Inspired by Solidteknics. Suitable for most cast and wrought iron pans and woks.
A well-seasoned pan tells a story. And no two pans will ever look the same.
Over time, your wrought iron pan develops its own character, with shades ranging from deep brown to black, and the occasional patch of grey. Don't worry about perfection. A flawless finish isn't the goal. Performance is.
What seasoning actually does
Seasoning is simply layers of oil baked onto the surface through a process called polymerisation, creating a natural, easy-release cooking surface known as a patina. The more you cook, the better it gets. And the best part? It's completely renewable. If your seasoning ever wears down, you simply build it back up. No special replacement, no warranty claim, no fuss.
Before you start
A few simple tips make all the difference.
- Ensure good ventilation. Seasoning can get smoky.
- Match your burner size to your pan to avoid uneven heating.
- On induction, always heat gently first. These pans are highly conductive, so medium really is your new high.
How to season your pan
1. Heat gently. Place your pan on the stove and bring it up to temperature slowly. Add a teaspoon of rice bran oil, or another high smoke-point oil. Using a paper towel and a pair of tongs, wipe a very thin layer across the surface. Think polish, not puddles.
2. Keep it moving. As the pan heats, continue wiping the oil around. Once it begins to smoke, keep wiping for about twenty seconds. The oil layer should remain thin and even.
3. Cool briefly. Remove from heat and allow the pan to cool for at least a minute.
4. Repeat. Repeat for ten to fifteen minutes, over a couple of sessions if needed, until the surface looks darker, feels slick, and begins to repel oil.
5. Start cooking. Use a little extra oil at first, and cook on lower heat than you might be used to. Before long, you'll find your groove. And your pan will reward you.
The enemies of a good patina
Every good story has its villains, and your pan is no exception.
- Moisture. Leaving your pan wet can cause rust and damage seasoning. Always dry thoroughly. A quick heat on the stove works perfectly.
- Acidic foods. Tomatoes, vinegar, wine, and citrus can wear down seasoning, especially when it's new. Quick cooking is fine, but avoid long acidic simmers in the early days.
- Heavy detergents. A little is okay, but overdoing it can strip your seasoning.
- High, sudden heat. Rapid heating, especially on induction, can stress the pan and affect the surface. Slow and steady wins.
- Neglect. These pans love to be used. Regular cooking helps maintain and build seasoning.
Choosing your first wrought iron pan
If you're starting out, the Solidteknics AUS-ION 26cm Frypan is a beautiful daily driver. Big enough for a family meal, small enough to manage one-handed. The 22cm Sauteuse is a lovely partner for eggs, sauces and smaller portions, and the 30cm Bigga and wok come into their own when you're feeding a crowd.
A stainless steel turner like the Solidteknics Lil Flippa pairs perfectly with these pans. No need for soft silicone here. Wrought iron is happy with metal utensils, and a good metal turner actually helps build seasoning faster.
Made to last a lifetime
Don't overthink it.
Your pan doesn't need to look perfect. It needs to be used. Every meal adds to its story, building a surface that performs better over time.
And if things go a little off track? No problem. A bit of oil, a bit of heat, and you're right back where you started.
That's the beauty of wrought iron. It's made to last a lifetime, and then some.
A wrought iron pan makes a beautiful gift
For someone who loves to cook, a Solidteknics pan is the kind of gift that gets used every week, for decades. Wedding registries, milestone birthdays, Father's Day, housewarmings, even retirement. They're all natural occasions for a pan that's genuinely built to be passed down.
