If you’ve grown up camping in Australia, you’re probably familiar with a “camp oven”.
A very heavy pan, blackened from years of fire. Nestled into coals with a lid piled high in embers. A slow-cooked stew bubbling away or damper. And always at the end, strict instructions from Mum and Dad not to wash it with detergent!
The Australian camp oven traces back to early colonial times, when settlers adapted British cast iron cooking pots for open-fire cooking. These thick, lidded pots — often called Dutch ovens elsewhere — became essential tools for drovers and bush cooks. That’s cast iron in its most iconic form.
Fast forward to today, and iron cookware is having a revival, not just for campfires, but for everyday kitchens.
Once you start researching, you'll find there is a choice between wrought iron and cast iron. In Australia, the comparison often comes down to Solidteknics versus traditional cast iron brands like Le Creuset, Lodge and Pyrolux.
Both are long-lasting. Both avoid synthetic coatings. But they’re made differently — and they feel different to cook with.
This guide walks through the differences, so you can decide which style of iron belongs in your kitchen.
What is cast iron?
Cast iron is made by pouring molten iron into moulds (in other words "a cast"). Once cooled, it forms a thick, solid pan with a slightly brittle structure.
That moulded construction gives cast iron its familiar characteristics:
- Thick walls
- Substantial weight
- Excellent heat retention
- A slightly rougher surface when new
What cast iron does well
It holds heat exceptionally. Once hot, it stays hot. That makes it ideal for slow cooking, roasting, baking cornbread, or finishing dishes in the oven.
Like wrought iron, traditional cast iron pans (like Lodge skillets and camp ovens) have no synthetic non-stick coating. Its cooking surface develops naturally through seasoning — layers of oil baked onto the metal over time.
However, brands like Le Creuset cookware is enamelled cast iron. The base material is cast iron but it is coated in a manufactured surface of vitreous enamel which prevents rust and remove the need for seasoning.
Cast iron put simply: casting is about pouring material into a mould and letting it solidify.
It’s how many everyday objects are made. Think about:
- Concrete poured into formwork for a driveway or house slab
- Decorative plaster cornices
- Resin poured into moulds to create jewellery or homewares
- Even chocolate or soap poured into shaped trays to set
In each case, the material starts liquid, fills a mould, then hardens into that exact shape. Cast iron cookware is made the same way — molten iron is poured into a mould and left to cool.
What is wrought iron (like Solidteknics)?
Instead of being poured into a mould, the iron is pressed and formed. Solidteknics pans are made from a single sheet of iron that is shaped under high pressure into a one-piece design — handle and pan together, impressively, with no joins and no rivets.
There’s no coating. No synthetic layer. No chemical non-stick surface. But because of the way it’s formed, wrought iron behaves differently. It tends to be:
- Thinner
- Lighter
- More responsive to heat changes
- Less brittle
And in Solidteknics’ case, it’s made in Australia, which matters to many people thinking about sustainability and local manufacturing.
What wrought iron does well
It heats beautifully and responds quickly. When you adjust the flame, the pan adjusts with you. That makes it ideal for everyday cooking — sautéing vegetables, frying eggs, searing steak, or moving from stovetop to oven without hesitation.
Because it’s formed from a single piece of iron, it feels balanced and lighter in the hand. Over time, it develops a natural seasoning that improves with use, becoming uniquely yours.
Wrought iron put simply: It starts as a solid piece of metal (usually a sheet) and is pressed into a shape while solid under very high pressure.
Everyday examples of “formed, not poured” include:
- Metal roofing or flashing that’s pressed and bent into shape
- Aluminium drink cans, stamped and drawn from a flat disc
- Car body panels shaped in large presses
- Biscuit cutters or baking trays formed from sheet metal
If you picture a traditional blacksmith heating iron and forging it into a horseshoe, you’re close to the idea. The metal isn’t poured. It’s worked and shaped while solid.
| Cooking situation | Traditional cast iron | Enamelled cast iron (e.g. Le Creuset) | Wrought iron (e.g. Solidteknics) |
|---|---|---|---|
| Gas flame (kitchen) | Excellent. Designed for direct flame. | Yes. Suitable for gas, but avoid prolonged extreme dry heat. | Excellent. Handles direct flame very well. |
| Induction cooktop | Yes. Fully compatible. | Yes. Fully compatible (iron core). | Yes. Fully compatible. |
| Electric / ceramic cooktop | Yes. Heats steadily, but slower to adjust. | Yes. Even heating, ideal for slow cooking. | Yes. More responsive to temperature changes. |
| Oven use | Excellent. Very high heat tolerant. | Excellent. Ideal for braises and baking. | Excellent. Stovetop to oven with ease. |
| Campfire / open coals | Ideal. Traditional use case. | Yes, but exterior enamel may permanently blacken. | Excellent. Well suited to open flame cooking. |
| Long, aggressive dry searing | Excellent. Built for high heat. | Not ideal for prolonged dry high heat. | Excellent. Strong searing with quicker responsiveness. |
| Acidic foods (tomato, wine, citrus) | Short cooking is fine. Long simmering can affect seasoning. | Excellent. Non-reactive enamel surface. | Short cooking is fine. Extended simmering may affect seasoning. |
| Develops natural seasoning | Yes. Improves with use. | No. Enamel surface does not season. | Yes. Builds patina over time. |
| Weight & manoeuvrability | Heavy and substantial. | Heaviest option due to enamel and thickness. | Lighter and easier to handle daily. |
| Longevity & restoration | Can last generations. Fully restorable. | Long-lasting, but chipped enamel cannot be repaired. | Designed for generations. Fully restorable. Often backed by very long warranty. |
At a glance: cast iron vs wrought iron
Cast iron (traditional + enamelled)
- Excellent heat retention
- Slow to heat, slow to cool
- Very steady once hot
- Ideal for slow braises and oven cooking
- Enamelled versions slightly soften raw heat intensity
Wrought iron (Solidteknics)
- Strong heat retention
- Thinner and more responsive
- Adjusts more quickly when you lower the heat
- Often feels more intuitive for everyday frying and sautéing
Cast iron
- Thick and heavy
- A 26cm pan often 2.5–3kg
- Enamelled versions are typically the heaviest
Wrought iron (Solidteknics)
- Thinner and lighter
- A 26cm pan often closer to 1.8–2kg
- Easier to manoeuvre daily
Cast iron (traditional)
- No synthetic coating
- Develops seasoning over time
Cast iron (enamelled)
- Glass-based enamel coating
- No seasoning required
- Non-reactive for acidic foods
Wrought iron (Solidteknics)
- No coating
- Develops natural seasoning
- One-piece construction (no rivets)
Cast iron
- Can last generations
- Traditional cast iron can crack if dropped
- Enamel can chip if heavily knocked
Wrought iron (Solidteknics)
- Can last generations
- More malleable than cast iron
- Less prone to cracking
- Backed by a multi-century warranty
Cast iron
- Powerful, steady heat
- Excellent for slow cooking
- Slower to correct if overheated
Wrought iron (Solidteknics)
- Strong searing ability
- More responsive
- Often feels easier for everyday cooking
Why is there a price difference?
Cast iron is typically mass-produced by pouring iron into moulds. It’s efficient and cost-effective.
Wrought iron from Solidteknics is pressed from a single sheet of iron, made in Australia, and finished with careful quality control.
There’s also the longevity factor. When cookware is designed to last decades, even centuries, the cost per year of use becomes very small.
Frequently asked questions
Is wrought iron better than cast iron?
Not inherently. Wrought iron is lighter and more responsive. Cast iron is thicker and retains heat slightly longer. “Better” depends on how you cook.
Does food stick more on one?
Both require proper preheating and seasoning. Over time, both develop a natural non-stick patina. Technique matters more than the material.
Which is healthier?
Both are free from synthetic coatings. They are simply iron. Some people appreciate that small amounts of dietary iron can transfer during cooking.
Can both be used on induction?
Yes. Both cast iron and wrought iron are fully compatible with induction cooktops, as well as gas, electric and oven use.
Iron cookware is beautifully simple. No coatings. No mystery materials. Just metal, heat and time.
If you’re deciding between cast iron and wrought iron, you’re already choosing longevity over disposability — and that’s a thoughtful place to begin.
At Biome, we believe in buying well and buying once. Whether you choose cast iron or a pan from Solidteknics, the real shift is stepping into cookware designed to last without synthetic Teflon type coatings with PFAS (forever) chemicals.
