Frequently Asked Questions

Yes to both. We're Australian owned and our cookware is manufactured in Sydney — in fact we're proudly the only production cookware still made in Australia.

Because it's made to last for generations, not thrown away. Everything is meticulously crafted in Sydney from premium materials, we prioritise local employment, and we sell direct to keep prices as low as possible. One pan that lasts a lifetime replaces dozens of disposable ones.

Yes. AUS-ION™ is clean Australian iron; nöni™ is premium non-nickel ferritic stainless (the healthiest type of stainless, as it contains no nickel). There are no synthetic coatings or clad layers — and there never will be. Independent testing consistently shows zero heavy metals.

We launch every new innovation through Kickstarter so our community can support the creative process and secure limited first-edition pieces at the best price. It also keeps manufacturing in Australia viable. We've funded and delivered 50+ campaigns since 2014. Read our full Kickstarter FAQs.

AUS-ION™ is clean Australian wrought iron — you season it to build your own naturally non-stick surface. It's ideal for everyday frying, grilling, roasting, baking and searing. Acidic foods can erode the seasoning, but seasoned iron is forever renewable.

nöni™ is non-nickel ferritic stainless steel — no seasoning needed. It's ideal for wet and acidic cooking: boiling, slow cooking, sauces, soups, curries, pasta and rice. As the saying goes: cooks like iron, cleans like stainless.

The two ranges are designed to complement each other and cover all your cooking needs.

Like traditional cast iron, you season AUS-ION™ to create your own natural, forever-renewable non-stick surface — the only known natural, non-toxic non-stick. All AUS-ION™ now ships with our Quenched™ finish, so the initial oven seasoning is done for you. See the Seasoning Guide. (nöni™ stainless is not non-stick but performs well with the right balance of heat and fat.)

Our wrought iron is new, clean Australian iron machine-formed into a seamless pan from a single sheet — not the extinct old hand-wrought type. Compared with cast iron it's about half the weight, more conductive (our carbon is <0.06% vs 3–4% for cast), heats faster with less energy, and can't crack if dropped. That's why our handles can be long, vented and cool to hold. It's also backed by our multi-century warranty.

Both ranges are formed from a single monobloc sheet with no rivets, joins or welds, and no coatings or clad layers. AUS-ION™ is clean Australian iron — 2.5mm (woks & Lightning), 3mm (everyday pans) or 4mm (heavy-duty BIG pans). nöni™ is 3mm non-nickel ferritic stainless (max 0.6% nickel) custom-made in Germany and Finland, nearly twice as conductive as regular stainless. Technically the iron is a steel alloy — ~99.97% iron, 0.03% carbon — so we use "iron" and "steel" interchangeably.

RAW and SATIN are discontinued. All AUS-ION™ now ships with our Quenched™ finish — sandblasted then pre-seasoned with rice bran oil using our patented quenching process, so it's ready to cook with straight out of the box. Quenched is real, natural seasoning, not a synthetic coating.

Lightning ranges strip out every non-essential cost and feature for a lighter, lower-priced pan. AUS-ION Lightning is 2.5mm (vs 3mm), with simplified handle vents and no base stamp. nöni™ Lightning is 2mm (vs 3mm) — about 30% lighter and even more conductive. Both are still 100% Australian made from a single sheet, induction-compatible, and carry the multi-century warranty.

There are no hard rules — both AUS-ION™ iron and nöni™ stainless can cook anything, and you'll find your own favourites over time. As a guide: choose iron for everyday frying, searing and baking, and nöni™ for liquids, acidic and slow-cooked dishes. Use our category filters or shop the full range to find the right size for you.

A perfect match isn't essential, but a similar size gives the most consistent, energy-efficient results — choose a burner closest to your pan's base, or the next size down. Smaller burner: start low, preheat longer, raise heat gently. Larger burner: keep the heat low and warm the pan gradually. Note for induction: the actual heated zone is usually smaller than the printed ring, so very large pans may not suit the biggest "hob".

Some of our pans have a matching skillet-lid available in sets. Our lids are unique: each one is also a high-performance shallow skillet, crepe pan, baking tray or griddle in its own right. For those which don't have a matching lid, our pans are designed to be standard sizing so you may find a matching lid already in your kitchen, or readily available online.

• Length — tip of the handle to the opposite rim.

• Diameter — inner top rim across the centre to the opposite inner rim.

• Stove contact surface — across the base, side to side.

• Height — base up to the top rim.

• Height of handle — base up to the tip of the handle.

Yes — all AUS-ION™ iron and nöni™ stainless works on every heat source: induction, gas, electric, oven, BBQ, even campfire. Because our pans are so conductive, warm them on a lower setting first and never go above medium on induction.

Our long skillet handles are vented to dissipate heat and are fine to hold during normal stovetop cooking. They will get hot in the oven — always use a mitt after oven use. Short dual/loop handles (woks, BIG pans) don't have room to dissipate heat, so use mitts and both handles.

Anything — metal, wood, silicone or plastic. Unlike synthetic non-stick, there's no coating to scratch. We recommend metal as the most hygienic and sustainable option.

All our pans are designed for standard 600mm ovens, but internal sizes vary by brand, so measure first (dimensions are on every product listing). Handy trick: spin the pan so the handle points into a back corner — this usually creates just enough room to close the door.

Please read the safety and first-use notes on the AUS-ION™ Care and nöni™ Care pages. In short: take care with hot metal and use mitts, warm pans gradually to avoid thermal shock, never plunge a hot pan into cold water, and remember our lids don't seal — hold both handles.

Seasoning is simply layers of oil that is baked onto the pan, through a process called polymerisation. Over time, this builds to form a natural, easy-release cooking surface that continues to get better with use. This 'build-your-own' seasoning is the only way to achieve a natural, non-toxic, non-stick surface that is forever renewable.

For AUS-ION™ Quenched finish seasoning instructions, CLICK HERE.

No initial 'at home' seasoning required for our Quenched finish, unless you desire a superior non-stick surface.

For AUS-ION™ RAW finish seasoning instructions, CLICK HERE.

For AUS-ION™ SATIN finish seasoning instructions, CLICK HERE.

An easy way to determine which finish your pan has is by the colour. Raw pans will be silver and coated in a light layer of beeswax, Satin pans are bronze and slightly rough to the touch. Quenched pans are a dark grey/black.

Building a low or non-stick surface can take time, and will continue to get better with appropriate care and continued use. It can take a little bit of getting used to but you'll soon develop your own flow. Don't expect the immediate slipperiness of synthetic non sticks. Seasoned iron is superior in every important way: health and sustainability and performance.

Seasoned iron will rarely look visually perfect on the cooking surface, and will continue to evolve and change depending on what, and how, you're cooking. Don't worry about how it looks – it's all about performance! Whilst your seasoning is still young, cook with plenty of fats and oils, and lower your heat - our pans are so much more conductive than disposable 'non-stick' pans!

Did you know our pans get better with age?

Our pans are designed to be passed down through generations, so here is an image highlighting the difference between our wrought iron pans and what's normal with their aging process. The graphic below shows how perfectly imperfect our iron pans look after four years and even eight years of cooking! It's very common for the look of your pan to change and develop as you cook.

A well-seasoned pan will be dark in colour, though often a bit patchy in reality. But don't worry about how your pan looks—what's important is how it cooks! It's best not to overthink it. Just cook, give it a touch-up seasoning if and when required, and let it be perfectly patchy!

We season our iron pans in-house (Quenched), so all you need to do is cook and season as required.

Seasoning is not compulsory, though we do recommend it for all over corrosion protection, and to build your non-stick surface. Our AUS-ION™ Raw pans come coated in a light layer of non-GMO rice bran oil. Some people choose to just let their seasoning build naturally through cooking with fats and oils, though if you're new to cooking with iron, we do recommend following our seasoning instructions for best results. How much or little seasoning you choose to do is completely up to you!

Simply put: Our Quenched™ finish takes away the need for at-home oven seasoning, as we've done the work for you. Your seasoning and the non-stick surface will continue to build and get better the more you cook! Seasoning and cooking will also keep rust at bay.

The detail: Rust and iron can go hand in hand in the right conditions, i.e. if the iron is left wet, idle or unprotected. Our iron pans are made from pure iron and through cooking and seasoning will get better with age and use. The Quenched finish means we've done the work for you and they don't require you to do any oven seasoning when you first get your iron pan - they have a good solid layer of seasoning ie a patina and a fairly developed non-stick surface (in the right conditions i.e. good heat and fat control), though if you want your pan super non-stick, more stovetop seasoning is recommended.

Our Quenched™ finish is real, natural seasoning. It is not a synthetic coating. It will change and develop as you cook! Like all-natural, seasoned iron pans, acidic foods can strip the seasoning, food can stick if it's turned too soon i.e. iron pans release the food, the heat is too high (our pans are highly conductive, medium is the new high), or not enough fat used, or the pan isn't cleaned properly etc.

The beauty of seasoned iron is, it is, forever renewable. It's always an easy fix! For rust, here's our FAQ on how to remedy. A well-seasoned pan is often patchy in reality. It's all about performance! If you get "stuck", the rest of our Seasoning FAQs below will help get you back on track.

We recommend rice bran oil for best results, though any cooking oil or fat with a high smoke point can work well, such as grapeseed oil, canola oil, lard etc. Olive oil is not good for seasoning due to its low smoke point.

You can use whatever oil you choose to cook with.

Flaky seasoning is an indication of a weak seasoning foundation. There are a number of factors that can cause this: too much oil used in the initial oven seasoning; pans not left in oven long enough (1.5-2 hours) and at the correct temp (250C); not allowing pans to cool between seasoning layers; cooking acidic foods or boiling liquids; scrubbing seasoning off after use or cleaning with detergents.

The beauty of seasoned iron is it's forever renewable so can be easily remedied. First off, you'll want to give it a good scrub back to remove all the lumpy/flaky bits using steel wool/scourer/fine sandpaper. Don't worry about scrubbing the whole pan back - just focus on the flaking/lumpy bits. Then, just follow up with a few quick stovetop seasons following the video instructions below, to build your seasoning back up.

Sticky seasoning is usually a sign of excess oil built up on your pan. To remedy this, place your pan upside down (ideally on the top rack) without any oil application and bake at 250 degrees Celsius for 90 minutes.

From there, continue with your seasoning. The video in this link is very helpful. And remember, less is more when it comes to oil application!

It can take some time to build a non-stick surface through seasoning, but it is very achievable. Iron is so much more conductive than synthetic, disposable pans so it can take a period of adjustment. Be patient - it's worth it!

Here are the most common reasons food may stick:

• Not enough stovetop seasoning - stovetop seasoning is what builds the low/non-stick surface. See here for instructions and videos.
• Too much heat: our cookware is extremely conductive. Lower your heat. You'll never need to use more than a medium heat with induction.
• Not cooking with enough fats and oils - adjust your heat and fats until you find the sweet spot. Whilst your seasoning is still young, cook with plenty of fats and oils.
• Rough patches - stuck, carbonised food will act like velcro to food. The surface must be smooth. Use any scraper strong enough to get it smooth, then follow up with a quick stovetop season.
• Scrubbing your seasoning off during cleaning. Hot running water and a wooden spoon/scraper is best. See our cleaning instructions here.
• Not allowing the meat to come to room temperature - always bring meat to room temperature, and ensure the pan is preheated to the correct temperature.
• Cooking acidic foods - acidic foods and liquids can erode seasoning. It's best to avoid whilst your seasoning is young.
• Have trouble with bacon? Some bacon has a high sugar content which causes gumming and sticking. TIP: start cooking your bacon from a cold pan and allow it to cook slowly as the pan heats, eventually cooking in its own fats.
• Eggs? Eggs often stick when cooked at too high heat and/or for too long. Butter/oil should be used generously. Use a well-seasoned pan on low temperature for scrambled eggs.

If you've had a thorough read through all of our instructions and are still struggling, please send us an email with some photos: info@solidteknics.com

Don't worry if your pan doesn't look perfectly black and shiny. Whilst a shiny black patina is achievable through continued seasoning and maintenance, it's really not necessary! In reality, pans will often be patchy. Your seasoning will continue to change and evolve depending on what/how you cook. Here's a photo of our founder Mark Henry's workhorse pans. They may not look 'pretty', but they still perform excellently!

Iron rusts because of a chemical reaction known as oxidation. When iron is exposed to moisture or oxygen, oxidation occurs. In order to avoid rust, ensure your pan is well seasoned all over and keep your pan dry when not in use.

Iron is susceptible to rust, especially if not sufficiently seasoned, has been left sitting unused for long periods of time (particularly in humid climates), or not dried properly after use. But don't worry, it's only superficial rust and easy to fix!

To remedy, simply scrub off the rust with a green scourer, scrubbing brush/steel wool/fine sandpaper. Follow up with further seasoning to ensure your pan has a good base to protect from corrosion, and make sure you dry your pan thoroughly after each use – ideally on a warm stovetop.

NB. We'd only suggest using baking soda or vinegar on very stubborn rust. Please refer to this blog on how to transform your pans back to their best cooking condition. When we say forever renewable, we mean it.

Rough patches are carbonised food that acts like velcro to food. The surface must be smooth. Use a strong scraper to remove and smooth the surface, then follow up with a quick stovetop season per the video below or just continue cooking with fats and oils and let it build naturally.

There are a few things that can strip seasoning; most commonly the culprit is cooking acidic foods and/or liquid boiling - like tomatoes or tomato-based dishes, stews, curries, soups. Another culprit can be soaps or detergents.

We understand how disappointing it can be after all that hard work building it up, but the beauty of seasoned iron is it's forever renewable! Some more stovetop seasoning and cooking with plenty of fats and oils, should have you back to where you were in no time.

Whilst it's perfectly normal and fine to cook liquids and acidic foods in your AUS-ION pans, the best practice while the seasoning is young is to avoid them if you want to maintain your seasoning. We recommend our nöni™ range for acidic foods and liquid boiling as it does not require seasoning.

For our best practice iron care instructions, click here.

Black specks are most often caused by food left on the pan, or weak seasoning, caused either by not cleaning thoroughly or applying oil to your pan once dry (in between cooks - this can weaken your seasoning).

To remedy this, give your pan a good light scrub. You can scrub with a scourer or even consider using salt and a splash of oil. The salt acts as an exfoliant. Rinse under hot water, and repeat if necessary. From there a quick stovetop season or a good cook up using fats/oils will form a clean solid smooth surface.

Black residue on your cloth, paper towel and/or on your eggs?

This is charred (greasy) food sticking to the seasoned oil.

Is it normal?

Yes if you keep doing what you're doing (we recommend you change your process slightly).

What is the cause?

Hot water alone won't perfectly remove burnt solids in grease, so hot water with no exfoliant can leave build-up on your pan.

How can you remedy it?

After you finish cooking and while the pan is somewhat hot, put a heap of salt in the middle and with a paper-towel spread and lightly scrub the pan. The salt will pick up the would-be black stuff, largely disinfect the pan, and the abrasive properties of the salt help with the cleaning. Wipe off the now brown salt from the pan, rinse under hot water if required and dry over heat and apply a coat of oil.

Our pans are made from a single, uniform sheet of iron - it's not possible for our one-piece pans to have hotspots. Hotspots can only be created by the heat source. To remedy this, we suggest heating your pan up on lower heat for longer, before adding fats/oils and commencing cooking.

Make sure the element is well matched to the size of the pan, as a small burner with a large pan will result in a concentration of heat in the centre. Always begin with low heat, to allow the pan time to heat slowly and disperse the heat, to achieve a more even heat. Matching the stovetop element to the pan can be difficult, you will find a helpful image HERE.

• The pan is overheating: If the heat is too high, the oil or fat in the pan will begin to smoke.
• Residual food particles: If there are leftover food particles stuck to the pan, they may burn and cause smoking.
• Using a low smoke point oil: Choose a high smoke-point oil, such as rice bran oil. You can find a handy table summarising the smoke point of different cooking oils HERE.
• Moisture in the pan: If the food you're cooking has a high water content, it can cause steam to form in the pan, which can result in smoking.
• Insufficient oil: If there's not enough oil or fat in the pan, the food can stick and cause smoking.
• Gas stovetop: If you're using a gas stovetop, it's possible that the flames are too high, causing the pan to overheat and smoke.

There is no hard and fast rule about how many times a pan should be seasoned. We recommend at least one oven seasoning for all over corrosion protection (if you have either one of our raw or satin pans; there is no need to oven season our Quenched pans, as we have already done this for you), followed by some stovetop seasoning to kick start your natural, non-toxic, low stick surface. Cook with plenty of fats and oils, and avoid acidic foods while your seasoning is young, and your seasoning will continue to build and improve over time.

Don't worry, it takes a lot more than a dishwasher to ruin our pans! Just follow our rust removal instructions above to bring your pan back to a cook-ready state. And remember, iron pans and wet/humid environments do not mix well. Simply clean with hot running water, and dry immediately.

Another way to avoid rust, is to ensure your pan is well seasoned all over (through oven seasoning). To learn all about seasoning read our handy seasoning guide.

Unlike synthetic coated pans, you don't have to worry about scratching AUS-ION™. This means you can use any kind of cooking utensil in your AUS-ION™ pan (metal, wood, plastic, silicon). That said, we recommend taking the more sustainable route and opting for metal (this is also the most hygienic option).

Check out the range HERE.

There is no difference between our pans and all iron pans in terms of iron migration. They would all transfer similar amounts of iron under similar conditions. We're not biochemists, but there have been quite detailed studies into the migration of iron from iron pans into food, and the effect is significant for bare iron with acidic foods, through to quite minimal for well-seasoned pans and fatty foods. We recommend further research for anyone who is in need of more iron or looking to avoid it.

Preheat: Before the food is placed in the pan, ensure it is preheated to the correct temperature (remember, you don't need a high stovetop heat to get a hot iron pan, iron is very conductive). Many newcomers don't allow enough time for pan/oil to come up to heat, and this often causes sticking. Match your pan size to burner size as closely as possible.

Meat: Meat tends to stick when the temperature of the pan is too low so a 'crust' is unable to form, and/or if meat is too cold (meat should always be brought to room temperature before frying). Don't attempt to move the meat too quickly - let it form a crust. Give it a little jiggle with tongs when you think it might be ready, and if it moves easily you can then lift it to check properly. If it's still stuck firm, don't move it!

Do it like the chefs: quickly sear room temperature meat to seal and brown (at which point, the meat will naturally release from the pan when lifted), then transfer the pan to the oven to finish baking and retain the juices. See this YouTube video and this YouTube video.

Bacon: Some bacon has a high sugar content and that's what causes gumming and sticking. One of the good answers we recommend can be found HERE.

Fish: Fish is delicate and tends to only require cooking over low heat on most stovetops. You will, however, need to get your pan hot first, heat it on medium and test its temperature by carefully moving your hand over the bottom of the pan. When you can feel it radiating heat, that's a tell-tale sign it's ready to cook in. Add your fat, then you may want to turn your heat down, add your fish. Let your fish cook, and the skin crisp until the pan releases it. If it's sticking, it's not quite ready to flip.

In summary:

1. Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
2. Heat your pan over medium heat. When the pan is hot, add the oil/butter.
3. Lower heat and let sizzle until fish is golden and caramelised around edges, about 2 to 3 minutes.

Eggs: Conversely, eggs often stick when cooked at too high heat and/or for too long. Butter/oil should be used generously. Use a well-seasoned pan on low temperature for scrambled eggs and scrape around the whole pan gently toward the middle to avoid sticking and burning. See this video for the fail-safe scrambies method.

Potatoes: If your seasoning is young, it might struggle to manage starch without adding more fat. Potatoes sticking is fairly normal on iron unless it is very well seasoned/cooked on, more fat is used and/or very little starch is present. Give it the time it needs to develop a natural seasoned surface through plenty of cooking in fats or spend some time doing stovetop seasoning. Turn your heat down and increase your fats until you find the happy medium.

If you don't have a gas cooktop, it can be difficult to achieve uniform seasoning all over your wok, as there is only a small surface in direct contact with the heat source. We recommend at least four rounds of oven seasoning for corrosion protection. Stovetop seasoning will then help you build a non-stick surface on the base of your wok, but it's unlikely you'll achieve the same seasoning on the sides. But it's no big deal! In reality, pans are often patchy - this will not affect their performance. Just get cooking! Use plenty of fats/oils, and let it build naturally as has been done for thousands of years. Ensure you dry your wok thoroughly after washing and if you do encounter any surface rust from time to time, just give it a scrub to remove and re-season.

It's best not to overthink it, and don't worry about how they look. Just cook, and give it a touch-up seasoning if/when required. Here's a photo of one of our team member's woks - perfectly patchy!

Our pans are designed to fit in standard 600mm ovens, however, internal dimensions of ovens can vary significantly between brands. Our full product dimensions and specifications are provided in our product listings, and we always recommend measuring your oven first. In saying that, there is a handy trick! Try spinning your pan around, so the handle is facing a back corner. This often creates enough space to enable you to shut the oven door.

As for oven seasoning, the pan does not need to sit flat. If needed, it can be propped up against a side in order to make it fit. The most important thing is that the pan is upside down.

Our noni 31cm Sauteuse in a standard 600mm oven, and 30cm AUS-ION upside down for seasoning. The oven door will not shut if the handle is sticking outwards, though spin it around so the handle is in the back corner and it fits perfectly!

You can deodorise your pan by either heating your empty pan over low to medium heat on the stovetop for 15 minutes, or heating in a 250°C oven for 10 minutes. Both methods will work equally well at eliminating odours.

Alternatively, the below methods also work (though may erode your seasoning):

• Boil water in the pan
• Use baking soda to scrub it
• Simmer a white vinegar/water solution
• Use lemon juice

Yes, with a mindful approach! Our Roasting Pan, Baking Trays and Baking Sheets can be used on the stovetop with care. If you have just pulled your Roasting Pan, Baking Tray or Sheet out of the hot oven and want to deglaze the pan to make a sauce or gravy on the stove, this will likely be okay as the metal is already hot and evenly expanded – so long as you use a low heat and your biggest element.

The heat on a stovetop is concentrated to the shape and size of the element, and often contains hot spots. An oven, on the other hand, doesn't have this problem. When cooking on a stovetop, the heat is concentrated to the base of the pan. We always recommend appropriately matching the size of your burner, to the size of your pan, to ensure even heating.

With all that said, it's your pan - use it how it best serves you. Just keep the above in mind. ❤️

Oven burn risk: Take care when handling any hot metal pan, especially when taken from the oven, and use oven mitts to protect your hands and trivets to protect surfaces. After removing from an oven we recommend leaving the heat sock, mitt or towel over the handle to remind yourself the handle may still be hot.

Stove burn risk: Our longer skillet handles are designed to resist heat transfer up the handle, and this works so successfully that hand heat protection is normally not required. This of course does not apply to ovens, or when the handle is exposed to direct heat from underneath (such as over a campfire/coals or burner).

Thermal shock: warping and cracking: Beware that iron pans can be warped and cast iron has been known to crack due to thermal shock from heating too quickly on electric or induction cooktops set on max. Warm your pan slowly on a lower heat before increasing to higher heats.

Thermal shock from cooling too quickly: Never expose a hot pan to cold water. Thermal shock can crack cast iron or warp steel pans, no matter how thick and tough. Let your pan cool a little before washing.

Induction warping: Our iron pans are so efficient with induction that heat can become too concentrated in the middle, particularly when the induction ring size is smaller than the pan size. Because our AUS-ION wrought iron pans are so efficient on induction, there is rarely any need to go above medium power settings. Like other situations of 'abuse', warped pans from overheating on induction are not covered under our warranty.

Lid security: Please note that our style of lid does not seal, so please be careful. When moving the pan, hold both sets of handles to secure the lid and prevent it from sliding. This is particularly important when removing hot from the oven. We recommend removing the lid first and setting it aside, before removing the base.

Oil stains: Keep in mind if your pan is oily on the base it may stain porous surfaces.

You can easily make a delicious toasted sandwich using one of our pans! Below is a simple step-by-step guide on how to make the ultimate, crunchy snack.

Ingredients:

• Your choice of bread and fillings
• Butter

Instructions:

1. Preheat your pan on medium heat for the perfect cooking foundation.
2. While your pan warms up, assemble your sandwich.
3. Measure the butter with your heart and add it to the pan once it's ready.
4. Adjust the heat to medium-low for controlled cooking.
5. Wait for the butter to melt and coat the pan evenly.
6. Gently place your sandwich into the pan.
7. Cook the first side for approximately two minutes, ensuring a crispy, golden brown exterior.
8. For an extra layer of perfection, place a plate and a heavy can on top of your sandwich to compress the bread and meld the flavours.
9. Flip and repeat the process for sandwich perfection on both sides and enjoy!

Each Protein Press comes pre-seasoned and ready to cook straight away. When it first arrives, we recommend just a gentle wash in warm water and a thorough dry before use. That initial seasoning won't wash off, so you don't need to worry about losing it.

If down the track you ever feel it needs a refresh, seasoning works exactly the same way as with our AUS-ION™ pans. The gold standard is an oven seasoning: a very very light coat of oil (the thinner the better), then bake at high heat to polymerise the oil into a strong, natural non-stick layer. You'll find our oven method here for reference: https://www.solidteknics.com/seasoning.

The best way to keep your Protein Press in top shape is simply to use it often, keep it dry when stored, and let everyday cooking maintain and build the patina over time.

Cooking stir-fry in an iron wok can be a fun and delicious experience. Here's a step-by-step process on how to cook a basic stir-fry using one of our iron woks.

Ingredients:

• 450g of your choice of protein (chicken, beef, tofu, etc.), thinly sliced or cubed
• 2-3 cups of mixed vegetables (capsicum, broccoli, carrots, snap peas, mushrooms, etc.), sliced or chopped
• 2-3 cloves of garlic, minced
• 1 piece of fresh ginger, minced or grated
• 2 tablespoons of oil
• 2-3 tablespoons of soy sauce
• 1 tablespoon of oyster sauce (optional)
• 1 teaspoon of cornflour (to thicken the sauce, optional)
• Salt and pepper to taste
• Chilli flakes or chilli sauce (optional, for some heat)
• Cooked rice or noodles for serving

Equipment:

• Iron wok
• TSS or kitchen tool for stirring
• Cutting board and knife
• Bowls for marinating and mixing sauces
• Paper towels (for drying protein)

Instructions:

1. Preparation:

Prepare all your ingredients before you start cooking. This includes slicing the protein, chopping vegetables, mincing garlic and ginger, and measuring out sauces and spices. If you're using meat, pat it dry with paper towels to remove excess moisture. This helps with achieving a nice sear.

2. Marinate (optional)

If you want to marinate your protein for extra flavour, mix it with a tablespoon of soy sauce and a pinch of corn flour. Let it sit for about 15-20 minutes while you prepare other ingredients.

3. Heat the wok:

Place your wok on high heat and let it get smoking hot. This can take a few minutes, and the wok should start to change colour slightly.

4. Add oil:

Once the wok is hot, add the oil and swirl it around to coat the entire surface. (Be careful as it may splatter).

5. Start stir-frying:

Add the minced garlic and ginger to the hot oil and stir-fry for about 15-20 seconds until fragrant.

6. Add protein:

Add the marinated protein or protein of your choice to the wok. Stir-fry continuously, spreading it out to ensure even cooking. Cook until the meat is browned and cooked through.

7. Add vegetables:

Add the harder vegetables first (e.g., carrots and broccoli) and stir-fry for a few minutes until they start to soften. Add the remaining vegetables and continue stir-frying. You want them to be crisp-tender, not overcooked.

8. Add sauce:

Mix together the soy sauce, oyster sauce (if using), and cornflour (if using). Pour over the stir-fry and toss everything together. Cook for another minute or two until the sauce thickens and coats all the ingredients.

9. Serve:

Remove from heat and serve immediately over cooked rice or noodles. Enjoy your homemade iron wok stir-fry!

Yes — we ship internationally to most destinations, dispatched from our Sydney warehouse. Shipping is calculated at checkout based on parcel size, weight and destination. International orders typically arrive within 6–20 business days after dispatch, depending on destination, customs and local delivery. See the Shipping Policy.

We ship Australia-wide, primarily via Australia Post. Standard rates are calculated by weight and destination — as a guide, from $19 up to 5kg, up to a maximum of $32 for standard shipping. Express shipping is calculated at checkout. After dispatch, standard delivery is roughly 2–7 business days to metro areas (longer for regional/remote), and express is about 1–3 business days to metro. Delivery estimates are set by the carrier and aren't guaranteed.

Please allow up to 2 business days for packing and dispatch, for in-stock items. This can be longer during peak periods such as sales, public holidays, Kickstarter fulfilment and major launches. You'll receive tracking details by email once it ships. Note that we don't split-ship standard orders — if your order includes a pre-order or backorder item, it dispatches once everything is available, so place a separate order if you need in-stock items urgently.

International customers are responsible for any import duties, taxes, customs fees and local charges, unless stated otherwise at checkout. For eligible US orders, duties and import charges are collected at checkout where required.

Tracking details are emailed as soon as your order is dispatched. Within Australia we recommend the Australia Post app for real-time updates; international customers can get more accurate local tracking by entering their tracking number with their own country's postal provider.

Once an order is with the carrier, delivery is largely outside our control, but we'll always help where we can. For a stalled or lost parcel, contact us and we'll assist with a carrier investigation. If your parcel arrives damaged, email us promptly with photos of the packaging and goods plus your order details so we can resolve it quickly. Full detail: Shipping Policy.

The corners are rounded and CNC-finished, so they're safe to handle. The Bronze/Stainless Removable Handle clips on with a simple squeeze of the heart-shaped locking pin — a little wiggle before locking is by design and doesn't affect strength. It fits the HEX range only. Full details: HEX Range FAQs.

A two-piece 4mm wrought iron set that applies even weight for faster, better-seared proteins and veggies — burgers, steak, chicken, fish, fritters and more. It arrives pre-seasoned, works indoors and out, and pairs beautifully with our grill pans. Full details: Protein Press FAQs.

It uses Naniwa combination water stones at fixed angles to sharpen virtually all Japanese and Western knives — far more accurately than a honing steel. The coarse stone reshapes worn blades; the fine stone maintains them. Full instructions, angles and troubleshooting: InversionEdge™ FAQs.

A simple multi-century warranty on all Solidteknics products against defects in materials or manufacturing. (Damage from misuse — such as warping from overheating on induction — isn't covered.) Read the full warranty.

See our full Returns Policy for details and how to start a return.

Enter the voucher code at checkout in the discount/voucher field. Any trouble? Email info@solidteknics.com and we'll help.

Our SOLID customer service team is always happy to help. Email info@solidteknics.com and we'll get back to you.