Smithey No. 12 Cast-Iron Skillet

It ranks #5 (B tier) on our consolidated cast iron skillets board, on one cited source.

Serious cooks who want professional-grade heat retention and responsiveness in a large pan. Reviewers praise its exceptional heat retention, responsive cooking and robust construction, and it sits in B tier on our board. For most people the Lodge Chef Collection 12 Inch Cast-Iron Skillet in S tier delivers a similar size with equally strong reviews at a far lower cost, so the Smithey is for those who value the machined finish enough to pay for it.

Less than you would expect for a 12 inch cast iron pan. The machining process removes material and reviewers note a lighter, more user-friendly skillet as a result. It is still cast iron, so a full pan needs two hands, but it is not the heaviest 12 inch pan on our board.

Indefinitely with normal care. Reviewers describe robust construction and reliable seasoning, with no reports of cracking or warping. Bare cast iron can always be stripped and re-seasoned, so the pan outlasts its surface.

A No. 12 is the traditional size for a 12 inch pan measured across the top. That is the most useful single size for a family, a couple of large steaks or a whole chicken. If you mostly cook for one or want a lighter pan, a 10 inch is easier to handle.

Wash with hot water and a brush while warm, dry it at once, and wipe in a thin coat of oil. The machined surface starts smooth, so seasoning builds quickly with ordinary cooking. Do not soak it, do not use the dishwasher, and avoid leaving acidic food in it for long.