Quenched pans are made from wrought iron. Most cookware brands use 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 metal, worked into a seamless pan shape by a machine. It’s half the weight of cast iron and even more durable, as it won’t crack if dropped. It’s also more conductive, so it heats quickly and retains its temperature.

Yes, with a bit of care. Our pans do not have a synthetic non-stick finish. Instead, we pre-season them with rice bran oil, creating a natural non-stick cooking surface that improves with age. Regular stovetop seasoning is recommended to build and maintain its non-stick quality. Visit our Use & Care page for seasoning instructions. 

No, our Quenched iron pans are not dishwasher safe. Visit our Use & Care page for cleaning instructions. For a dishwasher-safe cookware, explore our Nöni stainless steel pans. 

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, 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!

While a shiny black patina is achievable through continual seasoning, any hardworking iron pan will develop a bit of character over time. Don’t worry about how it looks – our pans are built for performance, and any blemishes are perfectly safe.

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