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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Close up and comparison of the Smithy 10 inch Chef Skillet, the Smithy spatula, and Hardmill leather skillet sleeve. This pan is light weight, has a great hand finished surface and great shape. The leather sleeve is thick hand comfortable. The spatula is one of my favorite styles and the craftsmanship is amazing. I'll be making several videos with this pan. Please subscribe so you do not miss my upcoming videos. Thanks for watching!
Here is the link for Smithy's site:
smithey.com/?g...
This is the skillet link:
smithey.com/co...
The sleeve link:
smithey.com/co...
And the spatula link:
smithey.com/co...
![[Live] ศึกมหึมันส์มวยไทยสังเวียนเดือด เวทีมวยชั่วคราวสวนสยาม | จันทร์ 30 กันยายน 2567](http://i.ytimg.com/vi/pM1k6f7JXUc/mqdefault.jpg)
How‘s your experience with this skillet? I love the design and profile of it, does seasoning stick to this shiny surface well?
In my opinion the seasoning is more effective on a smooth surface, it's easier to clean because rough surface encourages food to stick to it. It will take some time to get the seasoning heavy enough to be really effective but mine worked well enough right out of the box after only 1 seasoning, with minimal sticking.
@@Enonymouse_ That is interesting because I think some pans are too smooth on the inside and has trouble holding onto the seasoning in the beginning. My Solidteknics (v1), for example, is a brilliant pan but it took probably a dozen or so uses and seasoning for it to stabilize, whereas the common Lodge pan is more or less good to go within a couple rounds.
@@kozysnacker i will get a lodge and compare; So far i have stargazer and smithy pieces. Both are well made and acheived a reasonably good stick resistant finish within a few days.
I love the skillet. Three years later it is still my favorite.
I'm putting the chef pan #10 through it's paces right now. Its my first time with a pan like this.
I know this comment was pretty old but I hope you love it
They use an angle grinder, not a lathe
Thanks!
Uh oh. You’re going to COOK in it next!? You will probably do it wrong and make the trolls come out.
Trickster Archetype lmao! I can’t wait. Thanks for the comment!
Of all the new vintage inspired brands, this pan is without a doubt, the best one I've seen.
My 10" and 9" Wagner Chefs skillets are some of my most coveted pieces in my collection. Omelets, eggs, are perfect. The sloped sides are so nice. Hope you're enjoying the Smithey 10.
Thanks and I totally agree. Great shape and love the surface.
Just got my 10" chefs, seasoning it now.
It will go to my 13yr old boy at some point.
It's heavier than I anticipated, not necessarily a bad thing.
Sides don't come up as much as the Wagners.
This will be a great egg pan. I could have paid for one with the 4 or 5 nonstick skillets ive tossed through the years. The Wagner 10" chefs goes for about the same price on fleabay. This pan is worth the $140 asking price. I'd give it a 9/10. The leather cover is great, a must add imo.
@@brandonnickerson8934 that’s great. Enjoy it!
I’m seasoning my no. 12 smithey and the slick finish seems to have a hard time holding onto a seasoning. I’m interested to see how yours takes a seasoning. Looking forward to your upcoming video 👍
conner12893 thanks! I was afraid of that. Same problem with the first series of stargazers. I’ll post the seasoning video soon.
YOLOfotos reporting back, I’d season it in the over 2-3 times and then stick to the stovetop seasoning. It’s worked for me and it now cooks like a dream.
conner12893 thats awesome!! Good to hear. I just finished seasoning this pan and a 10” stargazer together. Two times in the oven (grill), about 30 minutes burning in the cooking surface then 1 more time in the grill. The surface is amazing. I’ll post the video tomorrow or Monday.
YOLOfotos I’m curious about your seasoning video if you are still planning on posting it. Thanks!
It’s polished and then finished by rock tumbling for that finish look. They use the same method to finish knives as well.
Thanks!
Did you ever make a video with seasoning the skillet your method?
Yes. It’s in this playlist. Please check it out!! th-cam.com/play/PLsZvjE7Duh8RPccaFrabelJnTNholnBAo.html
When are you going to make a video cooking in that bad boy?!
Good call! I’ll do that. Thanks.
I have the traditional Smithey 10” and those come with pour spouts
Thanks!
I'm really liking that handle-grip leather thingy, mostly unstitched to fit the most possible pans. I'm a towel guy myself but I do like that. Great video as usual.
djC653 agreed. First time I ever used one. It would definitely fit about anything of the same shape. Smithy Has a different style on their site. It’s basically just a piece of leather that you would wrap yourself instead of a towel. I think that is a pretty neat idea also. Thank you for the compliment and the comment!!
I enjoy cooking, smoking and BBQing and seeing this I realize I have to up my game with skillets and such, those look great!
J J cast iron is so fun to cook with. Especially on the grill! I hope you get one. Thanks for the comment.
The pebble finish on the bottom is because its sand casted.
Ahh. Thanks!!
Hows the Chef skillet doing? Planning to get mine as well. I heard its hard to bond seasoning on it because of the smooth finish
I’m getting ready to post a video using it. I love it. Seasoning sticks no problem. My favorite pan.
@@bobbygfl Hyped! I'll be on the lookout for that video Bobby. Wanted to see it in action. My skillet is on the way and it's going to be my first Smithey cast iron coming from Lodge
Great video can we get an update on this pan? Think of getting a smithy set. Thanks
Would appreciate an update as well.
just posted!
just posted!
i know the skillet is a 10 but what is the actual measurement of the flat cooking surface?
Kieran Mercer the actual flat area is 6.5 inches. So for grilled cheese it’s going to be sitting on 6.5 inches. For something like peppers and sausages you get about 8 inches of cooking space before The edges really turn up. From lip to lip on the top is what is actually 10 inches like you said. Hope that helps, actually this sounds like a probably a good video idea.
Can you do a review of a pan from santa barbara forge. Thanks
I will check them out. Thank you for the tip
Where is the link to the burning in process. I cant find it.
Here you go: th-cam.com/video/p7Hygzwe1Kk/w-d-xo.html
Thank you
Great video, learned a lot, thank you!
thank you!
How do you keep your pans so shiny and nice? The original skillet you showed as comparison was pristine. Thank You
krsshpr I strip them and re-season if I scratch them or get a hot spot that lifts.
@@bobbygfl what does your stripping process entail? Soaking in vinegar? Or stronger chemicals?
@@turtlepowersf no not at all. Cooking tomatoes on med heat for about an hour does a great job stripping the seasoning. You need to completely fill the pan and stir it frequently. I have a video planned to do this. I ruined my smithy scratching it.
Appreciate the up close review.
Thank you!
If you were to only get one cast iron skillet from a company would it be Smithey or Field? I've had a lodge 10" for a year and looking to find a top quality 12" skillet that's smooth for cooking and holds up. Not sure if a chef's skillet is better than the regular skillet
I want to know as well. What brand would you go with if only one pan? Field or Smithy?
Craig Irwin I’m not the TH-camr but I’ve used both pans. If you want to mostly sear steaks - go for the non “chefs skillet” from smithy because it weighs a lot more and retains heat better. If you are grilling vegetables or cooking eggs, go with the smithy chefs skillet for its shape that allows you to flip things around like its a Wok for stir fry style cooking. If you want the traditional shape but don’t need extra thick walls for searing - fields for probably the best all rounder plus it has a much longer handle which is nice when you’re also cooking in the oven and need something to grab that will cool down
@@Sovnarkom I purchased the Field #8. Arrives this week!
Take a grinder and smooth out the lodge. then take a wire wheel and polish it. it will be as smooth as a Griswold
Smithy chef 10”. My favorite after all this time. Perfect shape excellent quality.
With your Hardmill grip do you leave it on as you're cooking or take it off and put it back on when you need to move the pan. Usually I use silicone; I just got the Hardmill and it's smoking up quite a bit. Congratulations on that skillet btw.
I take it off. it actually gets pretty hot. Thanks!