7" Skillet by AUS-ION is 100% made in Sydney from 3mm Australian Iron; even heating and no warping; healthy, durable, commercial quality cookware built to last for generations of use.
Seamless, one-piece, rivet-free construction; easy to clean and more hygienic; total length 20", skillet bowl 10" diameter & 2" deep. 3mm thick for even heating and no warping – suitable for induction, or any heat source and safe at high temperatures. L 16”/41cm x Diam 7”/18cm, H at handle 4”/14cm Height of bowl 2”/4cm Weight 1.75lbs.
10.2" Skillet by AUS-ION is 100% made in Sydney from 3mm Australian Iron; even heating and no warping; healthy, durable, commercial quality cookware built to last for generations of use.
Seamless, one-piece, rivet-free construction; easy to clean and more hygienic; total length 20", skillet bowl 10" diameter & 2" deep.
Naturally pre-seasoned for a healthy nonstick option; ready to use, no stripping required; suitable for use at high heat with any heat source.
Ergonomic, wide and concave handle is more comfortable to use with better control and less hand fatigue; generous venting in neck reduces heat transfer for a cooler handle.
To clean: use a wooden utensil or steel wool to lightly scrape pan under hot running water; dry thoroughly; do not use soap; new pans will benefit from additional seasoning after first few uses.
12.5" Satin. Our largest pan. with helper handle to assist with big loads, and shorter Love Handle to save stove space. All the cooking performance of our biggest-selling 10.2” Skillet…just BIGGER! 3mm thick. L 23”/58cm x Diam 12”/30cm, H at handle 4”/10cm H of bowl 2”/5.5cm Weight 4.4lbs.
10" Flaming Skillet. A new innovation in grilling and roasting for vegetables and meats. No other mesh pan is made from one thick, durable, rivetless, and strong 3mm steel piece for long-term, heavy-duty restaurant use in the harshest of cooking environments. It nests perfectly with our regular 10.2” skillet for oven finishing…just like the pros. L 21”/53cm x Diam 10”/26cm, H at handle 4”/10cm, H of bowl 2”/5cm Weight 3lbs.
How to correctly season & care for your AUS-ION SATIN pan
AUS-ION™ SATIN pans come pre-seasoned – not coated in a protective oil, beeswax or lacquers like most steel pan brands – so they don’t need stripping and cleaning before use. For best results, follow our instructions below and add more strong layers of seasoning to the pan before you start. Your maintenance will be very much reduced if you follow these instructions to set the pan up correctly from the beginning.
How to season
1. Oven-season for corrosion-resistance: With cotton or paper towel, wipe flax seed oil, canola oil or shortening over ENTIRE pan very thinly, so that all of the visible oil is gone and the surface only appears polished. Place the pan upside down in approximately 480° F oven for 1 1/2 hours, then switch off the heat and cool in the oven for a half-hour. Repeat 1-3 times to establish the best seasoning foundation.
2. Stove-top season for best natural nonstick: Heat pan to high on the stove, drop in a teaspoon of one of the seasoning oils above and wipe all around with a paper towel (held in tongs for safety). Continue wiping for around 20 seconds as the pan smokes, ensuring oil is polished on very thinly and doesn’t pool or remain in lumps. Take off heat and cool for several minutes, then repeat cycle 3-6 times until pan is glossy black and smooth on the cooking surface. Ensure strong air extraction and ventilation to avoid breathing smoke.
Seasoning will improve with more seasoning and cooking with fats/oils, as long as you wash correctly to save as much of the black seasoning as possible.
How to clean
1. After cooking, simply scrape out under hot running water while the pan is still very warm. Do not use soap, as it will erode the seasoning. Use a wooden or steel scraper to remove food residue, then you may finish up with a brush, but be careful not to take off too much of that beautiful black seasoning that you have achieved!
2. While the pan is still very warm, dry thoroughly with a paper towel. Apply a thin layer of oil and store. Once a pan is well-seasoned, cleaning can be as easy as wiping out with a paper towel.