BACKORDER AUS-ION™ 'RAW' 31cm XHD SET (Wrought Iron Deep Skillet + Skillet-lid/Crêpe/Griddle Pan)
Seamless 1-piece Australian Iron Professional Cookware
Please note: This exceptional product is only available to purchase here, directly from SOLIDTEKNICS online.
This listing is for both the AUS-ION RAW 31cm XHD Skillet and the 31xm XHD Skillet-lid. With this set you have a large, deep, versatile 31cm skillet that can live on your stovetop and a 31cm lid that is also a fully functioning crêpe or griddle pan in it's own right, being made of the exact same material as the skillet! Use both pans separarately and/or together depending on your needs.
Solid 4mm thickness for superior toughness and conductivity.
‘Raw’ finish; wax coated, ready for seasoning.
Made in Australia in patented single piece construction.
Perfect for BBQ’s, baking, pizza ovens and everyday meals!
Each pan is engraved with the month and year of manufacture for heirloom collectibility.
Discover how easy it is to build-your-own healthy, non-stick and forever-renewable AUS-ION™ cooking surface here and never replace a non-stick pan again!
L 58cm, Diam 31cm, H of bowl 6cm, Weight 2.65 kg, Capacity 3.5L
31cm XHD Skillet-Lid/Crêpe/Griddle Pan:
L 58cm, Diam 31cm, H of bowl 0.6cm, Weight 2.65 kg
Both pans are designed to fit in a standard 600mm oven.
AUS-ION™ Australian-made wrought iron professional cookware is perfect for everyday oil/fat based frying, grilling, etc. AUS-ION™ cooks and seasons like all bare cast iron cookware, but is half the weight. Seasoned iron is the only known non-toxic and forever-renewable non-stick. All other non-stick cookware is made with toxic and/or disposable synthetic coatings.
Please ensure you are familier with our seasoning and care instructions here before purchase.
What is RAW?
'RAW' refers to the surface finish: Just traditional raw iron, with no seasoning or surface blasting. Coated in natural beeswax/vegetable oil for rust protection, ready for your seasoning and cooking.
What is this seasoning you speak of?
If you are new to iron cookware seasoning is basically ‘build your own’ natural non-stick and it is the reason why bare iron cookware can become non-stick without toxic and/or disposable synthetic coatings. It involves a process called polymerisation whereby oil and fat is transformed by heat and bonds to the iron, creating a non-toxic natural non-stick surface that you build and maintain yourself over time. If you cook with fats and oils and wash carefully, your natural non-stick will keep renewing for many lifetimes. Your pan will naturally darken in colour as the seasoning develops.
Natural seasoning is healthy, non-toxic and forever renewable. Discover how easy it is to build-your-own healthy, non-stick and forever-renewable AUS-ION™ cooking surface here and never replace a non-stick pan again!
Background: We originally launched our AUS-ION™ pans in smooth pre-seasoned surface finish in 2015, and they were an immediate success. A year later we re-introduced them with a more expensive ‘Satin’ surface finish with pre-seasoning, and they just kept growing in popularity. The Satin finish made seasoning easier for all the cooks who were new to real iron pans in Australia (the rough surface grips seasoning better when the pan is new, making them easier for inexperienced seasoners - you can find these AUS-ION™ ‘Satin’ pans in other sections of our store). However, ultimately both surface finishes will end up in the same place with the correct care and lots of cooking.
Eliminating the expensive Satin finishing and seasoning operations significantly lowers cost, and we hope this helps many more new cooks afford our healthy and sustainable multi-generation cookware. We also hope our current supporters can more affordably give the gift of heirloom wrought iron to the cooks they love.
SOLIDTEKNICS AUS-ION™ wrought iron (low-carbon steel), and nöni™ ferritic stainless steel cookware are the only two production cookware ranges made in Australia. All three ranges are non-toxic, healthy, sustainable, and multi-century durable. AUS-ION™ and nöni™ are also World-first seamless, rivet-free, 1-piece wrought pans, with patents pending.
Ideally, every cook interested in healthy, non-toxic, and sustainable cooking will have a mixture of iron and stainless steel pans in the kitchen, because each has its strengths for different types of cooking:
1. AUS-ION™ Australian-made wrought iron professional cookware is perfect for everyday oil/fat based frying, grilling, etc. AUS-ION™ cooks and seasons like all bare cast iron cookware, but is half the weight. Seasoned iron is the only known non-toxic and forever-renewable non-stick. All other non-stick cookware is made with toxic and/or disposable synthetic coatings.
2. Our new conductive solid ferritic nöni™ stainless steel range is perfect for all liquid boiling, slow cooking, acidic sauces, and is very low maintenance.....and indestructible.
Both ranges are designed to work together as a complete set of complementary pans, on any heat source.
Please familiarise yourself with our Seasoning and Care instructions here before purchase, especially if you are new to bare iron cookware.
For deliveries outside of the US, New Zealand and Australia, please contact firstname.lastname@example.org with your country, we can quote the shipping and add the destination.
So far so goodBy: Denika on 27 July 2020While the process of seasoning is rather daunting, there’s really no excuse to get it wrong with all the information and tips available on the website. 2 weeks of seasoning and use and I’m very happy with the result so far!
AUS-ION™ 'RAW' 31cm XHD SETBy: bob hoskins on 12 May 2020I bought this set as an answer to all things fried. Happily I have an oven that allowed me to season the pan and lid/crepe pan at the same time. After removing the beeswax the first stage of seasoning requires six trips to the oven, each with a 2 hour bake and "preferably" an overnight cool. So there's a week's worth of effort. The stove-top seasoning can be done all in one session and is more rewarding as there's a lot more visual feedback. Having put in all that effort I now feel a high level of commitment to this cookware - I certainly wouldn't have had that if they'd arrived fully pre-seasoned. They warn you not to expect good non-stick first up "especially with eggs and fish". So I decided to go with eggs and see how deficient it still was (actually I made French toast) using the griddle pan and about a teaspoon of oil. The fish slice quickly separated the food from the pan and when I flipped it there was no food sticking o the surface at all. And once flipped it didn't stick. After it had cooled I cleaned the pan with a moist sponge as suggested. That took all of five seconds and the pan looked just the same as it did before cooking. Solidly impressed!