£159.00
This light, flat-bottomed pan, made 2.5mm-thick wrought iron, is not only a high performance wok – its fast, crisp frying makes it ideal for stir fries – but a great...

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This light, flat-bottomed pan, made 2.5mm-thick wrought iron, is not only a high performance wok – its fast, crisp frying makes it ideal for stir fries – but a great everyday pan for frying, poaching, braising, roasting and baking. The two handles make it easy to transport to the table.

Created in Australia, each wok 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.

Features:

  • Pre-seasoned
  • Suitable for use on all hobs including induction
  • Can be used in the oven
  • Can be used on open flame
  • Long skillet handles are designed to dissipate heat through the vented neck gaps
  • Made in Australia
  • All Solidteknics pans come with simple multi-century warranty for all defects related to materials or manufacturing that occur during normal cooking. 

 

Specifications:

  • Weight: 1.3g
  • Total length: 60cm
  • Diameter: 30cm
  • Height of bowl: 7.8cm
  • Height at handle: 8cm
  • Capacity: 4L


On arrival

Your pan will arrive pre-seasoned, which means you can start cooking on it straight away.  Give the pan a quick rinse with warm water (no soap!) and a wipe with a damp cloth then dry it immediately with a tea towel.

You’re now good to go. Fire up the hob, oven or barbecue and get cooking!

Cooking

If cooking on a hob, make sure the hob ring is a suitable size to the pan base.  Add a dash of cooking oil and spread it evenly over the cooking surface of the pan, then bring it up to your desired temperature gradually.  Wrought iron is highly conductive (heats up quickly), so you may need a lower heat setting/temperature than you are used to.

In contrast to pans with synthetic non-stick coatings, you can use any utensil with our cookware – including metal.

Cleaning

Cooking debris is best removed straight after cooking, while still warm.  Clean your pans with hot water and a soft sponge. Avoid detergents or scrubbers, and never place in a dishwasher.  Dry well before storing to prevent any rust from forming. You may also want to add a thin layer of cooking oil with a paper towel.

Don’t worry if, over time, the colour of your pans becomes less uniformly black. They have been built for performance over multiple lifetimes – uneven colour is just a sign they’re being well used.