Got mine and it’s beautiful! My first Smithey and first Carbon steel pan. I’ve cooked with it a few times now and it preforms perfectly. I definitely will be buying some more of their iron in the future, as soon as I recover from this purchase! 😂 My Lodge 12 inch glass lid fits on it perfectly incase anyone finds that information useful. I figure that Smithey’s 12 inch lid would work on it, but I haven’t seen any information about that. It’s nice to be able to just use my Lodge and not need multiple lids.
Your videos on Smithey products caught my interest, and I'm looking to buy one. I'm torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron. Since these items are quite an investment, I'm planning to buy one at a time. I'd really appreciate your advice on which one you think is the most practical for general use. Thanks a bunch, and I enjoy your videos!
Simply marvelous. I like da depth of da newer 1 better BUT still not a miss with da older 1. I luv the raised handles. Looks like a good weight during your demo Thursday which is a PLUS & not tooooo heavy. I like it Luis. Njoy your new pan. Now COOK something.😂😂😂
Which one do you prefer now that you've had both for a while? I kinda think I want the original farmhouse skillet vs the pan version so I can use it in my pizza oven.
is the area of the cooking surface the same on this as it is the original farmhouse skillet? it looks like a better pan but my biggest concern is surface cooking area
Curious by the looks of it is the flat bottom cooking area smaller in the deep Pan versus the shallow Pan... Also, I've been whining one forever. Now that there is a deep one. If I can only buy one, would you recommend the shallow or the deep?
Thanks for sharing. Could you or anyone else share the difference in use and use cases for the deep and regular? Looks like a wonderful pan, and my wife and I are trying to figure out which pan would benefit us in our daily use of breakfast and dinner foods. Thanks in advance.
Breaking it down on all 3 (Shallow + Deep Farmhouse Skillet and 12” Cast Iron Skillet) 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 indeed. With Christmas coming, we are asking from family for this one thing. We will need to move things, especially omelettes in the morning. We do have a 10 inch skillet. So, it looks like we will go with the deep farmhouse. Weight isn’t too much an issue for us. It’s more painful using a sub-optimal pan…we are done with that frustration. Thanks for such an in-depth reply. It’s very helpful to get insight from folks like yourself.
Depends… the original farmhouse is very shallow and the deep farmhouse isn’t very deep either. With that said, I love my original farmhouse skillet and use it the most.
am I the only one that thinks it's looks would affect the smooth surface that carbon steel is known for? The rippled bumps from the hammering or ohathaveyou. Not a huge deal, but just saying, isn't necessary to be inside the pan
Hi 4jim. She's probably thinking.... HUSBAND,,, DON'T QUIT YO DAY JOB?!!!🤣🤣🤣🤣🤣🤣🤣 She luvs him Jim & THEY like keeping each other happy. Bet she's reeeeeal happppy now he's got somewhere to put it all out her way.🤔🤔🤔🤫🤫🤫🫣🫣🫣
This is the best looking carbon steel pan available.
Got mine and it’s beautiful! My first Smithey and first Carbon steel pan. I’ve cooked with it a few times now and it preforms perfectly. I definitely will be buying some more of their iron in the future, as soon as I recover from this purchase! 😂
My Lodge 12 inch glass lid fits on it perfectly incase anyone finds that information useful. I figure that Smithey’s 12 inch lid would work on it, but I haven’t seen any information about that. It’s nice to be able to just use my Lodge and not need multiple lids.
Thank you so much for the lord info! Been searching all over for that!
Your videos on Smithey products caught my interest, and I'm looking to buy one. I'm torn between the Deep Farmhouse Skillet, Farmhouse Skillet Regular, and the 12-inch Cast Iron.
Since these items are quite an investment, I'm planning to buy one at a time. I'd really appreciate your advice on which one you think is the most practical for general use.
Thanks a bunch, and I enjoy your videos!
Wow it’s beautiful!
Beautiful piece
Looks awesome
Just the video I was looking for thank you
Glad I could help
Simply marvelous. I like da depth of da newer 1 better BUT still not a miss with da older 1. I luv the raised handles. Looks like a good weight during your demo Thursday which is a PLUS & not tooooo heavy. I like it Luis. Njoy your new pan. Now COOK something.😂😂😂
Great Job covering Smithy Ironware, you earn my sub!
Awesome, thank you!
This is so pretty
Which one do you prefer now that you've had both for a while? I kinda think I want the original farmhouse skillet vs the pan version so I can use it in my pizza oven.
is the area of the cooking surface the same on this as it is the original farmhouse skillet? it looks like a better pan but my biggest concern is surface cooking area
Curious by the looks of it is the flat bottom cooking area smaller in the deep Pan versus the shallow Pan... Also, I've been whining one forever. Now that there is a deep one. If I can only buy one, would you recommend the shallow or the deep?
I would say the deeper skillet has more uses than the shallow. The biggest difference between the two is weight and volume.
Thanks for sharing. Could you or anyone else share the difference in use and use cases for the deep and regular? Looks like a wonderful pan, and my wife and I are trying to figure out which pan would benefit us in our daily use of breakfast and dinner foods. Thanks in advance.
Breaking it down on all 3 (Shallow + Deep Farmhouse Skillet and 12” Cast Iron Skillet) 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 indeed. With Christmas coming, we are asking from family for this one thing. We will need to move things, especially omelettes in the morning. We do have a 10 inch skillet. So, it looks like we will go with the deep farmhouse. Weight isn’t too much an issue for us. It’s more painful using a sub-optimal pan…we are done with that frustration. Thanks for such an in-depth reply. It’s very helpful to get insight from folks like yourself.
For a first purchase which would you recommend, the original farmhouse or the deep farmhouse skillet?
Depends… the original farmhouse is very shallow and the deep farmhouse isn’t very deep either. With that said, I love my original farmhouse skillet and use it the most.
am I the only one that thinks it's looks would affect the smooth surface that carbon steel is known for? The rippled bumps from the hammering or ohathaveyou. Not a huge deal, but just saying, isn't necessary to be inside the pan
Luis what does your wife say about you buying all this high priced cast iron
Hi 4jim. She's probably thinking.... HUSBAND,,, DON'T QUIT YO DAY JOB?!!!🤣🤣🤣🤣🤣🤣🤣 She luvs him Jim & THEY like keeping each other happy. Bet she's reeeeeal happppy now he's got somewhere to put it all out her way.🤔🤔🤔🤫🤫🤫🫣🫣🫣
She’s the Boss, she set the allowance… 😁
@@luisj.castironcooking See 4jim🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 That almost but DO EQUALS DA SAME!!! I ain't madddd at Mrs. V.😂😂😂