Smithey Cast Iron Skillet (No. 12)

I’ve had mine for two weeks and it’s already become my go-to for Sunday stews — the extra depth really does hold a whole batch without splashing over. The hand-forged surface has a satisfying weight that feels solid in my hand, and it’s already developing that dark patina I was hoping for.

The depth of this pan is perfect for bigger braises, and the hand-forged feel in the handle is something you notice every time you pick it up. It’s already developing that beautiful patina after just a few weeks of steady use, and I know this is the one I’ll be passing down someday.

The seasoning took a few tries to get right, but once it settled, this pan sears a steak like nothing I’ve owned. That extra depth from being hand forged in Charleston gives it a heft that feels solid, though it’s a bit of an arm workout to lift.