What are Nöni stainless steel pans made from?

Most commercial stainless steel pans contain nickel, which helps them stay shiny but offers poor conductivity. We create each of our Nöni pans from a single sheet of highly conductive non-nickel stainless steel, which heats quickly and retains its temperature. As a cooking surface, it is very low maintenance – unlike our Quenched iron pans it doesn’t require seasoning. It cooks like iron and cleans up like stainless steel.

Are Nöni stainless steel pans non-stick?

Solidteknics pans do not have a synthetic non-stick finish and unlike our Quenched iron pans our Nöni stainless steel pans don’t develop a naturally non-stick surface over time. However, with the right balance of heat and fat it is perfectly possibly to fry food in a Nöni pan without it sticking. Please visit our Use & Care page for cooking instructions.

Are Nöni stainless steel pans dishwasher safe?

Yes, our Nöni pans are dishwasher safe. Please visit our Use & Care page for cleaning instructions.

What cooking surfaces can I use my Solidteknics cookware on?

In short, any. Any kind of hob: gas, electric, halogen, induction, ceramic. In an oven. Outdoors over fire.

Do the handles get hot?

Our long skillet handles are designed to dissipate heat through the vented neck gaps, making them fine to handle during normal stovetop cooking. However, the handle will get extremely hot in an oven or grill. Get in the habit of throwing an oven glove or tea towel over the handle if you’ve just removed your pan from the oven.

The handles of our dual-handled pans will get very hot, as they aren’t long enough for the heat to dissipate. Pick them up with care!

Why isn’t the base of my pan flat?

Solidteknics pans are designed with a carefully engineered concave shape that compensates for expansion and contraction when heated and cooled.

My Nöni pan is no longer uniformly shiny. Why?

By using non-nickel stainless steel, we’re sacrificing shininess for durability and conductivity. Don’t worry about how they look – our pans are built for performance.

How should I clean a burnt or burnished Nöni pan?

Fill the bottom of the pan with water, add a generous pour of vinegar, then slowly bring to the boil. Remove from the heat and add 2 tablespoons of baking soda. Empty the pan and scrub. For stubborn spots that still won’t budge, make a paste of baking soda and water and leave it applied to the problem areas for a few minutes before scrubbing.

Do Nöni pans get rusty?

If cared for correctly this will never be an issue, but if Nöni pans are left exposed to liquids, small rust spots or mild surface corrosion can appear. To prevent this, clean and dry your pans immediately after use. Any rust spots can easily be removed by following our cleaning instructions.

How do I prevent pitting?

Never add salt to cold water. Pitting corrosion – small dents that appear on the base of the pan – is commonly caused by salt being added to water before it’s boiling, leading to it settling on the bottom. If you’re cooking rice, pasta or veg in salted water, wait until the water is bubbling. If pitting does occur, it’s perfectly safe and won’t lead to loss of function or durability.