Unveiling The Mystique: Smithey Cast Iron's Color-Changing Canvas

Smithey cast iron pans are initially grey, but the first layers of seasoning give them a copper shade. As you continue to cook with your Smithey, it will develop a deep black patina.

The pan will transition from shiny bronze to marbled to black

The Smithey cast iron pan is a stylish and versatile kitchen essential that will develop a unique patina over time. When you first purchase your Smithey pan, you will notice that it has a copper hue. This colour is due to the first layers of seasoning applied by the manufacturer. As you begin to cook with your pan, you will observe an exciting transformation.

Over time, with regular use, your pan will evolve from its initial shiny bronze appearance to a marbled pattern, creating a distinctive and individual design. This transition is a natural part of the pan's ageing process and contributes to its character and charm. Eventually, as the pan continues to mature, it will take on a deep black patina, a testament to its durability and the creation of a natural non-stick surface.

The evolution of your Smithey pan is a gradual process that occurs through the application of additional seasoning layers and the natural oils from cooking. Each stage, from the initial bronze to the marbled effect and, ultimately, the deep black patina, adds to the pan's beauty and functionality. This gradual transformation is part of the joy of owning a Smithey pan, witnessing the development of a true heirloom piece that will be cherished for generations.

To maintain and enhance the colour transformation of your Smithey pan, it is essential to care for it properly. While cast iron is known for its durability, it is crucial to avoid excessive scrubbing and to dry and oil the pan thoroughly after each use. With the proper care and attention, your Smithey pan will not only perform exceptionally but also develop a rich and unique patina that reflects your culinary adventures.

The colour change is due to the layers of seasoning

A Smithey cast iron pan will turn black due to the layers of seasoning. When you first purchase a Smithey cast iron pan, it will have a copper shade from the first layers of seasoning applied by the manufacturer. However, as you cook with your pan and add additional layers of seasoning, it will gradually take on a deep black patina. This colour change is a natural and desired outcome for cast iron cookware.

The process of seasoning involves applying a thin layer of oil to the surface of the pan and baking it at a high temperature. This fills in the pores of the cast iron, creating a smooth and non-stick surface. The high temperature breaks down the oil, causing it to bond with the pan and form a protective layer. This layer not only improves the non-stick properties of the pan but also helps to prevent rusting and ensures that food residue does not stick to the pan.

It is recommended to re-season your cast iron pan at least twice a year to maintain its non-stick properties and prevent food from sticking or turning black. Proper seasoning will also help to avoid overheating of fats and oils, which can cause carbon deposits to form and mix with your food. While these carbon deposits are not harmful, they can be unappealing.

To re-season your cast iron pan, start by scrubbing it with hot water to remove any residue and expose the base layer. Dry the pan thoroughly, as any remaining moisture can lead to rusting. Apply a thin layer of oil to the surface, ensuring an even coating. Finally, place the oiled pan in the oven at a high temperature, around 450°F to 500°F, for about an hour. This process will create a smooth, non-stick surface for cooking and contribute to the development of the black patina on your Smithey cast iron pan.

The pan is pre-seasoned with several layers of oil

The Smithey cast iron pan is pre-seasoned with several layers of oil, giving it a copper shade. This pre-seasoning is done by spraying a thin layer of oil onto the surface of the pan and baking it at a high temperature. This process, called polymerization, creates a natural, easy-release finish that gets better over time.

The more you cook with your Smithey pan, the thicker the layer of oil becomes. This is because each time you cook with oil or fat, you are adding another layer of seasoning to the pan. This process is called polymerization, where the oil is heated and bonds to the metal, creating a hard, blackened skin that protects the pan and gives it non-stick properties.

To maintain the seasoning on your Smithey pan, it is recommended to cook with it regularly and use oil when cooking. You can also season your pan in the oven a few times a year to add a more thorough layer of seasoning. This involves scrubbing the pan with warm, soapy water, drying it thoroughly, applying a thin layer of cooking oil, and baking it in the oven upside down at a high temperature for an hour.

By pre-seasoning their cast iron pans with several layers of oil, Smithey ensures that their cookware is ready to use right out of the box and will develop a natural non-stick surface over time. With proper care and use, your Smithey pan will take on a time-honored deep black patina and can be passed down for generations.

The seasoning creates a non-stick surface

The Smithey cast iron pan is naturally grey, but the first layers of seasoning give it a copper shade. As you continue to cook with your Smithey, it will develop a time-honored deep black patina. This is achieved through a process called seasoning, which creates a non-stick surface.

Seasoning is the process of creating a non-stick finish on a cast iron pan by baking oils onto its surface. This finish will not last forever, and over time, the oils will wear down, causing the pan to lose its non-stick qualities. Therefore, it is important to re-season and cure your cast iron cookware every 6-12 months to maintain the finish.

To season your cast iron, start by preheating your oven to 400°F. Then, apply a light layer of oil with a hard finish, such as lard, tallow, or coconut oil, to the cookware, making sure to cover the entire surface and rim. Use your hand to generously apply the oil, but be careful not to use too much, as excess oil will result in a bumpy, uneven finish. After saturating the pan, use a paper towel to remove any unwanted oil, leaving only a very thin layer that will bake on in 45-60 minutes.

Once your cookware is oiled, place it upside down in the oven. This may seem odd, but upside-down pans result in a smoother, more even finish. Place a cookie sheet below the pan to catch any drips, or they will bake onto the bottom of your oven. Leave the pan in the oven for 45-60 minutes, checking it occasionally to ensure that you do not burn the finish.

After an hour, check your cookware. If it looks dry and black, it is ready for another coat of oil. If it still has wet-looking spots, return it to the oven for another 30 minutes. Repeat this process until your cast iron has a glossy, black finish. With proper care, your cast iron should only need to be seasoned 1-2 times per year, with 1-2 coats.

In addition to seasoning, there are a few other things to keep in mind to maintain the non-stick surface of your Smithey cast iron pan. Always add oil to the pan before cooking, and make sure the pan is thoroughly heated before adding food. After cooking, simply wipe the pan out with a paper towel, and then lightly scrub with gentle soap and water. It is important to thoroughly dry your Smithey after each use and apply a light layer of vegetable oil before storing it on your range.

The pan is compatible with seven different cooking surfaces

The Smithey cast-iron skillet is compatible with seven different cooking surfaces. This includes gas, induction, glass/ceramic, and electric stoves, as well as ovens, open fires, and grills. The skillets are designed to be compatible with a range of cooktops, with the only requirement being that the burner is the same size or larger than the base of the skillet. The skillets are also suitable for baking, grilling, and cooking over a live fire.

Smithey skillets are crafted from cast iron, which is naturally grey. However, the skillets are seasoned with a copper shade by the manufacturer. Over time, as the skillet is used, it will develop a deep black patina. This seasoning process improves the non-stick properties of the skillet.

Frequently asked questions