Smithey Cast Iron Skillets
- Contiguous U.S. Shipping Only
- Please note: If purchasing more than one Smithey pan, they may arrive in separate packages.
The heir apparent.
Stunning, naturally non-stick, crafted in vintage style. Smithey skillets are our favorite because of their smooth, easy-to-care-for surface, and their ability to be used on all cooktops (induction, electric and gas), and in the oven.
- Made in Charleston, South Carolina
- Ergonomic handle
- Pours spouts on the No. 10 and No. 12 pans
- Can be used on gas, induction, or electric stovetops. Use with care on glass top ranges.
- Holes on both sides for hanging
- No. 8 is 8" in diameter and 2" height, weighs about 3 pounds: Use the No. 8 skillet for easy daily cooking of eggs, small sides and smaller meats.
- No. 10 is 10” in diameter and 2” height, weighs 5.75-6 pounds: Use the No. 10 skillet for baking the perfect sized cornbread, roasting vegetables, and cooking meats on the stove or in the oven.
- No. 12 is 12” in diameter and 2.25” height, weighs 7.5-8 pounds: Use the No. 12 skillet for pan-frying chicken, searing steaks on the range, or roasting vegetables in the oven.
- Sourced from Smithey Ironware Co.
- Pre-seasoned cast iron
- Satin-smooth, polished finish
Use & Care
About the Brand
Smithey Ironware is a backyard story. Founder Isaac Morton hatched the idea for Smithey while tinkering around his woodshed admiring the smooth surfaces and timeless logos of vintage ironware. Here, he developed an expertise in restoring beautiful old cookware pieces, which he would then gift to friends and family. It's not just a skillet. The Smithey Cast Iron skillet is an investment for your kitchen that is built to last generations.
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Frequently Bought WithSee All
- cast iron
- cast iron skillet
greatest pan I have ever owned
The 8 inch Sauce Pan
Can't say enough about how pleased I am with this purchase. I looked forward to my next purchase of one of your skillets!!! Thank you..Kurt S.
Truly non-stick, excellent heat distribution
So wonderful we bought one for our son as well
I really dig my pan
cooked some bacon in it and immediately made enchilada meat in it afterwards. Once I get a few more cooks in and continue to season the pan I'll have a more firm position on how great it is, but so far so good.