Oh my that’s a beautiful skillet! The inside is already almost unstick! Nice machining on it. And a great restore on your skillet! Of course I can dream of owning one of these. And yum on the dinner!❤️
Wow they did awesome work on it. Got rid of the pits. Man those some nice irons. Now bring on da lunch. LOL. Spaghetti looks gre8t. I love you reviews. You leave no stone unturned. Tkx Luis. See ya tomorrow.
I was contemplating between a Smithy Chef Skillet number 6 and a Santa Barbara Sonoma small pan. I tend to use Carbon Steel more for high heat searing, and cast iron for frying or steady cooking (like bacon). A smaller pan I'd like for eggs, so like that this and the sonoma pan are shallow.
The Sonora small pan is a tad bit shallower than the Smithey chef skillet No. 8. Also it would be great for eggs as would the Sonora small pan. The Smithey chef skillet No. 10 would be great for omelettes, sautéing veggies and even shallow frying as I show cased. Honestly you can go wrong with either the Sonora or the Smithey. Both would do great
Great modern chef skillet and if you don’t own any vintage, this is a great purchase. Now with that being said, Smithey cooking surfaces are polished very smooth. Seasoning is hard to build up, but the cooking performance is amazing. Hope this helps. Thank you for commenting
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Oh my that’s a beautiful skillet! The inside is already almost unstick! Nice machining on it.
And a great restore on your skillet! Of course I can dream of owning one of these. And yum on the dinner!❤️
Old or new, Smithey is my favourite cast iron cookware company. Love Staub too.
Wow they did awesome work on it. Got rid of the pits. Man those some nice irons. Now bring on da lunch. LOL. Spaghetti looks gre8t. I love you reviews. You leave no stone unturned. Tkx Luis. See ya tomorrow.
I was contemplating between a Smithy Chef Skillet number 6 and a Santa Barbara Sonoma small pan. I tend to use Carbon Steel more for high heat searing, and cast iron for frying or steady cooking (like bacon). A smaller pan I'd like for eggs, so like that this and the sonoma pan are shallow.
The Sonora small pan is a tad bit shallower than the Smithey chef skillet No. 8. Also it would be great for eggs as would the Sonora small pan. The Smithey chef skillet No. 10 would be great for omelettes, sautéing veggies and even shallow frying as I show cased. Honestly you can go wrong with either the Sonora or the Smithey. Both would do great
Smithey uses a few foundries to cast their pans. Nice cookware!
Yup and I think their new 14” skillet is manufactured in Texas
I like the round shape of the sides.
That one's mine Rick 😂😂😂
Ide love to have a chef skillet like this!!!
Get it then Mr. BOOSHEE. It is rather nice. Luis makes it MAKE SENCE huh. He know he can dissect irons.
Rick D that's a nice looking Lodge ain't it? At the beginning.
@@cynthiawesley2318 yezzzzzz!!!!!!! I ONLY WISH they made it in 10.25”🥹
@@cynthiawesley2318 oh TRUSTTTTT…I…..WILL….have one….may take me a coool minute…BUT…IMMA HAVE ONE🤩🤩🤩😎🥳🥳🥳🥳
@@rstumbaugh43 As you deserve & should PICIC
I don't see any update videos on your playlist. Whats the verdict on this 10" chef skillet?
Great modern chef skillet and if you don’t own any vintage, this is a great purchase. Now with that being said, Smithey cooking surfaces are polished very smooth. Seasoning is hard to build up, but the cooking performance is amazing. Hope this helps. Thank you for commenting
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