WEBCarefully crafted to fit our core skillets, we now offer the glass lids for your No. 10 Cast Iron Skillet, No. 11 Yellowstone Skillet, No. 12 Cast Iron Skillet, and both the No. 14 Traditional Style and Dual Handle Skillet.
cookware in Charleston, SC. From skillets to Dutch ovens, roasters to our hand-forged wok, Smithey crafts tools for your kitchen that will last a lifetime.
WEB1544 Piedmont Ave NE Ste 403-R Atlanta, Ga 30324. 866-276-4550. [email protected]
WEBWhether you are flipping an egg or a delicate piece of fish, this walnut handle spatula is an ideal tool for precise cast iron cooking. It also comes in handy when you need to scrape charred food remnants from your skillet's surface. Features Walnut handle Thin leading edge to Slide...
WEBA behind the scenes look from Eater's Handmade series. See how we make the carbon steel wok from start to finish.
WEBPhenomenal heirloom quality cast iron and steel cookware from Smithey Ironware. Each piece of
WEBRemember the reports of the broken bathroom door, and broken mirror, and broken soap dispenser? All lies espoused by the oh-so-reliable Brazilian police who were busy shooting protesters with rubber bullets and killing hundreds of other impoverished Rio citizens as part of the daily violence that goes on in the...
WEBDale Smithey Recruiting - Facebook
WEBDesigning and manufacturing heirloom quality cast iron and carbon steel cookware in the USA.
to date with our jobs page here for our latest opportunities to join the Smithey team! marketing communications manager
WEBJustin Smithey is on Facebook. Join Facebook to connect with Justin Smithey and others you may
WEBIngredients Serves 4 - 4 personal 10 inch pizzas pizza dough 12 ounces (1 1/2 cups) warm water, between 105˚F and 115˚F 1 TEASPOON INSTANT YEAST 3 CUPS ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED 3/4 CUPS BREAD FLOUR 1 1/2 TEASPOONS COARSE KOSHER SALT EXTRA VIRGIN OLIVE OIL pizza dough 1 28-OUNCE CAN …
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WEBSmithey Ironware Co. Smithey’s story starts in the past, with vintage cast iron skillets dating as far back as the 1890s. Their founder, Isaac Morton, spent years restoring these well-worn pans and obsessing over what made them special. They were smooth, relatively lightweight, had deep walls for frying, and generous...