By Adam Seidman and David Wallach
We test many amazing “innovative technologies” for our magazine. Most of the time it handles just about anything in front of it, but sometimes we reach out to experts to take a closer look at whether a product lives up to the marketing hype. That’s what we did in this review, and reached out to foodie and seasoned home chef Adam Seidman for his thoughts.
If you’re into cast iron and cooking, you’ll be familiar with Staub, the legendary French supplier of all things cast iron. New entrants in this field are rare in the market. When we were offered the opportunity to test Smithey Ironware, we were intrigued.
Born from American steel, fire and artistry, Smithey Ironware creates cookware that is durable, reliable and meant to last a lifetime.
Founder Isaac Morton takes his expertise in restoring old cookware and begins creating and sharing a line of cast iron cookware that honors vintage classic styles while utilizing modern techniques and processes. Did. Smithey Ironware was born out of the idea that lost art might be restored into a modern icon.
Smithey sent me a carbon steel wok version of the holy grail of Asian cooking. I already had a cast iron wok (yes, it’s a Staub), but it’s a hassle to cook certain dishes, especially those that require rapid heating and lots of tossing. A handmade carbon steel wok made in America using artisanal techniques? I couldn’t resist.
exterior
This thing is beautiful. It looks like a work of art, but you don’t have to be afraid to use it for fear of deterioration. If you’re the type of cook who’s willing to invest $300+ in a pot, you’ll want to use it. I’m here.
Smithey have spent time calling their pieces heirlooms and warranty To ensure that their products can continue to be used and passed on to future generations. This wok certainly looks the part. The handmade finish is impressive. Hammer dimples line every square inch of its surface, cascading down the handle to the surface, evoking a sea of steel that maintains a uniform thickness around the entire bowl. There is a small bulge in the center that prevents the liquid component from accumulating and being lost.
The handle is embossed with a quail and the bottom is adorned with the brand mark, making it a true work of art. When you open the box, you will be greeted by a rich bronze color that cannot be fully expressed in the photo. This color is almost certainly due to the pre-seasoning process Smithey employs (more on this later) and will inevitably fade with regular use. I have mixed feelings about this because the original color was certainly satisfactory, but I’m not sure if it’s a high quality Chinese product. The pan should always be black and glossy over time, and this seems to fit the bill.
It took me a few days to stop admiring the craftsmanship, and then it was time to get cooking.
Cook
Smithey craftsmen have created a product that rivals the old traditional wok.
The overall shape is uniform, and the sides are large and rounded, making it easy to fry. Like woks, it’s a little smaller than the ubiquitous recommended 14-inch, but the reduction in surface area and volume didn’t bother me. increase. Despite the all-steel construction, it’s incredibly light.
The handle isn’t particularly ergonomic, but the curve and height of the handle make it easy to throw. Its height can be uncomfortable, especially when lifting and pouring. You can invest in a small grip or sleeve to get a little more padding and leverage.Smithey now sells leather his handle his covers for cast iron lines, but for carbon steel products Not for sale.
It gets hot. very hot. Smithy recommends heating the pan slowly, but even on low heat the oil started to smoke after a few minutes. I was. Heat retention is exceptional, with minimal heat loss during tossing and no evidence of ‘hot spots’ or dead zones. I was able to do. As frying pans go, this was one of the most enjoyable cooking experiences I’ve ever had.
The woks are pre-seasoned and the box comes with a card that proudly declares that all woks need to be rinsed lightly with soapy water and are ready to use. The seasoning itself is good, but it would be nice to re-season it yourself. I found that even with plenty of oil and heat, the sides were slightly prone to sticking, especially as the beef slices were pushed up to the edges. I needed elbow grease (with a light touch so as not to scratch!). This is more likely to resolve with consistent use. If you plan to fry protein or soft noodles over high heat right out of the box, it’s a good idea to season them again before first use, just to be sure.
verdict
Smithey is high tech – low tech. They’ve evolved the idea of cast iron into best-in-class cookware that rarely meets or exceeds unrealistically high expectations, especially when it comes to cookware. Also, it is rare that you can actually hold the product in your hand and say, “This is what I wanted.” Smithey’s carbon steel wok succeeds in these areas.
Whenever I buy cookware, I want it to last so long that my kids will fight over who gets what when I’m gone. I fully expect there will be. I may have to admit that I was very impressed with Smithey Ironware and stole a small piece of my mind from Staub.
