Regular cooking with oils and fats is a great way to build up the seasoning on your AUS-ION wrought iron pan. The seasoning (also called the patina) forms when oils and fats bake onto the pan's surface through a process known as polymerisation. Seasoning adds a natural, non-stick surface to your pan to enhance your cooking and protect it from rust.
Unlike traditional non-stick cookware, your pan contains no coatings and becomes non-stick over time as the patina develops. This is a healthy, forever renewable feature of our cookware, allowing you to avoid harmful chemicals like PFAS.
While our AUS-ION pans come pre-seasoned with non-GMO oil to help you get started, cooking with oils and fats is the best way to establish a solid seasoning base right from the get-go! The more you cook, the better your seasoning becomes, which will reduce the need for oil and improve the surface of your pan over time.
Pro Tip: Mastering non-stick cooking with iron is all about good heat and fat management! Our non-toxic cookware is highly conductive. Remember to lower your heat — medium is your new high! Preheat on low to medium heat to protect the seasoning. Once the pan is warm, add oil, let it heat up, and you're ready to start cooking.
Best Recipes for Building Seasoning
Bacon
Bacon is one of the absolute best foods for building seasoning on iron. The rendered fat coats the entire pan surface as it cooks, building seasoning layers naturally. Cook bacon regularly in your new pan, especially in the early weeks. Use medium-low heat and let the fat render slowly. The more bacon you cook, the better your seasoning will be!
Sausages
Like bacon, sausages release generous amounts of fat as they cook, which is perfect for building seasoning. Pan-fry sausages on medium heat, turning occasionally until cooked through. The rendered fat will do all the seasoning work for you.
Steak
Searing a well-oiled steak at medium-high heat is another excellent seasoning builder. Brush or rub the steak with a high smoke point oil before adding it to a preheated pan. The natural juices and fats released during searing help build a beautiful, dark patina.
Fried Potatoes & Chips
Potatoes cooked in oil are fantastic for building seasoning. Heat your pan with a generous amount of oil, add your potatoes, and let them cook undisturbed until golden. The oil-rich cooking process deposits seasoning layers with each cook.
Pan-Fried Fish
Oily fish like salmon, sardines, or mackerel are excellent for seasoning your pan. The natural fish oils combined with your cooking oil create a great seasoning environment. Always make sure your pan is well preheated and oiled before adding fish.
The key with all these recipes is to cook with enough fat, keep the heat at medium (not high), and be patient when it comes to flipping. Let your food release naturally. Your pan will reward you with incredible non-stick performance the more you use it!
