solidteknics Bundle 3 Piece Workhorse Starter Pack - 2pc AUS-ION & 31cm nöni Sauteuse

Getting Started

Your AUS-ION™ pan comes pre-seasoned with our Quenched™ finish — a strong, natural seasoning foundation. You can cook straight away, but like all real iron cookware, it still takes time and conscious care to build up that beautifully slick, long-lasting non-stick surface.

In the beginning, cook with care, use good fats, manage your heat, and work intentionally at building your seasoning.

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. Follow our stovetop seasoning steps to rebuild it quickly.

What Is Seasoning?

Seasoning forms 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 — performance matters more than appearance.

Remember: You build your own seasoning and it is forever renewable.

Stovetop Seasoning: optional in the start, and for any time the pan needs a touch-up

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

How to Stovetop Season

1. Heat the pan slowly, gradually increasing the temperature. Add 1 teaspoon of rice bran oil or any high–smoke point cooking fat. Using tongs, wipe the oil around the pan with a paper towel.
2. Keep wiping as the oil heats. When the pan starts to smoke, continue wiping for 20 seconds. Keep the oil layer very thin.
3. Remove from heat and let the pan cool for at least 1 minute.
4. Repeat steps 1–3 for 10–15 minutes, until the base is dark, slick, and repels oil, or until you’re satisfied with performance.
5. Start cooking! Use plenty of fats/oils at first and keep your heat lower. You’ll quickly find your rhythm.

What to Expect

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

Important Safety & Maintenance Tips

Ventilation

• Ensure good airflow when stovetop seasoning.
• Use fans, open windows, avoid breathing smoke.

Avoid Overheating

• Do not overheat the pan while empty.
• Allow it to cool between seasoning layers.

Match Burner to Pan Size

• A small burner under a large pan can cause warping.
• Warping from heat misuse is not covered under warranty.

Induction Cooktops

• Induction produces instant, high heat.
• Warm the pan slowly — never blast cold iron with max heat.
• Do not exceed medium heat.

Thermal Shock

• Rapid heating can warp steel or crack cast iron.
• Slowly increase heat, especially on induction.
• Never run cold water over a hot pan.
• Damage from thermal shock is not covered.

Handling Hot Pans

• Always use oven mitts when removing from oven.
• Leave a mitt or towel on the hot handle afterward.

Handles

• Long AUS-ION skillet handles stay cool on stovetops.
• Not true in ovens, on flames, or for short-handled models (AUSfonte BIGskillet, DEEPan, 30cm wok).

Lids

• Lids do not seal — hold both lid and handles during movement.
• When removing from oven, remove lid first.

Oil Stains

• Oil on the pan’s underside may stain porous surfaces.