“Bought the 26cm when it was on sale recently. We’ve been using it for a few weeks now. It is fabulous. We use it pretty much every day. We mainly cook vegetarian food and so make fried eggs, scrambled eggs, lentil Dahl etc. Tonight I cooked a chicken breast. It was incredibly succulent. We’ve found it super easy to use. Super easy to clean too. We give it a little spray of oil and into the bag and back in the drawer. We’ve thrown out three non-stick frypans and find that the 26cm meets most of our needs as a couple. Really can’t see why we won’t use this for many, many years. Very much worth the investment.”
“incredibly easy to use and definitely getting better with each use. eggs, burgers, pancakes all trialed so far and the performance of the pan has been impressive to say the least! When I need to upgrade my larger size pans, I'll definitely be purchasing solidteknics!”
“I struggle with using this pan and must be doing something wrong as many others seem to love it. I purchased the wrought iron pan about a month ago and have yet to enjoy the qualities others seem to. It was emphasised to not use high heat, so I've not gone hotter than half heat on my induction cooktop. I generally start on level 3 and slowly increase to 5 out of the 9 heat settings. Even so, I find it easily burns the food and I've often ended up with a metalic flavour through the food. Because of the low heat, steak stews rather than frying, spoiling the final product.
I find the whole process very slow as it takes ten minutes or so to heat and then of course it also takes much longer to cook. I've also had issues with rust quickly forming, so now endeavour to not use water to clean as I read in another review that's how it should be done. This seems terribly unhiegenic as I cannot properly clean food residues but have found it has helped prevent rust forming. After cooking has finished I keep the heat on to reduce liquids that has been released from "stewing" meats, before wiping with paper towelling. So what used to take 5-10 minutes overall to cook a steak, now takes approx 45 mins.”
Thanks for your feedback. There can be a learning curve when switching from synthetic non-stick to iron. But with just a few tweaks, you’ll discover the performance our pans are known for.
Every cooktop is different — especially induction, which delivers super intense, focused heat. Our pans are highly conductive. We recommend heating low and slow at first to learn how our pans responds with your heat source, but once preheated, don’t be afraid to turn up the heat.
If your steak is stewing instead of searing, it simply means the pan isn’t hot enough yet, or it's over crowded (or both). To get that crust, you need a hot, well-oiled pan — and with AUS-ION™, it shouldn't take more than a few minutes to cook a steak, certainly not 45!
As for cleaning you can absolutely use water (and we recommend it)! Just avoid soaking, dry thoroughly, and finish with a light wipe of oil to prevent rust. It’s all part of building that natural, non-toxic non-stick layer over time.
We’d recommend checking out our Iron Care for cleaning, care, seasoning and cooking tips and tricks: www.solidteknics.com/ironcare
And if you’re still unsure, please reach out to our team: info@solidteknics.com :)
“Hi Everyone,
I made pancakes and loved it, turned on low heat then made my batter. Evenly cooked pancakes. I am planning to cook more at home and take it with me when camping.
Regards
Seetha”
