Using Your Cookware

Yes — all AUS-ION™ iron and nöni™ stainless works on every heat source: induction, gas, electric, oven, BBQ, even campfire. Because our pans are so conductive, warm them on a lower setting first and never go above medium on induction.

Our long skillet handles are vented to dissipate heat and are fine to hold during normal stovetop cooking. They will get hot in the oven — always use a mitt after oven use. Short dual/loop handles (woks, BIG pans) don't have room to dissipate heat, so use mitts and both handles.

Anything — metal, wood, silicone or plastic. Unlike synthetic non-stick, there's no coating to scratch. We recommend metal as the most hygienic and sustainable option.

All our pans are designed for standard 600mm ovens, but internal sizes vary by brand, so measure first (dimensions are on every product listing). Handy trick: spin the pan so the handle points into a back corner — this usually creates just enough room to close the door.

Please read the safety and first-use notes on the AUS-ION™ Care and nöni™ Care pages. In short: take care with hot metal and use mitts, warm pans gradually to avoid thermal shock, never plunge a hot pan into cold water, and remember our lids don't seal — hold both handles.