Once you move away from traditional non-stick cookware, the decision often comes down to stainless steel versus Solidteknics wrought iron.
Both are long-lasting. Both avoid synthetic non-stick coatings. Both can last decades if cared for properly. But they’re made differently — and they behave differently on the stovetop.
This guide walks through the differences so you can decide which one feels right for your kitchen.
What is stainless steel cookware?
Stainless steel isn’t a single metal. It’s an alloy — usually iron combined with chromium and often nickel — designed to resist rust and corrosion.
Most quality stainless steel pans are made with multiple layers. You’ll often hear the term “tri-ply” or “clad”. That means layers of aluminium (for heat conduction) are sandwiched between layers of stainless steel.
This construction gives stainless steel its familiar characteristics:
- Smooth, shiny surface
- Non-reactive cooking surface
- No PFAS coated non stick surface.
- No seasoning required (but you must cook with oil for non stick)
- Durable and dishwasher safe
What stainless steel does well
It’s versatile and low maintenance. It handles acidic ingredients beautifully — tomato sauces, wine reductions, citrus marinades — without affecting flavour or surface.
It’s also very stable. There’s no seasoning to maintain, no patina to build. You can scrub it, soak it, and put it in the dishwasher without worry. Find all our stainless steel pots and pans here.
What is wrought iron (like Solidteknics)?
Solidteknics iron pans are made from wrought iron — formed from a single sheet of iron and pressed into shape under high pressure.
The handle and pan are one seamless piece. There are no rivets. No joins. No synthetic coatings.
Unlike stainless steel, wrought iron develops a natural seasoning over time. The cooking surface improves with use as layers of oil bond to the metal.
Because it’s solid iron rather than layered metal, it behaves differently on heat. It tends to be:
- More heat retentive
- More responsive than cast iron
- Capable of stronger searing
- Designed to last generations
And in Solidteknics’ case, it’s made in Australia — something many people value when thinking about sustainability and supporting local manufacturing.
What wrought iron does well
It excels at high-heat cooking. Steak. Sautéed vegetables. Crispy edges. Strong caramelisation.
Because it holds heat so well, it creates a powerful, even sear. And because it’s thinner than traditional cast iron, it responds more quickly when you adjust the temperature.
Find the Solidteknics pans here
| Cooking situation | Stainless steel (clad/tri-ply) | Wrought iron (Solidteknics) |
|---|---|---|
| Gas flame (kitchen) | Excellent. Responsive and stable. | Excellent. Strong heat retention and searing. |
| Induction cooktop | Yes. Fully compatible. | Yes. Fully compatible. |
| Electric / ceramic cooktop | Responsive, especially quality clad pans. | Heats evenly and holds temperature well. |
| Oven use | Yes. Check handle rating. | Excellent. Seamless one-piece design. |
| Long, aggressive dry searing | Good, but may lose heat faster. | Excellent. Strong, even searing. |
| Acidic foods (tomato, wine, citrus) | Excellent. Fully non-reactive. | Short cooking fine. Long simmering may affect seasoning. |
| Develops natural seasoning | No. | Yes. Improves with use. |
| Maintenance | Dishwasher safe. No seasoning required. | Wash, dry, lightly oil. Avoid prolonged soaking. |
| Weight & manoeuvrability | Moderate weight. Balanced. | Lighter than cast iron. Solid but agile. |
| Longevity & restoration | Very long-lasting. Cannot be re-seasoned. | Designed for generations. Fully restorable. |
How they feel in everyday cooking
Stainless steel
- Requires proper preheating to reduce sticking
- Excellent for sauces and deglazing
- Lower maintenance
- Does not develop seasoning
Solidteknics wrought iron
- Builds natural non-stick seasoning over time
- Excellent for searing and browning
- Can react to long acidic cooking
- Requires drying and light oiling after washing
Neither is better in all situations. They simply suit different cooking rhythms.
Heat behaviour: responsiveness vs retention
Stainless steel (especially clad pans) is responsive. It heats up quickly and adjusts quickly when you lower the flame.
Wrought iron retains heat more strongly. Once hot, it stays hot. That makes it exceptional for searing and consistent browning.
If you cook delicate sauces and frequently adjust temperature, stainless steel often feels intuitive.
If you cook meat, vegetables and high-heat dishes regularly, wrought iron often feels more powerful and satisfying.
Maintenance differences
Stainless steel
- Dishwasher safe
- No seasoning required
- Can be scrubbed vigorously
Wrought iron (Solidteknics)
- Wash, dry and lightly oil
- Builds seasoning over time
- Avoid prolonged soaking
Stainless steel asks less of you. Wrought iron asks a little more — but gives back in cooking performance.
So which pan is best for you?
Choose stainless steel if you:
- Cook acidic sauces often
- Prefer low maintenance
- Want dishwasher convenience
- Value a bright, polished finish
Choose Solidteknics wrought iron if you:
- Love high-heat searing
- Cook steak and vegetables regularly
- Appreciate cookware that improves with age
- Value Australian-made durability
Many experienced cooks eventually own both.
One for precision and sauces. One for fire and flavour.
It’s less about which is “better” — and more about which suits the way you cook.
