Solidteknics 30cm Iron Skillet

Specifications

• Weight: 2kg
• Total length: 60.6cm
• Diameter: 30cm
• Height of bowl: 5.5cm
• Height at handle: 10cm
• Capacity: 3L

Care

Your pan arrives pre-seasoned, ready to use straight away.

1. Rinse quickly with warm water (no soap) and wipe with a damp cloth.

2. Dry immediately with a tea towel.
   Now it’s ready for the hob, oven, or barbecue.

Seasoning

Seasoning protects your pan from rust and creates a natural non-stick surface that improves with every use.

• Routine Care: After cooking acidic foods (like tomato sauces) or scrubbing hard, a quick stovetop seasoning will help maintain performance.

• Stovetop Seasoning Steps:

  1. Ventilate your kitchen (fan on, windows open).

  2. Heat the pan gradually on the hob.

  3. Add 1 tsp of high-smoke-point oil (sunflower, groundnut, or rapeseed).

  4. Wipe oil evenly around the pan.

  5. When it begins to smoke, remove from heat, cool slightly, and repeat twice.

• Oven Seasoning (if surface is stripped):

  1. Warm pan in a 90°C oven for 15 minutes.

  2. Wipe on a very thin layer of oil, leaving it looking dry.

  3. Heat at 250°C, pan upside down, for 2 hours.

  4. Let cool for 30+ minutes before removing.

FAQs

What is wrought iron?
Unlike cast iron (poured into moulds), wrought iron is shaped from a single sheet of iron. It’s lighter, stronger, won’t crack if dropped, and heats quickly while retaining temperature.

How is my pan finished?
Instead of synthetic coatings, Solidteknics pans are pre-seasoned with rice bran oil through our Quenched process, creating a natural non-stick surface that improves with use.

Why isn’t the base flat?
The concave base is engineered to flatten when heated, preventing warping.

Why isn’t my pan evenly dark?
Patchy seasoning is normal and doesn’t affect performance. Over time, the surface will darken with use.

Do the handles get hot?

• Long skillet handles stay cool during stovetop cooking but get hot in ovens/grills—always use a glove or towel.

• Short loop handles (on woks and dual-handle pans) heat quickly and should always be handled with care.

What surfaces can I use it on?
Any: gas, induction, electric, ceramic, halogen, ovens, barbecues, and open fire.

What utensils are safe?
All utensils, including metal—no risk of damaging coatings.

What if my pan rusts?
Rust is superficial. Scrub it off (brush, steel wool, fine sandpaper, or baking soda/vinegar), then re-season.

Why are there rough patches?
These are carbonised food remnants. Scrape clean and re-season.

Why are there black specks in my food?
Usually from incomplete cleaning. Scrub lightly with a scourer or salt-and-oil scrub, rinse, and re-season.

How do I remove strong odours?

• Heat empty pan on low-medium stovetop for 15 minutes, or

• Place in a 250°C oven for 10 minutes.