There will be some cognitive dissonance when you pick up your wok. As woks go, it’s a bit smaller than the recommended 14″ that you’ll see everywhere, but I didn’t find the reduced surface area or volume to be an issue. The overall shape is uniform, a perfect circle with great rounding on the sides to facilitate high tosses and easy frying. The artisans at Smithey have crafted a product that could stand toe to toe with older traditional woks.
It took me a few days to stop admiring the craftsmanship and then it was time to cook. I have mixed feelings about this, since the original color was certainly pleasing, but a high-quality wok should always turn black and glossy over time, and this seems to fit the bill. Mine began discoloring after a single stir-fry and started developing a wonderful iridescence from the heat and oil. This color is almost certainly from the pre-seasoning process that Smithey employs (more on this in a bit) and will inevitably fade through regular use. When you open the box, you’ll be greeted with a rich bronze color that no photo can do justice. It’s truly a work of art, finished with an embossed quail on the handle and a brand marking on the underside. The base is flat, with a tiny upward bulge, which prevents liquid ingredients from pooling and getting lost in the center. Hammer indentations line every square inch of its surface, invoking a steel ocean that cascades down the handle and into the surface and maintains a uniform thickness around the entire bowl. Smithey refers to their pieces as heirlooms and has invested the time and guarantees into ensuring that you can still use their products and pass them on to future generations. And these have been built to be good looking and robust. If you’re the type of cook who’s willing to invest $300+ on a pan, you’re going to want to use it. It looks like a work of art but that doesn’t mean you should be afraid to use it, for fear of degrading it. A handmade carbon steel wok, made in America, using artisanal techniques? I couldn’t resist. I already had a cast iron wok (yes, it’s a Staub) but I find it too cumbersome to make certain dishes, especially those that require quick heating and lots of tossing. Smithey sent us their version of the holy grail of Asian cooking: the carbon steel wok. From that idea - that a lost art might be restored into a modern icon - Smithey Ironware was born. Harnessing the Potential of Generative AI – A Journey From Experimentation to Adoptionįounder Isaac Morton took his expertise in restoring old cookware pieces and started creating and sharing a cast iron cookware line that honored the classic style of vintage pieces, but also harnessed modern technology and processes.
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