Solidteknics AUS-ION Quenched Care & Use Guide

Getting Started

Your AUS-ION™ pan comes pre-seasoned with the Quenched™ finish — a strong, natural seasoning foundation. You can cook straight away, but we also suggest that you do some extra stove top seasoning!

Please be aware that your super slick non-stick surface will build up with use. If you want to speed up the development of that super slick surface, you can do extra stovetop seasoning (see instructions below).

Important: These pans are highly conductive.
For most cooks, medium will now feel like your old high heat.
Always start lower and increase heat only if needed.

On induction: you’ll rarely need more than medium heat. Avoid the boost setting.

Once the pan is warm, you can increase heat for searing or crispy skin.

Always match the burner size to your pan.

About Quenched™ Seasoning

Quenched™ is real, natural seasoning, not a synthetic coating. It will continue to develop and change as you cook.

Like all seasoned iron pans, acidic foods can strip seasoning — this is normal and easy to fix. Just follow our stovetop seasoning steps to rebuild it quickly.

Remember: The secret to non-stick iron cookware is good fat + good heat management — the same way people cooked for centuries before synthetic non-stick coatings ever existed.

What Is Seasoning?

Seasoning is formed when thin layers of oil are heated until they polymerise — bonding to the pan and creating a natural, non-toxic, easy-release surface that improves over time.

A well-seasoned pan will look dark and often patchy. This is normal. What matters is performance, not appearance.

Seasoning is forever renewable by you!

Stovetop Seasoning: To Fast Track Non-Stick & For Top-Ups

Extra stovetop seasoning helps build a superior non-stick surface, especially if you cook with minimal fats. It’s also great anytime your pan needs a quick touch-up.

How to Stovetop Season

Heat the pan slowly, gradually increasing the temperature (AUS-ION is very conductive — no need for high heat). Add 1 tsp of rice bran oil or any high–smoke point cooking fat. Using tongs, wipe the oil around the pan with a paper towel.
Keep wiping as the oil heats. When the pan starts to smoke, continue wiping for 20 seconds. The oil should form a very thin layer — no puddles or thick spots.
Remove from heat and let the pan cool for at least 1 minute.
Repeat steps 1–3 for 10–15 minutes, over multiple short sessions, until the base is dark, slick, and repels oil — or until you’re happy with its performance.
Start cooking! Use plenty of fats/oils at first and keep your heat lower. You'll quickly find your groove with your new forever pan.

What to Expect

A well-seasoned pan will often look patchy. Seasoning will continue to evolve and improve as you cook.

Looks don’t matter — performance does.

✅ Important Safety & Maintenance Tips

Ventilation

Always ensure good airflow when seasoning on the stovetop. Use rangehood fans, open windows, and avoid breathing in smoke.

Avoid Overheating

Don’t overheat the pan when it's empty. Allow the pan to cool between seasoning layers.

Match Burner to Pan Size

Using a small, powerful burner with a large pan can concentrate heat and cause uneven expansion, which may result in warping. Warping from incorrect burner size or misuse is not covered by warranty.

Induction Cooktops

Induction delivers intense heat very quickly.

Never expose a cold pan to sudden, maximum heat.
Warm the pan gradually on low, then increase as needed.
Never exceed medium heat on induction.

Thermal Shock (Heating or Cooling Too Fast)

Rapid heating on high-powered burners (especially induction) can warp steel pans or crack cast iron.

Always warm the pan slowly before turning up the heat.

Never place a hot pan under cold water — let it cool first.

Warping or cracking from thermal shock is not covered under warranty.

Handling Hot Pans

Always use oven mitts when the pan is hot, especially coming out of the oven. Leave a mitt or towel on the handle after removing from the oven so you don’t accidentally grab it.

Handles

AUS-ION’s long skillet handles resist heat transfer during stovetop use. This doesn’t apply in ovens, over open flames, or on models with short handles (AUSfonte BIGskillet, DEEPan, and AUS-ION 30cm dual-handled wok).

Lids

Solidteknics lids do not form a seal. When moving the pan, hold both the lid and the handles so the lid doesn’t slide. When removing a hot pan from the oven, remove the lid first and set it aside safely.