“Love this pan!!! Great size and cooks well. Still getting used to the heat settings but works well on our induction stove top and no forever chemicals!!!”
“I’ve been on the lookout for a healthy, non-toxic pan for a long time and was really excited to try this one. It has a great design and initially seemed promising. However, I found it quite heavy, and its large size makes it tricky to use on a standard stove or to clean easily in a regular sink. While these things are a bit inconvenient, they weren’t deal-breakers for me.
What’s been most disappointing, though, is that after less than a month of use and despite following the care instructions and using plenty of oil the pan has started to stick. I’ve also noticed some red and white discoloration on the surface, which is a bit concerning. I really wanted to love this pan, but unfortunately, it hasn’t lived up to expectations.”
Hi Paige,
We really appreciate your feedback. You’re right that our wrought iron pans are a little heavier than synthetic-coated cookware, though it may help to know they’re actually around half the weight of cast iron pans. They can take some getting used to with cleaning and handling — especially in a smaller sink — but the trade-off is multi-century durability: each one is built from a single sheet of solid iron to last for generations.
Our pans don’t have any synthetic coatings, just a natural seasoning that develops the more you cook. This makes them a healthier choice, and while it’s common to notice some patchiness in the beginning, that’s part of the seasoning journey. The good news is that it’s not harmful, completely normal, and the pan will only improve with use.
If you find food sticking, it usually comes down to heat and fat management. Iron pans are highly conductive, so medium is the new high — too much heat can make food grab rather than release.
It also sounds like you may be seeing some carbon build-up (stuck-on food rather than the seasoning itself). A light scrub under hot running water with a stainless steel scourer should smooth it out — the surface should feel even to the touch. Once it’s clean, a quick stovetop season or cooking with fats/oils will restore the non-stick surface. You can also find a step-by-step guide here with tips: https://www.solidteknics.com/ironcare
We’d love to help you get the pan performing the way it should. If you have any concerns or would like a hand troubleshooting, please don’t hesitate to reach out directly to our customer service team at info@solidteknics.com
— we’re always here to help.
Warm regards,
The Solidteknics Team
“It is still a work in progress. I don’t like the rise in the middle of the pan. If I just oil it runs to the outside side of the pan. Also the raised middle heats up more than the sides. I do take time to heat pan slowly over 5 to 10 minutes. I have an induction stove. I am thinking of maybe getting smaller one. Not sure yet if I would recommend. Need more time to work it out.”
Hi Janelle,
Thanks for your feedback. All of our pans are carefully engineered with the right amount of concave. This is common with all quality heavy-based iron/steel pans, to compensate for movement when heated.
A small amount of concave doesn't affect cooking performance, even on infra-red or electric hot plates, but too much can be annoying. The pans won't always flatten out for everyone. They are designed to approach flat for most people, which is far better than the convex that would otherwise occur in every pan. If you heat longer on lower heat your pan may get closer to flat and match your element to the cooking surface.
Hope this helps! Thanks for your patience as you get to know your pan. They do come with a learning curve, but once you’ve got the rhythm, they really shine for lifetimes of cooking.
“I love these pans. I bought AUS ion 30cm and wok in June and the 26cm Noni. They are like no other pans. Such quality and knowing there are no toxins too. I was a little hesitant using the Aus ion pan, but starting the pan on low heat and only needing a 5 setting on my induction to cook fish cakes shows how great these pans are. This is a photo of the fish cakes I cooked. I was amazed they didn’t stick too. I also have the lil flippa. Best tool for stirring, flipping fish cakes and eggs I’ve ever used.”
