only used one or twice so jury is still out. They look, feel and cook great but we will see with usage. So far so good!

Out of the box beautiful and super smooth finish.

Not only are they polished in a tumbling machine, they are also spun to a super-fine polished finish.

I did my first seasoning with grape seed oil and multiple cloves of garlic.

Rinsed and then heated olive oil and a big fat prime rib steak already cooked on the bbq rare. Low.

Added in butter, lobster tail, shrimp, and garlic and pre-made angel hair pasta dish with shrimp and veggies and butter garlic sauce.

Wow!

I've been cooking with old Griswold and Wagner pans my mother gave me when I went off to college about 50 years ago and my Smithey pan came slick non-stick and polished like my old veteran pans.

It was a beautiful copper color but cast iron will turn black with use.

I can't wait to get it seasoned black.

If you could only smell it and taste the garlic, butter, shrimp, prime rib steak.

What next?

My mouth is watering for the next dish.

Paella, sizzling fajitas, broiled pepper steaks?

Crunchy tacos, chile rellenos, roasted Cornish game hens...

Let your taste buds be your North Star.

Beautiful and practical pan.

Well worth the money and made in the U.S.A.

Tired of light weight or disposable pans to cook in such as a roast, turkey etc. I put a rack in the bottom of pan then set my turkey on that to keep it above broth for steam and smoking. The pan holds the heat and helps cook to perfection. It was a happy Easter meal.

I’m impressed with this pan. I didn’t know I could love a cast iron pan so much.

Good size for feeding growing teens. The finished surface is amazing. I smile every time I have to flip something.