Yes, cast iron is excellent for baking, and your Smithey is right at home in the oven. From golden cornbread to skillet cookies to rustic sourdough, cast iron offers incredible heat retention and even baking results that many traditional baking pans can’t match. Smithey skillets, Dutch ovens, and roasters are oven-safe and made for high heat, making them ideal for everything from crisping edges to baking bread with a beautiful crust. The heavy walls distribute heat evenly, which reduces the chances of burning or undercooking. A few tips for success:

• Always preheat the skillet or oven with the cast iron inside for even baking.
• For breads or baked goods, lightly oil or butter the surface - or use parchment paper for extra ease.
• Remember that cast iron stays hot well after it comes out of the oven, so let it cool before handling or slicing directly inside the pan.

Whether you are baking biscuits or roasting root vegetables, cast iron delivers excellent results with just a bit of prep - and it looks beautiful on the table, too.

If your food is sticking to your skillet, especially when cooking lean proteins like eggs or fish, it likely means your skillet’s seasoning needs a little reinforcement. Think of seasoning like a savings account—each time you cook, you’re ideally making a deposit. But some dishes (especially acidic sauces or low-fat meals) can make a withdrawal instead. When more seasoning comes off than goes on, you may notice food clinging to the pan more than you’d like.The good news? Sticking is fixable and often short-lived. It’s just your skillet’s way of asking for a little TLC. Whether it’s a brand new Smithey or a well-loved one, a simple at-home refresh can restore performance and get things back on track. Regular care and a bit of patience are the keys to achieving that perfect non-stick patina. Here’s our recommended touch-up routine:

1. Warm your skillet over medium heat for about 5 minutes.
2. Add a small amount of high-smoke-point oil (grapeseed, flaxseed, or even beef tallow work well).
3. Using a paper towel, rub the oil all over the skillet—inside, outside, and handle.
4. Wipe away all excess oil—less is definitely more here.
5. Let the skillet heat until it begins to smoke (this takes 1–2 minutes).
6. Turn off the heat and allow it to cool naturally.

This process lays down a thin layer of polymerized oil that bonds to the iron surface—essentially adding a building block to your skillet’s seasoning. Over time, consistent use and care like this will result in a naturally non-stick finish. Until then, we recommend using a healthy amount of oil or fat when cooking and avoid scrubbing too harshly during cleanup.

The short answer: not very often. If a Smithey is being used regularly, especially for cooking with oils or fats, it will naturally continue to season itself through use. There’s no need to re-season your skillet on a strict schedule—only when you start noticing performance issues.

A good rule of thumb is to re-season when food starts sticking more than usual, or if you see bare or silvery patches where the seasoning has worn away. These are signs that the seasoning layer is thinning or uneven, and a quick touch-up will help restore your skillet’s non-stick performance and protect the iron underneath.

If needed, re-seasoning is simple: clean and dry the pan, apply a very thin layer of high-smoke-point oil, and heat it until it smokes. Let it cool, and you’ve added a fresh layer of seasoning. Just make sure to wipe away any excess oil before heating to avoid a sticky finish.

Otherwise, keep cooking! With regular use and good care (drying thoroughly, storing properly, and avoiding overly acidic or low-fat cooking early on), your Smithey will maintain and improve its seasoning naturally over time.

Nope, you don’t need to be afraid of a little soap. It’s one of the most persistent myths out there, but the truth is: a small amount of dish soap will not harm your cast iron seasoning when used properly.

Seasoning is a bond of polymerized oil—it’s a physical layer, not a loose grease coating—so it won’t simply wash away with suds.In fact, soap can be helpful after cooking particularly greasy or strongly flavored meals. A quick wash with mild dish soap and a soft sponge helps clean the surface without damaging your skillet or breaking down that hard-earned seasoning. What’s more important than avoiding soap is what you do after washing:

• Dry your skillet thoroughly (don’t air dry)
• Warm it briefly on the stovetop to evaporate any leftover moisture
• And wipe it with a thin coat of oil to protect against rust

Think of soap as a tool, not a threat. Heavy-duty scrubbing or soaking in water for hours? That’s a problem. But a little soap and a lot of care? Totally cast iron–approved.