Care & Use

What is ICON® Cookware?
ICON® is an iron core cookware with an all natural, pre-seasoned, chemical free surface. Our patented metallurgical process embeds a natural, super-hard ceramic-like surface into the pan’s iron core making its surface nine times harder than steel. The surface is not a coating – it will not rust, peel or come off.
How is ICON® Cookware different from cast iron and other metal cookware?

ICON® Cookware has a cooking surface unlike any other for several reasons:

1) Its 98% iron core evenly retains and distributes heat thereby providing better temperature control than stainless steel or aluminum.

2) The ICON patented metallurgical process that embeds a natural, super-hard ceramic like surface into the pan’s iron core is more durable than cast iron.  Its surface is not a coating and will not rust, peel or come off.

3) The ICON cooking surface is safe and eco-friendly. No chemicals, leaching or peeling.

4) ICON Cookware is safe for all cooktops including glass and induction. It is oven, broiler and grill safe up to 800°F.

5) Its ability to attain and retain high heat is perfect for browning, searing, maximum caramelization, fond and promoting that ever delicious flavor enhancing Maillard reaction. 

6) ICON Cookware weighs 30% less than cast iron.

7) Its cast stainless steel handle stays cool.

How do I season my ICON® pan?
You can learn how to season your ICON® pan by watching the video “How to Season Your ICON Skillet” on our video page or you can continue with the steps below:

1) Prior to first use wash the pan in hot soapy water, rinse and dry.

2) Heat the pan on high heat, then add 1/2 teaspoon of vegetable oil.

3) Once the oil is hot, use paper towels to evenly spread the oil over the interior of the pan. Using the same oily paper towels, very lightly wipe the exterior of the pan (if you have a glass cooktop, do not oil the exterior flat bottom of the pan). Then, with a clean paper towel,  wipe off all excess oil from the interior and exterior of the pan.

4) Place the pan back on the burner at medium-high heat for approximately 25 minutes or until the pan appears to be dry inside and out.

5) Your ICON® pan is now ready to use. The more you use it, the better it will perform.

Can I use ICON® Cookware on my glass cooktop?
Yes! ICON® Cookware is safe for use on all cooktops including glass and induction. It is also oven, broiler and grill safe up to 800°F.
Can I use metal tools with ICON® Cookware?
Yes! ICON® Cookware is metal tool safe. Its surface is not a coating – it will not rust, peel or come off.
How do I clean my ICON® pan? Can I put it in the dishwasher?
Cleaning your ICON® pan is easy! After cooking, use a metal spatula to remove any baked on food particles, then use a paper towel to wipe the pan both inside and out. If any food particles remain on the pan, rinse the pan in hot water and use a bristle brush to remove any remaining food particles. Dry the pan before storing.

You can place your ICON® pan in the dishwasher; however, washing it in the dishwasher, scrubbing it with metal scouring pads or soaking it in hot soapy water will remove the pan’s seasoning and the pan will need to be re-seasoned prior to next use.

Why is my ICON® pan a different color now than when I first purchased it?
With use, your ICON® pan will change appearance as the seasoning builds up and will look and cook like your favorite cast iron or heavy French steel skillet.
I'm having trouble sliding the silicone handle cover over the ICON® pan handle - help!
Slide the silicone handle cover, with the ICON® logo facing up, onto the pan handle until the holes of the cover and handle line up evenly. If the cover is not sliding on easily, spread a drop of mild liquid soap over the handle and then gently slide the cover onto the handle.
Warranty Specifics
ICON® Cookware has a 25-year warranty for consumer use and a 5-year warranty for commercial use. The warranty does not cover warped pans caused by misuse such as quenching a hot pan in cold water and/or leaving an empty pan on a hot burner for an extended period of time. If used properly you will enjoy many years of delectable cooking with your ICON® Cookware!

'I did some seafood, salmon, scallops and garlic prawns. Got beautiful color. Seared a couple NY steaks and made a pan sauce. We made some vegetables and even some scrambled eggs. This pan is solid and performs really well.'


-Jon Palsson

Executive Chef, Sheraton, San Diego

'ICON® is heavy duty and really nonstick when properly seasoned. It will take a beating. I browned potatoes, seared fish and seared octopus. It's a super heavy pan.'


-David Wang

Executive Chef, Oak + Char, Chicago

'I like the weight and smoothness of the pan. It survives high heat very well and the handle stays cool on medium heat. I highly recommend the cookware for all dry heat methods of cooking. Excels at searing and browning meats, frying eggs, sautéing vegetables.'

-Mark Schneider

Texas Chefs Association President

Chair Culinary Arts Department, Texas State Technical College, Waco, TX

'The pan performs really well. Great heat distribution and really durable. I use it mostly for searing steaks, scallops and firm fleshed fish.'


-Joe Rosetti

Corporate Head Chef, Harry Caray's Restaurant Group, Chicago

'We've been cooking Asian stir fry, tortillas, eggs, bacon, risotto, polenta and everything else and so far the pan is really good. It's a bit heavy, but it cleans up really well.'


-Robert Sturm

Corporate Chef, Rose & Shore, Vernon, CA

'Wow! The surface is pretty amazing. The biggest turnoff to non-stick cookware is the risk of getting treatment chemicals into the food which could be toxic. Obviously that is not the case here. Bravo! I love the weight and feel of the handle. I also love the fact that you can throw it in the oven and it's induction ready.'


-Jeff Bricker

Chef Culinary Instructor, Ivy Tech, Indianapolis

'We put the ICON® pan through 3 weeks of restaurant service, from soup to nuts. ICON® still looks great, has seasoned up and is now my favorite pan to use. We cooked fish, beef, French toast, crab cakes - anything that we normally would serve. It became part of our rotation. We seared as well as placed it in a 500 degree oven. I love the pan and would like more of them!'


-Patrick Cassata

Corporate Executive Chef, Standard Market Grill, Chicago