There is a quiet joy in cooking with pans that outlast trends. When a frying pan still serves your grandchildren, it changes how you cook and how you buy. Solidteknics, an Australian maker with a strong engineering mindset, builds that kind of trust. Their raw cast iron frying pans are free from coatings or chemicals.
These pans feel at home on any hob. They move from gas to induction or electric, then into a hot oven, and even out to the fire pit. That kind of range suits busy home cooks who want fewer, better tools.
Always turn pan handles inward when cooking, and avoid floaty sleeves and tie long hair back. Read our post on food safety for people and pets.
These non-stick pans are free from PFOA (a chemical that ends up in oceans). But all cooking fumes are dangerous around birds. Caged birds are happier in outdoor aviaries anyway, to fly and enjoy company of other birds.
If you fry with a little oil, just wrap and bin it in kitchen roll. For more oil, use a cooking oil recycling bin and have it collected for recycling (ask your council). Also never pour cream liqueurs down drains.
Why Choose Solidteknics Frying Pans?
Solidteknics builds its cast iron frying pans around a simple idea, strong, honest materials and no synthetic coatings. The pans are crafted from recycled iron, then finished to a smooth cooking surface that improves with use. There is no PFOA or PTFE, and no factory seasoning that hides shortcuts. You build the patina at home with real cooking, which is how cast iron has always earned its non-stick.
The pans fit any heat source. They work on induction, gas, and electric hobs, in the oven, and over live fire. That versatility matters if you like to finish meals in the oven, bake skillet cornbread, or cook outside with friends. Solidteknics also produces a wrought iron line, often called Quenched, that matches the toughness of traditional cast iron at around half the weight.
Sizes cover everyday needs. The 26 cm pan suits smaller meals, and is ideal if you cook for one. The 30 cm pan gives you more surface for family cooking. Handles are engineered for balance and control, so moving from hob to oven feels steady. There are also matching lids and sets if you prefer to build a small, flexible kit.
Built in Australia with a focus on durability, these pans are designed to last for decades of service. The finish, the thickness, and the feel in hand all point to careful manufacturing.
Superior Materials and Design Choices
- 100% recycled iron: Strong, safe, and free from PFOA or PTFE.
- Polished interior: A smoother surface that seasons evenly and reduces sticking over time.
- Optimised thickness: Walls and base hold heat well, so food cooks evenly and stays hot at the table.
- Open-fire ready: Built to handle very high heat without warping or flaking.
Choose the size that matches your hob and the meals you cook most. A 26 cm skillet covers solo dinners and sides, while a 30 cm pan shines when you cook for guests.
Benefits of Cooking with Solidteknics
A well-seasoned Solidteknics pan holds heat like a small oven, so food cooks evenly and browns well. That steady heat builds flavour, whether you are frying onions or finishing a pan sauce. The natural non-stick improves with use. After a few weeks of regular cooking with a little oil, you will notice easier release and a smoother surface.
Health matters too. With no synthetic coatings, there is no risk of peeling or fumes. Cooking on iron can add a small amount of dietary iron, which can be helpful for some people. The pans tolerate very high temperatures, up to around 500°C, which suits hard sears, oven baking, and outdoor cooking.
There is a cost saving hidden in the lifespan. One great pan that lasts for decades beats a chain of disposable ones. Recycled iron and long service life reduce waste and keep cookware out of landfill. When you are done with dinner, it is often a quick wipe and a light oil, not a long soak.
- Holds heat well: Fewer hot spots, better browning, more control.
- Natural non-stick: Builds with use, no peeling coatings to replace.
- High-heat ready: Ideal for searing, roasting, baking, and open-fire cooking.
- Health-friendly: No PFOA, no PTFE, no synthetic layers.
- Eco benefits: Recycled metal, long life, and recyclable at end of use.
Even Heat and Great Flavours
A thick iron pan spreads heat across the cooking surface, so food cooks evenly. Pancakes colour the same from edge to centre. Potatoes crisp without pale patches. When heat is steady, water evaporates fast and you get that deep, savoury crust on mushroom steaks. That crust carries flavour into sauces and keeps food juicy inside.
Health and Eco-Friendly Advantages
- Nutrition: Cooking on iron can add a little iron to food.
- No harmful coatings: Nothing to flake, no fumes at high heat.
- Sustainability: Recycled materials and long life reduce waste from cheap throwaway pans.
Simple Care Tips For Solidteknics Pans
Looking after a Solidteknics pan is simple once you know the steps. Season it before first use, keep it clean without harsh soap, and store it dry with a thin film of oil. If the surface loses its slick feel, a quick re-season brings it back. Avoid the dishwasher, long soaks, and acidic stews for the first few cooks.
Start with light, fatty foods to boost the seasoning. That early layer sets you up for years of easy meals.
Seasoning and Daily Cleaning Basics
- Wash and dry: Rinse with hot water, dry fully on low heat.
- Oil lightly: Wipe a thin layer of high smoke point oil over the whole pan, including the handle and base.
- Heat to bond: Warm on the hob until it just smokes, then let it cool. Repeat 2 to 3 times for a solid base.
- Cook fatty foods: Help the patina build in the first week.
Daily care is quick:
- Wipe out crumbs with a paper towel while warm.
- Stuck bits, add a splash of water, simmer 1 minute, scrape with a wooden spatula.
- For tougher residue, scrub with coarse salt and a little oil, then rinse and dry.
- Finish with a light wipe of oil while warm. Avoid the dishwasher.
Long-Term Maintenance and Troubleshooting
- If food starts to stick: Do a short re-season. Clean, dry, oil lightly, heat to a light smoke, cool, then repeat.
- If rust appears: Scrub back to clean metal with a non-scratch plastic-free scourer, dry on heat, then re-season.
- Avoid long acidic cooks: Tomato-heavy sauces can strip seasoning early on. Use them once the patina is robust.
- Storage: Store dry. If stacking, place a towel between pans to protect the surface.
- Replacements: Rarely needed. If a handle loosens or warps, contact the brand. These pans are built to serve for decades.
If you want fewer, better tools, start here. Choose the size that fits your meals, season it well, and try a seared steak or a golden batch of pancakes this week. Invest once, cook better, and enjoy cookware that can serve your household for generations.
