best solidteknics deal since 2017 - also $10 off $100 online spend via signup - 10% cashback via TopCashback
- Our iron pans come naturally seasoned with non-GMO rice bran oil, so you can get straight to cooking.
- Suitable for any heat source including induction.
$69
Noice.
69 hehe
One's made in Australia, one's made in China.
one's made in China.
Most likely from Australian iron ore
Most likely from recycled chemical drums.
@Albert10: I’m sure you’ve been downvoted for not knowing the difference between steel and cast iron and not some other reason , because the recycled chemical drums are only made into woks and Jamaican drums sets .
I’ve got 3 Solidteknics pans (including 2 from when they made cast iron stuff), and it’s great. Very well made, in Australia with Aussie steel, and will last forever. It’s about time that pricing started coming down. They need to compete with De Buyer and others.
Edit: oh it’s just this one pan that’s reduced. The others are still excessively priced. By the way, I’ve bought their stuff mostly on their Kickstarter campaigns, if they’re still doing those then it’s a good way to buy.
Are the pans smooth or pitted?
The cast iron ones? Typical cast iron pitted. My main one (about 25cm diameter) which we use almost daily has developed a decent non-stick coating over the years of use. It's fairly smooth actually, smoother than the pan surface when it was new. I have a plain steel one too, it's got a non-stick that's patchy, I need to re-season it.
This one is for midgets
Sautéed with white wine ?
with fava beans ?
My 21cm Lodge weighs 1.39kg.
This 20cm Pan weighs 1.2kg.
That's the main difference advertised right? (Compared to traditional cast iron) A weight savings?
Weight adds thermal mass which is good for retaining heat. Wouldn't buy this over a cast iron pan
Handle makes a big difference, if you're not moving or tossing during cook the lodge is good, but if you want to toss without getting burns I prefer carbon steel
I guess there is an error in Solidtechnics one's spec on website.. I have 22cm AUS-ION™ 22cm Sauteuse, which is larger and higher. It weights 1 139gms. The subject one should be lighter.
AUS-ION™
Thanks for pointing out it's trademarked
Copy-paste magic
I have the big one and it's excellent, i think i paid $185 and worth every penny.
Although the creator seems like an interesting fellah and their kickstarter practices are average
I’ve got the big one too. I still find some foods stick to the bottom despite careful seasoning and maintenance. I also own a small Japanese cast iron pan that seasoned beautifully and is now virtually non-stick. Wish my solidteknics was the same
Mine isn't totally non stick but its super easy to clean so I'm happy.
I don't think i've seasoned it in over a year but it does the job well.
What brand is your Japanese pan?
Oigen. Brilliant little pan.
I also recently got a Sori Yanagi pan which I’ve found to be quite good so far
Thin handles really kill the user experience for me
I actually like the handle, may be thin but feels good in hand (for my hand that is)
but feels good in hand
…hehe
Thin means better heat dissipation.
Yeah this is what I don't like about them too, the handles are pretty sharp and un-fun to hold when carrying heavy food or when washing (turning the pan upside down, etc). I have a De Buyer and find it's not as sharp feeling, maybe since it has a paint coating on the handle. But the cast iron Solidteknics pan I have is much better to hold because the handle is thicker and more rounded. They don't seem to make those any more, not sure why because they are great.
un-fun 😁
Good pan but this one’s a bit small for workhorse duty - note Dimensions before purchase!
For those in the know, what makes it different than other/cheaper cast iron pans like this Kmart one? https://www.kmart.com.au/product/29cm-cast-iron-frypan-43037…
Aside from being pre seasoned and the design, is it basically the same thing? Or are there differences in the composition of the metal or something that justifies the price difference?
this one is 100% made in Australia, from 3mm clean Aussie iron. Wrought from a single sheet of clean Australian iron, and manufactured in Sydney.
Isn't alot of Chinese stuff also made from aussie iron?
Made in Australia and Made from Australian materials are two very different things
A few things:
handle design means you can hold it with bare hands when the pan is hot.
wrought iron is lighter than cast iron, which makes a difference for big pans.
wrought iron means no cracking from dropping it or thermal shock. In fact, you can literally run over it with a tractor and still use it
locally sourced iron means QC is reliable and you can trust it to be free of heavy metals
Solidtechnics one is made from wrought iron, not cast iron. Wrought iron is stronger and has better conductivity, hence can be manufactured lighter than cast iron.
I want to buy, but the price is still too high.
I think this about some things sometimes, then I think, well I'd spend say $800 on a new phone every say 3-4 years. Or a new/upgrade PC/laptop every 5. So this say $200 to last you for 15+ years (or forever if you want) is not bad really. If you use it, fairly often.
I bought all my steel and cast iron stuff because I think non-stick teflon will be one of those things we'll find out one day was really bad for us, or was causing our microplastic intake to be too high, or something.
some bitchass negged me
Maybe try posting something worth other people reading, rather than your internal monologue.
bought a 26cm workhorse pan from solidteknics 2 years ago roughly $180
love the pan and the design, the 26cm one is the one I use daily.
but… I think one solidteknics pan is enough lol
I have lodge cast iron and de buyer pro carbon steel pans too, so added one of each to the collection.
Initially tempted, but damn, a 20cm pan? That's good for frying maybe a couple of eggs.
how anti-stick is this out of the box? like the idea of a cast iron cook, without having to season etc.
do i just wash with regular detergent after with the solidteknics?
They have a video on how to season it, it's pretty easy to do it stovetop with a paper towel and oil, heating it up slowly til the oil smokes and wiping with paper towel
I do it every few uses takes only a few minutes
Its pre-seasoned but I do believe they recommend you season it before cooking, like all carbon steel/cast iron pans you do need to use develop the patina over time, and hand wash with some detergent to keep that patina, as well as applying a drop of oil afterwards to keep from rusting.
It's sad to see we've lost these basic skills because of the rise of all these nonstick/ceramic cookware all for the sake of convince, but all of these pans degrade after a few years.
A carbon steel/cast iron pan will actually last a lifetime IF you take some basic care of it, there are many guides online on how to season a pan and I think it's a good skill and knowledge to have and it isnt that difficult.
Ya i understand that but I don't want a whole collection of cast iron/wrought iron pans that need seasoning. I've got 2 now, a lodge cast iron pan and my wok and that'll do me. Im just not wired to spend that much time on utensil maintenance.
I might have worded it to sound more difficult than it actually is, i dont think there is that much maintenance, basically to keep a patina, just keep cooking with the pan and it will naturally develop it overtime, just at the start of buying a new pan you might want to season it once, and avoid repeated cooking of anything too acidic.
I honestly think that is less work then picking and buying a nonstick/ceramic pan every few years, i mean the moment the non stick coating goes, you'll also have to scrub as well.
I've heard good things about carbon steel, anyone know how these stack up versus those?
This is also a carbon steel pan, they just call it "wrought iron" to sound fancy. I'd just look at the steel thickness to compare models, thinner is easier to handle, flip ingredients etc, and more responsive to head change, thicker holds heat better, so great for searing etc
I have some of these from the Kickstarter days.
I think they're the type that'll get handed down through the family when i kick it. They're great.
The $10 off $100 welcome code can't be combined with free shipping, which ended up to be 20. So better without the welcome code.
For anyone considering buying this:
- 20cm is quite small, I would recommend the 26cm option for regular daily use.
- these will be fairly non-stick with proper care, but don't expect it to be like Teflon non-stick.
- I don't recommend this for "wet" cooks (soup, sauces, curry), you're better off with stainless for that
- don't cook acidic foods with this, it will strip the seasoning (you can, but it's annoying to have to reseason)
For anyone asking "what's the difference between this and $30 options", you will probably get 90% of the utility from a $30 cast iron option.
Good general info but surely enamel cast iron is a better choice for soups, sauces, curry?
Yeah probably, just anything that isn't wrought iron is more what I was meaning
IMHO the handles on Solidtecknics pans absolutely ruin the experience.
Buying this 20cm pan for example, the handle makes it 46.5cm in length — it’s literally double the size of the cooking area. Ridiculously long.
Besides looking aesthetically unpleasing, as a result you cannot place their pans into modern smaller 45cm ovens to finish off.
Just go get a De Buyer Carbone Plus with Stainless Steel Handle (5310) or Mineral B Pro.
I like the handles, at least on my 26 and 21cm pans. The lightning series pans are kinda annoying though with sharper edges.
For anything interested in a carbon steel pan, have a look at Stratapans, its from a new company in the US and uses the same concept as stainless pans, basically the exterior is stainless steel with an aluminium core, with the interior being carbon steel, this keeps the weight down whist retaining all the advantages of a pure carbon steel pan. I bought the bundled set (28 & 30cm) which comes to be cheaper than the equivalent AUS-ION pans even with shipping included ~$445 vs 499.9.
Looks alright, but sold out. It's a lightweight carbon steel pan.
Ew, rivets.
For warranty you'd probably have to ship to the US at your own cost.
And I'd rather support local manufacturing.
I also dont like the rivets and wish they would weld the handles eventually, but they look a lot more comfortable to hold then the Aus ion handles.
I'd also like to support local, but these pans looked more suited to what I need, light weight with a carbon steel cooking surface and slightly cheaper.
Most warranties are for manufacturing defects and nothing more, its the same for stratapans and ausion.
What's the difference between this vs a $30 one from Amazon