Thank you for the kind words. "Stumpy" is indeed a #14 Centuiry BS&R skillet, but that #12 is still pretty darned big. You could easily do a holiday turkey in that pan, such as when the next holiday comes up in a little less than a month. I'm still trying to find a Pittypat's Porch skillet, so congratulations on getting one.
That was a good price considering they are not that easy to find. Beautiful skillet! One holiday is down couple more to go , Merry Christmas and happy new year to you and your family!! Nice present to yourself.❤
Soooo true Debbie, they can run up to $175ish & more in RUSTY DUSTY condition. You know you & I know being we live where it's mainly sold. He did really good. Me on da other hand,,, caught em NAPPING redddy to rid poor grandma's stuff.
Great find Luis! Might be wrong but looks like one when the started switching over! Hopefully C.C. comments and gives us all more information. Merry Christmas to you and your family!
That could be a transitional skillet. Yes Century series most likely will have the size # and in inches like no. 10 12 7/16 in. Also a channel Cast Iron Cookware is a BS&R fan, he is from Alabama and loves BS&R. I just got my first 2 BS&R skillets #8, & #10 both Century series before the mandatory USA mark. Both in excellent condition, and both in the cooking rotation. 🍳
Great find. Many more knowledgable folks about this subject than I am for sure, but I was told if there are no mill marks on the pour spouts and they are on the small side, likely a cross over from the Red Mountain to Century? Again, great pick up, thanks for sharing...
Sounds good. My crossover-transition #12 has Made In USA, at 12oclock, & at 6oclock it has the big 12. & on my CENTURY has Made In USA at 12oclock & a NO. 12 & inches at 6oclock. Hope this helps.
@rstumbaugh43 But he did get a GREEEEE8T DEAL, just not 1 I could afford being I live where they USE TO BE PLENTIFUL. They HIGH EVERYWHERE NOW. You know I had no business paying $15 for that lid right?!!!!
WHAT? Never William? YOU? You got a nice collection. I can't believe you've never seen a 12, & I hear that ALOT. They've seen 14s but not da 12. So I gather the 12 are the most rare???
I've been thoroughly enjoying your insightful videos on reviewing various cookware. The Smithey Carbon Steel skillet and cast iron products have particularly caught my interest, and I'm contemplating making a purchase. However, I find myself torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron. Given that these items represent a significant investment, my plan is to acquire them one at a time. Your expert advice on which one would be the most practical for general use would be highly valuable to me. Thanks a bunch for your guidance, and I genuinely appreciate the quality of your videos!
Thank you for the very kind words. Breaking it down on all 3 since I do own them and have used them on and off camera. The Smithey farm house skillets are truly a joy to use and showcase at a dinner table with friends and family. They are a show piece for their craftsmanship but with that being said they are not cheap. I have owned the standard 12” farmhouse skillet for nearly 2 years and I’ve cooked many various meals. So the shallow or standard version is great for many dishes that require a cooking tool that can get in easily to lift foods. Panscakes, crepes, French toast, quesadillas, tacos, steaks, chicken and fish. The biggest downside is the depth. Very shallow and not a great “frying” pan or sautéing pan. I do not recommend much movement of your foods because they will fall over the side walls. It can still be a workhorse in the kitchen for many daily meals. The 12” cast iron skillet is a great size for a family of 2-4. Boasting a 2-1/4” depth, it’s also heavy enough to maintain even heat during stovetop or oven cooking. This skillet is on the heavier side as I mentioned, weighing roughly 8lbs +/- it will have much more mass to handle high heat searing. So this can be the go to skillet for a beautiful steak, or a chicken breast, thighs and even great for delicate salmon filets. Aside from cooking proteins, it can also deep or shallow fry many ingredients without having any oil spills. The other thing I love about it, is the baking capability it has. I’ve done many pan pizzas, skillet cookies, upside down cakes and breakfast items like a quiche, or country hash. In my opinion this has so much to offer if you can get over the weight. Lastly the deep farmhouse skillet is very similar to the first iteration of the farmhouse lineup. It possesses all of the attributes but in addition is the ability to sauté and shallow fry a whole lot better. I wouldn’t consider using the farmhouse skillet as a baker though because of the round edges between the cooking surface and the sidewalls. Definitely a great omelette pan as well, but the price point could be something to consider when making your decisions for which to invest money on. Hope this helps you, any questions feel free to reach out.
@@luisj.castironcooking Thank you for the comprehensive and insightful explanation of these skillets; your expertise is genuinely appreciated. I have a strong inclination towards the deep farmhouse skillet. However, in line with your thoughtful explanation, I've chosen to place an order for the deep farmhouse skillets and the 12-inch cast iron. Your time and thorough explanation hold significant value. Thank you sincerely for your guidance and expertise. If you had to choose only one out of all three, which one would you pick? Thanks again.
@@luisj.castironcooking After watching your video and getting helpful responses to my questions in the comments, I proceeded to order the Smithey Deep Farmhouse Skillet and the 12-inch Cast Iron. I'm grateful for your assistance and eagerly awaiting their arrival. Thank you once again. 🙏🙏🙏
I luvvvvv yo skillet & will be helping look for a name. & pick on somebody yo own size Luis.😂😂😂😂😂😂 Boy we haves fun on this channel. Thank you Luis. Yo turn Rickkkky D. He called us tight & izzzzzz😂😂😂😂😂
@i:113, william too, iv'e seen a number of lodge and bsr #14's around that price lately annd passed, also i live alone and seldom need anything larger than #10.................................
There are original catalogs which have been published recently with most of the information available in BS&R Cast Iron User groups on facebook and other forums
Would it be appropriate for you to provide a recommendation on which of these pans could be deemed more useful and practical? I've observed other channels demonstrating transparency and offering suggestions without reservation, even when they've received these pans at no cost for reviewing purposes.
@hawgwildcastiron2023 Bc you're farther West Huey. USE to be plentiful when I 1st started to grab either or. Now utube has blew us about cast iron,,, so did the buying, selling, etc.
Thank you for the kind words. "Stumpy" is indeed a #14 Centuiry BS&R skillet, but that #12 is still pretty darned big. You could easily do a holiday turkey in that pan, such as when the next holiday comes up in a little less than a month. I'm still trying to find a Pittypat's Porch skillet, so congratulations on getting one.
Love your full videos. Glad to see you back my friend!
What a GORGEOUS BEAUTIFUL skillet!!!
Like owning a piece of heaven. He has a nice iron there.
That was a good price considering they are not that easy to find. Beautiful skillet! One holiday is down couple more to go , Merry Christmas and happy new year to you and your family!! Nice present to yourself.❤
Thank you very much and I have to agree on the price since I rarely come across any no. 12s
Soooo true Debbie, they can run up to $175ish & more in RUSTY DUSTY condition. You know you & I know being we live where it's mainly sold. He did really good. Me on da other hand,,, caught em NAPPING redddy to rid poor grandma's stuff.
Good to see a new video. We've ALL been busy, so we understand! Happy Holiday season to you and your family!
That's so foreal hippie & hope you had a good 1.
Thanks you for the kinds words
Great find Luis! Might be wrong but looks like one when the started switching over! Hopefully C.C. comments and gives us all more information. Merry Christmas to you and your family!
Good buy
That could be a transitional skillet. Yes Century series most likely will have the size # and in inches like no. 10 12 7/16 in. Also a channel Cast Iron Cookware is a BS&R fan, he is from Alabama and loves BS&R. I just got my first 2 BS&R skillets #8, & #10 both Century series before the mandatory USA mark. Both in excellent condition, and both in the cooking rotation. 🍳
That’s a beauty. I’m a fan of mill marks too. I’d call her Milly
❤RED MTN❤ Definitely!!!!! I have all 3 series. Red Mtn, Transition Century piece, & Century. 🎉🎉🎉
Cast iron chaos is awesome ❤❤❤❤
Great find. Many more knowledgable folks about this subject than I am for sure, but I was told if there are no mill marks on the pour spouts and they are on the small side, likely a cross over from the Red Mountain to Century? Again, great pick up, thanks for sharing...
Sounds good. My crossover-transition #12 has Made In USA, at 12oclock, & at 6oclock it has the big 12. & on my CENTURY has Made In USA at 12oclock & a NO. 12 & inches at 6oclock. Hope this helps.
Lil LOUIE for the name
INSTEAD of $150 BUCKS….as Dubz would say….150 BOUGEEEES 😂😂😂😂😂😂😂😂😂😂
@@rstumbaugh43 BooooShee Louie.🤣🤣🤣🤣🤣🤣🤣🤣
@rstumbaugh43 But he did get a GREEEEE8T DEAL, just not 1 I could afford being I live where they USE TO BE PLENTIFUL. They HIGH EVERYWHERE NOW. You know I had no business paying $15 for that lid right?!!!!
damn nice pan, i would not mind having one of those myself...................................................
@ around 5:51, modemac has a #14, iv'e never seen a #12 before myself................................
Okay I figured his was the No. 14….. well looks like I will still be on the hunt for the No. 14 BS&R
WHAT? Never William? YOU? You got a nice collection. I can't believe you've never seen a 12, & I hear that ALOT. They've seen 14s but not da 12. So I gather the 12 are the most rare???
I've been thoroughly enjoying your insightful videos on reviewing various cookware. The Smithey Carbon Steel skillet and cast iron products have particularly caught my interest, and I'm contemplating making a purchase. However, I find myself torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron.
Given that these items represent a significant investment, my plan is to acquire them one at a time. Your expert advice on which one would be the most practical for general use would be highly valuable to me.
Thanks a bunch for your guidance, and I genuinely appreciate the quality of your videos!
Thank you for the very kind words.
Breaking it down on all 3 since I do own them and have used them on and off camera.
The Smithey farm house skillets are truly a joy to use and showcase at a dinner table with friends and family. They are a show piece for their craftsmanship but with that being said they are not cheap. I have owned the standard 12” farmhouse skillet for nearly 2 years and I’ve cooked many various meals. So the shallow or standard version is great for many dishes that require a cooking tool that can get in easily to lift foods. Panscakes, crepes, French toast, quesadillas, tacos, steaks, chicken and fish. The biggest downside is the depth. Very shallow and not a great “frying” pan or sautéing pan. I do not recommend much movement of your foods because they will fall over the side walls. It can still be a workhorse in the kitchen for many daily meals.
The 12” cast iron skillet is a great size for a family of 2-4. Boasting a 2-1/4” depth, it’s also heavy enough to maintain even heat during stovetop or oven cooking.
This skillet is on the heavier side as I mentioned, weighing roughly 8lbs +/- it will have much more mass to handle high heat searing. So this can be the go to skillet for a beautiful steak, or a chicken breast, thighs and even great for delicate salmon filets. Aside from cooking proteins, it can also deep or shallow fry many ingredients without having any oil spills. The other thing I love about it, is the baking capability it has. I’ve done many pan pizzas, skillet cookies, upside down cakes and breakfast items like a quiche, or country hash. In my opinion this has so much to offer if you can get over the weight.
Lastly the deep farmhouse skillet is very similar to the first iteration of the farmhouse lineup. It possesses all of the attributes but in addition is the ability to sauté and shallow fry a whole lot better. I wouldn’t consider using the farmhouse skillet as a baker though because of the round edges between the cooking surface and the sidewalls. Definitely a great omelette pan as well, but the price point could be something to consider when making your decisions for which to invest money on.
Hope this helps you, any questions feel free to reach out.
@@luisj.castironcooking Thank you for the comprehensive and insightful explanation of these skillets; your expertise is genuinely appreciated. I have a strong inclination towards the deep farmhouse skillet. However, in line with your thoughtful explanation, I've chosen to place an order for the deep farmhouse skillets and the 12-inch cast iron. Your time and thorough explanation hold significant value. Thank you sincerely for your guidance and expertise. If you had to choose only one out of all three, which one would you pick? Thanks again.
@@luisj.castironcooking After watching your video and getting helpful responses to my questions in the comments, I proceeded to order the Smithey Deep Farmhouse Skillet and the 12-inch Cast Iron. I'm grateful for your assistance and eagerly awaiting their arrival. Thank you once again. 🙏🙏🙏
I luvvvvv yo skillet & will be helping look for a name. & pick on somebody yo own size Luis.😂😂😂😂😂😂 Boy we haves fun on this channel. Thank you Luis. Yo turn Rickkkky D. He called us tight & izzzzzz😂😂😂😂😂
Yes we do
@i:113, william too, iv'e seen a number of lodge and bsr #14's around that price lately annd passed, also i live alone and seldom need anything larger than #10.................................
Ten is still a good size for a single person. You can make a good home made pan pizza with a No. 10 skillet
Luis , is there a book that tells who made what in the way of cast iron a comprehensive book. THANK YOU FRANK FROM MONTANA........
There are original catalogs which have been published recently with most of the information available in BS&R Cast Iron User groups on facebook and other forums
Would it be appropriate for you to provide a recommendation on which of these pans could be deemed more useful and practical? I've observed other channels demonstrating transparency and offering suggestions without reservation, even when they've received these pans at no cost for reviewing purposes.
Did I mention I GOT DA #12 LID?🤣🤣🤣🤣🤣🤣 GET EM RICK D-PICIC.
I would love a lid for my bigger skillets but in my experience it’s hard to find the lids for them
@luisj.castironcooking Well you just mentioned it to da right person. I'll keep my eye out.
That’s a red mountain
I paid $5 for my #12
Who in da West side of beeeGeeeeshhh you rob? Scorrrre Corey.
$5?!…. I have to agree with Cynthia who did you rob? What a score!
Nice Red Mountain! I'm building a collection of them also. I have a few with my hand scribed underlined 14S with an A above it as my pride and joy.
Wow, good sounding piece Huey. Are the as common out yo way? WAS plentiful here, but getting kinda shabby. That's why I started picking em up again.
@@cynthiawesley2318 I find a lot of BSR, but mostly Century Series. Every once in a while I will find an ol Red Mountain.
I have not come across any hand scribed pieces. Sounds like you have a great piece of vintage iron.
@hawgwildcastiron2023 Bc you're farther West Huey. USE to be plentiful when I 1st started to grab either or. Now utube has blew us about cast iron,,, so did the buying, selling, etc.
@@luisj.castironcooking I made a video and tried to tag you in it, but not sure if it worked.
Awful nice looking pan!