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Smithey Cast Iron
Why a Smithey?
This cast iron cookware is a modern icon that you, your family, and your friends will enjoy and rely on for generations. Because you will use our Smithey Ironware forever, they spare no expense in creating a thoughtful, enduring, and artful cookware piece.
Features:
- Satin-smooth
- Polished Finish
- Two Simple And Functional Pour Spouts
- Holes on Both Sides for Hanging
- US Made
- Non Stick
IS MY SMITHEY PRE-SEASONED?
Yes. Your Smithey is pre-seasoned with several thin layers of oil after it is finished in our shop to protect it before it arrives in your kitchen.
PURPOSE OF THE THREE HOLES ON THE LIP OF THE PAN
- to reduce weight.
- to hang from a rack
- to give your fingers and thumbs a gripping point when handling or pouring.
8" Chef Skillet
Our No. 8 Chef Skillet was designed to be a daily cooking companion. Its smaller shape and curved interior promote movement and flipping while its longer handle keeps your hands farther from the heat. This pan makes the perfect fried egg, and will fit naturally on your range.
10" Chef Skillet
The No. 10 Chef Skillet is designed to promote movement in your cooking. With more surface area than the 8’’ Chef, you can sauté extra veggies and flip even bigger omelettes with ease. Like all Smithey skillets, the interior features our signature polished finish, which, when seasoned, is naturally non-stick and easy to clean.
10" Skillet
The No. 10 Skillet has all the features of a traditional Smithey skillet – pour spouts, a helper handle for lifting with two hands, and our signature polished interior that is easy to clean and maintain. The first skillet that we manufactured at Smithey, the No. 10, holds a special place in our hearts and on our range.
12" Skillet
Our best-selling cast iron skillet, the No. 12, will elevate your cast iron cooking. Designed with slightly more surface area and depth than the No. 10, the No. 12 is the perfect size for families of four or those who cook to have leftovers. With our signature polished interior finish, the No. 12, when seasoned, is naturally non-stick and free of chemical coatings. From cooktop to campfire, use it well.
5.5 Qt Dutch Oven
Honoring the best of vintage American Dutch oven design, the 5.5 Qt Dutch Oven is a beautiful and functional kitchen work horse that is destined to be a modern heirloom. It’s the perfect Dutch oven for families of four or for those who love to slow cook and stew. Featuring Smithey’s signature polished interior surface that is naturally non-stick and easy-to-clean, this Dutch oven combines the best of enameled cast iron heat performance with a surface finish that will never crack or chip—in fact, the interior surface will only get better with use and time. Crafted for versatility, we designed the lid of this Dutch oven to work as a custom-fit lid for your No. 10 Traditional Cast Iron Skillet for extra convenience.
7.25 QT Dutch Oven
Designed with a wide base that provides extra surface area for searing and browning meats or vegetables, this Dutch oven is perfect for slow cooking, frying, roasting, braising, and baking. Featuring Smithey’s signature polished interior surface that is naturally non-stick and easy-to-clean, this Dutch oven is complete with a surface finish that will never crack or chip - in fact, the interior surface will only get better with use.
Chainmail Scrubber
The cleaning tool you never knew you needed, our chainmail scrubber removes stubborn burned-on bits of food while maintaining your seasoning with a light swirl over your Smithey’s surface.
CARE and CONDITIONING
- USE IT FREQUENTLY. THE OIL FROM YOUR FOOD KEEPS IT HEALTHY
- CLEAN WITH WARM WATER
- DRY AND WIPE ENTIRE PIECE WITH A TOUCH OF COOKING OIL AFTER CLEANING
We recommend a light wash with warm water to clean your Smithey. If food remnants are stubborn, a soft scrape with a metal spatula, or a touch of dish soap and a nylon scouring pad will work. Avoid heavy-pressure scrubbing. It is important to thoroughly dry your Smithey after each use. Then apply a light layer of vegetable oil and store on your range. We like to place over a burner for a few minutes to ensure it is dry. Don’t put your Smithey in the dishwasher or soak in water.
SEASONING
Seasoning is a thin layer of oil, that when heated to an appropriate temperature, cures over the surface of your cast iron cookware. Like a layer of paint over your house, seasoning protects cast iron from exposure to air & moisture. In addition to protecting the surface, seasoning helps to establish and enhance a non-stick surface.
Cook with it! As you cook with your Smithey, the oils from your food will adhere to its surface, building extra layers of seasoning that will make it even more non-stick.
To add an additional layer of seasoning, please do the following:
- Preheat Oven to 425 degrees.
- Warm your Smithey to touch over your range or in oven.
- Apply a tablespoon of your preferred seasoning oil over skillet’s entire surface area. We recommend shortening, vegetable oil, grapeseed oil, or flax seed oil.
- Very important... wipe the oil you just applied off with a paper towel. Don’t worry, there will still be a very thin layer left.
- Put your Smithey in oven for 1 hour.6. After 1 hour, turn oven off and let your Smithey cool down. It’s seasoned!
Custom Engraving Available
Add custom engraving to any cutting board!
Engraving Prices:
- 1 - 9 characters - $25
- 10 - 20 characters - $40
- > 20 characters custom pricing - call for pricing
- Costs for adding a logo/image dependent on size of graphic. Must provide a vector file, larger images may be an additional cost.
Does your engraving include a logo/image?
If so, please email the NOLA BOARDS project manager a vector file of this graphic. Vector files have the suffix .ai or .eps.
If you cannot obtain a vector file of the desired graphic, NOLA BOARDS may be able to offer image conversion services for a fee. Please email any relevant files to the project manager along with an explanation of your needs info@nolaboards.com.
How large do you want the engraving?
Please provide height for whole engraving.
Specify if it is the height or width measurement that you are providing. If you are not sure, please provide any sort of parameters/explanations that are important to you. If there are multiple engravings on one board, please indicate which measurement is for which engraving. Please be as specific as possible.
What font do you want the lettering in?
See the examples below for our standard options.
Where on the board would you like the engraving (see below)?
If you would like the engraving on the same side of the board as the NOLA BOARDS logo, please note the placement of our logo is usually in either the bottom right or bottom center.
Types of Woods NOLA Boards Uses
NOLA Boards uses only environmentally responsible and renewable woods in making our products. Here is a listing of our most popular types of woods.
Do you have questions about the differences in wood grains?
Visit our Wood Grains page to learn more.
Black Walnut Wood
Prized for its distinctive rich and robust color, black walnut is commonly used in furniture building. It is grown throughout the eastern and central United States.
- Appearance: Light to dark chocolate brown. Often the wood can often has a grey, purple or reddish cast. Creamy yellow sapwood is a common feature as well. Usually has a straight, dense grain, though irregularities are not uncommon.
- Aging Qualities: Becomes grayer and more yellow with age, but only moderately.
- Other Qualities: Strong, hard and durable.
Cherry Wood
Cherry is one of the most highly valued furniture building woods due to its strength, beautiful color, easy workability and the incredibly smooth and glossy finish that it displays when properly sanded. It is grown in the eastern United States, mostly in northern and lake states.
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Appearance: Light pink to reddish brown with straight, uniform, fine grain.
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Aging Qualities: Darkens significantly with age.
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Other Qualities: Highly shock resistant.
Maple Wood
Maple is valued by furniture builders for its workability, consistency, hardness, and easy to paint surface. It is grown in all over the United States, but primarily throughout the eastern states.
- Appearance: Almost white to light grey with a faint yellow hue. Sometimes features grey, fine, uniform grain.
- Aging Qualities: Darkens a little with age.
- Other Qualities: Medium shock resistance.
Sapele Wood
Sapele is a beautiful hardwood that is often compared to (and even marketed as) mahogany due to its rich reddish brown color and denseness. It is grown in tropical regions of west Africa.
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Appearance: Textured reddish brown grain with golden hues. Interlocked grain with a fine uniform texture and a nice natural luster.
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Aging Qualities: Color will darken with age.
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Other Qualities: Very dense and rot resistant.
Sinker Cypress Wood
Cypress trees are iconic in Louisiana, and are incredibly valuable to furniture and home builders due to their remarkable durability and rot resistance. The “sinker” in “sinker cypress” refers to how these logs were pulled from the bottom of a river.
In the late 1800’s through the early 1900’s, when the preferred method of transporting wood to locations downriver from where they were harvested was by lashing the logs together in a crude raft, it was not uncommon for these rafts to break apart and for some logs to sink to the bottom of the river. The cypress logs would lay there for up to a century!
The outer layers of the wood slowly decomposed, but the lack of sunlight and oxygen perfectly preserved the dense, oily heartwood. Sinker cypress is always found in the rivers and bayous of the southern and coastal United States.
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Appearance: Varies due to the different minerals the wood is exposed to depending on where it has been submerged in water. Usually the wood displays a rich, glossy yellow and greenish hue.
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Aging Qualities: Darkens to a rich, yellowish brown with age.
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Other Qualities: Extremely durable and rot resistant. Oily, almost waxy feel to the wood.
White Oak
The most widely used hardwood in the United States, white oak is grown primarily in the eastern United States.
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Appearance: Creamy white to medium brown heart and sapwood. The heartwood often exhibits an olive colored cast. Has an exceptionally straight and uniform grain.
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Aging Qualities: Does not darken much with age.
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Other Qualities: Nearly impervious to liquids and highly rot resistant, white oak has been extensively used for ship timbers, barrels and casks.
How to Care for Your NOLA Board
How to Maintain and How Often
Wooden cutting boards need to be kept clean and daily maintenance is usually a good scrub with hot soapy water after using. Do not soak your boards or any other wooden utensils in water or they'll crack and warp. Absolutely no dishwasher use! Some people use a very weak bleach solution or hydrogen peroxide to clean their boards after they've been used for cutting raw meat as a precaution against bacterial contamination. Depending on how often you use your boards, maintenance should be at least every couple months.
Everyday Use - Absolutely NO dishwasher use!
Simply wash your board with your regular dish soap at your sink and with a scrubber brush. Dry with a cloth.
Do you have questions about the differences in wood grains?
Visit our Wood Grains page to learn more.
Long Term Care (How To Oil and Maintain a Wooden Cutting Board and Wooden Utensils)
Before you start, be sure your boards are very clean. Give them a scrub with lemon and salt. The boards should also be dry before starting.
What You Need:
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Wooden cutting board, spoons, or other utensils
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Clean, soft cloth or paper towel
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Mineral oil or other food-grade oil
- NOLA Boards board conditioner - MINERAL OIL & BEESWAX BOARD CONDITIONER
Instructions:
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Start with a clean board and utensils. Be sure your cutting board and spoons are as clean as possible and thoroughly dry.
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Apply the oil. Using a clean, soft cloth or paper towel, apply the oil in an even layer over the wood.
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Let it soak in. Remove any excess. Leave the oil to soak in, overnight if possible, or for at least a few hours.
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Apply NOLA Boards board conditioner - MINERAL OIL & BEESWAX BOARD CONDITIONER in circular motion. Remove excess.
- If the board or your spoons feel oily or sticky, buff off any remaining oil with a clean dry cloth or paper towel.
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