AUS-ION™ 'Satin' 35cm Wrought Iron BIGGA Pan
100% Made in Australia! Our BIGGEST skillet! Solid 4mm thick wrought iron for very even heatingand dual handles for handling heavy loads. Perfect for BBQs, baking, pizza ovens and everyday meals when there are many mouths to feed or big steaks to be cooked!
This versatile pan can live on your stovetop, and is just as at home in your oven. Each pan is engraved with the month and year of manufacture for heirloom collectibility.
Made from 4mm clean Australian iron. Seamless, one-piece design for easy cleaning and maximum durability – from stove top (including induction), to oven, to BBQ, to the outdoors.
AUS-ION™ is perfect for everyday oil/fat based frying, grilling, baking, stir frying etc. AUS-ION™ cooks and seasons like bare cast iron. Build your own natural, non toxic, forever renewable non-stick surface! Satin finish: shotpeened with two layers of natural pre-seasoning, to kickstart your at home seasoning (see below).
Engraved with the month and year of manufacture for heirloom collectability, and comes with a multi-century warranty.
Dimensions
All of our pans are designed to fit in a standard 600mm domestic oven, though we recommend checking measurements prior to purchase as internal dimensions of ovens do vary.
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, 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 that is forever renewable. 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!
Below is our recommended seasoning guide for AUS-ION™ Satin pans. There are two parts to seasoning: oven seasoning, for all over corrosion protection, and stove top seasoning, where you’ll begin to build your own non-stick surface. Ultimately, it's up to you how much seasoning you do. Some people choose to do very little, and let their seasoning build up naturally through cooking. The choice is yours!
A well seasoned pan is often patchy in reality. It's all about performance! Seasoning is forever renewable.
1. Preheat your pan/s in the oven to 90°C for 15 minutes. Carefully remove from the oven (take care, it’ll be HOT!), and place on a heat-resistant surface.
2. With a lint free cloth or tough paper towel, wipe a very thin layer of oil over the entire tray. We recommend rice bran oil, though there are many oils/fats that can be used for seasoning. You only want the lightest layer possible - wipe on, then wipe off. The pan should look dry, like there is no oil left on the surface.
This step is important, too much oil is one of the most common causes of weak, flaking, sticky or problematic seasoning.
3. Increase the oven temperature to 250°C. Place the tray upside down in the oven for 1.5 - 2 hours. Switch the oven off, and without opening the door, leave the pan to cool in the oven for at least 30 minutes, or ideally overnight. Barbecues are ideal for seasoning, keeping any smoke outdoors.
4. Repeat the oven seasoning process 1-3 times to establish a strong seasoning foundation for corrosion resistance. You will notice your pan/s start to darken in colour.
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 (recommended), or your choice of cooking oil/fat (with a high smoke point) and wipe the inside surfaces with a lint-free cloth or tough 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.
Old-school seasoning while you cook: Continue to build your non-stick, natural, seasoning foundation by cooking with fats/oils.
Boiling liquids and acidic foods like tomato, lemon juice and vinegar can all erode oil-based seasoning. To remedy, repeat the seasoning processes above as required. Natural seasoning is forever-renewable.
1. After cooking, scrape off stuck on bits while still warm and run the skillet under hot water.
2. Never place in a dishwasher - these skillets are for hand-washing only.
3. Use a wooden or steel scraper to remove food residue. No soap needed! Use a brush if necessary though be careful with the beautiful black seasoning you have achieved!
4. Wipe with a towel or paper cloth to dry while the skillet is still warm.
5. Place skillet on stove top and turn heat on low for a final dry if needed. Ensure that your pan is completely dry before storing it away.
1. Once a pan is well-seasoned, cleaning can be as easy as wiping out with a paper towel.
2. If your pan develops rust spots, gently scrub them away. Keep cooking or spend a few minutes stove top seasoning as per the instructions above.
3. If your seasoning works a little too hard with acidic foods or high heat, you may notice some dark residue on your towel when cleaning. This is perfectly safe and normal and will go away with regular use and care. We recommend the use of a dedicated ‘iron pan’ tea towel that you don’t mind getting a bit dirty - or use paper towels.
4. Enjoy the pride in building your own healthy, natural, non-stick, innovative, 100% Australian-made iron skillet!
A well-seasoned pan will be black in colour, though often patchy in reality. Seasoning will change overtime, and will continue to get better the more you cook. Looks aren’t important - our pans are built for performance!
Please don't expect Teflon™! Seasoned iron is superior in every way that really counts (health and sustainability), but will never be quite as slick or easy to wash as synthetic-coated pans even when perfectly seasoned. It will take a little maintenance and you will quickly develop your own flow. Seasoned iron will also be more 'earthy' and less visually perfect on the cooking surface. Relax! Iron pans have been that way for thousands of years, and they still haven't been beaten by corporate 'technology' marketing coatings when it comes to sustainable, non-toxic, natural non-stick!
Ugly, or natural? Easy or too much hassle? Chef pans hanging in restaurants can look much worse! The message is don't worry what your iron pan looks like if it works. This isn't disposable synthetic non-stick convenience, this is healthy, sustainable forever-renewable non-stick that you are responsible for yourself and can always renew if/when required. It is also a great source of pride for cooks who know they will pass on these heirloom pans, as well as the skills and love for healthy cooking, too many future generations.
If you're still 'stuck' (so to speak), please contact us for one-on-one help
Remember: Seasoned iron is forever renewable. It's a marathon, not a sprint.
Happy Cooking!
Weight: 3.77kg
Height at bowl: 5cm
4.5L Capacity
44cm long overall
35cm Diameter
Made in Australia from the highest quality 4mm thick Australian iron (very low carbon or mild steel).
Solidteknics offer a very simple, non-gimmicky, multi- century warranty for all defects related to materials or manufacturing which occur during normal cooking. This is a manufacturing warranty for defects, and not valid for improper use, lack of maintenance, abuse, or 'change of heart'. Solidteknics do not accept 'change of heart/mind' returns, please choose carefully.
For Solidteknics' warranty to remain valid, specific seasoning and care instructions must be followed. These instructions are standard care for all iron pans.
What isn't covered?
Seasoning issues. Seasoning can be challenging for those new to iron cooking though it is a technique that has been around for centuries and is not unique to Solidteknics pans. Seasoning issues are not covered under warranty as they can always be remedied with some guidance or change in technique. Visit Solidteknics' Seasoning FAQ's.
Warping. All Solidteknics pans have a carefully engineered concave to compensate for movement/expansion when heated, so certain amount of concave is normal. Warping can only be caused by incorrect use, such as exposing a cold pan to high, rapid heat (such as induction) or not correctly matching the size of the pan to the element (ie a large pan on a small element, causing uneven movement in just the centre of the base). If you think your pan has warped, please email the Solidteknics customer service team.
Induction warping and thermal shock
Induction warping and thermal shock is not covered under warranty. Solidteknics AUS-ION iron pans are so efficient that heat can become too concentrated in the middle, particularly when mismatching ring size to pan size. There is rarely any need to go above low-medium power settings on high powered cooktops. Small rings and high power can certainly warp any pan, and though Solidteknics pans are tougher than most, it is possible to ruin your pan through warping. This potential issue can be exaggerated with some very high powered or centrally-focused cooktops. Like other situations of 'abuse', warped pans from incorrect heating are not covered under our warranty.
Iron pans can become warped due to thermal shock from heating the base too quickly on electric or induction cooktops; this is because iron expands as it heats up, and must do so uniformly to avoid issues. When the centre of the base heats and expands faster than the perimeter of the base, that's when warping can occur. This circumstance does not apply in oven settings, when the whole pan heats (and expands) simultaneously. - hence why Solidteknics pans are perfect for very high oven temperature settings, eg. pizza ovens.
To avoid warping and thermal shock on cooktops:
Heat slowly: Warm your pan slowly on a lower setting, before increasing the heat. A high stovetop heat isn't required to get a hot pan, and it is far better to spend a little longer pre-heating your pan at a lower temperature than to deal with any unresolvable issues that may result from thermal shock.
Cool slowly: never apply water to a hot pan. Thermal shock can crack cast iron or warp steel pans, no matter how thick and tough. Allow your pan to cool a little before washing, and use warm water. Cracked pans from thermal shock are not covered under warranty.
Correctly match the size of your pan to your heat source: It is important to always correctly match the size of your pan to your element. A large pan on a small element can cause uneven movement in just the centre of the pan, resulting in warping.
Do not leave an empty pan sitting on a hot cooktop surface for any length of time.
Please Note:
- Postage is paid by the customer
- The product must be returned in the original packaging, accessories included
- We do not accept responsibility for return items until they reach our warehouse, so we strongly recommend using tracking and/or insurance for the delivery
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