2 Years Review - Smithey Carbon Steel Farmhouse Skillet
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- Опубликовано: 4 окт 2024
- This is my 2 Years Review of the Smithey Carbon Steel Farmhouse Skillet. This is pretty close to a perfect skillet for me for searing meats, cooking sausages, eggs and bacons. A great skillet with outstanding heat retainment yet not as heavy as the traditional cast iron skillets. I love carbon steel cookware.
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I now have skillet envy…! Has seasoned up well!
Beautiful and well maintained pan. Thanks for a great review.
I need to provide a new update!! Long term review!
Followed you from the beginning!! Love the channel keep it up!! I think we need an edc update!!!!
An EDC update sounds interesting. Let me plan for it. Good suggestion. Thanks.
Its a beautiful skillet for sure. Have two kockums jernverk carbon pans here the 28 and 24 cm the fabric seasoning is rough but smoothes out quick they are 3mm quick and work horses. The one drawback is that they have powder laquered handles so oven safe only up to 200 celsius.
I also have three de buyer mineral b pro pans on the way the 24 and 28 and 32.
Also have demeyere proline stainless pan and scanpan fusion 5 and a demeyere black 5 wok.
So a good collection.
Beautiful skillet
Did I heard you say $700 for some of the premium carbon steel pan? Which carbon steel pan costs $700 please share. Thanks in advance!!!
Thanks for the nice review. Please consider a good microphone for your audio, you are difficult to hear in this video. 😊
Beautiful 😍
Thank you! Cheers!
My twelve inch smithy cast iron pan just came in, today. But I may have made a mistake. I should have gotten this .... 12" CARBON STEEL DEEP PAN! ,,,! Lighter!!!! What do you think??
One is not better than the other, they are different pans for different applications. The heavier the pan, the more heat it can retain but the longer it takes to heat up. Cast iron is better for searing thick cold food like steak. A lighter pan is easier to handle and takes less time to heat. You need both a light and a heavy pan for different things.
Both serves different purposes. If you do a lot searing, then the skillet is the way to go. However, if you do deep fried or stir-fried foods, the deep pan is the preferred. My philosophy is: When in doubt, and money is not a concern, buy both. These items will only age and patina nicely over the years. You will enjoy both.
@@joekkl I found it challenging to decide between the cast iron and deep farmhouse skillet, so I ended up purchasing both. Although I appreciate this one as well, the deep skillet is sufficient for my needs.
just get both!
How do you season your Smithey? I just clean it after each use and add some oil all over then wipe it off but mine doesnt have that dark color. Also, do you use metal utensils on it? Thank you
Stainless steel spatula only. I use ghee to season it.
btw also 3:50, while carbon steel are excellent pans, specifically for steak and cooking meat you cannot beat cast iron, as the heavy iron retains the temperature so good you can cook real thick boys on it
How do you have your pan so dark? Can you explain your seasoning and maintenance process?
I use ghee to season my pan. After each use, I will heat up the pan, put a tiny bit of ghee to it, wipe it throughly and heat it up until it smokes, then it's done. The longer you use it, the darker (and smoother) it gets.
@@joekklghee! Awesome, thank you so much!
i mean its pretty but for that price you can get a whole set of 5 top quality carbon steel pans. this is just like buying converse while you can get the same shoes for 10 dollars lol