Making the switch to naturally seasoned iron cookware is one of the best things you can do for your health and the planet. Unlike synthetic-coated pans, which rely on PFAS/PFOA coatings that degrade over time, a seasoned wrought iron pan gets better the more you use it, building a natural non-stick surface called a patina.
Like any new skill, non-stick cooking with iron takes a short adjustment period. The good news: almost every sticking issue comes down to just two variables — heat and fat. Get those right, and you'll master the art of cooking on iron for life.
Sticking can occur because of insufficient stovetop seasoning, too much heat, or not enough oil. It has nothing to do with the pan itself. 
Not Enough Stovetop Seasoning
Iron builds its non-stick surface through repeated cooking with fats and oils, a process known as stovetop seasoning. If that layer hasn't fully developed yet, or if you're using too much heat or too little fat, food will grab rather than release. This is normal, especially on a newer pan, and it resolves quickly with the right technique.
Too Much Heat
Medium is your new high. Wrought iron heats up fast and is, therefore, very conductive. Food can often stick when you heat your pan too much or too quickly. This is especially an issue when adding cold food.
If your food is sticking, try lowering the heat. If very cold food is added to an overly hot pan it can cause it to stick.
You'll rarely need more than medium heat, especially with induction cooktops. Take it easy, lower the heat, and once your pan is hot enough, add your oil and then your food!
Not Allowing Proteins to Reach Room Temperature
Allow your protein to come to room temperature for a few minutes, and ensure your pan is preheated to the correct temperature before adding food. Adding cold meat to a hot pan can cause it to release juices unnecessarily, leading to overcooked or undercooked food.
Overcrowding the pan
Cook in batches, or go up a pan size so each piece has room to sear rather than steam.
Too much food at once lowers the pan's surface temperature and traps moisture, which steams food instead of letting it develop the crispy, non-stick crust you're after. Match your batch size to your pan, and give each piece enough space to cook evenly.
Cooking Acidic Foods to early on
It is best to avoid acidic food when your seasoning is young. While you can cook acidic foods like tomatoes in iron, remember that if you do so regularly or for long periods, you will have to season more often. Our nöni™ non-nickel stainless steel range is best suited to cooking liquids and acidic foods. 
Playing With Your Food
When cooking, searing, frying etc in our iron pans, patience is key. Let your food develop that perfect caramelised crust before attempting to move or flip it. Once it forms, your food will naturally release from the pan, just like a flawlessly fried egg with crispy edges (trust the process).
Rough Patches
Scrape off any residue after every cook and clean before it builds up, a smooth surface is what helps to keep food releasing cleanly.
Stuck-on food left to carbonise acts like Velcro for your next meal, so staying on top of the surface matters more than fixing it after the fact. Clean with hot running water and a scraper (a light scrubbing brush is fine too), and cook with plenty of fat regularly to keep the patina strong.
Tips for cooking Bacon
Some bacon contains high sugar, which can cause sticking. Start cooking your bacon in a cold pan and allow it to cook slowly as it heats, eventually cooking in its fats.
Tips for cooking eggs
Eggs can stick when cooked at high heat or too long. Some good ways to fry eggs in seasoned iron. Use generous amounts of butter or oil and cook eggs in a well-seasoned pan over low heat, or once heated, turn your pan down low, add the amount of fat/oil to your liking, add your egg and turn down your heat again if necessary. Tip: gently scrape around the pan with your Lil Flippa to prevent sticking and burning, to and check when your egg is done.
Still need help?
If you've tried everything and are still struggling, please contact us. Send an email explaining the issues you're facing along with some photos, and we'll be happy to assist you: info@solidteknics.com.
Remember, mastering the art of non-stick cooking with seasoned iron takes time and practice. But the results are worth it, better performance, non-toxic, healthy, and sustainable cooking for years to come! So, don't be discouraged if it takes a few tries to get it right.
Shop the AUS-ION™ wrought iron range →
FAQ
How do I stop food sticking to my seasoned iron pan? Build up your stovetop seasoning with regular cooking in fat, keep your heat at medium rather than high, and use a generous amount of oil — get those three right and sticking becomes rare.
How much oil should I use to avoid sticking? Use a generous amount, especially on a newer pan. Fat is essential to both cooking performance and maintaining your pan's non-stick seasoning layer.
How do I cook acidic foods without stripping my seasoning? Keep tomatoes and other acidic dishes occasional on a young pan, since acid breaks seasoning down faster. For frequent acidic or liquid-based cooking, nöni™ ferritic stainless steel is better suited.
How do I clean my pan without removing the seasoning? Clean with hot water and a scraper rather than heavy scrubbing. If seasoning does come off, don't worry AUS-ION™ pans are fully renewable and easy to re-season.
