Solidteknics 30cm Iron Skillet
£159.00
This pre-seasoned skillet is perfect for creating restaurant-quality seared steaks, hearty joints of meat, shallow frying, risottos, or confits. Crafted from premium wrought iron, it retains intense searing heat, while the deep sides preserve flavorful juices, glazes, and sauces. Designed for convenience, its generous size is complemented by an additional front handle for effortless handling.
Created in Australia, each skillet is wrought from a single sheet of iron and seasoned with rice bran oil to create a strong, all-natural, non-stick surface that improves with use. Free from toxins, heavy metals or synthetic coatings, Solidteknics pans are durable enough to last for centuries, whether you use them on a gas, induction or electric hob, in an oven, or outside on an open fire or grill.
Specification
- Weight: 2kg
- Total length: 60.6cm
- Diameter: 30cm
- Height of bowl: 5.5cm
- Height at handle: 10cm
- Capacity: 3L
Care Instructions
Your pan arrives pre-seasoned, allowing you to start cooking right away. Simply rinse the pan with warm water (avoid soap), wipe it with a damp cloth, and dry it immediately with a tea towel. You’re now ready to cook—just fire up the hob, oven, or barbecue!
Seasoning
Seasoning your iron pan offers two key benefits: it creates a natural non-stick surface and protects the metal from corrosion. This quick and easy process will soon become part of your routine, with remarkable results. A well-seasoned Solidteknics pan is both functional and beautiful.
Occasional stove-top seasoning is beneficial, especially after cooking acidic foods (e.g., tomato-based dishes) or heavy scrubbing. Here’s how to season your pan:
1. Open windows and turn on extractor fans to avoid smoke buildup.
2. Gradually heat the pan on the hob.
3. Add a teaspoon of cooking oil (sunflower, groundnut, or rapeseed oil work best) and wipe it around the pan with a paper towel.
4. Continue wiping until the oil begins to smoke.
5. Remove the pan from heat, allow it to cool briefly, and repeat the process twice more.
For more intensive restoration, such as after detergent use or excessive scrubbing, oven seasoning is a great option:
1. Preheat your oven to 90°C and place the pan inside for 15 minutes to warm it.
2. Wipe a thin layer of oil over the surface, then wipe it off so it appears dry.
3. Increase the oven temperature to 250°C, place the pan upside down on a shelf, and leave for 2 hours.
4. Turn off the oven and let the pan cool for 30 minutes before removing it.
FAQ’s
What is wrought iron?
Unlike cast iron, which is poured into a mould after being melted down, wrought iron is made from a single flat piece of iron and shaped into a seamless pan. Wrought iron is half the weight of cast iron, more durable (it won’t crack if dropped), and heats quickly while retaining heat efficiently.
How has my pan been finished?
Solidteknics pans are free from synthetic non-stick coatings. Instead, we pre-season them with rice bran oil, creating an all-natural non-stick surface that improves over time. While you can start cooking right away, regular stovetop seasoning is recommended to maintain the non-stick quality.
Why isn’t the base of my pan flat?
Solidteknics pans are intentionally concave to account for the expansion and contraction of metal when heated and cooled, ensuring optimal performance.
After cooking, why isn’t my pan uniformly dark and shiny?
While a shiny black patina can be achieved with continual seasoning, iron pans may naturally develop a patchy appearance. The focus should be on performance rather than aesthetics, as our pans are designed to excel in cooking.
Do the handles get hot?
Our long skillet handles are designed to dissipate heat, making them safe to touch during stovetop cooking. However, be cautious as the handle will become very hot if the pan is placed in the oven or grill. Always cover the handle with an oven glove or tea towel after removing the pan from the oven.
Handles on our dual-handled woks and pans will get hot as the short loop handles are not long enough to dissipate the heat. Handle with care!
What cooking surfaces can I use my pan on?
You can use your pan on any cooking surface—gas, electric, halogen, induction, ceramic, in an oven, or even outdoors over fire.
What utensils should I use?
You can use any utensil, including metal ones. Unlike synthetic non-stick coatings, our pans are durable enough to withstand metal utensils without damage.
My pan is rusty. What should I do?
Rust is common in iron pans, especially if not properly seasoned, dried, or stored. It’s superficial and easily fixable. Simply scrub the rust away with a brush, steel wool, or fine sandpaper. A bit of baking soda or vinegar can also help. After removing the rust, re-season the pan.
My pan has rough patches. What does this mean?
Rough patches are usually caused by carbonized food residue from previous use. While harmless, they can cause food to stick. Use a scraper to remove the debris, followed by quick stovetop seasoning.
I’m getting black specks in my food. Why?
Black specks are typically due to residue from inadequate cleaning. Scrub the pan with a scourer or salt and oil, rinse it under hot water, and repeat if necessary. Follow up with stovetop seasoning.
How do I eliminate strong odors, such as fish, from my pan?
To deodorise your pan, heat it over low-to-medium heat for 15 minutes on the stovetop, or place it in a 250°C oven for 10 minutes.
