Blackstone's Passes the Smithey!

One of the most important things we do here at Blackstone’s is test out the cookware, knives, and other items we sell. Mostly this is to test their quality and ensure we know how to use them properly, so that we can better advise you and stand behind the products we sell. Partly, though, it’s fun! Everyone on staff here loves spending time in the kitchen, and getting to try out new gadgets is always a good time. Over the last few weeks, we passed around a Smithey cast iron skillet, to see how it would work with a variety of recipes in a variety of kitchens.

If you’ve never cooked with cast iron, you’re missing out. Nothing retains heat like cast iron, it’s incredibly durable, and it builds a superior cooking surface the more you use it. It works on any cooktop, moves effortlessly from stovetop to oven, and works wonderfully at the table or buffet as a classic bit of serveware after cooking.

People get weird about cast iron on occasion because the idea of seasoning a pan intimidates them, and they’ve heard horror stories of mistreated skillets. Don’t worry about it. Seasoning is just the process by which oils are absorbed into the metal of a pan, which happens naturally when you cook. Harsh soaps and detergents (like the ones used in dishwashers) can strip some of those oils out, which is why it’s best to wash cast iron without soap and with a metal or vinyl scrub. If mistakes happen, nothing’s ruined, the pan can always be reseasoned.

We decided to showcase Smithey’s 10-inch skillet, since it’s the ideal size for any kitchen. Large enough for family meals, but not so big that it takes up an entire stovetop or cabinet shelf. Smithey’s pans are unique among cast iron manufacturers because their cooking surface is polished after casting. This polishing process creates a smoother surface for more even searing and easier cleaning than most other cast iron pans. And like all cast iron pans, they’ll immediately become the most versatile pan in your kitchen.

Now on to the fun part, where we let you know what we got up to with our pan!

Angela kept it simple, cooking up a strip sirloin steak rubbed with Curio's Kampot & Salt blend, then tossing sweet onions and peppers in for a one-pan feast.

Jennifer took advantage of cast iron's affinity for the oven by making up a batch of nachos.

Arielle made good use of the skillet's even heat and big surface area by putting together a Wagyu beef stir-fry.

My partner and I did both; she used the skillet as the perfect pan for focaccia, while I made pan-seared duck breast later that evening.

Our staff all had a great time working with our skillets, and we can't wait to help you find yours so you can get to cooking!