Our pans come seasoned, which means you can get straight to cooking! There's no longer any need for lengthy oven seasoning thanks to our Quenched seasoned finish. With a strong, resilient seasoning foundation, your pans are ready to be put to work in the kitchen, right out of the box!
Our Quenched seasoning is a natural seasoning that will continue to build and develop with age and use. The key to a natural non-stick surface is good fat and heat management. To get the best performance out of your pan, we recommend reading the below before getting started. There are a few tips and tricks that'll make your transition to cooking with iron as smooth as can be! There can be a small adjustment period as you get used to cooking on iron, but it's so worth it. Your health, our planet and your food will thank you for it!
Seasoned iron cookware is a fantastic choice for first-time cooks diving into the world of iron pans. These pans develop a natural, non-stick surface over time, making them perfect for all your cooking adventures. However, it's essential to remember that keeping your seasoned iron pan dry between uses is crucial to maintaining its integrity and preventing rust. Additionally, it's worth noting that the seasoning on your pan is more vulnerable when it's young. So, be cautious when cooking acidic foods like tomatoes or lemons, as they can affect the seasoning. With a little care and attention, your seasoned iron cookware will serve you well for many, many years to come! Though don't worry - you can't ruin these pans, if you do erode a little seasoning, follow the easy stove seasoning guide below or just cook up something naturally fatty and the pan will look after itself.
NB. Heat control is key! This link is a great resource: https://www.solidteknics.com/ausioncooking Our pans are highly conductive so you won't need anywhere near the amount of heat you're used to. When heating your pan, heat on low to medium, when you think your pan is hot enough, drop in your fat/oil and be guided by it. Then add your protein. Let the pan release your food before turning, as opposed to being eager to turn to quickly.
One of our team filmed this video, you can see that the egg releases when it's ready, any earlier it appears to "stick" https://youtu.be/uBS3CECHxCM You'll find your way with the pan, getting used to the conductive nature and heat control is key!
The beauty of our pans is, when cooking, you can use whatever utensil and oil you choose. A high smoke point oil is recommended for seasoning.
Remember, you're best to just keep cooking, follow these principals with each cook as you get to know your pan. Heat low to medium, once hot enough, add your oil/fat, then depending what you're cooking, you're best to turn down the heat (eggs, fish, bacon & pancakes), or turn up the heat (steak etc).
1. Rinse with Warm Water
Use warm water to rinse off food debris.
2. Scrub Gently (maintain a smooth cooking surface)
For stuck-on bits, use a gentle scrubber like a natural bristle brush or a chainmail scrubber. Avoid steel wool or anything overly abrasive that could damage the seasoning.
3. Dry Thoroughly
Immediately dry the pan with a soft towel or place it on low heat to evaporate any remaining water. Rust forms quickly on iron pans if they remain damp.
4. Re-season Lightly
While the pan is still warm, apply a thin layer of oil (flaxseed, grapeseed, or any neutral oil with a high smoke point) to the cooking surface. Use a paper towel to spread the oil evenly, leaving no excess.
5. Store in a Dry Place
Store your pan in a cool, dry area.
6. Avoid Harsh Detergents and Dishwashers
Never use harsh soaps or put your pan in the dishwasher, as this can strip the seasoning.
7. Handle Rust Immediately
If you notice rust, scrub the area with a mixture of coarse salt and a little oil until smooth, then re-season as usual.
Pro Tip: The more you use your iron pan, the better the seasoning becomes! Cooking fatty foods like bacon can help build up the non-stick surface over time.
By following these steps after each cook, your iron pan will stay in top condition, delivering reliable performance for years and generations to come.
All AUS-ION™ pans come seasoned for you with our Quenched finish. We've taken care of the oven seasoning, so you can get straight to cooking! Seasoning is not a synthetic coating. It will change and develop with every cook. Your seasoning is forever renewable and can be touched up at any time! Click the button below for our seasoning guide.
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If you have one of AUS-ION™ Baking Trays or new AUS-ION™ Roasting Pans, check out our Baking Tray & Roasting Pan Seasoning Guide.
Our pans are highly conductive, so in most cases, medium will be your new high. We recommend starting with a lower temperature before turning up the heat. With induction, you’ll rarely need to go above medium heat, and we strongly advise against using the boost setting.
NOTE: It's important to always match the size of the burner to the pan – this FAQ shows the ideal burner-to-pan size ratio.
Our Quenched finish is simply real, natural seasoning - it’s not a synthetic coating. This means that it’s very common for the look of your pan to change and develop as you cook. A well-seasoned pan will be dark in colour, though often a bit patchy in reality. Don't worry about how your pan looks - when it comes to iron cookware, what’s important is how it cooks!
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Surface blemishes are very normal, even on a brand-new pan! As shown in the below video, a simple wipe-over with some rice bran oil is all it takes to even out the surface.
While our cookware doesn’t have any synthetic, toxic non-stick coatings, you can easily achieve a non-stick, easy-release surface when cooking on iron. The key is a well-seasoned pan, and good heat and fat management!
Want to give your pan a quick season, or fast-track the non-stick effect? See our AUS-ION™ Seasoning Guide!
The key to a non-stick, easy-release surface is good heat and fat management! With these centuries-old tried and true methods, you'll be cooking like a pro in no time. Just like our ancestors did, long before the introduction of synthetic-coated, disposable non-stick cookware!
Our pans are designed to be passed down through generations, so here is an image highlighting the difference between our wrought iron pans and what's normal with their aging process.
Our graphic shows how perfectly imperfect our iron pans look after 4 years and even 8 years of cooking! It’s very common for the look of your pan to change and develop as you cook. A well-seasoned pan will be dark in colour, though often a bit patchy in reality. But don't worry about how your pan looks—what’s important is how it cooks! It's best not to overthink it. Just cook and give it a touch-up seasoning if and when required and let it be perfectly patchy!
A well-seasoned pan will often be patchy in reality. Seasoning will change over time and will continue to get better the more you cook. Looks aren’t important - our pans are built for performance! Below is a photo of our founder Mark Henry's pans from his home collection!
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Both AUS-ION™ and nöni™ cookware can be used on any heat source, indoors and out (except microwave ovens).
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For seasoning and cooking tips and tricks, visit our Seasoning FAQs. If you still haven't found what you’re looking for, please email us for one-on-one help from our awesome Solid customer service team: info@solidteknics.com
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In the spirit of reconciliation Solidteknics acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.