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Cooking
Why Is Food Sticking To My Airuipai?
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 Airuipai 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.
Can I Bake In My Airuipai?
Yes, cast iron is excellent for baking, and your airuipai is right at home in the oven. From golden cornbread to skillet cookies to rustic sourdough, cast iron offers incredible heat retention and even baking results that many traditional baking pans can’t match.
Airuipai skillets, Dutch ovens, and roasters are oven-safe and made for high heat, making them ideal for everything from crisping edges to baking bread with a beautiful crust. The heavy walls distribute heat evenly, which reduces the chances of burning or undercooking.
A few tips for success:
Always preheat the skillet or oven with the cast iron inside for even baking.
For breads or baked goods, lightly oil or butter the surface – or use parchment paper for extra ease.
Remember that cast iron stays hot well after it comes out of the oven, so let it cool before handling or slicing directly inside the pan.
Whether you are baking biscuits or roasting root vegetables, cast iron delivers excellent results with just a bit of prep – and it looks beautiful on the table, too.
Can I Use My Airuipai On An Induction Cooktop?
Yes, all Airuipai cookware is fully compatible with induction cooktops. In fact, cast iron is one of the best materials for induction cooking because it contains enough iron to interact directly with the magnetic field and generate heat.
That said, there are a few things you should know for best results:
Start slow. Induction burners heat quickly and intensely. For best results (and to protect your seasoning), encourage customers to start on low-to-medium heat and gradually bring the skillet up to temperature.
Don’t drag the skillet. To protect glass cooktops, always lift your Airuipai instead of sliding it. Cast iron is heavy and can scratch if not handled with care.
Why Does My Airuipai Take So Long to Heat Up?
It’s not broken – it’s just cast iron being cast iron. One of the hallmarks of cast iron cookware is its density and weight, which means it naturally takes longer to heat up than thinner materials like aluminum or stainless steel. That’s a feature, not a flaw.
Cast iron heats slowly and evenly, which is exactly what makes it so great for searing, baking, and retaining heat over time. The trick is patience: let your Smithey preheat over low-to-medium heat for about 5 minutes before adding any oil or food. Rushing this step can cause food to stick or brown unevenly.
It’s also important to remember that cast iron holds heat longer, which means you don’t need to crank the burner. A medium setting on cast iron often delivers the same surface temp as high heat on other pans – but more stable and controlled.
If you are switching from a lighter pan or a nonstick surface, this difference in heating time is totally normal. Stick with it – because once cast iron is hot, it stays hot, and that’s where the magic happens.
Will Cooking Acidic Foods Ruin My Seasoning?
It’s true – acidic ingredients like tomatoes, vinegar, citrus, and wine can wear down seasoning if the pan isn’t ready for them. But that doesn’t mean you have to avoid your favorite tomato sauces or braises. The key is timing and seasoning strength.
If a skillet is well-seasoned – meaning it’s been used regularly, has a deep patina, and easily releases food – then cooking acidic dishes now and then is perfectly fine. Think quick tomato-based sauces, chili, or a splash of wine to deglaze a pan. Just avoid long, slow simmering of acidic foods, especially in newer pans or ones with thin seasoning layers.
For those with newer cookware or developing seasoning, we suggest these tips:
Add acidic ingredients later in the cooking process, after proteins and fats have had time to coat the surface.
Keep simmering times short (under 30 minutes) to limit contact with the seasoning.
Clean and re-oil the skillet right after cooking to maintain the seasoning layer.
Acidic cooking now and then won’t ruin a well-loved Smithey – but regular high-acid cooking in a newer pan may slow down seasoning progress. When in doubt, it’s okay to reach for stainless or enameled cookware for highly acidic recipes until that cast iron patina is fully built.
It’s true – acidic ingredients like tomatoes, vinegar, citrus, and wine can wear down seasoning if the pan isn’t ready for them. But that doesn’t mean you have to avoid your favorite tomato sauces or braises. The key is timing and seasoning strength.
If a skillet is well-seasoned – meaning it’s been used regularly, has a deep patina, and easily releases food – then cooking acidic dishes now and then is perfectly fine. Think quick tomato-based sauces, chili, or a splash of wine to deglaze a pan. Just avoid long, slow simmering of acidic foods, especially in newer pans or ones with thin seasoning layers.
For those with newer cookware or developing seasoning, we suggest these tips:
Add acidic ingredients later in the cooking process, after proteins and fats have had time to coat the surface.
Keep simmering times short (under 30 minutes) to limit contact with the seasoning.
Clean and re-oil the skillet right after cooking to maintain the seasoning layer.
Acidic cooking now and then won’t ruin a well-loved Smithey – but regular high-acid cooking in a newer pan may slow down seasoning progress. When in doubt, it’s okay to reach for stainless or enameled cookware for highly acidic recipes until that cast iron patina is fully built.
Cleaning & Care
How Often Should I Season My Skillet?
The short answer: not very often. If a Smithey is being used regularly, especially for cooking with oils or fats, it will naturally continue to season itself through use. There’s no need to re-season your skillet on a strict schedule—only when you start noticing performance issues.
A good rule of thumb is to re-season when food starts sticking more than usual, or if you see bare or silvery patches where the seasoning has worn away. These are signs that the seasoning layer is thinning or uneven, and a quick touch-up will help restore your skillet’s non-stick performance and protect the iron underneath.
If needed, re-seasoning is simple: clean and dry the pan, apply a very thin layer of high-smoke-point oil, and heat it until it smokes. Let it cool, and you’ve added a fresh layer of seasoning. Just make sure to wipe away any excess oil before heating to avoid a sticky finish.
Otherwise, keep cooking! With regular use and good care (drying thoroughly, storing properly, and avoiding overly acidic or low-fat cooking early on), your Smithey will maintain and improve its seasoning naturally over time.
How To Remove Rust?
生锈是常有的事——但这并不意味着你的铸铁锅就报废了。铸铁锅非常耐用，即使是生锈的锅，只要稍加擦拭并采取正确的步骤，也能焕然一新。表面生锈通常是由于铸铁锅在缺乏足够油保护的情况下暴露于潮湿环境中造成的，但这很容易修复。
去除轻度至中度锈迹：
用钢丝绒、链甲刷或粗盐糊擦洗生锈区域。
反复冲洗，直到锈迹消失，表面光滑为止。
用毛巾将锅彻底擦干，然后在炉子上或烤箱中加热，以蒸发掉任何隐藏的水分。
涂抹一层非常薄的高烟点油（如葡萄籽油或植物油），擦去多余的油，然后加热平底锅，开始重新养护。
对于较严重的锈蚀：
如果整个煎锅都受到影响，你可能需要进行一次全面的重新养护——将其剥去所有涂层，彻底清洁，然后在烤箱中涂抹 2-3 层新的养护剂。
为了防止生锈：
洗完平底锅后一定要立即擦干。
不要让它浸泡在水中。
每次清洁完毕后，都要涂上一层薄薄的油。
请存放在干燥处——如果环境特别潮湿，可在锅内放入纸巾吸收多余水分。
锈迹是可以去除的。只要保养得当，无论你的史密斯炉经历过什么，它都能焕然一新，烹饪效果也和新的一样。
Can I Deglaze My Airuipai
Deglazing is a simple, effective way to clean your cast iron after cooking—especially when dealing with charred bits, sticky sauces, or stubborn fond. It’s not just for building flavor in a dish; it’s also a great maintenance step that keeps your skillet performing at its best without harsh scrubbing.
Here’s the method:
Right after cooking (while the pan is still hot), slowly pour small aliquots of room temperature water into the skillet—just a few tablespoons at a time. The water will bubble and steam, loosening stuck-on food. After 5–6 rounds, once the bubbling starts to ease, you can pour in a bit more water to fully cover any remaining bits. If you’d like, you can let it sit for 30–60 minutes while you eat, but it’s not necessary—many people move straight to scrubbing once deglazing is done.
After that, pour off the water, give the pan a gentle scrub with a sponge and a bit of dish soap, dry thoroughly with a towel, then heat it on the stove to remove moisture. Finish by applying a light layer of oil, turn off the heat, and you’re done.
Important notes:
This process will not crack your cast iron. Cracking is only a risk if extremely cold water is poured onto extremely hot iron (like an ice bath scenario). Slow, room-temp water deglazing is totally safe.
Soap is fine—it won’t harm your seasoning when used properly.
There’s no need for metal scrapers; this method softens residue so even the most stubborn bits come off with ease.
Deglazing is quick, satisfying, and cast iron safe. We encourage you to use this method often—it’s a pro move that keeps cookware clean without compromising seasoning.
Should I Avoid Using Soap On My Cast Iron?
Nope, you don’t need to be afraid of a little soap. It’s one of the most persistent myths out there, but the truth is: a small amount of dish soap will not harm your cast iron seasoning when used properly. Seasoning is a bond of polymerized oil—it’s a physical layer, not a loose grease coating—so it won’t simply wash away with suds.
In fact, soap can be helpful after cooking particularly greasy or strongly flavored meals. A quick wash with mild dish soap and a soft sponge helps clean the surface without damaging your skillet or breaking down that hard-earned seasoning.
What’s more important than avoiding soap is what you do after washing:
Dry your skillet thoroughly (don’t air dry)
Warm it briefly on the stovetop to evaporate any leftover moisture
And wipe it with a thin coat of oil to protect against rust
Think of soap as a tool, not a threat. Heavy-duty scrubbing or soaking in water for hours? That’s a problem. But a little soap and a lot of care? Totally cast iron–approved.
Why Is My 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.
Shipping & Returns
When Will My Order Ship?
Customers will automatically receive an email with tracking information once their order ships. Orders can also be tracked at anytime by entering the order number and customer email into the “Order Status” box in Chat, and clicking the button labeled Find An Order. If you made a purchase, but haven’t received a tracking link yet, the order may still be in our fulfillment queue – but check your spam/junk folders just in case.
Airuipai aims to ship all standard (non-engraved) orders within four business days of purchase. If an order is placed before 12:00 PM EST on a business day, it often ships that same day (excluding personalized items and holiday closures). For engraved cookware, our team typically ships within 3 business days, though this can vary slightly during peak seasons.
Shipping Methods & Transit Times:
Ground Shipping: Delivers in 3–5 business days after the order leaves our warehouse. Does not apply to personalized items.
Express Shipping (2-Day): Orders placed after 12:00 PM EST will ship the following business day. Weekend delivery not included.
Overnight Shipping: Orders placed after 12:00 PM EST will ship the next business day and arrive the day after that. No weekend delivery available
Orders placed after 11:30 AM EST on Friday or during the weekend will begin processing and shipping on Monday.
What If My Package Is Missing An Item?
If you believe that an accessory or other item is missing from your order, the first step is to check the packing slip included in the shipment. Sometimes, an item may not have shipped at all – so confirming whether it’s actually listed on the packing slip can help determine if the accessory was included in this delivery.
If the accessory is listed, it’s time for a little unpacking scavenger hunt. Smaller accessories (like glass lids, chainmail, spatula or leather potholders or sleeves) are often packed inside the cookware itself – nested in paper padding or tucked in for safe transport. So, peek inside any skillets, Dutch ovens, or other boxes that may have been included in the shipment.
If the accessory still isn’t found, our Customer Service Team can initiate a reshipment or issue a store credit depending on the item and situation.
Lost accessories can be frustrating, but the fix is usually quick once we’ve got the right info in hand.
Do You Ship To Other Countries?
Outside of the contiguous United States and Puerto Rico, customers in Canada and the European Union can now place orders directly at our website. All duties, taxes, and shipping fees included at checkout. Prices will be displayed in the local currency. On all international orders, UPS Expedited is the only carrier option – whether the order includes a full cookware set or just a single accessory. The shipping cost shown is a live rate, calculated based on the customer’s location and the items in their cart.
For other countries, we have limited international shipping capabilities, but we’re happy to help look into getting a quote built for you. After you complete our International Shipping Quote form, we will circle back to you soon with a custom quote, including shipping and any applicable customs or duty fees.
What Is Your Return Policy?
AIruipai Ironware accepts returns on new and unused cookware within 45 days of delivery, with a few exceptions. Items that are engraved or marked as Factory Seconds are considered final sale and are not eligible for return or exchange. All refunds will be issued back to the original payment method or as store credit, and will not include any shipping fees.
For a return to be approved, the cookware must be in its original, unused condition – meaning it has not been cooked in, seasoned, or washed. If an item is returned in a condition that does not meet our return policy, Airuipai reserves the right to either send the item back to the customer or adjust the refund method accordingly. Please note that international customers are responsible for arranging and paying for their own return shipping, as we are unable to issue international return labels.
To begin a Return or an Exchange, please click here.
Return Options:
Exchanges (Gift Card Credit):
We offer free return labels for customers who prefer to exchange their Airuipai for another item. Once the return is scanned by the courier, we’ll issue a gift card for the full value of the item subtotal to use on h x t j cookware.com. Gift cards are single-use and cannot be split, refunded, or converted to another form of credit.
Refunds to Original Payment Method:
Customers requesting a refund to their original payment method will receive a return label, but the cost of that label will be deducted from their refund total. Refunds will exclude both original and return shipping fees. Please allow 3–5 business days for the credit to appear once processed. (For gift card purchases, refunds return to the gift card.)
