No. 12 Combo Set: Skillet and Lid Cooking Guide
By Smithey Ironware Company | Premium Cast Iron Cookware | Published: 2026-11-05
Category: คู่มือวิธีใช้
Learn how to cook with the No. 12 Combo Set: use the Flat Top as a lid for braising, then as a griddle for breakfast. Step-by-step methods and tips.
Quick answer
Use the No. 12 skillet for searing and braising, then flip the No. 12 Flat Top Griddle over to use as a lid or as a separate griddle. The set works best when you preheat gradually and match the lid to the skillet's rim.
Why the lid changes your braising
A heavy cast iron lid traps steam and heat far better than a lightweight lid, so you get more even cooking and less evaporation. That means you can braise with less liquid and still keep the bottom from scorching. The trade-off is weight: the Flat Top is heavy, so lift it carefully and set it down on a trivet or a dry towel, not directly on a cold counter.
When to use the Flat Top as a griddle instead
The Flat Top is designed to sit on the No. 12 skillet, but it also works as a daily griddle on its own. Use it as a griddle when you want a flat surface for pancakes, eggs, or burgers, and as a lid when you want trapped heat for braises, baked dishes, or melting. It is not a tight-sealing lid for long simmering, so for very liquid-heavy dishes, check the fit and use a little extra liquid.
How to cook with the No. 12 Combo Set, step by step
- Preheat the skillet gradually: Start the No. 12 skillet on medium-low heat for 3–5 minutes before adding oil or food. A common mistake is cranking the heat immediately, which can cause hot spots and sticking. Check by flicking a drop of water: it should sizzle and evaporate, not bead up and roll.
- Sear or sauté your base ingredients: Add oil and cook aromatics, vegetables, or protein until browned. If you plan to braise, keep the heat moderate so the fond (browned bits) develops without burning. If the fond starts to darken too fast, lower the heat rather than adding liquid early.
- Add liquid and bring to a simmer: Pour in broth, wine, or tomatoes, scrape up the fond, and let the liquid come to a gentle simmer. For braising, the liquid should come about halfway up the food, not cover it. Taste the liquid now and adjust salt; it will concentrate as it reduces.
- Place the Flat Top on as a lid: Set the No. 12 Flat Top Griddle flat-side down on the skillet, aligning it with the rim. If it does not sit evenly, adjust until it rests securely; a tilted lid lets steam escape and cooks unevenly. Use oven mitts—the Flat Top gets very hot, and the handle may not be obvious.
- Braise or bake with the lid on: Transfer to a preheated oven or keep on low stovetop heat. Check after 20–30 minutes; if the liquid is reducing too fast, lower the heat or add a splash of water. Lift the lid away from you to let steam escape safely.
- Remove the lid and finish: Take off the Flat Top and set it on a heatproof surface. Simmer uncovered to thicken the sauce, or add a final sear. If you want to use the Flat Top as a griddle, let it cool, wipe it clean, and preheat it separately. Never plunge a hot cast iron lid into water; let it cool first to avoid warping or cracking.
Product facts
- The No. 12 Combo Set: The No. 12 Combo Set includes the No. 12 skillet and the No. 12 Flat Top Griddle, which is designed as a custom-fit lid for the skillet. You get two tools in one: a skillet for searing and a lid that doubles as a griddle, so you can move from stovetop to oven without swapping pans.
The No. 12 Combo Set
