Perfectly Imperfect Seasoned Iron!
Thanks to synthetic-coated nonstick pans, we have become fearful of every little scratch and blemish on a pan's coating. This fear was warranted for synthetic pans (you don't want to be ingesting those toxins!), however, when it comes to seasoned iron, it's a completely different ball game. Our pans are designed to be workhorses, not beauty queens.
Your seasoning will continue to develop and change over time due to the foods you're cooking, how you're cleaning your pan, if you choose to season or not...the list goes on. The beauty of seasoned iron is in its performance, not its looks, so try not to get caught up on how your pan looks. If it's working well for you, then just carry on cooking!
We know this change in mindset can take some getting used to for those new to cooking on seasoned iron, so we've put together this list of common seasoning concerns. As you'll see, it's really no concern at all, and always an easy fix!
Our Satin pans come naturally seasoned with two layers of rice bran oil. This is just natural seasoning, and not a synthetic coating. This mark you see is just a 'scratch' in the oil that has been applied to the pan at our factory. As soon as you commence the seasoning process, your new layers of oil will soon fill in the gaps and replace the missing oil. You'll soon forget it was even there!
A patchy-looking pan is a very common concern for those new to seasoned iron, and is absolutely nothing to worry about! The patches are just areas where your seasoning is still building up. The more you cook, the more even your seasoning will become.
Our pans are designed to be workhorses that improve with every use. The key is not to stress about how your pan looks, but to focus on how it performs. A patchy pan is a sign that your seasoning is developing naturally, which is exactly what it should be doing!
If you're seeing what looks like peeling on your pan, it's likely that too many layers of oil have built up over time without being properly bonded. This can happen if too much oil is applied during seasoning, or if the pan is seasoned in the oven at too low a temperature. It is not a coating, and it cannot 'peel' in the way a synthetic coating can. To fix this, simply scrub the affected area with a stiff brush and some hot water, dry thoroughly, and re-season. Easy!
Rust can occur if your pan is left wet or stored in a damp environment. Don't panic though - rust on an iron pan is completely fixable! Simply scrub the rust away with steel wool or a stiff brush, wash, dry thoroughly, and re-season. Your pan will be good as new. To prevent rust in future, always dry your pan immediately after washing, and store it in a dry place.
A dull or grey appearance after cooking can be caused by cooking acidic foods (such as tomatoes or citrus) or by cooking on too high a heat. Both of these can strip the seasoning from your pan, leaving it looking dull. The solution? Simply re-season your pan and avoid cooking highly acidic foods until your seasoning is well established. See our care guide for full seasoning instructions.
Sticky spots are usually caused by too much oil being used during seasoning, or by cooking on too low a heat. When oil is applied too thickly and doesn't bond properly to the iron, it can become sticky. The fix is simple - scrub the sticky area with a stiff brush or steel wool, dry well, and re-season with a very thin layer of oil at a higher temperature. Less is more when it comes to seasoning oil!
Remember - the beauty of seasoned iron is in its resilience. Whatever your pan looks like right now, it can always be fixed. There's no such thing as a ruined iron pan - only one that needs a little TLC!
For full care instructions, visit our AUS-ION™ Care Guide.