Відео

Awesome. I know a fried egg isn't the best demo of this pan's abilities but I have cooked on this pan multiple times a week in the past 9 months and still love it. I know you will love yours.

Thanks! Definitely the longest video I have made.

I have seen a couple people that have converted theirs to natural gas. Pretty sure you can get a converter on Amazon for $45 or so and I believe it comes with a tool to adjust the orifice as well. So I have never done it but it can be done. And you won't regret getting a pizza oven. They are a blast to cook on and turn out a great pizza. And I just posted a video cooking chicken wings in the Solo Stove so check that one out as well.

Yeah, that first launch wasn't my best moment ever. At least when you mess up a pizza like that it can still taste good!

It is dumbass. You can eat farm raised beef raw even.

It is a cut that comes from the bottom of the sirloin. It's popularity started in central California in the Santa Maria area. Very delicious cut! If you can't find one locally you can order them from Porter Road or Snake River Farms

Ur raw

I can’t imagine being dumb enough to comment that

This one was pretty much perfect for my tastes. Pulled it when the fatrsst part was 128 degrees so that part is medium rare and the thinner end was on the high side of medium. That is one of the benefits of a tri tip is you can have many different donenesses to suit different tastes

@@brotherjohnson426 no cap I am. Raw asf🤣 who calls another man raw?

@@Ffhhyfxr54 lol Man??? I'm a polished spruce table with uneven legs. Ur fricking raw man raw af

I have loved this skillet so far. IIRC I gave it one coat of seasoning (just some canola and into the hot oven) and then have just been cooking on it. It still doesn't have the super black seasoning my Lodge skillets have but it is coming along nicely. I have another used 12" Smithey I picked up a couple years ago and have never used (it was a combo with another skillet I really wanted) and the seasoning on that one was really splotchy. One of these days I need to get that one out and take care of it. But overall the 14" Smithey is the pan I reach for most often while cooking now. For yours maybe try a coat or two of seasoning and then just start cooking in it? What type of oil are you using for the seasoning? I know a lot of people recommend flax seed oil but from what I have seen that tends to flake off or look splotchy.

Thanks! Much appreciated.

Generally speaking, yes. A few more coats of seasoning is usually helpful. But it definitely isn't necessary. If you just cook on it the pan will develop seasoning over time.

No, it was delicious. Guessing it was the Gold??? Totally different flavor than any other hot sauce I have ever had.

I’d go 140

Thanks for the comment. I try to keep this channel realistic. And reality is not every cook goes well.

I could probably find room for a couple more

I don't know if I am a huge fan of the chainmail scrubbers. Most of the cast iron manufacturers sell them so they won't ruin the pans but I have never had the use for that much scrubbing. A stiff brush is what I usually use. Something like a Scrub Daddy works surprisingly well or even just a scotch brite sponge. But many times just a paper towel does the trick on a well seasoned pan.

I will have to try some of the black lime from Burlap and Barrel. I have heard of them before and they look like they have some great stuff. It is an awesome flavor that would add some nice complexity to even simple dishes. Not sure on the ethnicity of the team at FYR but yeah, there are some pretty noticeable Middle-Eastern and Persian flavors in some of the sauces which I think is a nice change from most hot sauces on the market.

Yeah, 2 minutes is probably a bit more accurate. I have had some cook in 90 seconds before but in some of my longer videos the real time is a bit closer to 2 minutes than 90 seconds. But this oven does cook a great pizza.

So if you are going to disparage the product give some details. Their pans get almost all 5 star reviews. That means you are in a very small minority

I still use the knives almost daily. And honestly I haven't used the silverware yet. It is still boxed up and ready to go for a special occasion. But I will say it does have a great feel and some good heft to it. Definitely feels like some high end forks, spoons, etc. and not cheap stuff.

For preheating definitely crank it up all the way. When I cook the pizza I try to remember to turn the head down a bit when I put the pizza in and then turn it back up between pizzas. I don't always remember to so that though.

Thank you. Still confused on the dial. There is the fire or ignite image at the highest setting. Then the bars are white as you dial it down, but then they go red again. The red setting in the middle makes the flame go the highest I think. So after igniting, I'd like to get it up to 800-850 degrees. Would that be the red bars in the middle and then turn down from there. I can't find any info on the dial online. Thank you!!

@@MichaelWalkerk The hottest setting will be at basically 9:00 on the dial. 6:00 will be the less hot setting. So basically where the dial is right after the ignite click is where you want to put it when preheating.

Love it! Hope you enjoy cooking on yours as much as I do on mine. My most recent video is cooking chicken wings in a pizza oven so be sure to check that one out.

Yeah, it definitely wasn't a perfect egg cook. Just something I did really quick. Just did some chicken wings in my Smithey in a pizza oven tonight and I hopefully will be posting that video tonight. They turned out great!

Mine is still going strong! Did a great job slicing ham on Thanksgiving

I have been using mine a couple times a week for the past couple months. It is starting to darken up. Doesn't get as dark as quick as Lodge skillets but even without a great seasoning layer it cleans up very easily.

I usually use Kenji's Neapolitan dough recipe: www.seriouseats.com/basic-neapolitan-pizza-dough-recipe Super simple recipe. For the 12 inch ovens like the Pi Prime I make 250 g dough balls and this recipe will make 4 balls. Sometimes I bump the water up by a few grams but for the most part I stick to the recipe.

I would eat either any day of the week. Skirt has become one of my favorite cuts over the past couple years. Very versatile, super flavorful, and easy to cook.

There are going to be more videos coming with this skillet. I wish the fried egg hadn't come.up on the wheel but thought that would be fun. But I do have some more videos planned with some steaks and other dishes. I have been using this pan quite a bit over the last couple weeks and love it. Still need to build up some more seasoning on it but the smooth surface makes it super easy to clean.

Actually your video is a prime example of why you should take a new, expensive cast iron skillet and properly clean and season it (4-5 times) prior to the first cook. @@CompleteCarnivore

@@joemcconnell4581 Totally agree. Most of the time I would take the time to properly season a new skillet. Most skillets come with factory seasoning nowadays and I would guess a lot of people who buy them will just cook right away without additional seasoning so I kind of wanted to show what the regular customer could expect. And I would pretty much never make an egg the first thing I cooked on a new cast iron skillet but wanted to do something fun with the wheel. That said, I did give the skillet one round of seasoning (just some canola oil and in the oven like I do with most of my other cast iron) and have been using it quite a bit since. The smooth surface on these types of skillets don't seem to take the seasoning quite as well as a rougher skillet like a Lodge (those get nice and black fairly quickly) but the smoothness of the metal makes them super easy to clean and the food doesn't stick much. I am sure with a lot more use and a few more rounds of seasoning that beautiful black finish will come though.

@@CompleteCarnivore My Experience: Regarding Smithey, I have the 12" inch normal skillet and the 12" flat skillet and I seasoned them with grape seed oil, 5 times each, at 450 degrees. I warm the skillets up prior to placing the oil on them and the pans absorb it like a sponge. Minimal wipe off of excessive oil. Never a problem with preseason oil not sticking to a Smithey. Any preseason oil will adhere better if the iron is warm, which most people don't do or know about. Also, if you take a look at Smithey's $30 spatula, it is great with anything you cook plus you can use it to lightly scrap an iron skillet while it is still hot (or warm) to remove most things that stick. I have enjoyed all of your other videos, except this one. 😎

@@georgiadawg8521 If they had a left handed version of that spatula I would be all over it. I have a left handed one from Field Company that I need to remember to get out of the drawer more often. And when I season skillets I do warm them a bit first. Still need a few more coats of seasoning on this Smithey but even with just one coat and the factory seasoning on it I am pretty happy with how easily food releases and how easy it cleans up. If you have any more ideas of videos you think would be helpful please let me know.

Not too much. Once you get a cast iron skillet properly seasoned they will all perform fairly similar. It mostly comes down to aesthetics and ergonomics at that point. The Smithey is much smoother than a Lodge and I think it looks better overall. But they will both perform about the same when it comes to cooking a steak.

@@CompleteCarnivore I only have lodge and I love them

@@CompleteCarnivore and thanks for the video

@@andysharlofsky627 I have probably about 10 different Lodge pieces and love them as well.

Smithey is smoother inside than Lodge by FAR. I was using a Lodge the other day and the interior feels so bumpy, even sharp in places. I think the quality just isn't what it used to be - whether this is a trend with all their new pieces, or a quality control issue, I don't know. But their older stuff was way better, imo.