I can't imagine any pan better than this one. Reddit has come to the conclusion that there's really only one reason to drop a lot of money on a cast-iron skillet, ... Smithey, Butter Pat, … I do like Lodge pans a lot, and while my current iron is performing admirably I do want to add a polished pan to the collection. It’s really smooth and bears no machine marks; that’s because the brand casts each pan by hand. I own a Smithey and a Field. Smithey skillets are carried in specialty shops across the United States and may also be purchased online. ), but for 6 years owned a 1982 light-yellow toyota corolla hatchback that i named Butterpat! I forewarn anyone before they spend good money on these very expensive pans which come with zero customer service, stay away from Butter Pat Industries, it is all hype with little behind it. What came out was the ugliest, most expensive pan you have ever seen. The Butter Pat and Smithey skillets had some of the most severe sticking, and they also had appeared to the eye to be the least seasoned out of the box, but none of the other skillets performed well enough to declare an obvious winner. Butter Pat Industries. Butter Pat Industries, which started selling skillets in 2016, doesn’t cut corners. Come to think of it, that's probably why I was drawn to the name Butter Pat. But I love my Field. 10" Polished Cast Iron Skillet. UPS is unable to deliver to P.O. A daily companion in the kitchen, the No. Yes, I would say that's a waste of money. The benchmarks for Butter Pat Polished Cast Iron Cookware surpass all conventional standards. The Smithey in my opinion is the best out there and would kick the Butter Pats butt in any comparison - especially price. I suppose there's a bit higher risk, but I've had OK luck. Butter vs. Margarine. Finally, I personally have no problem with the non-polished surface of my Lodge pans. Not cheap but well worth it in quality and performance. i don't have an opinion, having just learned of this brand (and this sub! Would you recommend? Given that I shelled out $200 for a 12", seeing the review about the finish kinda bummed me out. Like eggs that are cooked in them, each of Butter Pat’s cast iron skillets is made to order. A bit deeper than our No. Overall I agree with /u/panzershreck - Seasoning and heat control is everything. I have seen the Finex in the store and was not a fan of the pan overall, just not my thing but I am sure it cooks well. Butter Pat Polished Cast Iron Cookware is thinner and lighter than other cast iron, now or in the past. It had splotches all over it which is something I have never experienced in very smooth carbon steel or cast iron pans. https://greenhealthdocs.com/cooking-with-cannabis-cannabuter-recipe Post pics if you end up getting one. Cookies help us deliver our Services. But where the Butter Pat pans really shine is how evenly it heats up across the entire cooking surface. I ordered a Smithey last night after a bit of looking around. Were I you, I'd either buy a restored vintage pan, (much cheaper) or just buy Lodge. Thanks for more recommendations! Wowza. I have literally every high end cast iron and steel pan out there and I have never been treated in such a fashion by any manufacturer. Holes on either end of the pan let you hang it up when you’re done—because a pan this beautiful deserves to be on display at all times. The brilliance of a Butter Pat skillet is front and center. Welcome to Further Details, a series dedicated to ubiquitous but overlooked elements hidden on your favorite products.This week: the ring on the bottom of a cast-iron skillet. If you enjoy butter on your baked potato, toast, or pasta, you've probably felt a pang of guilt when putting that golden pat on your plate. I believe it has a much simpler design, and Lodge probably sells 500+ of those for every one that Challenger will sell. All my cast iron so far are newer Lodges, getting a decent season, but I wanted one with a polished finish rather than pebbled. $300 for a cast iron skillet with a tiny handle that looks like it was only added as an afterthought? All my cast iron so far are newer Lodges, getting a decent season, but I wanted one with a polished finish rather than pebbled. 12 is also at ho Some alternatives you might consider (but whether or not you should drop big bucks is entirely up to you). Learn more about Smithey … Get our FREE guide to smoothing cast iron HERE: https://kentrollins.com/grab-our-free-guide/All the skillets featured have a 8.5" cooking surface. Find communities you're interested in, and become part of an online community! Smithey / Butter Pat / Field / Finex thoughts? It has a uniquely smooth finish on all surfaces that allows food to lift easily, when cooking or cleaning. And they have 1/3 of the metal. Buy It: The Field Skillet, $70 from Huckberry with promo code "skillet" (originally $100). Interesting. They are outstanding, seasoned well and virtually non stick after several uses and seasoning. By using our Services or clicking I agree, you agree to our use of cookies. It's probably mostly sentimental - my Mom has a couple of old polished cast irons that I use whenever I'm home and remind me of Saturday morning breakfasts as a kid. I do love that there is all this new cast iron and new companies out there, but gosh darn golly fish-hooks it's stupid expensive. But I'll admit - others seem to have problems sometimes. The casting process … 12 is perfect for pan-frying chicken, searing steaks on the range, roasting game and vegetables in the oven, even baking biscuits. I went for the Smithey after poking around for awhile, but then saw a post here talking about how their initial seasoning may not be the greatest. I know very, very little about the others. A Smithey works on all cooktops, induction, electric, and gas, and is totally oven safe. I like vintage pans for the history and craftsmanship. Not cheap but well worth it in quality and performance. All of these have polished cooking surfaces. Does anyone own one? boxes. The skillet surface of the Finex is very similar to the Smithey. Also, there are plenty of vintage cast iron pieces on eBay. A round of intelligent home seasoning is going to be better than any production seasoning by the producers, small or large. If you want a smooth finish, a Stargazer will get you there for less than a third of the price, and is very full featured for the money. Disclaimer: I have no personal experience with Butter Pat or any of the above vendor's products; I only have Lodge, vintage, or commodity Chinese cast iron. I'm curious what people feel about these brands in general and where they stand on the totem pole. Craftsmanship without compromise. The main handle stays cool for longer, the helper handle is actually big enough to work with. I have the midsize Butter Pat pan and went to season it as I do to all my other cast iron and carbon steel pans. Unlike all other higher end cast iron and carbon steel pans this one came with no instructions in the box which I felt was rather strange. Our 12" skillet is destined to be your family heirloom. Founded: 2013; Butter Pat Industries manufactures smooth cast-iron skillets, without machining, milling or grinding. I have a Field and plan on getting a Smithey soon and have a Stargazer on the way (but a friend has one so I have used it before). The selling point for me is that they're finished smooth. Reddit is a network of communities based on people's interests. Right here in the good old U.S. Find the perfect ironware for your kitchen today! Butter Pat pans are cast thin and polished on all sides, making them relatively lightweight and good at heating evenly. And Lodge pans are very reasonably priced - downright bargains if you catch a sale. ... Smithey’s skillets are made with heavy gauge iron, a three-finger front grip and an exquisitely milled down, pre-seasoned cooking surface. Photo by Alex Lau. Butter Pat Industries makes a lighter skillet. So we asked four people who know more about cast-iron skillets than your average internet commenter: Isaac Morton of Smithey Ironware, Dennis Powell of Butter Pat Industries, Liz Seru of Borough Furnace, Stephen Muscarella of Field Company and Stuart Shank of Stargazer Cast Iron. 8 pans and ovens, all brand new, all Lodge and I'm guessing it was ~$350. Is it silly to consider dropping that kind of cash on a cast iron? I then contacted Butter Pat Industries to ask them what went wrong and what do I do from here? I have a Lodge griddle that's 10 x 20 inches and weighs 13 1/2 pounds. yay! My Smithey cooked great, albeit I threw it in the oven with canola oil right after receiving it. They also canceled my purchase of the largest pan and essentially told me to go pound sand. 10 with a slightly more open wall angle, the No. Pre-Seasoned Cast Iron Skillet 4-Piece Chef Set (6-Inch 8-Inch 10-Inch 12-Inch) Oven Safe Cookware - 4 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe I think all of the 10 inch skillets from below are in the $80-$165 range (Butter Pats lists for $300), Smithey https://smitheyironware.com/collection/, Field https://fieldcompany.com/p/cast-iron-field-skillet/, Stargazer http://www.stargazercastiron.com/. Butter Pat Industries founder Dennis Powell Jr. explains how cast iron has evolved, the problems with seasoning and why he makes his pans the old fashioned way. They look like they stole the old uncomfortable handle off an Indian Head Wapak. Not much has changed about the humble cast-iron … ^^^ Get a Butter Pat, trust me. I haven't been able to find a nice smooth pan at flea markets or antique stores. It cost me $45. The Smithey in my opinion is the best out there and would kick the Butter Pats butt in any comparison - especially price. $160 for the 10 and $200 for the 12. I paid less than $400 for all of these: https://i.imgur.com/ntrcZlR.jpg. Do note it does not hold seasoning as well as a lodge but it remains non stick as can be. They are 100% made in the USA, but so is the Marquette Castings 10.5 and that goes for ~$115 (other Marquette sizes are not made in the USA). I received a terrible reply, essentially telling me that their pans don't need seasoning and that they coat them with wax which explains what happen. I owned a new Lodge which had a rough pebble finish. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. I hadn't see those before. No one tests cookware like we do. Butter Pat’s skillets — and those from Smithey, Field Company, Stargazer and Lodge’s own Finex — are smooth, but not all for the same reason. If your concern about smooth vs non-smooth is only about cooking performance, I don't think there's anything to worry about. Im not familiar with their factory seasoning. Keep in mind that a 10 inch (#8) Smithey is $160, and a 10 inch (#8) Butter Pat is $200. In fact, its skillets have more in common with those from 1918 than it does skillets from 2018. I can't imagine they'll be around long with prices like that. Or worse, you may feel conflicted and confused as to whether you should stick with butter or switch to margarine or another spread. I tried everything and could not get decent results. The Smithey with a 9" cooking surface cost $160. Heather's, 8” cooking surface is sized to larger stove eyes for high temp searing, or when stove-top real estate is a premium. I ordered a Smithey last night after a bit of looking around. Thanks - this is helpful! I told the owner of Butter Pat Industries that with the high price of their product, the great competition and their unwillingness to fix this situation as a result of the lack of any instructions with the pan that I predict their demise. I told them we need a solution to fix the pan and the reply was to return the pan with no refund on any shipping and that Bob Kramer (great marketer of $8000 knives) loves the pan and thus it has to be okay. 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To be better than this one cast, press J to jump to the Smithey be... Last night after a bit of looking around i agree, you may feel conflicted and as. Are carried in specialty shops across the entire cooking surface induction, electric, and totally!

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