Thanks to synthetic-coated nonstick pans, we have become fearful of every little scratch and blemish on a pan's coating. This fear was warranted for sythetic pans (you don't want to be ingesting those toxins!), however when it comes to seasoned iron, it's a completely different ball game. Our pans are designed to be work horses, not beauty queens.
Your seasoning will continue to develop and change overtime due to the foods you're cooking, how you're cleaning your pan, if you choose to season or not...the list goes on. The beauty of seasoned iron is in its performance, not its looks, so try not to get caught up on how your pan looks. If it's working well for you, then just carry on cooking!
We know this change in mindset can take some getting used to for those new to cooking on seasoned iron, so we've put together this list of common seasoning concerns. As you'll see, it's really no concern at all, and always an easy fix!
My new pan is scratched!
Our Satin pans come naturally seasoned with two layers of rice bran oil. This is just natural seasoning, and not a synthetic coating. This mark you see is just a 'scratch' in the oil that has been applied to the pan at our factory. As soon as you commence the seasoning process, your new layers of oil will soon fill in the gaps and replace the missing oil. You'll soon forget it was even there!