What is seasoning?

Seasoning is simply layers of oil that is baked onto the pan, through a process called polymerisation. Over time, this builds to form a natural, non toxic, easy-release cooking surface that continues to get better with use. This ‘build-your-own’ seasoning is the only way to achieve a natural, non-toxic, non-stick surface. A well-seasoned pan will be black in colour, though often patchy in reality. Looks aren’t important - our pans are made to be workhorses, not beauty queens!

There are two parts to seasoning: stove top seasoning, for quick touch ups to maintain your natural non-stick surface, and oven seasoning for all over corrosion protection.

Below is our recommended guide for seasoning AUS-ION™ pans.

 

Quick tips before starting:

  • Ensure you have good ventilation! Stovetop seasoning can get smokey. Use your extractor fans and open windows/doors. 
  • It's important to match the burner size to the pan, as closely as possible. A large pan on a small burner can cause uneven movement in the base, which in rare cases can lead to warping. To prevent this, match burner size to pan, heat slowly and allow pan to cool between seasoning layers.
  • Induction cooktops can put out high, almost instantaneous, heat. Never expose a cold pan to intense, instantaneous stovetop heat (ovens are fine as the pan heats uniformly). Warming on a lower temperature before turning up the heat. Medium is your new high - our pans are very conductive!

 

Stovetop Seasoning

 

Build your own superior non stick surface

 

Some additional quick stovetop seasoning can help to fast track your superior non stick surface; especially great for cooks who prefer to use little fats/oils. The beauty of seasoned iron is that it's forever renewable. Stovetop seasoning can also be great for maintenance at any time through your pan's life, when  it needs a touch-up.  

 

Instructions:

1. Heat pan slowly, gradually increasing the temperature to get your pan hot (AUS-ION is highly conductive so you won't need a high stovetop heat). Drop-in a teaspoon of rice bran oil or your choice of cooking/fat oil with a high smoke point*, and wipe the inside surfaces with a paper towel (use tongs for safety).

2. Continuously wipe the oil around the pan until the pan starts to smoke. Once smoking, continue to wipe for 20 seconds. The oil should be a very thin polish - no pools or lumps.

3. Remove from heat and cool for at least 1 minute.

4. Repeat steps 1 to 3 for 10-15 minutes, over two or more sessions, until the base is black, slick and oil repellent, or until you are satisfied with the pan’s non-stick performance.

5. Start cooking! Cook with plenty of fats/oils to begin with and lower your heat. You'll soon find your cooking groove on your new forever pan! 

 

*We recommend rice bran oil for best results, though any cooking oil or fat with a high smoke point can work well, such as grapeseed oil, flaxseed oil, canola oil, lard etc. Olive oil is not good for seasoning due to its low smoke point. For cooking, you can use any oil/fat of choice.

 

Oven Seasoning

 

All over corrosion protection

 

If your pan has lost a lot of seasoning, or perhaps a well-meaning relative decided to give your iron pan a good scrub, a round or two of oven seasoning will help re-build your pan's seasoning foundation to seal and protect it from corrosion. 

 

 

Instructions:

1. Preheat your pan/s in the oven to 90°C for 15 minutes. Carefully remove from the oven (take care, it’ll be HOT!), and place on a heat-resistant surface. 

2. With a lint-free cloth or tough paper towel (avoid microfibre as it is synthetic and made from plastic, consider an old cotton t-shirt, tea towel or even a pillowcase), wipe a very thin layer of oil over the entire pan. We recommend rice bran oil, or use our IronLove™ Seasoning Conditioner Bar (if you have one), though any cooking oil with a high smoke point can be used for seasoning. You only want the lightest layer possible - wipe on, then wipe off. The pan should look dry, like there is no oil left on the surface. Too much oil is one of the most common causes of weak, flaking, sticky or problematic seasoning.

3. Increase the oven temperature to 250°C. Place the pan upside down in the oven for 1.5 - 2 hours. Switch the oven off and without opening the door, leave the pan to cool in the oven for at least 30 minutes, or ideally overnight. Barbecues are ideal for seasoning, keeping any smoke outdoors.

4. Repeat the oven seasoning process three or more times to establish a strong seasoning foundation for corrosion resistance. You will notice your pan start to darken in colour.

 

What to expect in reality: 

A well-seasoned pan will often patchy in reality. Seasoning will change overtime, 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!

 

We're here to help!

For seasoning and cooking tips and tricks, visit: 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

Remember: Seasoned iron is forever renewable. It's a marathon, not a sprint.  

 

Wondering what is the way to season your AUS-ION™ Baking Tray or Roasting Pan? Check out our seasoning guide for these particular pieces below:

AUS-ION™ Baking Tray and Roasting Pan Seasoning Instructions

 

Do you own some of our previous RAW and SATIN AUS-ION™ pieces? You can find their specific seasoning guides below:

AUS-ION™ RAW Seasoning Instructions

AUS-ION™ SATIN Seasoning Instructions