Frequently Asked Questions

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Cooking
- Warm your skillet over medium heat for about 5 minutes.
- Add a small amount of high-smoke-point oil (grapeseed, flaxseed, or even beef tallow work well).
- Using a paper towel, rub the oil all over the skillet—inside, outside, and handle.
- Wipe away all excess oil—less is definitely more here.
- Let the skillet heat until it begins to smoke (this takes 1–2 minutes).
- Turn off the heat and allow it to cool naturally.
- 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.
- Start slow. Induction burners heat quickly and intensely. For best results (and to protect your seasoning), encourage customers to start on low-to-medium heat and gradually bring the skillet up to temperature.
- Don’t drag the skillet. To protect glass cooktops, always lift your Smithey instead of sliding it. Cast iron is heavy and can scratch if not handled with care.
- Add acidic ingredients later in the cooking process, after proteins and fats have had time to coat the surface.
- Keep simmering times short (under 30 minutes) to limit contact with the seasoning.
- Clean and re-oil the skillet right after cooking to maintain the seasoning layer.
Cleaning & Care
- Scrub the rusted area with steel wool, a chainmail scrubber, or a coarse salt paste.
- Rinse and repeat until the rust is gone and the surface feels smooth.
- Dry the pan completely with a towel, then heat it on the stove or in the oven to evaporate any hidden moisture.
- Apply a very thin layer of high-smoke-point oil (like grapeseed or vegetable), wipe away the excess, and heat the pan to begin rebuilding your seasoning.
- Always dry your skillet immediately after washing.
- Don’t let it soak in water.
- Finish every clean with a thin layer of oil.
- Store in a dry place—if it’s especially humid, place a paper towel inside the pan to absorb excess moisture.
- This process will not crack your cast iron. Cracking is only a risk if extremely cold water is poured onto extremely hot iron (like an ice bath scenario). Slow, room-temp water deglazing is totally safe.
- Soap is fine—it won’t harm your seasoning when used properly.
- There’s no need for metal scrapers; this method softens residue so even the most stubborn bits come off with ease.
- 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
Shipping & Returns
- Ground Shipping: Delivers in 3–5 business days after the order leaves our warehouse. Does not apply to personalized items.
- Express Shipping (2-Day): Orders placed after 12:00 PM EST will ship the following business day. Weekend delivery not included.
- Overnight Shipping: Orders placed after 12:00 PM EST will ship the next business day and arrive the day after that. No weekend delivery available
- Exchanges (Gift Card Credit):
- We offer free return labels for customers who prefer to exchange their Smithey for another item. Once the return is scanned by the courier, we’ll issue a gift card for the full value of the item subtotal to use on smithey.com. Gift cards are single-use and cannot be split, refunded, or converted to another form of credit.
- Refunds to Original Payment Method:
- Customers requesting a refund to their original payment method will receive a return label, but the cost of that label will be deducted from their refund total. Refunds will exclude both original and return shipping fees. Please allow 3–5 business days for the credit to appear once processed. (For gift card purchases, refunds return to the gift card.)