What is seasoning?
Seasoning is simply oil baked onto the iron that prevents rust and provides a natural, easy-release finish that continues to improve with use. Seasoning can refer to both the initial finish of the cookware as well as the ongoing process of maintaining that finish.
Seasoned iron is the only known non-toxic and forever-renewable nonstick. All other non-sticks are made with toxic and/or disposable synthetic coatings.
Seasoning will help you achieve your desired level of natural nonstick that you build and maintain yourself. It keeps renewing as you cook with fats and oils, with careful washing. Our pans season exactly like cast iron (or carbon steel skillets and woks). It is very easy to 'build your own', once you've followed instructions (see below), or found your own seasoning ritual, like the many millions all around the world using seasoned iron/steel already know.
Solidteknics USA 'best practice' seasoning method for ‘RAW’ wrought iron/steel pans.
Break the cycle of disposable synthetic imports: BYO!
Build Your Own seasoned, non-stick skillet, and cook with a surface you can trust. From bare iron, you can easily develop and maintain you own non-toxic, forever-renewable, natural seasoning. There is nothing new about seasoning - it’s been done since the age of iron - but we do have some important tips if you want to maximize your skillet’s low-stick ability and corrosion resistance. For basic instructions, read below;
SEASONING YOUR SOLIDTEKNICS US-ION™ SKILLET
First, oven season for corrosion resistance:
Preheat your oven to 120° F / 50°C
Wash your skillet thoroughly in warm water to remove the beeswax. Feel free to use a fine abrasive such as sandpaper (00,000), fine steel wool, or a coarse scourer to rough up the entire surface, including the base and handle. Don’t worry, you can’t damage US-ION™ - this scouring will give the seasoning better ‘grip’.
Place the skillet upside down in the oven, warm for 10 minutes.
Carefully remove from the oven, and place on a heat-resistant surface.
Turn oven up to 480° F / 250°C.
With a cotton or paper towel, wipe rice bran oil, seed oil, canola oil or shortening over the ENTIRE pan very thinly, so the surface appears polished (just wipe on, wipe off).
Place skillet upside down in oven for 1.5 hours.
Switch off the heat and leave the skillet to cool in the oven for 30 minutes, or overnight.
Repeat steps 4-8 two or three times to establish the best seasoning foundation.
Second, stove-top season for best natural non-stick:
Heat skillet to high on stove, drop in a teaspoon of one of the seasoning oils mentioned above in step 6 and wipe the inside surfaces with a paper towel (held in tongs for safety).
Continue wiping for 20 seconds as the skillet smokes.
Oil should be a very thin polish - no pools or lumps (barely visible).
Cool for at least 1 minute.
Repeat for 10-15 minutes over two or more sessions, until the base is black, slick and oil repellent.
You will now have a great foundation, but it's only the start.... don’t expect perfect non-stick from the beginning, particularly with delicate foods like eggs and fish. As with all the best iron skillets, yours will only get better with time!
While seasoning, use oven extractor fans on high and open windows - make sure you have enough ventilation to avoid breathing smoke!
If your seasoned skillet is sticky to touch, it indicates either too much oil or not enough heat. Repeat the oven seasoning instructions above to remedy.
COOKING WITH YOUR SOLIDTEKNICS US-ION™ SKILLET
Old-school seasoning while you cook: Continue to build your non-stick, natural, seasoning foundation by cooking with fats/oils. Acidic foods like tomato, lemon juice and vinegar can strip your seasoning. To remedy, repeat the seasoning process above.
CLEANING YOUR SOLIDTEKNICS US-ION™ SKILLET
After cooking, run the skillet under hot water.
Never place in a dishwasher - these skillets are for hand-washing only.
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!
Wipe with a towel or paper cloth to dry while the skillet is still warm.
Place skillet on stove top and turn heat on low for a final dry, if needed.
Once a pan is well-seasoned, cleaning can be as easy as wiping out with a paper towel.
If your pan develops rust, gently scrub it away. Keep cooking or spend a few minutes stove top seasoning as per the instructions above.
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.
Enjoy the pride in building your own healthy, natural, non-stick, innovative 100% USA-made iron skillet!
We don't want you to miss all the fun going on among our wonderful Solidteknics Cookware Lovers Group members: lots of cooking, recipes, and advice for anyone new to cooking with our highly conductive seamless stainless and iron cookware.
Join us and get into the solid spirit even before you get your pans! www.facebook.com/groups/solidteknicsusers
Tips and Tricks
If the seasoning on your pan is sticky, this is a sign of excess oil building up and not fully converting to seasoning. To remedy this, place the cookware in the oven, upside down on the top rack and bake at 480° F degrees for 1.5 hours. Allow to cool and repeat if necessary.
Occasionally when your seasoning works a little too hard with acidic foods or really 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.
If your pan develops rust, gently scrub it away and you can either keep cooking or spend a few minutes stove top seasoning as per the instructions above.
Enjoy the pride in building your own healthy natural nonstick on an innovative US iron pan that will last for many generations, with a little of this kind of care.