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:
- 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.
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.