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 tip-top form. I bought my first Smithey last year and I’ve developed a routine that keeps my pans performing beautifully. If you are new to the cast iron game, then here are some helpful tips to get started and preserving your pan.
Seasoning: The Foundation of Longevity
So, cast iron and carbon steel rely on seasoning or a layer of polymerized oil to create a natural nonstick surface. You should season your Smithey cast iron immediately after your first use, especially after washing, by applying a very thin layer of high-smoke-point oil and heating it until it smokes on the stovetop or in the oven (400-500 F for an hour) to build a crucial non-stick layer, letting it cool naturally afterwards.
Daily Use and Cleaning
After cooking, wash with hot water and a little cast iron approved soap. Be sure to rinse with thoroughly with hot water, and I really do recommend removing stuck-on bits with Smithey Chainmail. After washing, I dry it completely with a towel and place it back on the burner a minute or two to evaporate any lingering moisture. Never, ever... ever, ever...ever leave your Smithey or any cast iron to sit in water. Never place in the dishwasher. It's a cardinal sin, if you didn't know.
Re-Oiling After Each Use
One step I never skip is a light layer of oil after every use, especially on carbon steel. Be sure you use a neutral oil like canola or La Tourangelle Grapeseed Oil. I personally prefer to use the Smithey Seasoning Oil and keep handy on the top drawer by the range. Rub a thin coat onto the pan while it’s still warm to keep the seasoning healthy and rust-free. Then, as mentioned, place back on the range, or in the oven, until it smokes. Turn off the oven or burner and let it cool.
Your Pan Will Naturally Season Itself
Cooking with fats and oils (like bacon or fried chicken) naturally build a seasoning and cuts down the frequency of seasoning.
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.
Rust
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 stack your pans with moisture trapped inside. If I stack them, I place a paper towel between pans to absorb any lingering moisture and protect the seasoning.
Your Pans Will Naturally Patina
Your pans will naturally patina to a dark glossy black.
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