[Prime] Sensarte 28cm Nonstick Frying Pan, Swiss Granite Coating, PFOA Free $32.99 Delivered @ Sensarte-AU via Amazon AU

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[Prime] Sensarte 28cm Nonstick Frying Pan, Swiss Granite Coating, PFOA Free $32.99 Delivered @ Sensarte-AU via Amazon AUAffiliate
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nuker on 14/10/2025 - 21:12 amazon.com.au (1494 clicks)
Last edited 14/10/2025 - 22:16 by 1 other user
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45% OFF

I went on buying spree, all Stanley stuff posted, forgot to post this frying pan, quality is feels amazing, and it includes quite decent screwdriver!
This is not a no-name brand.

No "forever" chemicals, made from natural SGS-approved ceramic. This Sensarte cookware set is PFOA, PTFE, PFAS, lead, and cadmium-free, ensuring healthy cooking.. Check if correct, but if correct, this is big plus.

Buy responsibly :)

About this item:

  • Switzerland ILAG nonstick coating. PFOA free, safe and healthy
  • The bakelite handle features woodgrain design, it is comfortable to grip and stays cool while cooking. Oven safe to 302°F
  • High magnetic conductive stainless steel base. The nonstick skillet bottom is flat and thick, which helps distribute heat evenly and quickly. Suitable for all stove, including induction cooktop
  • Quality first, Service Utmost. SENSARTE non-stick frying pan passed international certification.
Price History at C CamelCamelCamel.
Home & Garden Cookware Frypan Non-Stick Cookware

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Comments

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  • TEER3X on 14/10/2025 - 21:18
    +2

    Looks like the $17 Kmart one
    https://www.kmart.com.au/product/28cm-aluminium-4-layer-non-…

    • nuker on 14/10/2025 - 21:19
      -1

      not even close

    • Jimothy Wongingtons on 14/10/2025 - 21:43
      +1

      I had the Kmart one before.. it’s alright. I will order one of these tho thanks op

      • TEER3X on 14/10/2025 - 22:00
        +2

        I don't remember my Kmart one, but the OP one has a stainless steel bottom.

        Reviews on Amazon are good, so worth a punt if you're after non-stick.

        I'm done buying non-stick though, none of them last.

      • UncleRico on 15/10/2025 - 00:04
        +1

        The Kmart pans actually review quite well, not least for not having a detachable handle that inevitably comes loose.

        Chefs that actually have or use a non-stick pan will typically advise just to get the cheapest one you can find, because virtually all will have great non-stick performance out of the box, but will be patently unsuited to searing or any high heat cooking and none of them will last.

  • el Australiano on 14/10/2025 - 21:47
    +2

    This is far from amazing quality. Do some research.

    • nuker on 14/10/2025 - 21:54
      -2

      I toned it down in the post :) It feels amazing, but I only used it for 2 days.

      Do some research.

      I have none. Could you share yours?

    • arkdog on 15/10/2025 - 09:00

      Can you recommend some brands?
      Genuinely curious, and ok to pay more.

      • Captain Yobbo on 15/10/2025 - 14:52

        I recently picked up a couple of these for slightly more than this, so far so good. I've not had ceramic non-stick before but am impressed.

  • incipient on 14/10/2025 - 21:51
    +9

    No "forever" chemicals, made from natural SGS-approved ceramic.

    Absolutely not. It uses PFA which is a 'forever chemical' - just not the common ones. Similar risks/benefits. Check their website, it's in the Californian chemical declaration section as CAS# 26555-00-5.

    • Mokr on 14/10/2025 - 22:05
      +2

      Yep, look up carbon steel. Lighter

        • UncleRico on 14/10/2025 - 23:35
          +9

          You’re not bursting his bubble, you’re showing that you don’t know as much as he does.

          Whilst ironically, carbon steel has more iron than cast iron, and is typically wrought or forged from sheets rather than cast like “iron”, what he said was absolutely true, and Carbon Steel as it is universally known in cookware circles is an infinitely better option than the pan you linked. Save your money.

    • nuker on 14/10/2025 - 23:06

      It uses PFA which is a 'forever chemical'

      This is wrong. Only PFAS is: https://en.wikipedia.org/w/index.php?title=Forever_chemical&…

  • seb on 14/10/2025 - 22:00

    Oven safe only to 150degC? That's not much.

    • nuker on 14/10/2025 - 22:04
      +1

      Handle only, Unscrew if putting to oven.

      • Dealf Hunter on 14/10/2025 - 22:08

        Better off using the microwave, hey?

        • nuker on 14/10/2025 - 22:10
          +2

          try making fried eggs in microwave and post back here, with pics :)

      • seb on 14/10/2025 - 22:21

        Can the handle be unscrewed?

        • nuker on 14/10/2025 - 22:22

          yep, it ships separated, screw and screwdriver included. And user manual :)

  • seb on 14/10/2025 - 22:17
    +1

    Looks like it might be this version of the "PTFE-free" ceramic coating:

    https://www.ilag-group.com/en/consumer-goods-bakeware-cookwa…

    If so, looks decent.

    • UncleRico on 14/10/2025 - 23:16
      +1

      I’m not sure it is ceramic, but if so, do some research on non-stick ceramic coating. Safer than Teflon/PTFE’s. For both of months you’ll own it before it loses its non stick. Do not even consider that disposable rubbish. Non-stick ceramic was the biggest flash in the pan for frypan tech for good reason.

  • UncleRico on 14/10/2025 - 23:13
    +5

    No. No. No. No. No. Non-stick is hot garbage and coated ceramic is the worst performing of all non-stick once you get past your first half dozen eggs or single steak. Ask anyone who has owned one for 90 days what they think of them…

    Buy once. Buy for life. Check out www.yahgan.com.au. New pan launches this month and is apparently down to the last handful of their first batch of 500 nitrided pans. I was lucky enough to get one of their original ten test pans. If you’ve heard of SolidTeknics, imagine another Aussie company making an improved version with rivetless, one piece high, quality nitrided carbon steel and greater thermal mass and heat retention. Nitriding makes them rust-proof and impervious to acidic cooking and moisture, whilst improving the non-stick capabilities of carbon steel. You’ll never attempt to sear a steak in a different pan again - and you’ll have a gorgeous piece of jet black cookwear that is virtually maintenance free. Yahgan are my OzBargain “pay once” discovery of 2025…

    • p1 ama on 14/10/2025 - 23:23
      +3

      Buy once. Buy for life. Check out www.yahgan.com.au. New pan launches this month and is apparently down to the last handful of their first batch of 500 nitrided pans. I was lucky enough to get one of their original ten test pans. If you’ve heard of SolidTeknics, imagine another Aussie company making an improved version with rivetless, one piece high, quality nitrided carbon steel and greater thermal mass and heat retention.

      I'm not against quality cookware, but at some point, all of this feels like a bit of snake-oil to me (no different to $500 HDMI cables, and the like).

      I've worked in kitchens, and it's pretty much universally standard to use stainless steel and cast iron, with some genuine uses for non-stick (e.g. delicate fish, omelettes…etc.). Every now and then there's some "hype" new cookware that comes out claiming to be the best thing ever, and I seriously doubt anyone can taste any difference in an A/B test of whether it was seared on "Yahgan" or grandma's 50 year old cast iron pan.

      • UncleRico on 14/10/2025 - 23:28
        +2

        Expensive cookware is indeed never used in commercial kitchens. Trained chefs don’t need (or wash!) expensive work pans, but for home usage - low maintenance, heat retaining pans are a game changer.

        And cast iron is virtually never used in commercial kitchens. Carbon steel, aluminium and cheap stainless abound…

        And as someone who has a reasonable handle on heat and oil control which are the two levers of getting the best out of any cookware, and who has an army of DeBuyer, SolidTeknics, Lodge, Sensuell, AllClad, the new Misen and now Yahgan pans, I can tell you honestly that I’ve never seen the equal of the Yahgan in terms of taste and maintenance.

        • p1 ama on 14/10/2025 - 23:52

          low maintenance, heat retaining pans are a game changer

          So how are these a game changer compared to a traditional cast iron pan that are dirt cheap and basically last forever?

          Heat retention and control is largely just a function of mass - a heavier pan will take longer to heat up, but will have very stable temperature. As such, this has very little to do with the pan itself.

          FWIW, I did look at the claims of the Yahgan pan and I can't help but feel that they've been uncharitable towards other options (particularly stainless steel and cast iron) in order to make their option look better. Examples include putting an (X) for stainless steel "lasting forever", having "excellent heat retention", and being "easy to clean". Well-made non-cladded stainless steel pans literally last forever, have the same heat retention as carbon steel (they are both steel after all), and literally can just be thrown in the dishwasher if you're lazy.

          • UncleRico on 15/10/2025 - 00:21
            +2

            @p1 ama: For a user who knows how to use cast iron or carbon steel, they are indeed a tried and tested technology which has stood the test of time. But if you’ve ever had your wife try and cook eggs without preheating, a friend use your kitchen and wonder why your soaked cast iron pan rusted after just an hour soaking or in the dishwasher, or your mother in law cook a spaghetti bolognese and wonder why tomatos stripped all the season off your beloved carbon steel, you’ll appreciate why nitrided or “idiot-proof” carbon steel is getting such rave reviews and changing the (maintenance) game of late.

            The single 3mm sheet of nitrided carbon steel is a thermal heatsink which remains much more manageable than the thermally excellent cast iron - which does tend to weigh a ton and can’t handle acidic foods without stripping seasoning.

            I certainly take your point about thermal mass being the main barometer of heat retention when cooking, but don’t agree that it’s not a function of a good pan design. A thin base can warp and won’t retain as much heat when you drop in some cold steaks, whilst the weight of cast iron and its 5mm+ base and walls is fantastic for a good sear, but takes longer to preheat, and none of the stubby-handled Lodge and equivalents are as good at disappearing heat from the handle or getting tossed around by your weak armed kitchen maids. In my admittedly subjective opinion, Yahgan strikes the best balance of any pan I’ve owned. And there’s been a few…

            You can cook acidic foods in the Yahgan. It doesn’t need to be seasoned. You can leave it to soak overnight or put it in the dishwasher. And whilst all CI/CS lovers know that their pans aren’t in a beauty contest, the permanent jet black finish of vinegar/lemon/tomato tolerant nitrided pans are statement pieces.

            I’d agree with your comments about the comparison chart and non-clad stainless, but since AllClads patents expired a few years ago, every quality cookware manufacturer has migrated from non-clad disc based to 3, 5 and 7 clad pans with their superior conductivity (if not always retention) - some of whom have been the subject of lawsuits due to deteriorating sandwich metals and rims which have cause cuts are being distinctly not dishwasher proof. Most of all though, the undoubted reason most people who reach for carbon steel over stainless, do so, is just that’s it’s more forgiving and non-stick (acidic cooking excepted). A nitrided pan which offers these benefits means you’ve got all the benefits of carbon and stainless steel.

            Sorry for the long response - have spent way to many hours researching cook wear over the past year and seldom get a chance to expunge my dubious learnings…

            • Jikx on 15/10/2025 - 10:56
              +3

              @UncleRico: Yeah.. but Yahgan is $189 for a made in China carbon steel pan.

              A 28cm carbon steel pan with 3 rivets is $39 at Ikea.. I think I might just deal with the rivets.

              • UncleRico on 15/10/2025 - 15:28
                +2

                @Jikx: Absolutely, which is why I posted about the $39 Vardagen pan three posts below. It's a bang for buck beast - albeit it's poor reviews are largely a reflection of the learning curve involved with mastering carbon steel without an understanding of seasoning, rust and sticking, nor the the advantages of a nitrided finish. I understand that most people just don't care enough about cookware to justify a purchase of this scale, or won't have the cashflows to justify a $200 purchase once rather than a $30 outlay every other year.

                And not withstanding the law of diminishing returns, this is not about whether or not you're prepared to clean around the rivets. This is about a lifetime warranted piece which transforms both your maintenance requirements and the finished products you can deliver, not to mention the appetite you can bring to a task which many consider a labour they're rather avoid. An Ozito hammer drill may deliver 90% of the outcomes of a Milwaukee, but I know which one will see any new tradie walk into work with a spring in his step and standing just that little bit taller…

            • p1 ama on 15/10/2025 - 15:53

              @UncleRico:

              But if you’ve ever had your wife try and cook eggs without preheating, a friend use your kitchen and wonder why your soaked cast iron pan rusted after just an hour soaking or in the dishwasher, or your mother in law cook a spaghetti bolognese and wonder why tomatos stripped all the season off your beloved carbon steel, you’ll appreciate why nitrided or “idiot-proof” carbon steel is getting such rave reviews and changing the (maintenance) game of late.

              Sorry, but this is nonsense. Almost all cookware is "idiot-proof", especially traditional cast iron and stainless steel. You wouldn't even be able to damage them even if you were intentionally trying.

              Yes, obviously mistakes can be made, and sometimes you'll have to scrub, or re-season. That's about it.

              The single 3mm sheet of nitrided carbon steel is a thermal heatsink which remains much more manageable than the thermally excellent cast iron

              In my admittedly subjective opinion, Yahgan strikes the best balance of any pan I’ve owned. And there’s been a few…

              I'm not suggesting that it is a bad pan, it's probably fine. What I am suggesting, however, is that the price is exorbitant for what you get. Paying $240 for a 26cm pan is madness. You can get a Lodge cast iron for $60, a Scanpan stainless for $60.

              I'm pretty sure I could buy all the pots and pans I need in a lifetime for around $240 or so.

              none of the stubby-handled Lodge and equivalents are as good at disappearing heat from the handle or getting tossed around by your weak armed kitchen maids.

              You can buy cast iron pans with handles, you know (not that I would recommend that, as I find it quite dangerous as they are hot and stay hot).

              But hey, if you can afford kitchen maids, I suppose you can afford any pan so who cares right?

              • UncleRico on 15/10/2025 - 16:49
                +3

                @p1 ama: Season-stripping, rust, inability to soak and unsuitability of acidic cooking in Carbon Steel is "nonsense"? Better tell the world, because every other chef on earth is aware of these limitations. Carbon steel and cast iron are bullet proof, but get onto any cookwear or carbon steel forum and every second post queries, "have I wrecked this pan?" As we know, the answer is invariably "no", but some people want to spend their time cooking and eating food, not stripping rust, reseasoning pans or training uninitiated on their usage. There would be plenty of people offended at your wastefulness upon hearing you could spend $240 on a lifetime of pans, when they only need the one free hand-me-down skillet for all their needs. Life - like how much people enjoy nice things or how much they value their time - is relative…

                Apologies I offended you by suggesting that good cookware that lasts a lifetime is something that many people are prepared to pay for. Just trying to explain the perils of non-stick cookware and the virtues of more expensive pans to the uninitiated. To each their own…"Sewer rat may taste like pumpkin pie, but I wouldn't know because I wouldn't eat the filthy motherf*cker!"

            • chewbot on 16/10/2025 - 13:20
              +1

              @UncleRico: Hey Uncle Rico,

              This is a late reply (to an arguably dead unworthy deal), but I am keen to take advantage of all the hours you seem to have spent looking into your cookware and have appreciated your contributions to this post as well as other cookware posts in the past.

              I have looked at both the Misen and the Yahgan, including some of PapaMau's youtube vids and I'm trying not to get caught up in the romance of it all.

              Have you used the Yahgan on induction?

              I'm particularly interested in how it will go distributing the heat on an undersized coil. I'm currently using a portable induction hob (TOKIT Smart Induction Cooker Pro).

              Our stove is broken and whilst we should replace it, we seem in a never-ending cycle of it's replacement being delayed until we sort out broader electrical issues, house structural issues, family/health concerns, world peace…..

              My current best pan is a Merten & Storck Tri-Ply Stainless Steel 30cm Frying Pan and I have been disappointed in how poorly it heats up and just how difficult it is to cook a large batch of fried eggs or an omelette. In part because the middle third will be way too hot before the rest of the plan is ready for me to add oil. I'm not trying to solve the problem of my stove with a fancy fry pan. But I am hoping that the pan that seems perfect for future me, will still work reasonably well for my immediate circumstances.

              I love the idea of the nitrided carbon steal. In part because I am someone that uses vinegar and citrus juices often and sometimes without having initially planned to.

              • UncleRico on 16/10/2025 - 16:16
                +1

                @chewbot: Hey mate,

                No, I haven't tried the 26cm Yahgan (or any of my 8", 10" or 12" Misens) on Induction - only gas and ceramic electric.

                Conventional wisdom i that the heat control of induction is exceptional on carbon steel and cast iron, but that pans can be susceptible to warping, especially that larger, thinner ones with high or boost settings. Pre-heating for slightly longer on slightly cooler cooktops should avoid this. Also, since it's chiefly an issue on large, thin carbon steel pans, the mid-sized 3mm thick Yahgan pan shouldn't be particularly susceptible, and it's thick base should make it perfect for induction. If it's mainly an egg pan you were after, you may not need a heavy pan like the Yahgan and should be able to get away with any decent light pan. But if you did get a pan with more thermal mass, like the Yahgan - it would be suitable for eggs, steaks and any wet/acidic cooking. Sounds like it would be exactly what you're looking for.

                Strange that you say a tri-ply stainless pan has even heating issues. Clad pans are normally pretty good distributors of even heating, and M&S are well regarded. Many prefer Carbon Steel or even non-stick for eggs due to the low-stick, low-heat cooking, but if your heat and fat control are on point, a good SS pan should be fine. Have you tried lowering the temps, preheating for longer, using a larger hob and/or using butter instead of oil?

                • chewbot on 18/10/2025 - 20:19

                  @UncleRico: Thanks for your response.

                  Yes. I was surprised that the tri-ply stainless has the uneven heating issue. I'm not suggesting that I am an expert at the heat oil control but I get the idea and it's just been impossible because of the uneven heating. It is definitely an undersized hob for the pan, but it's what I've got for now. Lower temp and longer preheating is definitely helpful, but seemingly more so for dishes that have are contributing to the heat spread like sauces etc. Even sausages just result in burnt centre third of pan and barely warm outer third.

                  I have actually just recently tried using butter in stead of oil for eggs. Must admit it's a significant improvement when using a smaller cheapo pan "ceramic non-stick" pan.

                  I really like the sound of the Yahgan for when I get the stove replaced. And what you have said has reassured my reasoning that it will likely be an improvement for my current "temporary" set up also.

                  So, I'm going to do it! It's a mega indulgence, but hey you only live once - at least as far as I know.

                  Thanks for your guidance.

                  • UncleRico on 18/10/2025 - 22:24
                    +1

                    @chewbot: Non problem - you’re most welcome.

                    Carbon steel has a small learning curve, but is a lot more forgiving than stainless steel when it comes to sticking. The trade off is usually the increased maintenance and rust exposure, but the Yahgan solves both of those with its nitrided finish. If you go ahead with the purchase, I hope you like yours as much as I do.

                    If the underdized cooktop hob is your biggest remaining problem - and it sounds like it may be - consider the Tilreda Portable Induction hob from Ikea. It’s on sale until tomorrow for $41 and has a cooktop which can handle pans with a cooking surface of up to 20cm. https://www.ikea.com/au/en/p/tillreda-portable-induction-hob…

                    It’s a perfect fit for any 10” pan, including the 26cm Yahgan with its 21-22cm contact area.

                    • chewbot on 19/10/2025 - 08:14

                      @UncleRico: Thanks.

                      I actually had the same thought about the IKEA hob!

                      I ordered the Yahgan. Really looking forward to it.

                      • UncleRico on 19/10/2025 - 14:07
                        +1

                        @chewbot: I recently bought the Tilreda thinking I may get a better result since my biggest hobbis 18cm, but to be honest, haven’t had reason to try it yet. The 1-2cm circumference overhang of the Yahgan hasn’t been an issue, with my steak sears indicating very even temps across the whole pan, as long as I’ve given it a five minute preheat.

                        I’ll crack open the Tilreda one day, but suspect it’s overkill except on large 12”/30cm+ pans. Best of luck with your Yahgan…

    • nuker on 14/10/2025 - 23:24

      I heard Tylenol causes autism in kids. That true?

      • UncleRico on 14/10/2025 - 23:30
        +2

        No idea. Are governments banning it like they are Teflon and other PTFE’s?

        In any event, I didn’t even mention the toxic chemicals released from their manufacture when passing comment. I clearly made the point that this pan will not last 90 days and that is why it is a poor deal and a poor purchase from an ethical point.

        By all means, come back in three months and tell me I’m wrong.

    • UncleRico on 14/10/2025 - 23:25
      +1

      If the price is too much, consider a Vardagen Carbon Steel 28cm from Ikea for $39, or the 28cm Sensuell Tri-clad Stainless Steel for $69. Plus $10 for shipping.

      • thestig on 14/10/2025 - 23:33

        I bought one of those Ikea Carbon steel and my wife likes to cook eggs starting in cold oil at a low heat so they don't go crispy and it stuck so bad I couldn't get it clean. Haven't used the pan again.

        Can you cook at low heat on them or do you need to have them at hight heat for them to be non-stick like you do with stainless steel?

        • UncleRico on 14/10/2025 - 23:42
          +1

          You absolutely can, but there’s a couple of caveats;

          1) You have to season the pan when you receive it. Chiefly to protect against rust, but also to commence the process of improving its natural non-stick qualities by polymerizing microscopic amounts of oil with every season / cook.

          2) Always use butter for eggs, with or without oil. You require the water content to get low heat dishes like eggs not to bind to the carbon steel. Google YouTube video from “Uncle Scott” on how to season and cook eggs on carbon steel.

          3) You gotta preheat first. Carbon Steel is very different to teflon and will not release food from a cool start.

          4) Check that you’ve got the 3mm Vardagen and not it’s 1.5mm predecessor which was relaunched a year ago. It was too thin to achieve even heating and was prone to sticking.

        • UncleRico on 14/10/2025 - 23:46
          +1

          At this point, I’m not sure what you’re trying to say.

          The posters you tried correcting above were right. Yes all steel has carbon in it. Yes non-stick coatings are rubbish, toxic in their production and by their nature not suited in high heat environments. And yes carbon steel pans are lighter than cast iron and stainless steel, and an infinitely better choice than any chemically coated pan.

          • nuker on 14/10/2025 - 23:50
            -2

            @UncleRico: Just one nitpick, if I may. There is no such thing as "carbon steel" :)
            Steel already has carbon in it, by definition.

            • UncleRico on 14/10/2025 - 23:58
              +4

              @nuker: Tell that to a billion chefs. As I said before, if you want to nitpick, you’d best start asterisking that the composition of carbon steel has less carbon than cast iron. Semantics don’t change the fact that carbon steel is universally accepted as a category of cookware that is equally universally accepted as superior to non-stick*. It is done so in part to differentiate it from stainless steel with its very different properties, and because of its higher carbon content.

              The nitpick I will indulge is that my criticisms of this pan for its ultra-short life ceramic coating were wide of the mark. It is not ceramic, but just one of a myriad PTFE derivative chemical coatings which deteriorate rapidly and are soon be banned in most corners of the globe.

              *Except for one babied egg pan in many a chef’s kitchen, which should only ever be used on low heat with forgiving utensils and replaced every couple of years when it invariably acquires its first scratch and starts losing its non stick.

            • codaroma on 15/10/2025 - 22:09
              +2

              @nuker: best you tell wikipedia then https://en.wikipedia.org/wiki/Carbon_steel

    • azngamer on 17/10/2025 - 23:21

      @unclerico I've moved to stainless steel pans to avoid non sticks and got myself 26cm and 30cm Trimontina 3 plys.

      My misus does most of the cooking but there was a lot of scrubbing (scrub daddy + BKF) after for not heating the pans right. We know the theory and when we are not distracted by the toddlers, we have no issues.

      But given that we cook quite a lot at home, how easy is washing the nitrided pans where we would have issues with oil stains on Stainless Steel?

      How idiot proof is it?

      • UncleRico on 18/10/2025 - 22:32
        +1

        It sounds like you’re well versed with cookwear maintenance and have the right gear with the bang for buck Tamontina and BKF, but I’ve not had to use my BKF or any serious scrubbers on the Yahgan pan. It’s the lowest maintenance pan I’ve ever had, and personally think that’s its biggest benefit, especially for anyone transitioning off non-stick. Unlike other carbon steel and cast iron, you can leave it to soak, and It’s pretty much unbreakable.

        I’ve soaked it over (two) nights, cooked acidic dishes and experimented with all kinds of heat and oil control. It is spotless and the black nitrided finished is unchanged. Since it comes with a chainmail scrubber, that will take care of 90% of your cleaning needs, but I’d also recommend a small metal spatula (like, but not, Solid Telnics $40 Lil Flippa - you can get something n very similar for a couple bucks off AliExpress or IKEA). It’s a great dual purpose item for stirring, flipping and scraping food remnants off your pan. But compared to the short life of a babied teflon or the scrubbing you have to do on SS, it’s going to be a walk in the park for you.

        • azngamer on 20/10/2025 - 12:18

          Thanks for the detailed response. I really wanted to get into SolidTeknics given it's aussie made but there was a lack of reviews in comparison to better known SS pans like All Clads, Demeyere. But settled with Tramontina as they have an Australian website (didn't want to chance with counterfeits) and not break my wallet as a first introduction away from non-stick.

          SolidTeknics (and yaghan) looks very kickstarter-ish in its promotion - small company trying to disrupt a very well established industry. Also unfortunately, there is not a lot of coverage on SolidTeknics apart from their own videos.

          I'm going to jump into the nitride yaghan based on your glowing review of it. If I can save myself from some occasional scrubbing in a very time poor household and anxiety when my MIL uses my SS pans, I think it would be worth it.

          Also just found out we have been using vegetable oil (we move the oil to an oxo bottle) so we get some occasional sticking. Will try avocado oil

          • UncleRico on 20/10/2025 - 14:19
            +1

            @azngamer: Good luck with it all.

            Re; nitriding - my two caveats are to go softly softly if you're looking at the Misen's, since they have very atypical behaviour with their amazing non-stick out of the box, but many people are finding they deteriorate very quickly. Given that other's report no such deterioration, we're all waiting for some kind of comment to help dictate what kind of maintenance routine will get the best long-term performance. At this stage, limiting them to low-heat cooking (simmering, eggs, anything non-seared) seems to elicit the best results, even though it flies in the face of what Carbon Steel is traditionally known for. I'm still hoping that my five (!) find good homes and a reliable purpose, but I'd recommend just starting with one as a teflon replacement until the jury returns.

            Likewise, the Yahgan will polarise with many people online taking exception to the handle. I personally love the design and find it very comfortable, but expect that more discerning types who may be accustomed to a screw- or rivet-on rounded handle will take some getting used to. But compared to the Misen, it is a serious "heavy pan" (although only +/- a couple of grams of the equivalent SolidTeknics, which are similarly made for searing) and enitrely user friendly with it's one piece design. I take some comfort from knowing that whilst it's made in China, that it's likely sourced from the 900m ton of iron ore we export to them each year. I'm curious to see what the certification for the steel construction looks like, although in truth, the proof is in the pudding and the unit I've had for over a month is exceptional.

            Oh - and definitely migrate to Rice Bran Oil or some other high-smoke point oil. Whilst I've never seasoned my Yahgan directly, I always used Rice Bran oil on my ST's and they seasoned beautifully. It will be interesting to hear what, if any, seasoning Yahgan use out of the box.

            • studentl0an on 23/10/2025 - 12:49

              @UncleRico: Hey Uncle Rico, thanks for your detailed comments in this thread. You've got me considering a nitrided carbon steel pan to replace my cheap non stick pans for scrambled eggs, which I replace every 2-3 years as I treat them well and only use low-medium heat on them. I use cast iron and stainless steel for most cooking but I need a non stick pan for scrambled eggs.

              What are your thoughts on cheaper nitrided pans such as the Japanese Riverlight brand? I'm specifically looking at the 28cm one: https://www.amazon.com.au/Riverlight-Nitride-Nitriding-Compa…

              Do you think it would be OK for scrambled eggs and last a decade? Or am I better off continuing buying a $17 kmart non stick pan every few years? The Yahgan is out of my price range and $80 for the Riverlight is pushing what I can spend on a single pan, but I would take a punt on it if the results would be a long lasting non stick pan I can use for scrambled eggs.

  • nuker on 14/10/2025 - 23:42

    Well, I did not expect the discussion to be so much fun when I posted it :)

    • UncleRico on 14/10/2025 - 23:52
      +2

      No prob - I’m honestly not trying to offend you.

      Many years ago when seeking decent non-stick Tefal deals on OzBargain, I first stumbled on SolidTeknics and dove down the cookwear rabbit hole and my tastebuds have been thanking me ever since. Since then, ST have more than doubled in price and gone a bit nuts with some of their loopy utensils and crap knives in the search for recurring revenues. Superior performance and nitriding treatment of carbon steel has seen the likes of Darto, Strata and now Yahgan leapfrog them. Until you’ve seen what’s possible with the high heat retention of a hot carbon steel or cast iron pan (or clad stainless if you’re willing to work thru the non-stick learning curve), it’s hard to appreciate just how poor PTFE coated pans at handling high heat and searing proteins.

      • KoNpHuSeD on 15/10/2025 - 06:03

        What's your opinion on the Anolon N₂ Carbon Steel Induction Skillet?
        https://www.anolon.com.au/products/anolon-n2-carbon-steel-in…

        • UncleRico on 15/10/2025 - 16:09
          +1

          Haven't tried it, so can't speak intelligently from a firsthand perspective. Some of the reddit reports suggest it's nitriding does not produce the same end product of the Yahgan or Misen nitrided pans, but there's still a lot of misinformation on what nitriding is or what it is supposed to achieve.

          Nitriding is not a coating, but rather a transformation of the top 0.2 - 2.0mm of the carbon steel surface by baking it at an extremely high temperature in nitrogen rich kilns/ovens. When done well to a quality source of carbon steel - like the Yaghan which bakes for 12 hours - you end up with a finish which is rust free, does not require seasoning, can handle acidic cooking and even soaking or dishwashing. None of which you can do with cast iron or carbon steel, and none of which will diminish with time. Whilst the nitrided surface is slightly slicker, it is not the intent to transform it into a non-stick surface a la Teflon. The recently launched Misen Carbon Steel Non-Stick has muddied the waters on this last point.

          Based largely on looks since they are silent on specs such as contact area and thickness - the riveted two piece design, smaller apparent cooking area due to the slightly smaller diameter and curved rather than angled walls - dictated that I was happy paying a small premium on top of it's $149 price for the Yahgan instead. It's a decision I have not regretted for a moment, hence my glowing endorsements earlier. As always with cookware, YMMV…

  • mickeyjuiceman on 15/10/2025 - 05:52
    +2

    Please don't buy this disposable junk, despite the overwrought (and deceptive) marketing speak that comes with it.

  • illogicalerror on 15/10/2025 - 08:17

    I've got a larger one of these things, use it to heat and mix sauces into rice and pasta. Especially handy for tomato sauces that would strip the non stick off my carbon steel. Horses for courses.

    Seems good to me.

    • TEER3X on 15/10/2025 - 08:23
      -1

      Stainless steel works well with acids / tomato sauces.

      It's also marginally better than cast iron for cooking a steak.

  • bowtiehoon on 15/10/2025 - 09:25

    Pretty sure it’s almost always this price, I already have this pan, it’s ok, it’s prob been around 7 months and i think I need to replace it. Will prob buy again though, I like how it doesn’t have inside rivets/bolts

    • mickeyjuiceman on 15/10/2025 - 10:05
      +1

      it’s prob been around 7 months and i think I need to replace it. Will prob buy again though

      Wow. That's extraordinary

      • bowtiehoon on 15/10/2025 - 14:40

        Chillax, it’s like $30, it’s not like I was crazy enough to spend $189+…oh wait never mind lol

        • UncleRico on 15/10/2025 - 16:22
          +2

          $30 / 7 months = 14c a day

          $189 / 1200 months = 1/2 a cent a day

          You can't amortize crazy…

          • bowtiehoon on 15/10/2025 - 17:47

            @UncleRico: Not giving a crap about damaging a cheap pan = priceless

            • mickeyjuiceman on 15/10/2025 - 19:19
              +1

              @bowtiehoon: So, who damages pan? I guess cheap ones lend themselves to that in a ludicrous consumer culture…

  • shaidas on 16/10/2025 - 01:24
    +1

    Thanks OP ..sure carbon steel is better as a material for heat transference and non stick is no good for high heat cooking and does transfer contaminants ..I still cook eggs every morning and want a non sick pan for the eggs so I am happy to have ordered this product on a reduced rate because someone shared .

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