SOLIDTEKNICS 21cm Lightning Iron Skillet on Kickstarter

greenie on 28/05/2020 - 12:40
Last edited 28/05/2020 - 13:54 by 1 other user

Just thought I'd share Solidteknics current Kickstarter as it's ending soon and they've indicated that the lightning skillets won't be going to retail. You can get a 21cm lightning Skillet for $59 + shipping. There are more options under 'Rewards' on their Kickstarter page.

https://www.kickstarter.com/projects/solidteknics/solidtekni…

Please note I'm not affiliated with them in any way, just a customer who loves their products.

For those who's not familiar with the brand, they are 100% Australian made and owned. They also manufacture in the USA for American customers.

Home & Garden Cookware

Related Stores

solidteknics
solidteknics

Comments

  • AdosHouse on 28/05/2020 - 13:41

    I don't get the product. It says that cast iron pan are

    "they are heavy, have rough surfaces, are slow to heat, and those fat little handles can get HOT! And they're all imported. Our new Lightning skillet is less than half the weight of cast iron, conducts heat much faster, with much less energy cost. Our handle is longer, stays cooler, and is more comfortable. It’s also constructed from one solid piece, so it will never crack like cast iron can. You'll need to physically wear through this pan, and that will take centuries."

    But says the pan is a solid 2.5mm iron piece. So what the hell is the difference? And the handle is iron too so it will also get hot.

    This is just another iron pan, what's so good about it? Besides made in Australia.

    • greenie on 28/05/2020 - 14:10

      I'll try to answer as best as I can.

      Their pans are made from wrought iron, not cast iron. They have different products with different thickness, there's this new 2.5mm and also 3mm and 4mm.

      Because of the design of the handle, it does not get hot when cooking on a stove top (it will of course get hot cooking in an oven or over a fire).

      For me personally, I prefer wrought iron over cast iron because of the weight, heat conductivity and durability. Solidteknics pans are pretty much indestructible.

      Hopefully these answer your questions? You can always contact them directly if you've got any questions. Their customer service is great too and I'm sure they can give you a better explanation.

      • AdosHouse on 28/05/2020 - 17:02

        So it is a forged iron pan and not cast. Well that would make it stronger.

      • afoveht on 28/05/2020 - 19:36

        Because of the design of the handle, it does not get hot when cooking on a stove top

        Do you have one of these? I cannot see how the handle will not get hot; how far up the handle can you touch it when cooking?

        • greenie on 28/05/2020 - 21:30

          Yes, we have a 26cm skillet and 2 woks (more coming and are saving up to buy the noni range).

          Have you seen the handle and how it's designed? I'm not sure how to explain it best but you can see that there's venting in the neck to dissipate heat. I usually grip the handle at the top, like how you'd hold plastic handle for pots, if that makes sense?

          I personally never test touching the handle closer to the vent (never crossed my mind to try touching it lol), so not sure how far down the handle stays cool but I know at least 5-7cm from the top doesn't get hot.

          • greenie on 28/05/2020 - 21:33

            @greenie: ok, just tested it and you can touch all the way down to where the small venting bit ends. I only heated up the skillet for a couple of mins though, so not sure whether the area closer to the vent stays cool over a long period of cooking. But the top part of the handle definitely stays cool.

        • greenie on 29/05/2020 - 11:49

          Just found out that the venting for this lightning version is a bit different but it will still dissipate the heat. I'm not sure how far down the handle it stays cool though.

          • afoveht on 29/05/2020 - 18:21

            @greenie: Thanks for your responses. It seems so unintuitive that a solid handle remains cool. I already have an iron pan I love - I'm tempted to buy this one just to see how it achieves this feat.

            • greenie on 30/05/2020 - 01:27

              @afoveht: I think you definitely should give this one a go :) plus you'll be able to see for yourself how the handle stays cool.

  • OpenHand on 28/05/2020 - 14:12

    Hey Greenie,

    I have been looking at their stuff. Some chefs I respect use them so I am sure they are alright.

    I am used to Carbon Steel pans (have some cast iron stuff too) which is often touted as a handy alternative to cast iron. Lighter, smoother, still gets very hot and has a nice seasoning after some cooking.

    Is wrought iron similar to the carbon steel gear, do you know?

    Cheers

    • greenie on 28/05/2020 - 14:20

      Hi OpenHand

      I love their products and hubby is a chef and he loves them too! You can't find one piece pots and pans anywhere else and they last forever (literally).

      Unfortunately I can't help with your question, sorry! You can always send them an email at [email protected]. They are always very helpful.

  • neo on 28/05/2020 - 16:22

    I have one of the Victoria cast iron pans from Amazon and I love it but it's very heavy! This looks to have interesting features, lighter etc.

    What's the difference in the two colours? (Stupid question)

    • greenie on 28/05/2020 - 21:44

      Not stupid at all, I see people ask this all the time on their Facebook page. The difference is in the finishing. Please refer to this page for a detailed explanation.

      When we first started we went with the satin, but now we're confident with the seasoning so we buy 'raw' ones. So if you're confident with seasoning I'd say save your money and go for raw. In the long run they perform the same, it's just the satin has a head start.

      • neo on 28/05/2020 - 22:36
        +1

        I assume 'seasoning' is just oiling the pan, heating it and let it cool after every cook right?

        EDIT: Found it - https://www.solidteknics.com/ironcare#stove-top-seasoning - and got one RAW, thanks OP!

        • greenie on 29/05/2020 - 00:29
          +1

          You'll need to do oven seasoning and then stove top seasoning before you start using the pan. We're planning on making our own seasoning bar as we're getting quite a few raw pans and I've heard the bar works even better than just seasoning with oil. Will be following the instructions here to make the seasoning bar, but will use beeswax, avocado oil and coconut oil instead.

        • greenie on 29/05/2020 - 00:45

          Oh you don't need to season it every time after you cook. With ours we just did the initial oven & stove top seasoning and that's it. We cook a lot with oil/butter though so we build up the seasoning every time we cook. Try to avoid cooking acidic food in it though as it will strip the seasoning (that's what their nonis are for), but even if you do strip the seasoning, it's easy enough to re-season on stove top.

          • neo on 29/05/2020 - 09:52

            @greenie: Do you cook meats in your pans like steaks etc.? I find with my cast iron pan now that it gets very dirty after cooking some foods and I need to wash with soap which I assume removes the seasoning. That's why I always re-apply oil.

            What's the best way?

            • greenie on 29/05/2020 - 11:45
              +1

              @neo: Yep we cook meat and we use soap every time to clean (cause we don't like the idea of just rinsing with hot water lol) and it doesn't strip the seasoning. We use a 'natural' soap though so not sure whether that makes a difference.

              Here's the soap that we use (tangerine and mandarin one).

  • timmypete on 28/05/2020 - 19:30
    +1

    Thanks for the tip. I've been looking at their satin finish for a while and finally bit the bullet.

  • greenie on 28/05/2020 - 21:46

    Great to hear, at this price (especially the raw version) it's too good to miss! :)

  • singlemalt72 on 29/05/2020 - 11:18
    -1

    Lost me at Non-GMO rice bran oil for the seasoned pan …. not that it matters at all for cooking, but even less so when you are seasoning a freaking pan!

    • greenie on 29/05/2020 - 11:47

      Some people don't like GMO foods, so each to their own.

      • singlemalt72 on 29/05/2020 - 11:48

        Most people that don't want GMO have subscribed to the anti-scientific hype - they belong in the same barrel as antivaxxers and 5G=COVID crews (most are already part of them).

        • greenie on 29/05/2020 - 11:49

          LOL

Login or Join to leave a comment
Login Join