Smithey No. 10 Skillet vs No. 12 Grill Pan: Which Cast Iron Pan Should You Buy?

When you're looking to elevate your stovetop cooking, two Smithey pieces often come to mind: the classic No. 10 Skillet and the ridged No. 12 Grill Pan. Both are heirloom-quality cast iron, but they serve very different purposes. Understanding the differences can help you choose the right pan for your kitchen.

In this comparison, we'll break down the design, cooking performance, and best uses for each pan. Whether you're searing a perfect steak or simmering a Sunday sauce, knowing what each pan does best will make your decision easier.

Design and Surface: Smooth vs Ridged

The No. 10 Skillet features Smithey's signature smooth cooking surface, polished to a mirror-like finish. This flat surface maximizes contact with food, making it ideal for even browning, sautéing, and frying. The low, flared sides allow easy flipping and tossing, and the long handle stays cool on the stovetop.

The No. 12 Grill Pan, on the other hand, has raised ridges that mimic an outdoor grill. These ridges lift food above the pan surface, allowing fat to drip away and creating those coveted grill marks. The grill pan is deeper and heavier, with a helper handle for safe lifting—a practical touch given its substantial weight.

Both pans are made from the same high-quality cast iron and come pre-seasoned with Smithey's all-natural flaxseed oil. The choice comes down to the cooking style you prefer: flat for versatility, ridged for grilling indoors.

• Smooth surface on the No. 10 Skillet is perfect for even searing and delicate foods like eggs or fish.
• Grill pan ridges create char lines and drain excess fat, ideal for steak and vegetables.

Cooking Performance: Searing, Grilling, and More

For the best cast iron for searing steak, the No. 10 Skillet is a standout. Its flat surface delivers a deep, even crust on a ribeye or filet, and the high heat retention keeps the pan hot even after adding cold protein. You can also use it for pan sauces, shallow frying, and even baking cornbread—versatility that a grill pan can't match.

The No. 12 Grill Pan excels at indoor grilling. Its ridges produce appetizing grill marks and allow fat to drip away, giving you a healthier meal with that smoky char. It's perfect for chicken breasts, pork chops, and vegetables like zucchini or bell peppers. However, the ridges make it less suitable for tasks like frying eggs or making delicate sauces.

If you often cook for a crowd, the larger grilling surface of the No. 12 Grill Pan is a plus. But for everyday cooking, the No. 10 Skillet's size and shape are more practical for most recipes.

• Use the No. 10 Skillet for steaks with a perfect crust and then build a pan sauce in the same pan.
• The No. 12 Grill Pan is ideal for quick weeknight chicken or vegetable skewers with grill marks.

Size and Weight: What to Expect

The No. 10 Skillet measures about 10 inches in diameter and weighs roughly 5.5 pounds. It's a manageable size for most home cooks, fitting comfortably on standard burners and in most ovens. The No. 12 Grill Pan is larger, around 12 inches, and heavier—closer to 7 pounds. That extra heft gives you more cooking area but can be a challenge for some to handle, especially when full.

Consider your strength and storage space. The grill pan takes up more room in cabinets and on the stovetop. If you have limited space or prefer a lighter pan, the No. 10 Skillet is the more practical choice. If you regularly cook for a family or love hosting, the larger grilling surface of the No. 12 might be worth the weight.

Both pans are oven-safe to high temperatures, so you can start on the stovetop and finish under the broiler. Just remember to use oven mitts—the handles get hot.

• The No. 10 Skillet fits comfortably in most ovens and is easier to handle for everyday use.
• The No. 12 Grill Pan offers more surface area but requires a bit more muscle and cabinet space.

Versatility and Best Uses

If you want one pan that does almost everything, the No. 10 Skillet is the winner. It's a true workhorse: sear, sauté, fry, bake, and even roast. You can use it to make a frittata, pan-seared chicken, or a rustic apple tart. The smooth surface is also easier to clean and maintain, as there are no ridges to scrub.

The No. 12 Grill Pan is more specialized. Its main job is to bring the outdoor grilling experience indoors, especially when weather or space limits you. It's excellent for achieving char and grill marks, and the ridges help drain excess fat. But it's not the best choice for recipes that require a flat surface or lots of stirring.

For a balanced kitchen, many cooks own both. But if you're just starting out or want the most versatile pan, the No. 10 Skillet is the smarter first purchase. You can always add a grill pan later if you find yourself craving that grilled flavor.

• The No. 10 Skillet is ideal for a wide range of recipes, from eggs to cornbread.
• The No. 12 Grill Pan shines for indoor grilling and creating healthy, low-fat meals.
• Pair the No. 10 Skillet with a 10" Glass Lid for versatile covered cooking.

Maintenance and Care

Both pans require similar care: hand wash with warm water, dry thoroughly, and apply a light coat of oil after each use. The No. 10 Skillet's smooth surface makes it easier to wipe clean, and the seasoning builds up nicely over time. The No. 12 Grill Pan's ridges can trap food particles, so you'll need a brush or scraper to clean between the ridges.

Avoid using soap unless absolutely necessary, and never put cast iron in the dishwasher. With proper care, both pans will last for generations. The No. 10 Skillet's versatility means it might see more daily use, while the grill pan is more of a specialty tool—so think about how much maintenance you're willing to do.

If you're new to cast iron, the No. 10 Skillet's easier cleaning might be a better starting point. The grill pan is a rewarding addition but requires a bit more patience during cleanup.

• Use a soft brush to clean between the ridges of the grill pan.
• Always dry cast iron thoroughly to prevent rust, then rub with a thin layer of oil.

In the end, the right choice depends on your cooking habits. The No. 10 Skillet is the versatile all-rounder, perfect for searing, frying, and baking. The No. 12 Grill Pan is your go-to for indoor grilling and achieving that charred, smoky flavor. For most home cooks, the No. 10 Skillet is the more practical and versatile investment. But if you love grilled food and have the storage space, adding the No. 12 Grill Pan to your collection is a worthy upgrade.