“I like the values and principles Solidteknic’s represent, however I have been using these pans for about 4 months now and in all honesty, I do find the pans hard to use in your standard home kitchen. The handle is not the most comfortable to hold being flat and rectangular. The pans are also incredibly heavy. I bought the trio which was quite an investment. We mainly use the 30cm pan to prepare family meals. It’s has a second small handle that you find you need to use because the pan is so heavy (plus food) however it becomes too hot to touch. I learnt the very hard way which resulted in blisters on my finger tips. The other thing I found is that the pans don’t heat to their base edges. I have a fairly new induction cooktop and I find this happens regardless of the 3 pan sizes. My induction cooktop allows heating pads to join and work as one, so I’ll often use this option and find that the pan heats up unevenly.
I think these pans are probably more suitable for gas stoves or camping. As a busy mum cooking for the family, I don’t find these pans practical in their design or worth the investment. While I want pans that last, I can’t foresee myself being able to lift these in my more senior years in their current design or weight.”
Hi there,
Thank you for taking the time to leave such detailed feedback, and for acknowledging the values and principles we stand for. We’re sorry to hear that you’ve found the pans challenging to use in your home kitchen.
Wrought iron is actually around half the weight of cast iron, while still delivering top performance, health and longevity. That said, we completely understand that weight can be an important consideration.
Because our pans are highly conductive, matching the burner size to the base of the pan plays a big role in achieving even heat across the cooking surface. Induction can deliver very fast, intense heat, so gentle preheating is especially important, particularly if the burner and pan aren’t a close match. Start low, heat gradually, and allow the pan to come up to temperature evenly — we often say “medium is your high.”
Thank you again for sharing your experience and for supporting Australian-made cookware. If you’d like any further assistance, our customer care team would be very happy to help you get the most out of your pans. You can reach us at info@solidteknics.com
Warm regards,
The Solidteknics Team
“I have had some issues with food sticking, resulting in cleaning issues. I will continue to cook with them, hoping this issue will improve.
Any assistance with issue would be helpful.”
Hi Megan,
Thanks for your review, we really appreciate you sharing your experience and are more than happy to help.
If you’re used to cooking on synthetic coated pans, switching to clean iron can take a short adjustment period. Sticking is most commonly related to the seasoning still being young, or a combination of heat and fat/oil management.
Our pans are highly conductive, so too much heat is a common reason food can stick — especially if ingredients are added straight from the fridge. Lower, slower heat works best, and on induction you’ll never need more than a medium setting.
Cooking with plenty of fats and oils, and avoiding acidic foods while your seasoning is still developing, will also make a big difference.
We’d recommend having a look at a couple of helpful guides on our website for more tips:
• Cooking tips: https://www.solidteknics.com/ausioncooking
• Cleaning & care: https://www.solidteknics.com/ausioncare
If you’d like more help, or would like to share a few photos of your pan for more tailored recommendations, please feel free to reach out to our customer care team at info@solidteknics.com
— we’re always happy to help.
Warm regards,
The Solidteknics Team
“I’ve solely used seasoned cast iron for decades, but my partner used synthetic coated pans, and I was sure that they were making her sick. I tried to encourage her to use the cast iron, but she found them too heavy to lift. So Solidteknics’ wrought iron were a perfect solution.”
“Today I cooked a scotch fillet steak in the small pan. Having had cheap cast iron, the quality difference of wrought iron is obvious.
Light wrought makes things easy and the heat distribution provided a nice even cook on both sides of my steak.
The handle stayed cool to touch and the steak cooked perfectly. The pans are very well made and pleasing to the eye.
I don't think I'll need another pan for the test of my life. Thank you for making such a great product in Australia using Australian materials.”
