- 60+
- Me and a partner
Skillet
One of my new favorite pans
No, we do not currently have a lid for our No. 8 Chef skillet.
We use 2-3 coats of pure grape seed oil to pre-season your Smithey with. Seasoning is applied by hand and there are no chemical coatings of any kind applied to your skillet.
Our extended length leather skillet sleeve is custom fit for your No. 8 skillet.
One of my new favorite pans
Almost didn't take the instagram add seriouslyn until I started looking into upgrading my old 10in OZ. I noticed there aren't many iron skillets in this size. Almost all currently are either a 4 incher that can only seat a larger egg or a 10in or larger; usually with a smaller handle (hello carple tunnel). Even fewer with the chef style round
cooking surface (which is my absolute favorite currently). It became a serious contender, and eventually won out on it's aesthetics.
While this does has some weight to it, it feels nice in the hand and the extra length feels nice to grip with a rag. My only gripe is it seems to still get as hot as a short handle on an O.Z. or Lodge. My thinking was the more costly metal would somehow be cooler to handle when cooking, (dumb I know it's hot iron either way). I honestly thing the leather rag/handle strap should be included with how many rags I know im gonna go through until mine comes. Though it's nothing new, if you're familiar with iron.
It's been a couple of weeks and although the seasoning came off the pan the first couple of uses, it's a total non issue if one is in consideration, DONT BE DISCOURAGED! Using THEIR seasoning method they provide after a few meals and it gets a good coat with a nice color. It's good practice for consistent maintenance, I think.
Overall I'd recommend if you're familiar with cast iron and looking to finally upgrade, say you have the means to get yourself a little something nicer.... grab one of these…
Great skillet for eggs.
This pan is beautiful and cooks very well. Since getting it, I have used it pretty much every morning for eggs. Broke it in the first time with ground beef and onion as suggested. Expect some of the seasoning to come off if you have to scrub it. However, that seasoning is coming back especially using the methods to develop seasoning.
I love the skillet. I used the skillet multiple times and have only had a piece of manchego cheese stick to the side of the pan. It is as near to nonstick as I have found and has none of the drawbacks of the ingredients of nonstick surfaces. Soap and water and my fingernail dislodged the cheese.