If you’re anything like me, your Smithey cookware is a trusted kitchen companion. Cast iron and carbon steel have a way of making every meal feel a little more satisfying, but they do require some care to stay in top form. Over the years, I’ve developed a routine that keeps my pans performing beautifully, and I’m sharing it so you can get the most out of yours.
Seasoning: The Foundation of Longevity
When I first got my Smithey pan, I made sure it was properly seasoned. Both cast iron and carbon steel rely on seasoning—a layer of polymerized oil—to create a natural nonstick surface. I usually start by washing the pan with warm water and a mild soap, drying it thoroughly, and then rubbing a thin coat of neutral oil (like grapeseed, canola, or flaxseed) all over the surface. I place it in the oven at around 400°F for an hour, let it cool, and repeat if needed. This layer is what keeps food from sticking and protects the metal from rust.
Daily Use and Cleaning
I’ve learned that both cast iron and carbon steel don’t like to sit wet, so after cooking, I clean them quickly. For most meals, I just rinse with hot water and the recommended Smithey Chainmail. I avoid harsh detergents unless I’m removing stuck-on bits. After washing, I dry it completely and sometimes heat it on the stove for a minute or two to evaporate any lingering moisture.
Re-Oiling After Each Use
One step I never skip is a light layer of oil after every use, especially on carbon steel. I keep a small tin of seasoning oil near the stove and rub a thin coat onto the pan while it’s still warm. It keeps the seasoning healthy, prevents rust, and helps maintain that beautiful, glossy patina that Smithey pans are known for.
Avoiding Common Mistakes
I’ve seen a few pitfalls that new owners often encounter. Avoid cooking acidic foods (like tomato sauce) in a newly seasoned pan until the seasoning has fully built up, as acids can eat away at the layer. Don’t put cast iron in the dishwasher....and I mean ever. And remember, rust isn’t the end of the world. If a pan develops a little rust, I scrub it lightly, dry it, and re-season it. If all else fails - Smithey will rehab your pan.
Storing Your Pans
I store my Smithey pan on the stove top, never stacked with moisture trapped inside. If I stack them, I place a paper towel between pans to absorb any lingering moisture and protect the seasoning. And remember that your pans will naturally patina to a dark glossy black.
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