Solidteknics pans contain no synthetic coatings: no PTFE, no PFAS, no PFOA. Instead, our cookware builds a natural, forever-renewable seasoning (patina) through cooking with fats and oils.
At Solidteknics, we're committed to world-leading cookware innovation. Every pan is crafted in Australia from a single sheet of the finest quality wrought iron or ferritic, non-nickel stainless steel, no rivets, no welds, and nothing to fail. Here we explain what's on our pans, what's not, and why a seasoned surface outperforms a synthetic one.
What's on our pans?
Our AUS-ION™ wrought iron pans are made from Aussie iron, and our nöni™ ferritic stainless steel range is non-nickel. Both are healthy and highly durable cookware designed to be workhorses for generations.
The Solidteknics AUS-ION™ 'Quenched' wrought iron range comes pre-seasoned and ready for you to cook with. We've patented a new way to season iron that heavily reduces pollution: dropping a very hot pan into the vat of the right oil, so it arrives "Quenched" and ready to cook right out of the bag! We choose to season our pans with non-GMO rice bran oil, which has a high smoke point.
Our nöni™ ferritic stainless steel pans don't go through the shot-blasting and seasoning process; instead their surface remains smooth, bare metal.
Curious about the seasoning process? Read more check out the science behind how we season our pans.
What's not on our pans?
There is no synthetic, non-stick coating on any Solidteknics pan, nothing to scratch off, flake, or leach into food.
Your pan's patina (seasoning) isn't a static coating, but a dynamic forever renewable surface that evolves with every cook. This natural seasoning forms when fats and oils polymerize on the surface of the iron during cooking. It's the gold standard of non-stick cooking.
As seasoning develops, it often darkens, this isn't damage, it's a sign your pan is maturing. A developed patina provides exceptional release properties, protects against corrosion, and enhances the flavour of your cooking.
Non-stick synthetic coatings, by contrast, have come under increasing health scrutiny in recent years. Unlike our cookware, coated pans degrade quickly, are incompatible with metal utensils, and can leach synthetic particles into food. Read more about the health concerns: here.
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Why does my Iron Pan's Surface Change Over Time?
A changing surface is a sign of a healthy, maturing seasoning, not a fault. Synthetic-coated pans can look flawless out of the box, but that surface-level appeal is toxic and temporary, and it typically ends up in landfill within a few years.
Once you cook regularly with plenty of fats and oils, your AUS-ION™ pan will develop a hardy seasoning, and its surface will never look the same as the day it arrived. That's a good thing, with iron cookware, it's about performance, not looks.
Many people carry an instinctive fear of scratches and blemishes on cookware, a habit formed from years of using synthetic-coated pans where damage really does mean degradation and plastic leaching. With Solidteknics pans, that fear doesn't apply: the surface is perpetually renewable and contains nothing toxic to begin with.
What Are the Black Specs Coming Off My Pan?
As long as you're cooking with Solidteknics pans, you have nothing to fear: we don't coat our pans with plastic. If you notice any black specs in your food or after wiping your pan, this is likely old food residue that has carbonised. You can avoid this by cleaning your pan correctly after use and maintaining your seasoning. If you notice black specs, this can easily be remedied by giving your pan a light scrub and following up with a quick stovetop seasoning.
Ready to make the switch?
Say goodbye to synthetic non-stick pans that harm your health and the environment: explore our cookware ranges.
FAQ
Is wrought iron or stainless steel cookware toxic? Solidteknics AUS-ION™ (wrought iron) and nöni™ (ferritic, non-nickel stainless steel) pans contain no PFAS, PFOA, or PTFE. They're made from a single sheet of metal with no synthetic coatings added at any stage.
What are the black specs on my pan? Black specs are typically carbonised food residue rather than a failing coating, since there's no coating to fail. A light scrub and a quick stovetop re-season will clear them up.
Is it safe if my pan's seasoning looks dark or blemished? Yes. Darkening and blemishes are signs your seasoning is maturing, not signs of damage. A well-used, well-seasoned pan will look different from a brand-new one, that's expected and desirable.
Do I need to re-season my pan often? Seasoning builds naturally each time you cook with fats and oils. Occasional stovetop top-ups (especially after removing carbonised residue) keep the surface performing well, but daily deliberate re-seasoning isn't necessary with regular use.
