Smithey's hand-forged carbon steel cookware (including the Farmhouse Skillet, Fish Skillet, Paella Pan, and Carbon Steel Roasters) requires the same basic care as cast iron, with a few key differences.
Seasoning:
Carbon steel seasons the same way as cast iron — thin layers of oil, heated past the smoke point. Carbon steel tends to season faster than cast iron due to its smoother surface. Use grapeseed oil, avocado oil, or beef tallow.
Cleaning:
- Wash with warm water, dish soap, and something abrasive (chainmail scrubber or steel wool)
- Dry thoroughly — carbon steel rusts faster than cast iron if moisture is left behind
- Place on a warm burner after washing to evaporate any hidden moisture
- Apply a thin coat of oil before storing
The "High Dome" (Reverse Dome):
You may notice a slight dome or convexity in the center of your carbon steel cookware when it's at room temperature. This is intentional — we design a small degree of convexity into the base to account for thermal expansion. When heated, the base will flatten. This is a feature of hand-forged carbon steel, not a flaw.
Thickness:
Our Farmhouse Skillet, Party Pan, and Carbon Steel Roasters are forged from approximately 1/8" (11 gauge) carbon steel. Our Wok is forged from approximately 1/16" (16 gauge) steel.
Key differences from cast iron:
- Carbon steel is lighter than cast iron
- It heats up and cools down faster
- It's more responsive to temperature changes
- It seasons faster but can also lose seasoning more quickly if neglected