“For a pan that is promoted as being ready to use straight away I have struggled to cook anything that hasn't stuck to the pan. I've tried no oil and a variety of oils but no success. I don't entirely blame the frypan but I guess my expectations were too high. I will season the frypan properly and see if that helps but so far it has not been a win for me”
Hi there,
Thanks for taking the time to leave a review. Weaning yourself off synthetic-coated pans and making the switch to seasoned iron does take a little adjustment — but the rewards are amazing, both for your health and for the sustainability of the planet.
If food is sticking, it usually comes down to two things: heat control and fats (or not quite enough stovetop seasoning yet). Our cookware is extremely conductive, so medium heat is plenty. High heat, or adding cold food to a hot pan, is a common cause of sticking.
When in doubt, it's definitely worth giving your pan a proper stovetop re-season to help build that natural, low-stick surface. Alternatively, cooking regularly with fats/oils will naturally strengthen your seasoning over time. (It's also best to avoid cooking with acidic foods when seasoning is young.)
If you’re still experiencing issues after re-seasoning, we’d recommend checking out this helpful FAQ:
https://www.solidteknics.com/seasoningFAQs#I've%20seasoned%20my%20pan%20and%20food%20is%20still%20sticking
Give these tips a try, and if you’re still having trouble, feel free to send through a photo of your pan — our team will be happy to help assess further.
Warm regards,
The Solidteknics Team
