Stovetop Seasoning Method

- Light and even layers build better seasoning.

- A mature coat of seasoning comes from frequent use over time

Ground beef & caramelized onions is our favorite dish for building seasoning. The oils from the protein mix with the sugars from the onions to form a nice seasoned base for good things to come.

Seasoning is a thin layer of oil, that when heated to an appropriate temperature, cures over the surface of your cast iron cookware. Like a layer of paint over your house, seasoning protects cast iron from exposure to air & moisture. In addition to protecting the surface, seasoning helps to establish and enhance a non-stick surface.

Yes. Your Smithey is pre-seasoned with several thin layers of pure grape seed oil after it is finished in our shop. This layer of seasoning protects the skillet before it arrives in your kitchen.

We use a pure grape seed oil to season our skillets. However, any neutral oil will do just fine as a seasoning oil. In our home kitchens, we grab whatever oil is handy.

Yes - simply apply a light sheen of oil to the entire skillet and bake in your oven for 1 hour at 450 degrees. We do however, find that the stovetop method we feature above is quicker and more effective.

Acidic dishes and bacon have a tendency to strip seasoning on a pan without a mature coat of seasoning. No need to be alarmed if some seasoning strips off. Follow the steps for the stovetop seasoning method (see above) and your Smithey will be back in shape in 10 minutes.