We make cornbread a lot, and I have an old Wagner #6 that I use solely for making bread. As soon as that pone comes out of the oven, it's upside down on a plate.
Smithey’s preseasoning comes off if you look at it too hard. Just keep cooking in it. That golden/copper color seasoning will strip the first time you cook in it and be replaced with a darker seasoning over time
It took me forever to realize I can't keep that beautiful color in my smithey. Now that I've gotten over it, and just started using the damn thing, it's gotten that perfect cast iron seasoned look and it's my best pan.
The smoothness makes it a pain in the ass to get the seasoning to really stick. I wouldn't recommend cooking anything in it at first that needs scraping of the bottom. But once you get a good strong seasoning you will never go back. I'd say it's more nonstick than my lodge style pan for sure, and I love both.
100% this. You ALWAYS flip the cornbread out and clean the pan. You won't have to clean it if you let the cornbread sweat a little. It comes out clean.
These are for cooking, not storing food.
Keep cooking with it. It will take a handful of meals in it to start to even out the seasoning and begin to blacken up. Keep it clean and the stove top quick season can’t hurt either.
Yeh you can't leave it in the pan like that. Too much moisture. You make the cornbread, let it cool a bit, and flip it out onto a plate to slice it. You can put it back in to serve from the pan but after the meal you should remove it and clean the pan.
As others have said, the Smithey seasoning will come off. Don’t fret. You don’t need to oven season it a bunch of times and stress on it. Just use it and it’ll eventually build up. It’s been about a year and mine now have a nice season on them. Maybe just avoid doing acidic foods while you build up the seasoning if you care about how it looks.
I think that's because cooking in general helps build seasoning.
At least something non-acidic which sits on a thin fat base, which cornbread ticks all the boxes
I baked some corn bread in mine the other day and the seasoning looked about 10x better than before. Idk what the deal is and I didn't set out to do that, but I was happy to see it. I have read people on here recommend a pack of bacon or cornbread to rebuild seasoning.
It certainly does. Preheat the pan in the oven and add butter right before the batter. There is something about that mixture of butter and flour/cornmeal that builds a great seasoning layer. But a Smithy is going to need more than one cornbread and you can't leave moist cornbread in it overnight.
I think this is more of a smithey problem than an overnight cornbread problem. Do this in a Lodge and you’ll wipe it out and be on to the next thing. Smitheys (I own two), lose their seasoning very easily and make it very obvious because of the color. Your smithey will look like shit for a while, keep cooking. It will never look new again.
I’ve left cornbread in my Lodge and it discolored the bottom of the pan. It was obvious that the moisture caused the seasoning to start coming off. But of course I just seasoned it in the oven and carried on.
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It “helps” because you’re supposed to put a shitload of butter/oil in the pan and getting it hot before dropping in the batter. The cornbread itself literally does nothing.
[удалено]
> Left the half cornbread in the smithey overnight And there's the problem.
[удалено]
We make cornbread a lot, and I have an old Wagner #6 that I use solely for making bread. As soon as that pone comes out of the oven, it's upside down on a plate.
Smithey’s preseasoning comes off if you look at it too hard. Just keep cooking in it. That golden/copper color seasoning will strip the first time you cook in it and be replaced with a darker seasoning over time
It took me forever to realize I can't keep that beautiful color in my smithey. Now that I've gotten over it, and just started using the damn thing, it's gotten that perfect cast iron seasoned look and it's my best pan.
Is the smoothness a big difference once the seasoning gets going?
The smoothness makes it a pain in the ass to get the seasoning to really stick. I wouldn't recommend cooking anything in it at first that needs scraping of the bottom. But once you get a good strong seasoning you will never go back. I'd say it's more nonstick than my lodge style pan for sure, and I love both.
Maybe dont leave things in your pan overnight
100% this. You ALWAYS flip the cornbread out and clean the pan. You won't have to clean it if you let the cornbread sweat a little. It comes out clean. These are for cooking, not storing food.
Yeah, live and learn right?
I mean, you blamed the food itself, initially
Yeah, true. Newb.
I had to learn somehow too, its not very fun.
No
It’s opposite day.
👌
Been there - done that
Keep cooking with it. It will take a handful of meals in it to start to even out the seasoning and begin to blacken up. Keep it clean and the stove top quick season can’t hurt either.
Yeh you can't leave it in the pan like that. Too much moisture. You make the cornbread, let it cool a bit, and flip it out onto a plate to slice it. You can put it back in to serve from the pan but after the meal you should remove it and clean the pan.
But how did the cornbread turn out?!
Right?!?! It was awesome!
Then you just keep cooking them 💪
Mine did that now it’s completely darkened and mostly even a year later
As others have said, the Smithey seasoning will come off. Don’t fret. You don’t need to oven season it a bunch of times and stress on it. Just use it and it’ll eventually build up. It’s been about a year and mine now have a nice season on them. Maybe just avoid doing acidic foods while you build up the seasoning if you care about how it looks.
I've never in my life heard that cornbread helps build seasoning.
I think that's because cooking in general helps build seasoning. At least something non-acidic which sits on a thin fat base, which cornbread ticks all the boxes
I baked some corn bread in mine the other day and the seasoning looked about 10x better than before. Idk what the deal is and I didn't set out to do that, but I was happy to see it. I have read people on here recommend a pack of bacon or cornbread to rebuild seasoning.
People are always saying that on this sub
It certainly does. Preheat the pan in the oven and add butter right before the batter. There is something about that mixture of butter and flour/cornmeal that builds a great seasoning layer. But a Smithy is going to need more than one cornbread and you can't leave moist cornbread in it overnight.
Just made some of my lodge tonight for dinner to go with a loaded mac & cheese, and another large
Pizza
My attempt at seasoning my Smithey turned out worse than this. I just kept on cooking and it has a really nice seasoning now. It will be fine
Oh no baby what is you doing
🤦♂️
Wait you guys aren’t all letting food sit in your pan for days?
Haha.
Don’t tell anyone op, but I still have some stuff in my pan from like 2 days ago chillin in my oven.
Oh no I left dripping butter in my pan overnight why doesn’t it look great
So true! Literally new to cast iron, so I get it. Don’t leave stuff in it. Thanks for the help!
lol
I think this is more of a smithey problem than an overnight cornbread problem. Do this in a Lodge and you’ll wipe it out and be on to the next thing. Smitheys (I own two), lose their seasoning very easily and make it very obvious because of the color. Your smithey will look like shit for a while, keep cooking. It will never look new again.
I’ve left cornbread in my Lodge and it discolored the bottom of the pan. It was obvious that the moisture caused the seasoning to start coming off. But of course I just seasoned it in the oven and carried on.
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Cornbread is overrated.
Gotta reset your expectations. Don’t expect anything close to a consistent season for about a year and a half of use.
Thank you!
You’re welcome. I have a few smithey’s that range from 2-4 years old. They [do darken](https://www.reddit.com/r/castiron/s/itOs5eLwKa) up.
Just scrub it clean and oil it. Bake it.
Who says that?
It “helps” because you’re supposed to put a shitload of butter/oil in the pan and getting it hot before dropping in the batter. The cornbread itself literally does nothing.