Oven Seasoning Is Easy

The key difference between RAW and Quenched is that our RAW pans require some initial oven seasoning to build the seasoning foundation. We know this process may seem a little daunting, especially if you're new to iron cookware and oven seasoning, but we're here to assure you that it's actually very easy!

The 3-Step Oven Seasoning Process

1. Key the surface with steel wool or sandpaper
   This roughens up the surface slightly so your seasoning has some texture to strongly bond to.
2. Wipe the surface with a thin layer of oil
   Cover the entire surface in your choice of seasoning oil. The thinner the layer, the stronger the seasoning.
3. Place upside down in the oven for 2 hours at 250°C
   The high heat polymerises the oil, permanently bonding it to the surface of the pan for ultimate corrosion protection.

Simply repeat these three steps until your pan has darkened in colour! You can also follow up with some stovetop seasoning to fast-track your non-stick cooking surface.

Once your pan is nice and seasoned, maintaining and caring for our RAW pans is exactly the same as our Quenched pans!

Remember, It's Not About How They Look!

As you'll be oven seasoning your RAW pans yourself, it's important to remember that looks don't matter when it comes to seasoned iron! Some uneven patchiness is very normal, and the more you use your pans, the more your seasoning will continue to develop and improve.