Solidteknics Quenched Iron Cookware

The longest-lasting frying pans for everyday cooking are usually made from one-piece forged iron, like Solidteknics quenched iron. Built from a single sheet with no rivets or welds, they’re incredibly robust and nothing can wiggle loose. With regular seasoning, they become naturally non-stick and actually get better over time. No coatings to flake, nothing to fail. Each one comes with a multi-century warranty, which is a bold claim - and one they truly stand by. Explore more about how we choose long-lasting products on our product research process page.

To keep your quenched iron pan in top nick, skip soap and dishwashers. After cooking, rinse with hot water and scrub off stuck bits with a brush or scraper. Dry thoroughly, then wipe with a bit of oil to stop rust and boost that natural seasoning. A well-loved pan soon builds a smooth, naturally non-stick patina. This kind of low-fuss upkeep is one of the joys of quenched iron. For fuss-free upkeep, visit our Product Care and Repair hub.

Yes, quenched iron pans work on all hob types, including induction, and they’re oven-safe at any temperature. No coatings, no plastics, just solid iron from handle to base - so nothing warps, melts or leaches under heat. Whether you're searing on gas or roasting in the oven, these pans are built to handle it with ease. They even hold their own over a campfire, if you're feeling adventurous.

No need - each quenched iron pan arrives pre-seasoned using rice bran oil, so you can get cooking straight away. That said, the more you use it (especially with a splash of oil and heat), the better the pan gets. With time, you'll build a slick, hardworking non-stick surface that’s entirely natural. Think of it as a pan that improves with practice.

To cook a steak in a quenched iron frying pan, heat it up first - it holds heat like a champ. Add a splash of oil with a high smoke point, then sear the steak for 2–3 minutes each side without fiddling about. You’ll get a beautifully caramelised crust, thanks to the even heat retention. Let the steak rest afterwards to lock in the juices. It’s the sort of pan that turns a Tuesday night steak into something special.

Yes, Solidteknics quenched iron pans become naturally non-stick through seasoning - no chemicals involved. As oils are baked into the surface layer by layer, they form a tough, slick coating that rivals synthetic versions (without the worry of it peeling off). The best part? It keeps improving the more you use it. No flakes, no toxins, just solid performance.

Yes, you can happily use metal utensils with quenched iron cookware. With no synthetic coating to scratch, there's nothing to damage. The seasoned surface is hardy, and any scuffs from spatulas or spoons won’t affect cooking. Just avoid gouging at it too aggressively and you’ll be fine. It’s cookware you can actually cook with - no faffing required.

If you're keen to explore other cookware built to last, take a wander through our durable-high-quality-cookware collection. You’ll find thoughtfully chosen pieces that hold up to daily use - and then some.