Thanks for the review!
Scott so glad you sprung for the Smithey... Love mine... Other than the weight it is one of my favorites.... I use induction (Wolf) and it does perfectly... browns and sears perfectly....when you bring food to the dinner table top in a Smithey... well the effect is something to behold... a work of functional Art is the Smithey... bon appetite Amigo.... Art
I have had mine for 2 years and cooked on induction never got a spinning issue. BTW I know it's expensive but I love it and others that come see me cooking make very nice comments on this pan. Mine's a keeper.
Thanks for the long-term test showing warping on induction did not happen to your pan.
Beyond excellent video. You not only showed the ability of the pan, but gave so many helpful cooking hints. Because of you and Jed, I threw away my teflon a week ago when my new carbon steel and stainless pans arrived. It forced me to learn. I’ve followed your videos and had No issues (gas stove) and just love this. Thank you for the reviews, lessons and confidence. Thank you!
Thanks for the fun little diversion Scott, I watched most of it. Got an “art piece” during covid for my first carbon steel and threw out the nonstick. These days I am very happy with a simple 1/8 inch thick Bellvie carbon steel that was $25 new at a chef’s outlet. But it is nice having pretty pieces around the kitchen too.
I bought the shallow one and then they came out with the deep version. I bought that one too because I like the first one so much.
Yes it is expensive, but since buying my first one, I haven't really used my cast iron and other carbon steel pans. I've actually given some away because these pans have proven to be so versatile and it truly is a hand made, heirloom piece of cooking equipment.
Great review as always!!!
I’m currently trying to narrow it down between the two. Which one do you find yourself gravitating toward the most?
The Smithey IS gorgeous. Brave of you to use it on induction. That was an excellent review & the link to the chicken Persillade is much appreciated. Still looking forward to a saucier video. I can't help but think that videos like this would have kept me much more engaged in grade school science & made me a much better cook & a more discerning consumer decades earlier.
Ive had this pan for about a month. I love it! Still learning how to use it, but it performs wonderfully. I appriciate your comprehensive evaluation. TY!!
I've had mine for 3+ years. I love the pan, though the short side height does limit it's utility a bit. They did recently put out a Deep Farmhouse Skillet for $30 more.
Great video as always. Love the looks of the Smithey.
As far as induction go,my experience is that you need to test in a better stove, the one you using is made with cheap materials and his performance is very poor. I had one of those some time ago. Currently own a AEG induction stove and use all my debuyers daily with no warping whatsoever. I can go as high as 7 and never had any issues at all. Also it is not as pricey as the one you have mention in the video.
Keep up the great work, you are the best channel covering carbon steel.
Good review. The cost and shallow depth would be a no-go for me. Looks pretty, and I suspect that's why the price is so high - all that handwork hammering the edges and handle. Not sure where you got your definition of a Western omelette, but for me, it's always been egg, bell peppers, onions, ham, and cheese.
He means Western in the sense of Western Hemisphere (i.e not French). They are two completely different techniques.
I have had my Smithy for years and it is a fantastic piece! Made in Charleston SC where I live and it makes me happy every time I use it. Super review!
Thank you for buying and reviewing the Smithy. One of the things about it that caught my eye when I first saw it was how beautiful and distinctive the cookware is. I’m glad to know that it holds up to the advertisement and I definitely will be investing in a piece or two.
Wow. What a great and detailed review. I recently purchased the Smithey farmhouse deep skillet and have been very impressed with the few initial uses. I really liked your tip on eggs being at room temp before frying. Thank you very much.
As the great Ric Flair once said, wooooooo!
Thanks...sticking with my DeBuyer's but enjoyed seeing the review
Heck, people spend $500 for a pair of "designer sunglasses." With frames made out of plastic. And they crack or get lost. I couldn't even guess what women spend on non-counterfeit "designer" handbags, though I've heard that it's in four--or maybe even five--figures.
At least if you buy a $300 Smithey skillet it, you'll enjoy using it for as long as you like and you can pretty much always bring it back to good as new.
That is an excellent point! Functional art isn't a bad way to use disposable income.
And in the long run you will save money if you buy a cheap pan every year or two. It adds up.
@@Dahliaismypassion Nah, you definitely don't save money--in the short or long run--by buying a Smithey carbon steel pan, over, say, a Matfer Bourgeat. The Matfer--or Mauviel--are just as durable. You buy the Smithey if it's something that you really like and feel like splurging on.
Hollywood movie stars spend $10,000 a year just on designer underwear. Wear it once than in the trash it goes 👙
After a week, the cooking on carbon and stainless skillets is going well, but I’m having to work on timing the other ingredients. Can’t get everything to be ready at the same time. Having a great time learning. Thank you, thank you!!
I do appreciate that a company tries to make a beautiful hand made product that functions well.
It’s always breathtaking when you put all this nice high end gear on the induction burner to see if it survives. I previously thought induction might be my future alternative to my beloved gas stove top. But hell, I am cured of it.
For many years I cooked on high-end gas ranges. I now live in an Over-55 Community with much less kitchen space. I use an Anova steam injection oven and an induction cooktop and all is fine.
I have both Smithey’s pans and I love them. They are beautiful and the best uncoated pans I’ve ever had. Cast iron one is the best for cooking steak.
I love the Smithey pans. I want all of them.
If induction causes problems, why wouldn't electric cause just as much or more of a problem? Electric stoves are horribly uneven in their heating.
Ok…I don’t have to hide the purchase from anyone…but I have been lusting over the Smithey cookware for a while…you have not made it easy to resist this beauty
I'm posting this before continuing, as I was inspired to share my thoughts on this pan after your intro/preface. I will continue watching, as I'm intrigued where you'll go...
I purchased this pan in 2021 & use it daily. It is beautiful & is on constant display, never farther than arms reach from the stove the few times it's not on it ready to go. I make breakfast in it every morning, and often use it multiple times through the day for other meals. My kids prefer using it, too.
This pan is by far the favored cooking tool in my kitchen. It's definitely not for every meal or cooking style, but it heats fast - I never have to use higher than a medium level heat, heats evenly, & holds heat well. Delivering/transferring a nice consistent amount of heat energy. Use those traits to your advantage & use the pan accordingly. It also seasons exactly like cast iron - I think easier, but is incredibly easier to care for than cast iron. I never hesitate washing this with warm suds & a good bristle brush if necessary; however, my typical daily routine is simply wiping the pan out. It was non stick out of the box, for the most part. The seasoning & non stick performance has only increased over the years of use. Finally, above all, it is a piece of hand crafted art that can be used in any way you wish, and literally looks & performs better through age & use. Don't hesitate to use this pan often & GET your money out of it. I enjoy every minute doing so.
Post watch edit: Echo! 100% Agree with you!
Scott… one more time, this is a tremendously informative and entertaining vid!
I'm loving the looks of that Smithy! With that heavy gauge steel, I can imagine it must take many hours for a pro blacksmith to hammer out by hand. So I can understand the price point for such high quality craftsmanship. Thanks for the review and cooking demo. 👍
Have you looked at Blu Skillet Ironware? I think it is nicer if you are looking at true hand hammered cookware.
@@13Voodoobilly69 No I haven't heard of that brand. But I will certainly look into there works. Thanks for the pointer. 👍
Thanks for the review and risking such a beautiful pan on your induction burner.
Always a pleasure to watch your videos. I’ve wanted the ‘Smithey’ cast iron and the carbon steel for some time now. Your videos have if anything taught me that they are worth it. I love my Matfer Bourgeat, but my former friend turned it into a “spinner” on his induction top. I still haven’t forgiven him, however, once I get settled I will get the Smithey Carbon Steel Farmhouse Skillet. Thank-you Sir.
The farmhouse skillet is a beauty. I’m gonna try to remember the cooking tips.
Another great video!!! You’ve helped me learn more about cookware and whatnot.
Carbon steel convert.
Maybe a future video for some stainless steel stock pots? I have a longing for an AllClad 16qt stockpot with stainer for larger bone broth batches.
Merry Christmas!
I have that pot and love it!
I got one Smithey and I was so impressed I got a second. Yes the price is high, but.... here's the thing. If you love cooking working with these pans is sweet! Its like how some folks like driving, they get expensive cars so they can enjoy driving more. also I is southern and we love our cast iron hand me down fry pans.
Nice to hear from a Southerner and I completely agree on cooking in nice pans!
This has got to be the best review video ever.
Thank you very much, JB!
I use only butter but in French tradition I use twice as much butter to make my French omelette. They are so fluffy and just melt in your mouth. I usually don’t want to hear any report from the pan when I add the eggs. It gives you a little more time and no burning. My pan is never still until plating. Your 3rd French omelette looked fabulous and I bet it was good.
Not a Smithy, but I have a $300 Blu Skillet Ironware pan and absolutely love it! Beautiful pan and an absolute beast to cook with (that is a positive statement BTW).
I have the Smithey deep farmhouse and got gifted a Stagecoach Ironworks 9” copper handled skillet for Christmas.. As much as I was looking forward to to the Smithey for, the Stagecoach has been my favorite by far. I have been entering the Blu lottery monthly to no avail..
I scored a gently used 10” Bu Skillet fry pan for $60. While not my favorite that I really thought it would become, I do really like it. It doesn’t preform any better than a Matfer or the like but it is every bit as good and wow is it nice looking.
@@z459nilesIf you decide what you are willing to buy and literally sit there with the correct item on screen so you can click add to cart the moment the auction goes live my friends have been able to buy items first try. Hope this helps.
I have an oxo carbon steel which warped a little (still a great pan) probably because I heated it up too quickly but I learned a lot about carbon steel in this video, thank you.
Excellent video. You really put that skillet through a battery of tests. I'm glad the induction didn't ruin that functional work of art.
Thank you, Jim!
Thought I was watching a carbon steel skillet review…. Was not prepared for a GUN SHOW.
GREAT REVIEW Scott! Throughly enjoy the longer video format! Happy Holidays and Cheers
I have a glass top electric stove and need my pots and pans to maintain a perfectly flat bottom. This isn't a concern with gas unit. After warping numerous carbon steel and stainless pans by using them like I used my cast iron pans I finally learned my mistake.
I have to slowly heat them then after use leave them on the turned off element to cool down.
So my method is if I'm going to cook at, say, setting 6 I start at 2 and leave it for awhile then go to the desired heat.
When done I return the pan to the turned off element and let the residual heat from the element slow down the cooling process.
Hope this helps someone getting into carbon or stainless steel and using either induction or electric.
French omelettes are not too hard in carbon steel (I use De Buyer).
I tend to heat it up to the same temperature as I need for a fried egg with olive oil and butter, drop the temperature to low pop the egg in, then whisk the inside of the egg, taking it off the heat momentarily if needed and then roll. I hardly ever get browning, I usually know I'm getting browning before I put in the egg due to temperature or if I get distracted and leave it for a bit too long.
Basically it's just practice, since I make it for my wife almost every day of the week.
I think this pan would be kind of strange with the lip being uneven, not sure.
Great unbiased review, thank you sir.
My tip would be for induction stoves if anybody's going to buy an induction stove please do many review and comparisons and learn unbiased information about how these units work and the actual cost to get an actual nice functioning one.
Uncle Scott's is on the point about decent working induction stoves being $4k, $10,000 +
🔪🖤🥢🍳
Great episode, Uncle Scott! That Smithey is a gorgeous pan! You really put it through its paces. At 5 pounds, it's a little too heavy for me personally. But I can see the value. Thoroughly enjoyed this episode!
That looks like a piece of art so I think it is certainly worth it if it cooks well. Nice piece.
Eggs and carbon steel pans! Who knew! Ive fretted over making all kinds of eggs for years. Having several carbon steel pans now Ive gotten a lot of practice. Working from home ive made myself eggs daily in different ways practicing for my breakfast or lunch. I can actually make consistently good french omelets. My husband really likes over medium eggs with no crunchy bits. He had been always having to make those for himself. I surprised him yesterday with what he deemed perfect tender over medium. It took practice to dial in my heat control to learn how to use carbon steel. Each of my pans is just a bit different. Learning so much from your channel. My cooking using better pans is so much better and enjoyable.
Ive got a farmhouse skillet on my Christmas wish list. Would be a great addition to my kitchen as an homage to my dad who was born in Charleston. He so appreciated “good cookin’”.
I have this pan and love it! It’s a beautiful piece I keep on my cooktop. Also view it as an heirloom.
When I make an American style omelette, after it sets up, I fill it and then fold it over into a half moon, using the pan itself...straight onto the plate (As learned from Jeff Smith in the 1980s)....makes for a nice presentation and leaves the other half of the plate for any other savory-based breakfast/brunch side dish you may have.
It's a very nice pan but my concern is the shallowness of the pan. You can see from the stove after cooking in it that there is a fair amount of oil splashing. I think the Smithy wok looks really nice as well but I think because of the weight of the wok, they put in a big curve into the handle to enable better shaking of the wok. I wish I could try one in person.
I've got several hand forged carbon steel pans similar to your Smithey and one of mine is even more expensive. I agree with your assessment. There is something appealing about cooking with a hand made pan. The fancy handle and hand forged marks are just plain nice even though they don't really do anything meaningful for the performance. I compare it to my Rolex GMT Master wrist watch. It actually doesn't keep time as well as the cheapest Walmart digital watch, but that's not really the point. My Rolex, like my pans and your Smithey pan is a functional work of art. Pleasure is getting harder to find these days, so you grab it when you can.
Agreed 100%!
Great video. It should be noted all induction is not created equal. The little burners are hit and miss. Ive beek using a 2k Samsung for just over a year and don't have problems with my pans changing. The only problem I have is with a Matfer that was a spinner right from the factory. Wasn't an expensive purchase so i took my mallet to it and problem solved. Keep up the good work sir!
I soon will be venturing into carbon steel, I have a few cast iron now which are beautifully seasoned. My range is an induction so I will take care with pan heating until I learn their behavior. Probably best stay with a nice lower cost pan at first.
One of the best cooking/ review videos I’ve seen
The problem with induction is only small coils are cheap, 12 inch single coils are over 1000 dollars. You basically have to match size to coil. So tiny pan life. For cheap induction
Since being on a carnivore diet I am using bacon fat for my daily omelets. It works better than butter. I find the correct temp is when I see the first hint of smoke.
Western.. get those onions and peppers in there! Haha. Excellent vid.
Found you from cooks culture! Excited to watch your content! 😊 (so great that you did a review on this pan. It ranked at the top of my curiosity pans)
Thank Sarah and I'm glad you found the videos. Dare I say WELCOME HOME!
Thanks for the video Uncle Scott. Is there any way to "unspin" a spinner outside of using a sledgehammer?
SB Forge pans are half the price and just as good.
I live in denmark we mostly use induction top, my have 4 head pad they are square 11" by 11" the for it was about 800$ top.. and never had any problems with uneven heat. but i never and any luck with carbon pan.. the 2 i have tried always started to rust no matter how much olie i season them with.
love your video sir! from south Korea
I’ve never had any luck with meat, cast iron or carbon steel. I tend to use a separate pan for meat only.
Very informative video. I'm not sure if I will pay the $300 for that beautiful pan, but I learned I definitely don't want an induction stove.
I have come across another hand crafted carbon steel skillet from Arizona at the same price range. Copper State Forge. Hopefully they'll send you a sample to review.
Hey Scott, I enjoyed your video, I bought a pan very similar to the Smithy in Australia it called Ausiron and I absolutely love it even if it’s at the same price point. I use mine every where even in the wood fire pizza oven directly on the fire. It’s bucket
Are you in Australia? Nice to hear from down under! I think we can get those pans here as well.... I will put one on the list at some point.
Scott, nice technique setting those omelet eggs up… manipulating side to side!
The seasoning of you pans is impressive, I have some work to do!
So, which would say cooks better--a glass top stove or induction? I'm liking the idea of induction cooking less and less the more I learn about it. Nice job on this video. I like the pan but it is too shallow for me.
“French tablespoon of butter”….you always crack me up Scott.
you got skilllllz bro Julia is looking down smiling ❤
Thank you, H!
Don't think I would ever use induction. Gr8 video
I've been wanting one of these for a while. May be a while yet before I get one, but I'm going to play on getting it through your link when I do. Thanks for the video!
Uncle Scott, have you used Darto and Cast Away carbon steel? I love my Darto pan and just ordered a Cast Away.
"Vegans are people too" cracked me up 😂😂 New Subscriber.
I would love to see you try the induction/beyond meat test again with a Strata carbon steel pan with the aluminum core to see if the heat distribution is better. The kickstarter ends in 12 hours I believe!
Love the pan and the review but yeah, not gonna find its way into my budget any time soon. Thanks!
Excellent review. You really put the pan through its paces.
I have to comment on the burger. I’m definitely an omnivore and eat a fair bit of meat. That being said, the beyond burgers are quite delicious. Very forgiving to cook since it’s hard to overcook or undercook them compared to beef. The main problem is that they are so expensive. If they can figure out how to get to a reasonable price point I’d be a customer, but I currently rarely buy them.
I can't believe how beautifully seasoned your cast iron pans are. I too have a hand hammered carbon steel pan. It's gorgeous but I love the simple, minimalist perfection of the Matfer Bourgeat.
that pan is beautiful, ive cranked out a bunch of omelets in my debuyer omelet pan
I guess it depends on whether you're buying quality or buying trendiness. Only time will tell I guess. I'm happy with my Matfers.
Some truth to that.... I still love my Matfers as well.
What constitutes value for hobby items is highly subjective and there's no such thing as a mistake if the hobbyist himself doesn't view it as a mistake. Personally my idea of the perfect carbon steel pan is the 11" de Buyer Mineral B Pro that you can get on sale for under $100, but I also see the appeal of the Smitheys as they're definitely conversation pieces for dedicated home cooks without compromising top level performance. It's good to see that the hammered sides don't accumulated grease and such.
a 100 dollar knife is almost as good in a lot of ways as a 300 dollar one.. it might not be the knife u fancy most asthetically.. or from the maker u like most.. but will perform almost as good.. for pans this is the same i think.
Thank you for the review. I will definitely be staying with my awesome made in France carbon steel pans.
Thank you for this video, very well done! Learned a lot!
Thanks H8!
These are great pans worked at place that had these
Happy is priceless. Nicely done.
Yes and Yes. 1963 D28 sends best wishes.
Its gorgeus thats worth a little extra for some people.
Can you do a review on the Cast-A-Way pan? It's also made in South Carolina
Scott’s living the life!
0 complaints, other than an achy back!
You should compare the Smithey to the BluSkillet Ironware hand hammered carbon steel pans. They are premium priced, and the wait is many months, maybe you can get them to send you one (but I doubt it 😉). I waited 6 months for each of mine 😁
Dear sir, I watched afew of your videos, it was so informative. I need some advice for buying a cooking pan set for an induction cooker, so I can basically cook different things. Thank you. Love and respect 🙏 🫡
Like to roll out the French omelet onto the plate instead of folding it over in the pan first. The helper handle is getting in the way of doing just that. Thanks for the review, not in my budget, Melaney from SoCal
Question for ya. Have you ever heard of Blackline carbon steel pans? I have a book by chef John Tesar who states in the book he only uses these pans in his steakhouse restaurants. They look very heavy duty with welded handles. I believe made in China. Sold by Spring USA for $155. I think it would be a good one for you to test
For french omelette there is probably enough residual heat in the pan that you can cut the gas even before adding the eggs. For me all my Smithy pans have peeled their original seasoning completely after just a few cooks forcing me to totally strip off the original seasoning with a polishing sander and season from scratch. I think the oils they use to season isn't very good. It looks great for sure but whatever process and oil they use it just doesn't stick.
Pan review and cooking show at the same time. 👍 Pro Tip: Beyond burgers taste better if cooked with bacon fat and served with bacon! 😅
Do they make Beyond Bacon?
@@highnrising I don’t think so. I have only seen Beyond Sausage but they don’t put enough flavor in there like fennel. I was just joking earlier but a real bacon cheeseburger with a Beyond meat patty can actually be good which means the patty can be a decent substitute compared to a bean-based patty.
Also you should try the swedish kockums jernverk havent found a decent review of them yet
Ohhhhh THE pan is on the show!!!
Such a great video! I have one and got some great tips from you. I really appreciate it. I also live in Utah🤘
Trying to decide between this Smithey and a Copper State Octagon 12" CS pan.
I have not tried an Octagon yet...unfortunately I don't have any head-to-head advice to give.
I have Matfer, Lodge, Victoria, as well as this same pan from Smithey. I’d buy the other brands again if they had a similar handle. Who cares about a handle? The damn thing is user friendly, who needs that in their tools? So yeah, it works for me. Like the other tools I’ve invested in, this will be cared for and cooked with for years (even after I’m dead.)
You make eggs look like a professionalm definately need to step up my egg game! And i thought i was the only one that cooked at 3:30 in the morning😮
You should try the Cast-A-Way carbon steel pan next if it won't be too tight on your TH-cam content budget. It's one of my favorites. Kind of like a made in the USA version of a Darto pan but WITH pour spouts. It's relatively affordable compared to these super expensive carbon steel pans
Santa Barbara Forge's signature carbon steel pans is half of the price in the same quality