Even experienced cooks want reassurance when it comes to caring for their iron pans.
The good news: caring for your AUS-ION™ wrought iron pan is simpler than it looks, and it's not about achieving a flawless finish, it's about performance. Nurturing your pan's natural, non-stick surface (its patina) is the key to better cooking, better health, and a more sustainable future.
Why choose AUS-ION™ iron pans?
AUS-ION™ pans are made from clean Australian iron, naturally seasoned rather than treated with PFAS or other synthetic coatings, and made as a single piece of iron so they're built to last for generations.
They're highly conductive, work on every heat source, and are lighter than traditional cast iron, but they still need the same basic care. As you cook, the seasoning evolves and matures, giving every pan its own unique character.
Like our nöni™ stainless steel range, AUS-ION™ pans are durable, versatile, and suited to everyday frying, grilling, baking, and caramelising.
How do I season an iron pan?
Seasoning is simply layers of oil baked onto the pan, creating a natural, easy-release cooking surface (or "patina") through polymerization.
Regular cooking with oils and fats is the best way to build and improve your patina over time. The more you use your pan, the less oil you'll need, making it a healthier long-term alternative to synthetic non-stick cookware. You can also top up seasoning on the stovetop or in the oven whenever it needs a refresh (see the fixes below).
Is a patchy pan normal?
Yes. Patchy, scratched or unevenly coloured pans are perfectly normal and healthy.
Over time your pan's surface will shift from deep brown to black, sometimes with grey patches. This is simply the patina evolving with every use, not a defect, and it doesn't affect performance.
How to I make my pan more non-stick?
Cook with plenty of fats and oils to strengthen your seasoning.
Avoid acidic foods like tomatoes or lemons early on, as acidity can break down a young patina. With continued use, your iron pan will become a non-stick powerhouse, delivering exceptional performance for generations.
How do I fix common seasoning problems?
The following issues are a normal part of getting to know your iron pan and the seasoning process.
-
Uneven seasoning: Common at first. Regular cooking with oils and fats evens out the surface over time.
-
Flaking or peeling seasoning: This is just excess seasoning, not damage. Gently scrub your pan clean, then cook to rebuild it naturally, or use the stovetop seasoning method.
-
Black specs in food: Often caused by food residue or weak seasoning. Lightly scrub the pan with a scourer or salt and oil, rinse, and then quickly season the pan on the stovetop or keep cooking.
-
Rough patches: Typically carbonised food (which sticks to new food like velcro). Smooth the surface with a strong scraper, then re-season or keep cooking.
-
Sticky spots: Caused by excess oil that hasn't fully polymerised. Heat to medium and wipe with a cloth, or bake upside down at 250°C (480°F) for 90 minutes for a deeper fix.
-
Scratched seasoning: Just seasoning coming off. This fills back in naturally with continued use.
-
Stripped seasoning: If the seasoning looks bare after heavy cleaning or cooking acidic dishes, don't panic! With regular use, the seasoning will build back up. Simply follow our simple stovetop or oven seasoning method.
How do I cook with iron the right way?
- Preheat your pan slowly and avoid overheating: AUS-ION™ cookware is highly conductive, so always preheat on Low to Medium Heat. High heat can damage the seasoning. Once the pan is warm, add oil and allow it to heat up before cooking.
- Keep the surface smooth: Rough patches on your pan can cause food to stick. Gently scrape off any bumps to keep the surface smooth.
- Let food release naturally: Don't force a flip; food will release easily once it's ready, improving both texture and flavour.
- Cook with fatty foods and oils: This will help strengthen your seasoning.
- Re-season when necessary: If food starts sticking more than usual, apply a thin layer of oil and heat gently to refresh the surface.
How do I clean and maintain my iron pan?
Use chain mail scrubbers, stiff brushes, or non-abrasive cloths with hot water to remove stuck-on food without stripping the seasoning.
Dry your pan immediately after washing, either with a towel or briefly on the stovetop to prevent rust.
Ideally, apply a thin layer of oil after each use (and wipe off the excess).
Avoid:
- Dishwashers: They will strip away the seasoning and promote rust.
- Excessive water exposure: Avoid leaving hot pans in cold water or soaking them for long periods.
- Harsh detergents: Mild detergent is perfectly fine, just steer clear of anything harsh or heavily scented.
- Storing food in your pans for extended periods.
How do I remove rust from an iron pan?
Surface rust is common if you've stored your pan without use for long periods or exposed it to excess humidity.
Rust removal is very simple. Light surface rust can be scrubbed off with salt and oil; heavier rust needs a scouring pad or sandpaper.
For Light Rust:
- Sprinkle coarse salt generously over the rusted area.
- Add a small amount of oil (optional).
- Use a cloth or paper towel to scrub the affected area, removing rust and smoothing out rough textures.
- Wipe clean, or wash and dry if needed.
For Heavy Rust
- Wet the pan with cold water.
- Scrub with a scouring pad (use sandpaper if the rust is severe).
- Wash thoroughly to remove any debris.
- Dry completely and apply a thin layer of oil to protect the surface.
How do I get rid of stuck on food or burnt spots?
- Water boil method – Fill the pan with water and bring it to a boil to loosen residue.
- Lil' Flippa Tool – Use on a warm pan to gently dislodge tougher stuck-on bits.
- Burnt spots – Make a paste of baking soda and water, scrub gently with a cloth or brush, then wash and dry as usual.
Unlike toxic, disposable cookware, our sustainable, renewable iron pans get better with age, a few simple habits and regular cooking are all it takes to create delicious meals for generations to come.
Looking for the best non-toxic cookware? Shop AUS-ION™ and experience the difference.
Frequently Asked Questions
Is it normal for my iron pan to look patchy or discoloured? Yes. Patchy, scratched, or unevenly coloured seasoning is completely normal and doesn't affect how well the pan cooks.
Can I put my AUS-ION™ pan in the dishwasher? No. Dishwashers strip away seasoning and promote rust — always hand wash and dry immediately.
Why is food sticking to my iron pan? Sticking usually means the seasoning needs building up. Cook with more oils and fats, avoid acidic foods early on, and re-season if needed.
How do I know if my pan needs re-seasoning? If food sticks more than usual or the surface looks bare after heavy cleaning, it's time to re-season using the stovetop or oven method.
Will my iron pan rust? Surface rust can appear if the pan is stored unused for a long time or exposed to humidity, but it's easily removed with a salt-and-oil scrub or a scouring pad for heavier rust.
