AUS-ION Deep Skillet with Satin Finish 100% Made in Sydney, 3mm Australian Iron, Commercial Grade Cookware, 9-Inch, Golden

First, the weather report: cold, cold, and colder. It will be below zero all night and close to zero much of tomorrow. My office temperature went down to 64 degrees with all the heat as high as it will go. And little swirling eddies of frigid air along the floor play hell with my ankles. Worked as much as I could next door in the basement, but had to watch not to get chilled. The problem with chill is you don’t know you’re chilled until you’re chilled. Now, let’s talk iron skillets. I have a new one.The SolidTeknics AUS-ION steel cooking pans combine what I most love about cast iron with the feel of the French steel pans used by chefs everywhere. Compared to cast-iron, the AUS-ION steel skillet weighs half as much, yet still has plenty of heft, thickness, and most of the advantages; it just goes a step farther.Like cast-iron, the AUS-ION are seamless. There are no rivets or welding. Yet, they are world’s lighter, but still very solid feeling. Thanks to the suggestion of Sandy Keefe right here on my blog, I just had to see this new kind of iron pan for myself, so I ordered one. They are very expensive. One of my main interests is the fact that these AUS-ION pans don’t leach iron into the system to the degree that cast-iron does. I’m not sure if that type of leached-iron is good or bad for me, but it’s not a problem with this pan.The AUS-ION pans are made of low-carbon mild steel, with no added nickel. And they are warranted not for a few years, but officially for a few centuries. They come pre-seasoned with non-toxic methods and are forever renewable, offering not a non-stick surface, but a low-stick surface. With careful seasoning, the pans become essentially non-stick, but naturally as do cast-iron.Their ergonomic handle is designed to dissipate heat and keep the handle cool, which cast-iron pans do not. Again, they are like cooking on cast-iron, but they handle like French cookery. This is a new concept. As mentioned, these pans are half the weight of cast-iron, so they are still solid and heavy enough. They resemble ultra-elegant caste iron.And they have no heat limit when using them and, unlike cast-iron (where we must wait for the pan to cool in order to clean), the AUS-ION can be cleaned immediately, even while hot, with no ill effects. This is important for me because, having run a restaurant, I like to clean as I go and coming back later to clean a pan is not my favorite idea. Here is the site:http://ausion-usa.com/I had to order one and did. I chose the SolidTeknics Aus-Ion 8482; 10.2" Satin Skillet SI126Shttps://www.amazon.com/gp/product/B071V2TF4M/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1I should point out that this “satin finish” is the one to get and that they made an earlier run that were not as easy to season, so check it out before you buy one. Look for the term “Satin Skillet.”The pan came as pre-seasoned bare steel, ready to accept whatever other seasoning I want to add. I coated it very lightly with some sesame oil and placed it into an oven for 1-1/2 hours and it came out black and finely coated. I will coat it more in the coming weeks and I am already using it.I am enthused, because I don’t want to endlessly leach iron into my body as cast-iron can do, but I sure don’t want to use any more non-stick pans, no matter what they say about improving them. The SolidTeknic’s pans with their “smooth satin” finish are the perfect compromise between cast-iron and the French pans that chefs like to use. I wish I had known they exist earlier. IMO, this is where pans are going. No more non-stick and throwing them out for me. SolidTeknic’s pans are here for the duration and then some.

The media could not be loaded. I have to admit, i was a little bit hesitant to purchase the Open Flame Skillet, as i would use it only for veggies (vegetarian diet) and i wasn't sure if it'd work on my stove top.Oh boy, this thing is so good!Seasoning was simple. I used Petromax Care and Seasoning, put it in the oven at 450 for 90 minutes, that's it.What you see in the video and in the pic is the first try with a red bell pepper. I mixed the cuts in a bowl with a little bit of olive oil before.They turned out so good! Slightly charred, with a nice BBQ flavor.And what I absolutely enjoyed was the handle - it stayed cool. I have Lodge, De Buyer and Turk Skillets. They all get hot over time. This handle stays cool. And it's raw iron, without coating. So it can be seasoned in the oven. Great design!Will use the Open Flame Skillet now regularly!I guess i have to be careful with foods that can get stuck in the holes, that will be a major problem to clean.

This is a beautiful pan, if you're into minimalist simplicity. I like that the handle is just an extension of the pan, with no welds or screws or rivets that make pans hard to clean. I've used Crisco shortening, grape seed oil and flax seed oil to season it at different times. I just apply a very thin layer of any of those oils and heat it in the oven at 470 degrees. It came out absolutely prefect: Smooth, beautiful surface and almost non-stick.I make fried or scrambled eggs and sauteed shrimp in the pan and they come out great and clean up is easy.The only thing I don't like about the pan is that the dimensions are a little weird. It's deeper than it needs to be for a small skillet. If it were half an inch shallower and half an inch bigger in diameter, I'd give it 5 stars. But obviously, everybody has their own needs and some users may love the quirky dimensions.

I started cooking with cast iron and fell in love with them! I have 3 different cast iron pans, plus two dutch ovens. My problems with cast iron is the handle is so short and gets VERY HOT and is risky to use on electric/induction cooktops as they are likely to scratch. I researched and found carbon steel and this product that Solidteknics makes. I got a great price on Amazon and have been so happy with them! I bought (2) 10.2 in and (1) 12 in pan. They heat so evenly (better than cast iron), handle does not get hot, and they sear incredibly. I landed on these over de Buyer and Mauviel because de Buyer now has a silicon coating on the handle, making it not practical to transfer to oven and the both have rivets where food could build up easier. From what I have read, Solidteknics is just at thick or even slightly thicker so it will retain heat just as well, but I can't provide a direct use comparison.I can't knock these pans on anything other than I now have too much food in my refrigerator because these pans are so fun to cook with and I'm cooking all the time now!Highly recommended - I paid $90 for the 10.2 and $108 for the 12, which is a steal!Edit:I've had these for about months now and so happy I made the purchase. I've added a picture of my two pans. The one on the right got stripped about a month ago by my mistake...., but the one on the right is well seasoned. Very durable and well designed pans.

Me gusto mucho cocinar en el, no se le pega nada, ideal para cosinar al carbón

First cook after following the included seasoning instructions (I did 2 extra oven seasonings). Sausage and parsley omelette. The egg didn't stick at all, minor sticking on the sausage but just a quick scrape with a spatula under hot water and it was good as seen in the empty pan photo. I used about a tablespoon of ghee for the cook.

It's such a joy to use, I keep on trying to find excuses to fry something up. Have now ordered a second pain in another size.

Ok