Welcome to the Journal

Pre-seasoned and ready to use—watch our quick guide on how to break in your Smithey!

Cleaning your Smithey is easier than you think! Hint: soap is okay.

Frying an egg in Smithey’s cast iron or carbon steel skillet is a breeze with just a few straightforward steps. Follow this tutorial and enjoy your perfectly fried egg. SHOP THE NO. 8 SKILLET ...

PHOTO BY LAWSON BUILDER As the leaves slowly begin to change and a cool breeze sweeps through Charleston, we know it’s almost time to celebrate one of the Lowcountry’s most cherished traditions:...

Isaac Morton, founder of Smithey, explains why Smithey is proud to launch this skillet in support of Yellowstone Forever's mission to protect and preserve the park's ecosystem and the co...

SHOP THE NO. 12 COMBO SET

To celebrate the launch of this new skillet, and to honor the blacksmiths behind it, the first run of Little Farmhouse skillets will include a unique little farmhouse “maker’s mark”. Just like an ...

We visited Mike Lata, chef and co-owner of Fig and The Ordinary, at his home in Charleston, SC, to learn why Smithey’s carbon steel is a chef’s first choice. SHOP THE LITTLE FARMHOUSE ...

We love the idea of a Friday fish dinner here at Smithey. When our friends at Abundant Seafood let us know that they would be sourcing beautiful Pacific king salmon for their fish market here i...

Chuck Wagon Cooking with the Cowboys of Perini Ranch Several weeks ago we were invited to join Tom and Lisa Perini and their team at Perini Ranch in Buffalo Gap, TX for a two day celebration of...

THANK YOU  For a Great Year As the holiday season comes to a close, our team here at Smithey Ironware would like to thank you for your continued support and enthusiasm. By now, many of you have ...

A big hello from the team at Smithey Ironware. In a sign that fall is near, the Lowcountry’s humidity is receding, college football is the chatter around the watercooler, an...

We put a lot of thought into every piece of cookware we make. Take a sneak peek behind the scenes of crafting our carbon steel cookware and the new Deep Farmhouse Skillet. SHOP NOW ...

Houston Chef Chris Shepherd recently schooled us on how to make the perfect steak. HINT: Your cast iron does most of the work for you. SHOP THE NO. 14

We flew down to Houston to visit with Chef Chris Shepherd and break in our new No. 14 skillet. He put it to work showing us how to cook over coals and flames while feeding us the freshest fish tac...

Perfecting Paella with Chef Juan Cassalett of Malagón

For a few glorious weeks every spring, Charleston’s blue crabs begin to shed their shells and we are blessed with soft shell season here in the lowcountry. Out on the docks at Shem Creek, we w...

There are few things in life more satisfying than watching a perfectly cooked egg slide around in your cast iron skillet. Watching that over-easy egg release from the pan and onto your plate wit...

As the Holiday season comes to a close, the team at Smithey Ironware would like to thank you for your continued support and loyalty. By now, many of you have either given or received a Smithey....

WE HOPE YOU'LL REACH FOR A SMITHEY THIS SEASON With a sweltering summer nearly behind us here at Smithey, we are gearing up for a busy and exciting fall season. The return of autumn freshens our...

We take design seriously at Smithey. After all, we’re not in the disposable cookware business – every Smithey is intended to last a lifetime with the hope that it will become a beloved family he...

Cooking outdoors with cast iron is a tradition as old as time. Think of the settlers crossing the country in covered wagons while cooking with their cast iron skillets for every meal. Although,...

THE BIG PICTURE? CARBON STEEL AND CAST IRON PANS ARE MUCH MORE SIMILAR THAN THEY ARE DIFFERENT. A BRIEF INTRODUCTION It should come as no surprise that we have our fair share of history buffs ...

Cast iron and carbon steel cookware is nothing to be afraid of, and can be easily cared for, when you learn a few simple tips. Let us walk you through our recommended cleaning and care process, wh...

"...It's one of the easiest things to use..." direct from Shuai Wang, chef and owner of Jackrabbit Filly in Charleston, SC.

A behind the scenes look from Eater's Handmade series. See how we make the carbon steel wok from start to finish.  

September is an atypical month for me. Over the last 20 years - somehow - I’ve managed to carve one of its weeks away in reserve as “off the grid time”. A time to detach from noise, reconnect to ...

Veteran team member Mila on the importance of Smithey’s internal community. Mila, tell us how you came to Smithey and a bit about your role here. It’s hard to remember how I even got here [laugh...

As you celebrate your freedom this summer, let us share in your cast iron cooking adventures and beyond... This summer has gotten off to a busy start, with many of us traveling, supporting our ...

We love cast iron at Smithey – that shouldn’t come as a surprise. We spend our days researching it, designing it, manufacturing it, and talking to people about it. What may be surprising is that ...

It is a busy spring here at Smithey. I love seeing our team march around the shop with pep and purpose. A year ago, we were nervous and concerned about the future. Today we are in sync and excite...

Meet Oscar Mencias, Smithey’s shift supervisor, whose office is smack dab in the middle of the warehouse where everything from manufacturing to shipping occurs. Oscar, you’re originally from Ven...

Smithey’s resident seasoning artist opens up about cast iron cooking, common misconceptions, and his personal seasoning technique known as "the right touch". Did you grow up with cast iron on th...

 Inside the making of our latest photoshoot Earlier this month, we spent two days bringing the Smithey collection to life through vibrant photography... But the work that went into the photoshoot...

October, 2020

Our friend Annie Cole Arthur is a talented Charleston-based blacksmith whose metalworking career was forged from a passion for art blended with a love of science. When she's not putting her hands ...

Will Copenhaver on the Dutch oven that ignited his passion for cast iron, why food tastes better when prepared in quality cookware, and how Smithey’s culture of craftsmanship is forging a new trad...

Smithey's commander of cast iron finishing on giving back, staff suppers, customer appreciation, and the joy of keeping Smithey’s home fires burning. Stephen, in addition to your many talents, y...

A behind the scenes look of how Smithey crafts premium American cast iron.

November 26, 2019 Earlier this Fall, some old friends and I spent 10 days in southwestern Alberta. We have taken this trip for 20 years now. It is an annual pilgrimage where we marvel over the sp...

A genuine "Farmhouse" skillet, inspired by American Blacksmith design of the 18th and 19th century, the Smithey 12" Carbon steel skillet is as much of art as it is a cooking tool.

November 8, 2019 Let’s discuss the number one thing that we talk with people about here at Smithey: Seasoning. A quick Google search yields more articles and videos than one could ever digest ...

Behind every Smithey skillet and pan is a team of people dedicated to the highest standards of quality, craftsmanship, and service. (They’re also really fun and interesting and make frequent cameo...

WHAT TO EXPECT FROM OUR NEW & EXPANDED BLOG Stories. Recipes. Tips. Interviews. Sneak peeks. Questions and answers. When it comes to talking with the people in our Smithey community, we relis...