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Unlike our traditional seasoned iron, AUS-ION™ Polished doesn’t require any seasoning. The smooth, precision polished cooking surface is ready to use from day one and stays easy to maintain with simple, regular care.
With everyday use and occasional light scrubbing, the surface remains smooth, durable, and naturally low-stick. Cleaning can be as simple as a quick wipe-out after cooking (though for best results, wash, dry thoroughly, and apply a very thin layer of oil to protect the surface).
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The polished surface will naturally darken with use, this is expected and does not affect performance. If you prefer a brighter finish, you can restore it anytime.
To refresh the shine:
Lightly scrub with a scourer or steel wool, following the circular grain
Rinse and dry thoroughly
Apply a thin layer of oil to protect the surface
This removes any build-up, restores smoothness, and resets the surface to its original polished feel.
First decide, is my pan dirty or just a bit oily? You may not always need to wash your pan to clean it; you will find that a wipe out after cooking will often suffice with iron cookware - depending on what you cooked of course.
Always use a wooden or steel scraper to loosen/remove any stuck on food residue before the pan cools. This only takes a few seconds and it is much harder to remove stuck on residue once the pan has cooled!
When required, clean your pan under hot (not boiling), running water – preferably while your pan is still warm. Soap is optional.
After washing/cleaning immediately dry your pan with a cloth or paper towel. Why not keep a designated cotton, linen, or hemp fibre tea towel handy to use for this purpose - one you don't mind getting a bit dirty?
To finish, where possible, place your pan on a still-warm stovetop (or turn heat on low), to ensure that your pan is completely dry before storing. This will help prevent rust.
N.B. Never place your iron pan in a dishwasher - these skillets are for hand-washing only. (If this occurs by mistake, and your pan develops rust never fear this is easy to remove). To remedy, simply scrub off the rust with a scourer, scrubbing brush/steel wool/fine sandpaper and liightly oil the surface for added protection.
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It may look smooth to the naked eye, every iron pan begins with a surface full of tiny peaks and valleys. Traditional iron pans rely on those rough surfaces for seasoning to stick. We’ve polished the Polished Pan to remove those peaks and valleys, creating an ultra-smooth finish that needs no seasoning at all.
That said, even with a smoother polished surface, release is tied down to two essentials: heat and fat. With the right balance of heat, fat, and time, your proteins will easily slide off from the very first cook.
For best results:
Preheat gradually (medium is your new high — our pans are very conductive)
Add oil once the pan is warm
Let proteins rest briefly (not fridge-cold)
Give food space — don’t overcrowd
Wait for food to naturally release before flipping
Keep the surface smooth — remove stuck bits after cooking
To prevent sticking, AVOID:
Overheating or heating too fast
Cooking completely dry
Adding cold food to a hot pan
Overcrowding the pan
Flipping too early ("don’t play with your food")
Leaving burnt-on patches or rough residue
If you’ve tried everything and still need help, we’re here for you.
Email info@solidteknics.com with photos or a video and we’ll guide you.
No! The cooking surface is polished and does not require seasoning. The pan’s exterior is pre-seasoned at the factory to protect from rust. After use, simply clean, dry thoroughly, and apply a very thin layer of oil to the surface.
The polished surface reduces the microscopic texture that normally causes food to stick to raw iron. With the right balance of heat and oil, food releases easily — even without a built-up seasoning layer. The smoother the surface, the less your food grabs.
Over time, the polished surface will naturally dull with use — this is normal and does not affect performance. If you'd like to bring the shine back, scrub with a scourer or steel wool, following the circular grain of the pan.
Yes. While it's not necessary, you can absolutely develop a natural patina over time through regular cooking. The pan will darken and become even more low-stick — just like traditional wrought iron.
No. There are no coatings, or chemicals on our pans. The surface is simply solid wrought iron that has been precision polished smooth.
For acidic-based dishes, our nöni™ stainless steel range is the best choice. It’s completely inert, so there’s no reaction with food and no chance of metallic taste.
Our AUS-ION™ Polished pans can also handle acidic cooking without harm, since there’s no seasoning layer for acids to strip away. At the end of the day, though, they’re still solid wrought iron, which means a small amount of iron transfer is possible. This is harmless for most people, but may sometimes bring a subtle metallic note that stainless steel won’t.
Yes. AUS-ION™ Polished pans are compatible with all heat sources, including induction, gas, electric, oven, BBQ, and open flame.
Short soaks are fine for loosening food are fine, but long soaking can cause rust. Ideally, handwash while the pan is warm and immediately dry afterward.
We recommend hand wash only for our iron pans. Dishwasher exposure can cause rust.
If you do happen to place your pan in the dishwasher and it develops rust, this is simple to remove. To remedy, simply scrub off the rust with a scourer, scrubbing brush/steel wool/fine sandpaper, and then lightly oil the surface for added protection.
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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.