Heirloom cookware is just that: an heirloom. For example my 1950s Griswold Cast Iron is an heirloom. This is an over priced meme pan for people with more money than brains. Saying you need expensive pans to enjoy cooking is like saying you need an expensive stereo to enjoy music--the reality is the thing you enjoy is showing off.
@@TurboLoveTrain Some people like nice things. Some people stand by the Smithey brand. Some people want artisan cookware that looks great even when not cooking in it. Don't knock it just because its a little out of reach for you. Work hard, save up, and maybe one day you can own one yourself.
@@TurboLoveTrain I wouldn't pay the price for one of these, but I have been known to pay for other items that are considered overpriced. Everybody has their preferences. The only person that can say if the price is worth it is the person making the purchase. It's subjective. Also, nobody claimed that expensive pans are required to enjoy cooking.
Ive had this pan for about a month. I love it! Still learning how to use it, but it performs wonderfully. I appriciate your comprehensive evaluation. TY!!
I've had mine for 3+ years. I love the pan, though the short side height does limit it's utility a bit. They did recently put out a Deep Farmhouse Skillet for $30 more.
I bought the shallow one and then they came out with the deep version. I bought that one too because I like the first one so much. Yes it is expensive, but since buying my first one, I haven't really used my cast iron and other carbon steel pans. I've actually given some away because these pans have proven to be so versatile and it truly is a hand made, heirloom piece of cooking equipment. Great review as always!!!
I have had mine for 2 years and cooked on induction never got a spinning issue. BTW I know it's expensive but I love it and others that come see me cooking make very nice comments on this pan. Mine's a keeper.
I live in denmark we mostly use induction top, my have 4 head pad they are square 11" by 11" the for it was about 800$ top.. and never had any problems with uneven heat. but i never and any luck with carbon pan.. the 2 i have tried always started to rust no matter how much olie i season them with.
So, which would say cooks better--a glass top stove or induction? I'm liking the idea of induction cooking less and less the more I learn about it. Nice job on this video. I like the pan but it is too shallow for me.
Great episode, Uncle Scott! That Smithey is a gorgeous pan! You really put it through its paces. At 5 pounds, it's a little too heavy for me personally. But I can see the value. Thoroughly enjoyed this episode!
@@highnrising I don’t think so. I have only seen Beyond Sausage but they don’t put enough flavor in there like fennel. I was just joking earlier but a real bacon cheeseburger with a Beyond meat patty can actually be good which means the patty can be a decent substitute compared to a bean-based patty.
i first bought carbon steel because i saw resturants use it, i did not care for pretensious stainless multiclad. i just wanted something to cook well, carbon steel is low price and will last a lifetime, i guess art pans are cool but certainly not needed.
Hang it in your kitchen it looks great but you instantly lost me at 5 lb for that pan. I don't know about you but I don't want my sides sticking either. About the only thing that I use a carbon steel pan for is an 8-in omelette for nonstick as opposed to a PTFE regardless of how "good" it is. That kind of weight I may as well use the cast iron. At least it's going to have more consistency with its heating. I'd say the future of these type pans are going to be from all clad or made in as a stainless + aluminum + carbon steel bonded pan.
A resounding YES IT IS ! if you are going to buy pressed steel pans, go to a commercial kitchen suppliers, the guys that cook your expensive restaurant meals use this stuff, don’t believe all this TV crap, it is a long time since 99% of pro kitchens had tinned brass and copper pans in it. Butter makes almost everything better ! apart from stir fries !! Oil in Omelettes is horrid.
Cook your chicken to 155 your chilcken wont ve overcooked at 165 And it will be juich a nd tender let it rest for 3-5 minutes and if need warm up to tempetuere ,those tempetjres your using are 1950's not nouvelle cousine tempertures
Fair points! If you are looking for value, it's definitely not a value at all. Ther performance tops out at some level. But if you are into more artistic or nice things in the kitchen, it's just a matter of what you want to spend your money on. I paid $28.99 per pound for a steak the other day... it basically costs 10 steaks?
That disgusting fake meat stuff always gets me thice. Firstly when I fry it the disgusting burning plastic like smell hits me. Secondly when I eat it, the taste is not much better. Thirdly when I pass it, that amalgamation of unholy chemistry cannot be good for me, no matter the amount of greenwashing and propaganda around it. When I think about it, there is a fourth point: it really recks my carbon steel pan. That stuff just fuses to my pan during caramellization.
Is $300 a mistake for a carbon steel pan? Not for the guy who sold it to ya. I tend to buy more cookware than the average bear, it's sort of a thing with me. One thing I have learned is that the taste of my food is not linked to the price of my cookware. As for this particular "question" .... the answer is, it's your money. You decide. I can do anything the $300 pan can do with a much cheaper pan. So for me the answer is yes, it's a mistake. YMMV
Heck, people spend $500 for a pair of "designer sunglasses." With frames made out of plastic. And they crack or get lost. I couldn't even guess what women spend on non-counterfeit "designer" handbags, though I've heard that it's in four--or maybe even five--figures. At least if you buy a $300 Smithey skillet it, you'll enjoy using it for as long as you like and you can pretty much always bring it back to good as new.
@@Dahliaismypassion Nah, you definitely don't save money--in the short or long run--by buying a Smithey carbon steel pan, over, say, a Matfer Bourgeat. The Matfer--or Mauviel--are just as durable. You buy the Smithey if it's something that you really like and feel like splurging on.
Scott so glad you sprung for the Smithey... Love mine... Other than the weight it is one of my favorites.... I use induction (Wolf) and it does perfectly... browns and sears perfectly....when you bring food to the dinner table top in a Smithey... well the effect is something to behold... a work of functional Art is the Smithey... bon appetite Amigo.... Art
Thanks for the fun little diversion Scott, I watched most of it. Got an “art piece” during covid for my first carbon steel and threw out the nonstick. These days I am very happy with a simple 1/8 inch thick Bellvie carbon steel that was $25 new at a chef’s outlet. But it is nice having pretty pieces around the kitchen too.
Great video as always. Love the looks of the Smithey. As far as induction go,my experience is that you need to test in a better stove, the one you using is made with cheap materials and his performance is very poor. I had one of those some time ago. Currently own a AEG induction stove and use all my debuyers daily with no warping whatsoever. I can go as high as 7 and never had any issues at all. Also it is not as pricey as the one you have mention in the video. Keep up the great work, you are the best channel covering carbon steel.
For what I've paid for "cheap" pans at Home Goods, etc. the past 10 years that I ended up barely using I could've paid for one of these beautiful pans! Hand made in South Carolina. Made in the USA is always more expensive but totally worth that price!!! Their cast iron skillet is a work of art as well. Thanks for the review!
a 100 dollar knife is almost as good in a lot of ways as a 300 dollar one.. it might not be the knife u fancy most asthetically.. or from the maker u like most.. but will perform almost as good.. for pans this is the same i think.
Good review. The cost and shallow depth would be a no-go for me. Looks pretty, and I suspect that's why the price is so high - all that handwork hammering the edges and handle. Not sure where you got your definition of a Western omelette, but for me, it's always been egg, bell peppers, onions, ham, and cheese.
After a week, the cooking on carbon and stainless skillets is going well, but I’m having to work on timing the other ingredients. Can’t get everything to be ready at the same time. Having a great time learning. Thank you, thank you!!
The problem with induction is only small coils are cheap, 12 inch single coils are over 1000 dollars. You basically have to match size to coil. So tiny pan life. For cheap induction
The Smithey IS gorgeous. Brave of you to use it on induction. That was an excellent review & the link to the chicken Persillade is much appreciated. Still looking forward to a saucier video. I can't help but think that videos like this would have kept me much more engaged in grade school science & made me a much better cook & a more discerning consumer decades earlier.
French omelettes are not too hard in carbon steel (I use De Buyer). I tend to heat it up to the same temperature as I need for a fried egg with olive oil and butter, drop the temperature to low pop the egg in, then whisk the inside of the egg, taking it off the heat momentarily if needed and then roll. I hardly ever get browning, I usually know I'm getting browning before I put in the egg due to temperature or if I get distracted and leave it for a bit too long. Basically it's just practice, since I make it for my wife almost every day of the week. I think this pan would be kind of strange with the lip being uneven, not sure.
Another great video!!! You’ve helped me learn more about cookware and whatnot. Carbon steel convert. Maybe a future video for some stainless steel stock pots? I have a longing for an AllClad 16qt stockpot with stainer for larger bone broth batches. Merry Christmas!
Wow. What a great and detailed review. I recently purchased the Smithey farmhouse deep skillet and have been very impressed with the few initial uses. I really liked your tip on eggs being at room temp before frying. Thank you very much.
No way is it worth it to someone who values money. If you're wealthy and money means very little, fine. Or if you are the type of person,we all no someone, that will max out their credit to try and prove they only use the best. No better than the cheapest decent pan.
It also depends on what you enjoy in life too... if you are into cooing and like nice kitchen stuff I think spending the money is OK. It'll last forever if you take care of it, and it's only the price of about 10 steaks these days.
@@UncleScottsKitchen You got that right! But personally (just my opinion) I would much rather have 5 steaks and a couple of lifetime pans that aren't as fancy. Love your channel!
I got mine last week in a local triefthstore you Will no believed this but by $1.50 why??? Because the seasoning has came Off and the piece was visually ugly. I washed with soap AND water just like if it was not Made of steel AND then reseasoned on my stove top on high flame AND now has a beautifiul Shiny black color, i am happy with it.
I just dismanteled my WMF Kult X Doppel induction stove and measured the size of the coils. The left one is 18 x 14 cm oval shape and the right one 14 x 14 round shape. This means my new DeBuyer frying pan will not see any induction soon - only good old wood stove 😂 Perhaps if you use a really tiny pan on low to medium heat it could work
Your potatoes: That was nearly one version of Swiss Rösti that you made. I guess that I can make Rösti like you can make eggs; no sticking. I quickly dump the whole bowl of shredded Potatoes in the pan all at once and even eventually pat them down and form a big patty. Still no sticking. Don't ask me to cook eggs. I don't have your skill for those.
@@UncleScottsKitchen Just add some salt and pepper after squeezing out the water. Use a lot of clarified butter in the pan. Use a lot of potatoes when you do it, about 400-500 grams. Dump it all in the pan at once. It should be about, say 1" thick (it will cook down thinner). Round it up on the edges so that you are making something like a big Hamburger patty. About a 10-1/4 to 11" Matfer is a pretty ok pan size for 409-500 grams of potatoes. Most of the way through cooking the first side, DO pat it down. Cook about 6-8 minutes or so, Golden Brown. Flip it then cook it again like on the other side. Serve it whole. Version two is to boil the potatoes the night before. Cool them in the refrigerator. The next day, peel and grate them, no water squeezing. Everything else is the same. I have never been able to conclusuvely find out if the boiled or not boiled version is THE proper Swiss National Dish. Both versions are great and not too different.
@@UncleScottsKitchen : Until I got my temperature technique down, sometimes I had problems with Rösti sticking and I kept blaming my seasoning. I kept stripping, then reseasoning, doing multiple seasoning passes. It never worked till I kicked the temperature up to where it needed to be. When I was doing the strip/reseason insanity, I was being very careful to wipe clarified butter up the sides of the pan when cooking with the pan. It still stuck. When I kicked the heat up, I "went for broke" and did not butter the sides. Totally dry pan except for the seasoning. It released without any issue. In some of your egg cooking/seasoning videos, some of the comments hang you for using a lot of oil or butter, claiming that you could get eggs to release no matter what you do to them as long as they are in your pan swimming in a pool of clarified butter. That is not so. It is temperature, temperature, temperature.
I have Matfer, Lodge, Victoria, as well as this same pan from Smithey. I’d buy the other brands again if they had a similar handle. Who cares about a handle? The damn thing is user friendly, who needs that in their tools? So yeah, it works for me. Like the other tools I’ve invested in, this will be cared for and cooked with for years (even after I’m dead.)
This guy would get a $1000 pan to review if he got the chance. Hell, I would even start a company selling 1 $5000 pan and this gullible dude wouldn't blink an eye spending his physician wife's money. Imagine having so much money you can just waste it like Scott.
Dear sir, I watched afew of your videos, it was so informative. I need some advice for buying a cooking pan set for an induction cooker, so I can basically cook different things. Thank you. Love and respect 🙏 🫡
I have come across another hand crafted carbon steel skillet from Arizona at the same price range. Copper State Forge. Hopefully they'll send you a sample to review.
Way too much money. The Mineral B de buyer Pro is the max I’ll pay. The steak won’t taste any better when cooking it out of a more expensive pan, no matter how much someone tells themselves that it tastes “better” and that they made the “right decision” by paying twice as much for something. The side walls of that pan are too shallow as well. Grease splatter goes all over the place with sides being too shallow like that. Cooking is 90# “shoulder to holder” and the pan is the other 10% of a perfect meal.
It’s always breathtaking when you put all this nice high end gear on the induction burner to see if it survives. I previously thought induction might be my future alternative to my beloved gas stove top. But hell, I am cured of it.
For many years I cooked on high-end gas ranges. I now live in an Over-55 Community with much less kitchen space. I use an Anova steam injection oven and an induction cooktop and all is fine.
I thought you might be interested in a vegetarians viewpoint on beyond burgers. (or maybe not) If a person's reasons for reducing or eliminating meat is at all health related, beyond burger is not the way to go. It is most of the fat, most of the salt, all heme iron (impacts health) and none of the flavour. Give me felafel, lentil burgers, mushroom burgers, or even a plain portobello mushroom fried whole any day! Traditional patties are full of flavour and low in all the bad stuff. So you can continue to make fun of the Beyond Burger all you want. Most vegans/vegetarians are not especially interested in something that tastes like meat, just something that tastes great. Thanks for the great info on carbon steel.
I have had my Smithy for years and it is a fantastic piece! Made in Charleston SC where I live and it makes me happy every time I use it. Super review!
Yes!! Fools and their money soon part. Gimmick isn’t art. Making it look like some guy hammered it out by hand and left it unfinished in some “artisan” way is gimmick and fake. It’s a $10 at the thrift store pan in ten years.
Thank you for buying and reviewing the Smithy. One of the things about it that caught my eye when I first saw it was how beautiful and distinctive the cookware is. I’m glad to know that it holds up to the advertisement and I definitely will be investing in a piece or two.
I have no problem spending more money for an artisan product and like to support individual crafts people. That being said , personally I would never want the Smithey carbon steel pan because the sides are too shallow and are not at the correct angle for flipping, the hammered area will be harder to clean, and I like the classic simple no fills design of the production pans. For me in a pan less is more and making it more ornate in any way detracts from the archetypical form that I love.
Thought I was watching a carbon steel skillet review…. Was not prepared for a GUN SHOW. GREAT REVIEW Scott! Throughly enjoy the longer video format! Happy Holidays and Cheers
Scammers used to sell worthless junk. Today, they take cheap products and use style and marketing to get an unsuspecting person to overpay for an inexpensive product.
It's a very nice pan but my concern is the shallowness of the pan. You can see from the stove after cooking in it that there is a fair amount of oil splashing. I think the Smithy wok looks really nice as well but I think because of the weight of the wok, they put in a big curve into the handle to enable better shaking of the wok. I wish I could try one in person.
Why on earth would I want to use a pan that heavy when I can simply stitck with my very well seasoned cast iron? Personally, I wouldn't spend more on carbon steel than cast iron.
$300 for a chunk of steel is too much unless it goes up in value or can produce more than it costs. I could buy many other much more useful things for that kind of cheddar.
Since being on a carnivore diet I am using bacon fat for my daily omelets. It works better than butter. I find the correct temp is when I see the first hint of smoke.
so you showed us that both hi dollar induction and carbon steel pans are just a gimmick and not worth it. It's crazy what rich people spend their money on.
Plastic spatula? It looks like it may be plastic, but with that wood handle, maybe it's iron? I ask because, someone who may be worried about chemicals from non-stick pans would likely be concerned about plastics leaching into food as well. I found you channel after being gifted a cast iron wok this season. Only use iron and steel pans, family member noticed and gifted me the wok. I first I was like "dang" this is not something I really want. Though, I instantly noticed it was the most thoughtful gift I received in while. I don't even talk of my love for cast iron, and they noticed this wasn't an item I have from visiting and seeing my collection in the kitchen. I actually really wanted a wok... but I thought I needed high BTU burner like they have in Chinese kitchens. Now the CI wok is nothing like a modern wok with massive heat under it... That being said, it's such big piece of iron you don't need to worry about warping, and with high prea heat you readdly can stir-fry in them. As long as you don't crowd the wok. Its really not goo for family meals IMO wow this comment, is long and barely has anything to do with your video
Not a Smithy, but I have a $300 Blu Skillet Ironware pan and absolutely love it! Beautiful pan and an absolute beast to cook with (that is a positive statement BTW).
I have the Smithey deep farmhouse and got gifted a Stagecoach Ironworks 9” copper handled skillet for Christmas.. As much as I was looking forward to to the Smithey for, the Stagecoach has been my favorite by far. I have been entering the Blu lottery monthly to no avail..
I scored a gently used 10” Bu Skillet fry pan for $60. While not my favorite that I really thought it would become, I do really like it. It doesn’t preform any better than a Matfer or the like but it is every bit as good and wow is it nice looking.
@@z459nilesIf you decide what you are willing to buy and literally sit there with the correct item on screen so you can click add to cart the moment the auction goes live my friends have been able to buy items first try. Hope this helps.
Certainly don't see any need to spend the money on this skillet. Beyond the eggs it seems that the seasoning doesn't hold up and you are using a huge amount of oil.
I got one Smithey and I was so impressed I got a second. Yes the price is high, but.... here's the thing. If you love cooking working with these pans is sweet! Its like how some folks like driving, they get expensive cars so they can enjoy driving more. also I is southern and we love our cast iron hand me down fry pans.
Not sure how I ended up here, but I’m very thankful for the video: I’ll stay well away from carbon steel pans if they perform that poorly on induction stoves. Cast iron it is. As for the pan, totally worth it of course: someone took a hammer to it and they attached a handmade, super uncomfortable handle - hey presto, hEiRlOoM PiEcE, let’s triple the price.
