Most other iron pans are made from cast iron, which is melted down (and often mixed with other metals), then poured into a mould. Wrought iron, by contrast, is a single flat piece of iron that is worked into a seamless pan shape by a machine. Our wrought iron is half the weight of cast iron and even more durable, as it cannot crack if dropped. It is also more conductive, so it heats quickly and retains its temperature.

Our Quenched pans are not dishwasher safe. Please visit our Use & Care page for cleaning instructions.

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

Our long skillet handles are designed to dissipate heat through the vented neck gaps, making them fine to handle during normal stovetop cooking. However, it is vital to remember that the handle will get extremely hot if you put your pan 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 woks and pans will get hot, as the short loop handles aren’t long enough for the heat to dissipate. Pick them up with care!

While a shiny black patina is achievable through continual seasoning, iron pans will often be patchy. Don’t worry about how they look – our pans are built for performance.

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

Solidteknics pans do not have a synthetic non-stick finish. Instead, we pre-season them with rice bran oil, creating a strong, inert, all-natural non-stick cooking surface that improves with age – a process we call Quenched. You can start cooking with your pan straight away, but regular stovetop seasoning is recommended to build and maintain that non-stick quality.