If you know me, you know I’m passionate about the tools we use in the kitchen—and nothing compares to the artistry and durability of Smithey Ironware. I’ve been eyeing their pans for years, admiring the craftsmanship, history, and sheer elegance that makes them stand apart. Now, I’m proud to say I finally own a Smithey Cast Iron Skillet, and I couldn’t be more excited to join this community of cooks who truly value heirloom-quality cookware.

Recently, I had the pleasure of speaking with Smithey’s founder, Isaac Morton, who answered some of my burning questions about cast iron, carbon steel, and what makes these pans so superior.

A Legacy Rooted in Craft & History

Smithey is more than just cookware—it’s a revival of a tradition. Cast iron and carbon steel pans have existed in various forms for centuries, with carbon steel dating back to ancient China. What makes Smithey special is how they honor that heritage while elevating it with modern precision. Each pan is polished to a satin-smooth finish, designed to be passed down for generations, and backed by a lifetime guarantee.

These aren’t just pans—they’re pieces of culinary history, reimagined for today’s kitchen.

Why Smithey is Superior: Isaac explained why chefs and home cooks alike love Smithey carbon steel and cast iron:

  • Durability & Versatility – Their pans seamlessly move from stovetop to oven to grill.
  • Heat Retention & Flavor – The heavier material absorbs energy slowly but holds it beautifully, delivering unmatched sear, caramelization, and flavor.
  • Thoughtful Design – From the handles to the balance of weight, everything is crafted with the cook in mind.

When comparing to non-stick aluminum or stainless steel, Smithey holds a clear edge: better heat performance, more natural seasoning, and no chemical coatings to worry about.

Care Tips Straight from the Source: Naturally, I asked Isaac about how to care for these pans. His advice:

  • Cleaning – A mild dish soap (like Dawn) is perfectly fine—just avoid soaking overnight or using the dishwasher.
  • Seasoning – Use neutral oils such as grapeseed or flaxseed. Avoid EVOO for seasoning (save it for cooking and finishing your dishes!).
  • Maintenance – After cleaning, dry thoroughly and apply a light coat of oil if the surface looks dull. Over time, your pan develops a rich seasoning that makes it even better with age.

And yes, carbon steel seasons just like cast iron—both grow stronger and more non-stick with proper use.

So, what’s best to cook in your Smithey? Honestly—almost everything. My cast iron skillet is destined for perfectly seared steaks, roast chicken, cornbread, and slow-simmered sauces. Carbon steel excels at quick sears, vegetables, stir-fries, and even delicate fish once it’s well-seasoned.

As Isaac noted, electric stoves may heat pans more slowly, but with patience you’ll be rewarded with a stronger sear and more flavorful results than stainless or aluminum could ever deliver.

Giving Back & Building Community

Smithey isn’t just about cookware—it’s about people. They work closely with blacksmiths, artisans, and their Charleston, SC community, keeping traditional skills alive while innovating for modern cooks. Each pan carries the spirit of craftsmanship and the pride of being made in the USA.

For me, choosing Smithey was about more than just having a beautiful skillet. I’ve been consciously shifting my kitchen toward healthier, non-toxic tools—using glass, carbon steel, and cast iron exclusively. With Smithey, I know I’ve invested in something that will last, elevate my cooking, and connect me to a tradition that values quality over convenience.

Luxury, essential, timeless—that’s Smithey. And now that I’ve joined the community, I can confidently say this: once you cook with Smithey, there’s no going back.

Explore Smithey Ironware and see for yourself why chefs, home cooks, and now me—can’t stop talking about these incredible pans!