Seasoning Coming Off
It’s totally normal for seasoning to change or appear to come off with use, especially in the early days of cooking with a new piece of cast iron. Seasoning is a layer of polymerized oil that bonds to the iron through heat, forming a natural, non-stick surface. Because this layer is built up over time and use, it can be thin or uneven at first — meaning some flaking, patchiness, or dull spots may show up. This isn’t a flaw; it’s part of the skillet’s evolution.
Seasoning may come off more noticeably if the pan is used to cook acidic foods (like tomatoes or vinegar-based sauces), scrubbed aggressively with metal tools, or run through a dishwasher (which we never recommend). These actions can break down or loosen the surface seasoning, but thankfully, cast iron is very forgiving — it can always be restored and improved with a little care.
If you notice dark flakes or rust-colored spots, it’s a good opportunity to get educated on the benefits of continued use and occasional re-seasoning. We recommend a light scrub with a chainmail scrubber or brush, followed by drying thoroughly and wiping the pan with a thin layer of oil before heating it on the stove or in the oven (until smoking). This will help rebuild and strengthen the seasoning layer.
Always remember that a well-seasoned skillet is built over months and years of regular cooking; it's not something that happens overnight. Keep cooking, keep caring, and know that every meal is a step toward the perfect non-stick finish.
Black Flaky Seasoning
Do you see peeling black flakes on the surface of your Smithey? Not to worry, you haven't damaged your Smithey in any way. This is usually a sign of using a bit too much oil when seasoning or not thoroughly cleaning your Smithey to maintain a smooth cook surface after each use. Think of seasoning a polished piece of cast iron like painting a wall in your house; thin and smooth layers will prove to be more durable as opposed to thick or textured layers of seasoning.
We recommend removing any textured seasoning or charred build up with steel wool or the flat edge of a metal spatula. Feel free to use a touch of dish soap as needed! You'll want to remove as much texture as you can.
Once smooth, we recommend thoroughly washing your Smithey with warm water and dish soap. Once cleaned and dried, apply a single seasoning layer - a very thin layer of oil (typically 1 tsp or less) - before reaching the oil's smoke-point. We have linked to additional seasoning resources here.
Seasoning does take some time for any cast iron skillet. However, cast iron is truly one of those things that get better with continued use!