Smithey & Field cast iron skillet comparison
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- เผยแพร่เมื่อ 20 เม.ย. 2021
- If you are on the fence of which cast iron cook ware to buy. If you are looking into Field Company or Smithey cast iron this video might help you with your choice. Thanks and I hope you enjoy this video. Any questions please ask me in the comments.
Thanks. As someone slowly investing in cast iron I am a big fan of these comparison videos.
You are showing great stuff good videos. Keep it up
Thanks I truly appreciate your time and support for my channel
Thank you so much for your insight, that helps a lot
I hope you enjoy the video and I enjoy the the comments. Any questions please ask
Luis I bought 2 Smithey 10” skillets, I have to thank you, they are both great. Just to add to what you’ve already mentioned; the to areas most people seem to discuss when comparing Smithey vs others is 1) weight and 2) the seasoning. So in case anyone else is looking to buy a cast iron skillet, I’d like to say a few things…
1) the weight doesn’t seem that different in hand when in use, sure, in measuring the Smithey is heavier than Wagner/Griswolds/Field and is closer to BSR/Vintage Lodge; but it’s still comfortable and I appreciate the reassurance that the thicker cast iron will be less prone to warping over many many years of use
2) the seasoning or rather the smoothness of the cooking surface does make it more difficult to get the seasoning to stick, it’s going to be slower than other skillets; truth be told I don’t mind. I feel like the stovetop method works better, but routine cooking will be best
Ultimately I went with Smithey because I feel in the long run I will have a superior skillet, eventually he seasoning will come in…not as fast as other skillets, but will get there…and the robustness of the cast iron will ensure many years of service
Thank you Luis, and thank you Smithey
Kent rollins has taught me what I know about cast iron, how to care for it, and how to season it. I would highly recommend checking him out!
I enjoyed this comparison
Most commonly I braise meats, steam veggies, cook lots of beans and make either some type of potatoes or cornbread to go with most meals. I really like having a lid for my pots and skillets. Smithey and Field are the only two high end brands I know of right now that have lids for their skillets. Well, Butter Pat but that is twice as expensive as either.
Correct ButterPat is also twice the price. Field Company I believe now has lids for all of their skillets. Smithey doesn’t offer lids for their chef skillets but they do for the standard skillets. Finex offers lids for all of their skillets as well. Stargazer Cast Iron is working on lids and the other smaller cast iron manufacturers are working on lids as well. Either way thanks for watching and for leaving a comment
The lid from the Smithey 5.5 qt. DO willfit the #10 Skillet and the #10 chef skillet too.
If I was going to buy a new cast iron skillet, it would be a field. I can't handle the heavy skillets very well any longer. I have been using the basic lodge for years, but it hurts my wrist now a days. I just bought a old griswold, very light. You have to be careful with the lighter weight cast iron. It's easy to damage them. Thanks for the comparison.
I have a #10 Smithey among many other pieces of CI, both new and vintage and have had the same flaking issues from the factory seasoning. It's my opinion that the circular machine lines in the bottom of the pan are the culprit but it doesn't bother me or affect the performance of the pan. It's no secret that continual cooking is what blackens the pan and smoothes it's finish. These newer school skillets are nice to look at and something you can show off but for the money you really can't beat Lodge.
Sounds like you have a fortune sunk into CI, welcome to the club.
I'm confused. Looking at the Lodge website I can't find a skillet for over $100. The Lodge we have I think my wife bought on Amazon for like $30. Do they have like an higher-end line I don't know about? I'm new to this CI stuff and am trying to learn. Some people say go vintage Griswold, some say a quality modern pan is just as good. Our current Lodge is not smooth and it's a bear to clean. It's almost like iron sandpaper.
Blackloc are their top of the line. Just Google blackloc lodge. If you want really smooth, go for a stargazer or smithey. Smithey is way harder to season though but cooks great and is beautiful. Stargazer is easier on the wallet and has micro texture making it easier to hold onto seasoning as well.
The Field looks the best to me since it has the design on the inside to help it to retain seasoning. Some people have bought rough pans like Lodge and smoothed the surface to make it look better and regretted it since the rough texture holds the seasoning!
Yes indeed, the “rough” texture on Lodge pans actually help provide the seasoning some place to adhere to. Plus Lodge Cast Iron isn’t “rough” like cheap made iron, it is more pebbly in texture. Field Company does have a good surface for better seasoning.
Do you use chainmail on your smithey? @@luisj.castironcooking
I had an experience with too smooth, bronze looking pan I wanted to share with you. I sanded down a modern lodge using 40 to 320 grit sandpaper with a drill and a random orbit sander for the 320 grit. The surface was extremely smooth and when seasoned looked like bronze like the Smithy pan in your video. However the seasoning kept peeling off and I could not get a good seasoning layer after about two dozen cooks. I was able to fix the problem by stripping the seasoning with lye (see various You-tube videos on how to do this). I noticed restoring antique Griswold and Wagner pans that after stripping off the old seasoning the underlying iron surface was very oxidized and black iron oxidation poured off like black ink from the surface when cleaning with a brush. So after stripping the Lodge back to shiny metal, I rusted the pan by spraying with water, twice a day, for one week. Then rubbed down with steel wool and rusted it for another week and then scrubbed off the red rust with steel wool. After this the whole pan was a consistent dark gray, I seasoned as usual and the seasoning has held up just like an antique pan. None of the bronze look, rather the black look. You may want to just strip the inside of your Smithy pan, and rust the inside, careful to keep the outside dry, and re-season as normal. My take away is that a thin layer of iron oxide is important to get the seasoning to stick. I believe the engineers at Field understand this concept and use some sort of oxidation process to prepare their pans. The only modern premium pan I own is a Field and it has been great. Thank you for your videos. Good luck.
Very interesting experience, you could be on to something. I have been told that using a sander or wire brush on cast iron will affect the way that it seasons. So I believe that the best method would be to avoid using sandpaper or a wire brush. Most people use either an e-tank or lye bath to work on cast iron.
@@luisj.castironcooking Oh, that is another subject entirely. I would NEVER sand or wire brush an antique cash iron pan as part of the restoration process. I mentioned the experience of sanding down an inexpensive, common, everyday Lodge Logic pan to a glass smooth surface, as an example of trying to season a pan that was shiny with an un-oxidized bronze like surface. When I saw pictures of the Smithy pan, I immediately realized that it was un-oxidized and your experiences trying to season it were similar to my failures trying to season the sanded Lodge pan. I would recommend stripping, lightly rusting, and starting over with your seasoning to get the most out of your Smithy pans. My sanded Lodge pans are now black as night and work almost exactly like my antique Griswold and Wagner pans. Good luck to you. Thank you again for the great videos. Keep on cooking. Best
I also heard using vinegar to etch the inside helps…I poured some white vinegar 5% inside the cooking surface and let it sit for 30mins-1hour and it helped, I might do it again over night or a day or two…worth an try
@@forrest6902 I have done the same but sped up the oxidizing process with hydrogen peroxide and salt. After it rusts completely leave the rust in and boil water making sure rust is fully submerged. Boiling water converts the red rust into black rust.
Would love to get a skillet of each of these companies, as well as a Lancaster and Griswold. For now, my meager collection includes a few Lodge pans, and an 1891 Wagner I found for a bargain online. Cooking with cast iron is such a pleasure, and makes such delicious meals, I won't cook with anything else.
2 years later, what are your thoughts now on these? Smithey holding seasoning well now? I’m contemplating between a Smithey and Field pan now. At this point, I’m not wanting to have a huge collection, just 1 or 2 quality pieces. If you were to recommend only 1, would you lean more towards the Field or Smithey?
Two years later, how are they performing? Do you have a preference? I have two Smithey's. Beautiful pans though they come SUPER smooth/sanded and I think that prevents the seasoning from sticking as effectively as older brands/models. I have successfully seasoned them (many times in a row) to create a new seasoned and slick-er surface (not jet black though much darker and no longer golden/bronze. I've also had things stick and had the seasoning come off during cleaning. I understand that over time they will continue to naturally season with more use though I am several years in and find it a challenge compared to what I see / hear others say about their cast iron pieces (in YT videos). I am curious if Field is the same or if it performs differently. Thanks.
I Am loving your show! Mr Luis Suarez. PLEASE tell me how you are achieving that beautiful bronze seasoning on so many of your cast iron cookware. I purchased a brand new lodge 8 inch skillet. 14 dollars I think. Brung it home, stripped the seasoning off the insiinside of the pan and sanded down the cast iron a smoother than it was.I am teaching myself how to reseason it.im practicing on this so I will know exactly how to do my 3 quart double Dutch oven when I can afford it. How are you getting the bronze colored seasoning.
Using canola oil at 425* f
How do you season your cast iron? How to vid will be great.
Have you tried the smithey carbon steel pans? I just got one about a month ago and it seasons up just like cast iron but lighter. I have really loved it so far
I do I have several videos with their farmhouse skillets
Love your videos. I'm about to buy either a Field 12 or a Field 16 primarily for pancakes, but I'll use it for other things. My induction burner says it's an 11", but my research says the element is actually 10.25" diameter. Would the 16, which would extend past the element 2.25" on all sides if centered over the element, heat up enough to have even heat out to the edge? If not, any other suggestions for a large skillet? All the 12" and 14" models from Smithey and Lancaster have flat cooking areas that are 11" to 11.5", but I'd love to get a little larger if possible. Thanks!
The 16 is huge. I would consider that 16 dual handle more for grill or camp fire cooking. The No. 12 might be a bit large but my guess it would still work well.
Just ordered Field No6 & No10. Great video! Thank you!
I have both of those & they're my main cookers. They both live on top of my range. Highly recommend doing several (10+) rounds of seasoning in the oven. They key is very THIN layers of oil & it needs to get up to it's smoke point every time so shoot for 400-425* oven temp.
One day I will have some field
I believe you have the smithey griddle, I’ve always wondered how well it fits on other brands of the same size
I have the No.10 and 12 griddles but honestly I have not thought about seeing how they would work on other skillets
@@luisj.castironcooking Would love to see a video on you testing this out since you have such an extensive collection.
Dude, great
Your Field skillet has a copper or bronze tint to it [like Smithey], but the skillets on Field's website are all black. How did you get the copper/bronze look?
All modern skillets are a copper brown patina and not black. The pictures on the website are not true to what you will receive. In this video my Field Skillet had not developed a dark patina. At this point in time the seasoning on my skillets are now near black.
Have you tried from Fredericksburg cast iron made in Texas?
I have not. They are sold out
Thank you, question- why your pans have such "reddish" color? It's like they are made of cuprum.
That brownish tint is the polished surface and the light coat of seasoning.
This video was when I had recently bought my pans. They don’t ship with a dark seasoning layer but rather a brownish copper color.
They are no longer brown but the black you see on cast iron.
I have some interest in these high end cast iron skillets but I have such a great experience with Lodge that I haven't gotten any
Lodge is a great company and honestly unbeatable in many aspects. The thing with modern cast iron is the milled surface and the weight. Field Company really is the modern day Griswold, lightweight, easy to maintain, easy to season and not much fuss with that skillet. The Lodge skillet is still a workhorse in the kitchen and that is why many people love Lodge.
@@luisj.castironcooking Thanks! I have my eye on Field more than the others when it comes to the smooth finished cast iron. Right now ive been in love with the chef collection skillets from Lodge. Also want to get some of the Blacklock line then will have more than I need.
BlackLock is underrated, definitely a great mix between a chef skillet and a classic style. I highly recommend BlackLock
Ive heard fields holds its seasoning better, also stargazer refined theirs to hold longer as well....a 10-1/4 lodge can be improved with sanding, some of them are pretty rough to the point that its hard to run a metal spatula across the surface
Yes Field is amazing with its lighter weight and seasoning capabilities. Lodge will always be a staple and a front runner in cast iron. I haven’t had any roughness issues except for a few skillets. I actually like Lodge seasoning method
Best seasoning method for cast iron?
Best method is from the Culinary Fanatic. He has an in-depth tutorial of his seasoning method. I’ve used it and it works great!
Viewers: adjust playback speed to 1.5
If you could choose only one, between Griswold and Smithey, which would you choose?
Smithey. Griswold is probably the elite standard of cast iron cookware. I understand the following behind Griswold. The reason I would choose Smithey is because they are thicker and heavier weight. I love cooking outdoors so to me that is important. Yes any cast iron can be used outdoors but Griswold is light weight and that could lead to warping.
What’s your favorite skillet?
Between these two can’t say… too hard to just choose one.
@@luisj.castironcooking it’s like choosing a favorite child lol. Love them all
why are those cast iron pans not black and are a golden color?
These are new pre seasoned from the factory, it’s mostly a brownish bronze color. The darker patina is achieved after several months of using
Griswold and Wagner are the same or better quality got them at garage sales less than $30 bucks
Can’t beat those old pans. I have two large block Griswolds that I use all the time... a #7 (inherited from my Dad) and a #3 for a single burger and/or one egg. Now in search of a #10 to complete my collection. If not, going for a Butter Pan...all hand made so closer to the old school pans, but $$$. Good hunting for the old cast iron!
Any tips? I've been to almost 60 garage/estate sales since 2018 and haven't found any of those skillets. I've had better luck at antique stores but the Wagners and Griswolds are very expensive. Facebook marketplace and eBay has been a hit of miss (nightmare at times)
Lancaster Cast Iron Skillet vs smithy
Soon
I have a field and out of the box it was pretty darn good. I force myself to use it just because I have a couple of very old Griswold's and Wagners that are well broken in and worth every penny. I have an old Lodge from my grandmother which works on par with the older two, but the Field is really right there and in a year or so, after cooking on it more will be on par. When I watch a review it doesn't do me a lot of good with the person says "you know" 50 times because I don't or I would not be watching the video. Also, don't bring up he weight if you have not weighed them or gone on line and gotten their weight if you are doing a comparison video. I find Kent Rawlins comparisons on all these cast irons to be out of the park if anyone is interested.
Great information and plentiful supply of pans to discuss, but too much off topic chatter. Three minutes in before the comparison starts.
Organize your material before filming . . . don't just wing it so you're not repetitive.
Doesn"t look like you are cooking with them that much but I guess if you have that many ...
This was about a year ago… they have developed a beautiful patina and a great seasoning. But yes you are correct, with as many skillets as I own it is difficult rotating them all.
I feel like Field being “lighter” is targeted at consumers who don’t know the purpose of cast iron and don’t like “heavy” cast iron pans. The whole point is to have a thick pan to retain heat evenly. If ppl want a lighter pan and enjoy the seasoning process, go with carbon steel.
I have a Griswold skillet that is thinner and lighter than most. I prefer it to my lodge skillet in every way. It retains heat and seasoning amazingly well. So don’t shy away if it’s a thinner wall skillet.
@@MaddoxMonkey
To each their own, but it’s a matter of physics. From searing a thick cut of meat to maintaining more heat throughout a dinner service so ppl continue to get warmer portions, the thickness of the metal has a purpose. But if you’re ok with thinner metal.. carbon steel is amazing. But it’s not the same as a thick cast iron.
too smooth, won't hold seasoning....seasoning needs a bit more texture to hold on to the pan!
They are hard to season but they do hold seasoning just it’s harder to get it built up
@@luisj.castironcooking too slick!
have you ever used an old Griswold or Wagner? they are slick as glass but hold seasoning just fine!
@@mikepanton yes I do I have a Griswold no 8 and several Wagner. Vintage skillets are amazing and the craftsmanship is something we cannot reproduce any longer
@@luisj.castironcooking I love my Erie skillet but to say we cannot reproduce that quality is romanticizing the past a little. Nonetheless, my point is that these new skillets are not too smooth to season
Field is way better... Smithey is too heavy ...
Both are great but it honestly is personal preference. I like both and I’m happy I have both. The Field Company skillet is amazing, they season really well and also cook so great. Thanks for watching and for leaving a comment.
Numerous TH-camrs receive complimentary cookware or have items sent for review, introducing a potential bias in their opinions. Unfortunately, this complicates the search for unbiased reviewers willing to provide genuine assessments of cookware and cast iron products. The prevalence of receiving free gifts exacerbates this challenge, fostering an environment where reviewers may hesitate to present critical viewpoints, leaning instead towards positive feedback to maintain favorable relations with providing companies.
Furthermore, some reviewers inaccurately claim to have purchased the products themselves. It is implausible for them to equally appreciate every item, thereby highlighting a substantial disparity between their public statements and actual experiences. Navigating this landscape underscores the necessity of consulting multiple sources to obtain an accurate understanding of a product's merits and shortcomings.
This starkly emphasizes the difficulty in finding authentic perspectives within this sphere.
Kelly or karen?
@@TN-vf3cr Let them pee in your brain dummy
@@TN-vf3cr Lots of sheep 🐑 animals are being victimized.
@@coreykelly2523mày bị điên à
Some advice, stick to a script. You repeated yourself so many times that you extended the video unnecessarily long.
It's "Smith-EE", not "Smitt-EE!". Credibility is hinged on convincing the public you know what you're talking about. Not knowing something as basic as how to pronounce the subject of your discussion, is certainly not a ringing endorsement for that credibility.
Okay thanks for your input.
@@luisj.castironcooking
You're quite welcome!
@@bustabass9025 Incredibly rude and uncalled for comment. He pronounced it correctly several times in the video.
@@themtaylor5768
Let me help you understand something. Correction in and of itself is neither rude nor dismissive as unwarranted, simply because someone else, in this case you, have a different opinion. Facts are facts. If you want to be taken seriously in this or any other public forum, it helps to know what you're talking about. If you don't know how to pronounce the subject of your discussion, the rest of what you have to say becomes moot either explicitly, or implicitly. Perhaps you should go back and review the post, with a more enlightened perspective of those facts!
@@bustabass9025 Bet you're fun at parties....