When you first begin using a new cast iron skillet or griddle, it’s completely normal for the cooking surface to become patchy or uneven in color. This is expected, especially with high-quality cookware.

Cast iron naturally becomes non-stick over time through the development of thin, interlocking layers of seasoning. Every time you cook, the pan gains and loses seasoning in different spots, which may lead to some discoloration in the early stages. However, as you continue to build up seasoning, you’ll notice that the surface will darken and the color will become more even.

If you find this breaking-in process challenging, we recommend using a bit more oil or fat during cooking. Regularly preparing recipes that help add seasoning to the surface can also speed up this process and improve the pan's performance.