So you've made the switch to healthy, sustainable cookware! Cooking with naturally seasoned iron pans offers a host of unique benefits, distinct from cooking with toxic, synthetic-coated pans.
Weaning yourself off synthetic-coated pans and making the switch to cooking with seasoned iron takes a period of adjustment. However, you will quickly find that the rewards are amazing—both for your family's health and for the sustainability of the planet.
Understanding the properties of iron and how to naturally develop and maintain your own seasoning (patina) will help you get the most out of your reliable iron pan. Most challenges related to non-stick cooking revolve around two key factors: heat control and fats.
Not Enough Stovetop Seasoning
Stovetop seasoning is key to building a non-stick surface on iron. You can build and maintain this seasoning by cooking with fats and oils. If you find your non-stick surface 'sticking', ensure you're following our proper stovetop seasoning techniques. Our YouTube channel has plenty of instructional videos to help.
Too Much Heat
Medium is your new high. Wrought iron heats up fast and is very conductive. Food can often stick when you heat your pan too much or too quickly, especially when adding cold food.
If your food is sticking, try lowering the heat. You'll rarely need more than medium heat, especially with induction cooktops. Lower the heat, and once your pan is hot enough, add your oil and then your food!
Not Cooking with Enough Fats and Oils
Heat and fat control are essential for non-stick cooking with iron. Start by adding a small amount of oil to your hot pan and swirling it around to coat the cooking surface before adding food. This helps create a barrier between the food and the pan.
Adding Cold Food Straight from the Fridge
Adding cold food to a hot pan causes a sudden temperature drop and food can stick. Ideally, allow food to come to room temperature before cooking, and pat dry to remove excess moisture.
Patience is a Virtue — Let Food Release Naturally
Iron pans cook differently from non-stick coated pans. You need to exercise more patience. Do not try to force food away from your pan's surface before it's ready. Your food will naturally release from the surface when it is cooked enough. If it won't move, let it sit a little longer.
Scratches and Patchy Seasoning are Normal
Scratches and patchy seasoning are completely normal on our iron pans and do not affect their safety or performance. Our pans are free from synthetic coatings, so there's nothing to chip or peel into your food. Over time, with regular use and proper seasoning techniques, your pan's patina will continue to develop into a rich, dark, non-stick surface unique to you!
