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!
With our new Quenched™ finish, we've done the oven seasoning for you. Your Quenched™ pans will come with a strong black seasoning foundation, so you can get cooking straight away, or fast track your natural non-stick surface with some quick stovetop seasoning! Additional stovetop seasoning is optional, but we recommend a few rounds if you're looking to build a non-stick surface quickly. Alternatively, just cook with plenty of fats and oils and your seasoning will build itself.
Remember: Quenched™ is real, natural seasoning. It is not a synthetic coating. It will change and develop as you cook! A well seasoned pan is often patchy in reality. It's all about performance! Seasoning is forever renenewable. If you get "stuck", our Seasoning FAQs will help get you back on track.
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 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.
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