• Is your cookware non-toxic?

• What’s so bad about Teflon / non-stick pans? Are they really toxic?

• What’s the difference between US-ION™ and nöni™?

• nöni™ or US-ION™ -  which should I use?

• Are your US-ION™ skillets non-stick?

• I thought wrought iron was extinct in America!

• Is nöni™ non-stick?

• What is US-ION™ Quenched?

• What’s the difference between wrought iron and cast iron?

• Is wrought iron conductive?

• What is seasoning?

• Do I need to season nöni?

• How do I season my US-ION™ skillet?

• What oils can I use to season? 

• Why is my seasoning flaking off?

• I’ve seasoned my skillet and food is still sticking!

• Why isn't my skillet black and shiny?

• Why does my skillet have rust on it?

• Why has my seasoning stripped?

• How many times/how often do I need to season my skillet?

• Why am I getting black specks in my food or when I wipe my skillet with a cloth?

• Do your skillets have lids?

• Do the handles get hot?

• Why is my skillet not heating evenly?

• Why is the base of my skillet not flat?

• Can your cookware be used on induction?

• What utensils can I use with my US-ION™ skillet?

• Does iron leach into food? 

• Where are your skillets made?

• Why are your skillets so expensive?

• International shipping, tax & duties

• What is Kickstarter and why do you use it?

• A multi-century warranty? Sounds too good to be true…

• Cooking tips & tricks

• IMPORTANT: READ BEFORE USE!

• We're always here to help!

Our US-ION™ wrought iron (formed low-carbon steel) skillets are made using clean American iron sheet, and our nöni™ range is made from premium American non-Nickel, ferritic steel. Both materials are free of heavy metals.  

Both our US-ION™ and nöni™ cookware ranges are free of synthetic, toxic coatings. To learn about the dangers of cooking with synthetic non-stick pans, and the negative impacts on our environment, click here. 

Our materials are tested and show zero trace of heavy metals. Skillets from both our US-ION™ and nöni™ ranges have been tested by independent researcher, LeadFreeMama. The findings can be found here and here. Like all manufacturers, we do not make the specs of our material public in order to protect our IP. For those seeking to learn more, we encourage you to do your own research on iron and ferritic non-Nickel stainless steel.

For a comparison of different types of cookware, click here to learn more. 

Yes, they really are! The synthetic chemicals used to create Teflon, PFAS (which contains the known harmful chemical PFOA), is toxic to humans and linked with certain cancers, decreased fertility and reduced immune response in children, among many other health issues (The Madrid Statement). Studies have found Teflon only takes 2-5 minutes on a stovetop to exceed temperatures at which Teflon cookware overheats and emits toxic particles and gases (EWG). It should never have been introduced into cookware.

The warnings have been around for over 10 years, but is only now gaining widespread exposure and publicity…a decade too late! We could go on for days citing all the research, but a great (and easily digestible) overview is the 2018 documentary, The Devil We Know - an eye-opening expose which covers the introduction of Teflon, and how corporate America hid global contamination of the known cancer-causing chemical - considered one of the biggest environmental scandals of our time. And if you’re a movie buff, you’re in luck! Dark Waters, starring Mark Ruffalo and Anne Hathaway was released in November 2019. 

Aside from being toxic, Teflon and synthetic coated non-stick skillets are totally unsustainable. With a lifespan of a few years (if you’re lucky), these non-recyclable and imported skillets are piling up in our landfills. Over one’s lifetime, that’s an enormous amount of wasted energy, toxic load, and human and environmental damage.

We’re glad it’s finally getting the attention the public deserves, and needs, for the good of our health and the planet’s! 

In the most simple terms, US-ION™ = wrought iron; nöni™ = wrought stainless steel.

US-ION™ is wrought into shape from pure, clean American iron. It cooks and seasons like cast iron, is even more conductive, cannot crack, and is much lighter in weight. Our US-ION™ range is Quenched™ seasoned to create a natural, non-toxic, non-stick surface. US-ION™ is perfect for all of your everyday frying - meats, fish, eggs, vegetables etc. For US-ION™ we took inspiration from French carbon steel pans — for centuries a chef's favorite — and made ours even better by eliminating the rivets and using more conductive iron. We discovered an innovative way to form a skillet body and handle as a single solid monobloc, removing all welds, screws, and the dreaded rivets (the bane of every chef's existence). This seamless wrought construction makes our skillets easy to clean, and basically indestructible. Say goodbye to loose jiggly handles!

nöni™ is made from premium ferritic, non-Nickel stainless steel. We source the highest quality stainless steel made in the USA. It is highly conductive, durable, and very low maintenance as it does not require seasoning and is dishwasher safe. Our nöni™ range is perfect for all liquid boiling and acidic foods such as soups, curries, risottos, tomato dishes, etc.

Both nöni™ and US-ION™ offer world-class performance, have no screws, joins or rivets, and are suitable for all heat sources including induction, gas, oven, BBQ, camp fires. All of our pans come with a multi-century warranty. Designed to complement each other, ideally all kitchens would have a combination of US-ION™ and nöni™ skillets.

For more information, visit our Products page.

There are no hard and fast rules - over time you'll determine for yourself what works best for you. Both ranges are highly conductive, both ranges can be used on any heat source, and both perform at a high level. 

Quick summary:

US-ION™ wrought iron is ideal for eggs, pancakes/crepes, browning and caramelization, especially with proteins such as meats, fish, chicken, hamburgers, sausages and bacon. In addition US-ION™ is ideal for baking, ie pies, cakes, pizza and breads, and roasting, ie roast vegetables, roast proteins. Also perfect for any food that needs a crispy skin, ie fried rice, frittata, omelettes and toasted sandwiches.

nöni™ stainless steel is best used for wet foods, especially when dealing with salt and stronger acidic compounds such as lemon or tomato juice. Foods such as pasta, rice, eggs, boiled or steamed vegetables, plus sauces, curries, soups, stocks, jams, paella, risotto, casserole, stew, slow cooked food, meringue, pavlova, cookies and brownies are ideal cooked in nöni™.

Our skillets can perform very effectively as low- or non-stick skillets, but do require care, maintenance and occasional re-seasoning to retain and build on the natural, non-toxic, non-stick surface. Our US-ION™ Quenched skillets have been seasoned in organic, non-GMO rice bran oil, and will continue to improve with age. They may not have the initial convenience of toxic, synthetic-coated Teflon pans, but they are far superior in every other way: performance, health, durability, sustainability!

For seasoning information and instructions, visit our Seasoning & Care page.

Old-timers, you thought American-made 'wrought iron' was extinct?! It is...in the nostalgic old puddled and hand-wrought form. Good news: this is real iron, and it is machine wrought (worked into a final seamless pan shape from flat), so it is indeed 'wrought iron'. Just modernized, optimized, revolutionized for a new era in cookware. Time for a new definition!

nöni™ will never be as low stick as seasoned iron, however it can perform perfectly well as a low stick pan if cooking with plenty of fats/oils. The upside is it is easier to maintain and clean as it does not require seasoning, perfect for all acidic foods and liquid boiling.

Explore our nöni™ range here.

There are two steps to seasoning:
1. Oven seasoning to prevent corrosion;
2. Stovetop seasoning to create and maintain a non-toxic, non-stick cooking surface.

A world-first, Quenched™ seasoning involves heating each skillet to a precise high temperature, then quickly dunking it in a chilled tank of one of the best oils for seasoning: rice bran oil. The end result is healthy oil instantly transformed, all over the skillet, into a strong black layer of hard, inert, non-toxic seasoning that protects the iron against rust/corrosion. The Quenched™ seasoning process has also laid down the base layers of the non-stick cooking surface, so Quenched™ pans are ready to cook “out of the box”, or ready for a few sessions of stovetop seasoning.

For more information, please visit our Seasoning & Care page.

Our patented US-ION™ skillets are wrought, or formed into shape, from a single sheet of iron (or stainless steel for nöni™), whereas cast iron is made from melted iron, which is poured into molds. Our wrought US-ION™ skillets season like cast iron, but are much lighter in weight, have better conductivity and cannot crack!

Our US-ION™ is wrought into shape from a single sheet of clean, American iron that is free of heavy metals - a very different process to casting. Cast iron is melted down (and often mixed with other metals), and poured into a mold to create its shape. Our US-ION™ wrought iron skillets are much lighter in weight than traditional cast iron equivalents, and are more durable as they will not crack. US-ION™ is also more conductive than cast iron as it has the optimal thermal mass for cooking - very fast heating with much less energy input needed, and thus plenty of thermal mass to take the biggest steaks without losing temperature.  

Seasoning is simply oil baked onto an iron or steel skillet, and transformed into a hard inert layer through a process called polymerization. Over time, this builds to form a natural, easy-release cooking surface that continues to get better with use. Seasoning has two purposes: it prevents rust, and it provides a non-stick finish. Seasoning can refer to both the initial finish of the cookware as well as the ongoing process of maintaining that finish. Seasoned iron is the only known non-toxic and forever-renewable non-stick and is superior to synthetic non-stick coatings in every important way: health, sustainability and performance. Don't expect the immediate slipperiness of synthetic non-sticks; with prudent care and maintenance, the non-stick-ability of your skillet will continue to improve over time.

Seasoned iron will rarely look visually perfect on the cooking surface, and will continue to evolve and change depending on what, and how, you’re cooking. Don’t worry about how it looks – it’s all about the performance! Cook with plenty of fats and oils, and lower your heat - our pans are much more conductive than disposable non-stick pans! 

No! nöni™ is made from ferritic, non-Nickel stainless steel, and therefore does not require seasoning. It’s ready to cook with as is, straight out of the box!

Explore our nöni™ range here.

For our recommended seasoning methods, please go to our Quenched™ Seasoning & Care instructions.

We recommend rice bran oil for best results, though any cooking oil or fat with a high smoke point, such as grapeseed oil, peanut oil, flaxseed oil, canola oil, lard etc., will work well. Olive oil is not good for seasoning due to its low smoke point.

Flaky seasoning is an indication of a weak seasoning foundation. There are a number of factors that can cause this: too much oil used in the initial oven seasoning; seasoning polymerization process not completed (if the skillet was removed from oven too early, or the oven was not hot enough); not allowing the skillet to cool between seasoning layers; cooking acidic foods or boiling liquids; scrubbing seasoning off after use, or cleaning with detergents.

The beauty of seasoned iron is that it is forever renewable, so any issues can be easily remedied. Scrub the areas that have lumps or flaking seasoning with steel wool, a scourer or fine sandpaper - whatever does the trick. Follow up with a few quick stovetop seasons to build your seasoning back up. For more details, click here.

It can take some time to build a perfectly non-stick surface through seasoning, but it is very achievable.

There are a number of variables which can affect your how your pan and seasoning is performing. Here are the most common reasons food may stick:

• Not enough stovetop seasoning - stovetop seasoning is what builds the low-/non-stick surface. See here for instructions and videos of our recommended stovetop seasoning techniques.

• Too high heat: our cookware is extremely conductive. Lower your heat. You’ll never need to use more than a medium heat, especially with induction. 

• Not cooking with enough fats and oils. Cook with plenty of fats and oils, especially whilst your seasoning is still young. This will help build a low-/non-stick seasoning foundation.

• Scrubbing your seasoning off during cleaning. Hot running water and a wooden spoon/scraper are the best options for cleaning your seasoned skillet, taking care not to scrub off all that beautiful black seasoning you’ve built up! Once your pan is well seasoned, it may only need a wipe out with a paper towel. See our cleaning instructions here.

• Not allowing meat to come to room temperature - always bring meat to room temperature, and ensure pan is preheated to the correct temperature

• Cooking acidic foods - acidic foods and liquids can erode seasoning. It’s best to avoid whilst your seasoning is young. If something acidic does strip your seasoning, just re-season!

• Having trouble with bacon? Some bacon has a high sugar content which causes gumming and sticking. TIP: start cooking your bacon from a cold pan and allow it to cook slowly as the pan heats, eventually cooking in its own fats.

• Eggs? Eggs often stick when cooked at too high heat and/or for too long. Butter/oil should be used generously. Use a well-seasoned pan on low temperature for scrambled eggs and scrape around the whole pan gently toward the middle to avoid sticking and burning. 

If you’ve had a thorough read through all of our instructions and are still struggling, please send us an email explaining the issues you’re having, along with some photos, and we’d be happy to guide you through it: info@solidteknicsusa.com.

Don't worry if your skillet doesn't look perfectly black and shiny. Whilst a shiny black patina is achievable through continued seasoning and maintenance, it's really not necessary - in reality, seasoning will often be patchy but still perform excellently! We say “the proof is in the cooking” - our skillets are built for performance, not beauty.

When iron is exposed to moisture or oxygen, a chemical reaction known as oxidation occurs. In order to avoid oxidation/rust, ensure your skillet is well seasoned all over, and keep it dry when not in use.

Iron is susceptible to rust if not sufficiently seasoned, if it has been left unused for long periods of time (particularly in humid climates), or if it has not been dried properly after use. But don’t worry, it’s only superficial, and easy to fix! 

To remedy, simply scrub off the rust with a scrubbing brush/steel wool/fine sandpaper. Using baking soda or vinegar may help with stubborn rust. Follow up with further seasoning to ensure your pan has a good base to protect from corrosion, and make sure you dry your pan thoroughly after each use – ideally on a warm stovetop.

There are a few things that can strip seasoning: common culprits are acidic foods and/or liquid boiling, for example tomatoes or tomato-based dishes, stews, curries or soups; or, soaps/detergents.

We understand how disappointing it can be to have your seasoning damaged, but the beauty of seasoning is that it is forever renewable! A couple of sessions of stovetop seasoning, and cooking with plenty of fats and oils, should have you back to where you were in no time.

Whilst it’s perfectly normal and fine to cook liquids and acidic foods in your US-ION pans, it is best practice to avoid them while the seasoning is young. If you’re wanting to cook crepes in the morning and curry in the evening, consider two pans - one with solid seasoning for all things non-stick, and the other for everyday curries, sauces, etc. We recommend our nöni™ range for acidic foods and liquid boiling as it does not require seasoning.

For our best practice iron care instructions, click here.

There is no hard and fast rule. Feel free to stovetop season your skillet when first unboxed, or just start cooking and build the season naturally. We recommend re-seasoning your skillet if it has been damaged by acidic sauces or carbonized food, if rusted, or if you feel that the non-stick surface is losing its luster. Cook with plenty of fats and oils at all times, avoid acidic foods while your seasoning is young, and your seasoning will continue to build and improve over time.

On the other hand, some ‘seasoned’ iron cooks choose not to season at all, and just let it build up naturally through cooking. It’s really up to you!  

Black specks are most often caused by carbonized/burnt food debris left on the skillet. Give the affected area a rinse and a light scrub with a scouring pad to remove any build-up, and follow up with some stovetop seasoning sessions. Rubbing the area with coarse salt and a splash of oil will also help. 

Our lids are unique in that they are high performance skillets/pans/griddles in their own right, and can be purchased separately from our skillets for that reason. Some of our skillets have a matching skillet-lid. Our pans that don't have a matching skillet-lid are made to a standard size so you should be able to find a lid either in your kitchen, online or from a good kitchenware store. 

Please note that our style of lid does not 'seal' shut. It's important to hold both sets of handles when moving the skillet around to avoid the lid slipping. 

Our handles have been carefully engineered for optimal performance and comfort. The vents are designed to disperse heat and should remain cool enough to pick up off the stovetop in most situations. Please use a mitt when removing your skillet from the oven!

Our skillets are made from a single, uniform sheet of iron or stainless steel, with no other materials or clad layers. What does vary greatly is the heat output of stovetops. 

Make sure the element you use is well matched to the size of your skillet, as a small burner with a large skillet will result in a concentration of heat in the center. Always begin cooking with a low heat. Allow the skillet time to heat slowly and disperse the heat evenly across the skillet base. 

Our skillets have a carefully engineered concave to allow the base to expand and contract when heated. The amount of concave ranges between 2-3mm (0.08-0.11”). All good quality, large steel and cast iron skillets need a concave in their base. This video explains further.

The center of large skillets on small, high-powered induction or electric cooktops will heat too quickly and move more than the outer edges of the skillet - which can result in uneven movement in the base of the skillet. It is important that skillets are used on a burner of matching size, and heated slowly to ensure even, uniform heating.

Both our US-ION and nöni™ cookware is suitable for induction and can be used across any heat source in both professional and home kitchens. Our pans are so tough, you can take them camping or use them in pizza or charcoal ovens! Our lids are unique in that each skillet-lid is also a high-performance skillet, crepe pan, baking tray, or griddle for all kinds of frying and grilling.

N.B. Induction cooktops can put high, almost instantaneous heat. Just as you should never put a hot pan under cold water, you should not expose a cold pan to intense, instantaneous stovetop heat (ovens are fine as the pan heats uniformly). We recommend warming on a lower temperature before turning up the heat, and as our cookware is so conductive, never using anything higher than a medium setting with induction. It's also important to correctly match the size of the burner to the pan.

For more product-related info, please click here.

Unlike synthetic non-stick coatings, you can use any utensils on our US-ION cookware: metal, wood, plastic or silicon. You don’t need to worry about scratching a synthetic coating again.

There is no difference between our wrought iron skillets and other iron skillets in terms of iron migration - they would all transfer similar amounts of iron under similar conditions. We’re not biochemists, but there have been quite detailed studies into the migration of iron from iron skillets into food: there is significant transfer when cooking acidic foods on bare iron, and quite minimal transfer when cooking fatty foods on well-seasoned skillets.

We recommend further, independent research for anyone who is in need of more iron, or looking to avoid it.

We manufacture in both Chicago, USA, and Sydney, Australia - and are proud to be the only production cookware made in Australia! Where possible, we source our material locally - material for both our US-ION and American-made nöni ranges are sourced in the USA. We are committed to supporting local industry, and will never send our manufacturing offshore.

Our cookware is not the cheapest on the market, but very competitive in price with other top brands, and superior in durability and performance. We manufacture all of our skillets locally, in the USA and Australia. This is central to our company values, and we will never send our manufacturing offshore to increase our profits. Manufacturing in the USA and Australia is expensive, due to well-paid labour and strict environmental regulations (all appreciated), as is the high quality iron and stainless steel we use, and our world-first (and difficult) patented manufacturing method. 

Our skillets are great value for what they represent - a skillet that will never need to be replaced, and which can be passed down for many generations. 

Investing in our cookware means not only skillets that will last lifetimes, but also supporting a new, sustainable, world-leading cookware industry, and ‘paying it forward’ for future generations. 

For more info about who we are and what we stand for, visit: https://www.solidteknicsusa.com/

We ship worldwide from our online store (with a few exceptions). Shipping will be calculated at checkout when you enter your country. Please note, all import taxes/duties are the responsibility of the customer. As they vary from country to country, we cannot give specific advice, but please know that some countries/zones such as the EU and UK are known to have high import duties/taxes.

Solidteknics is built on community, which is why we launch all of our new USA- and Australian-made cookware innovations through Kickstarter. Kickstarter is not a store, but a platform where our community can support our creative process. This not only gives our supporters the chance to secure limited, first-edition pieces at discounted pricing, it also enables us to keep manufacturing in the USA and Australia by securing funds to support large, expensive production runs.

We’ve successfully launched and delivered on every one of our 24 Australian-made Kickstarter campaigns, with our 25th delivering this month (August). We’re engineers, not marketeers. No fancy marketing mumbo-jumbo, just quality cookware that’s built to last.

To learn about how Kickstarter works, click HERE. 

This is not a marketing gimmick. Our cookware is so indestructible that we offer a simple multi-century, or effectively timeless, warranty for all defects related to materials or manufacturing occurring during normal cooking. 

The Solidteknics vision is based on developing world-leading innovations of multi-century durability, manufactured in the USA and Australia. As mechanical engineers with decades of extensive cookware R&D, and design and manufacturing experience, we are confident that these are the best products of their kind in the world today, and will last several centuries with normal recommended care. 

Please note, our warranty does not cover seasoning-related issues. For more detailed information on what our warranty does, and does not cover, click here.

Preheat: Before food is placed in the skillet, ensure you skillet is preheated to the correct temperature. You will soon learn the optimal heat setting of your particular stovetop for your skillet. Remember, you don’t need a high stovetop heat to make the skillet hot - iron is very conductive! Many newcomers don't allow enough time for the skillet/oil to come up to heat, and this often causes sticking. After several generations of synthetic non-stick, most home cooks have been trained to use far too low a heat to properly sear meats, generally stewing the juices out at low temperature instead. Match your skillet size to burner size as closely as possible. Avoid fast high power in small burners - especially when using induction - with skillets of a much larger base size: the concentration of heat in the centre can warp the skillet. Our skillets can handle hot temperatures, though it's important to let the skillet slowly preheat, as exposing a cold skillet to high, instant heat can cause thermal shock.

Meat: Meat tends to stick when the temperature of the skillet is too low for a 'crust' to form, and/or if meat is too cold when placed in the skillet (meat should always be brought to room temperature before frying). You don't need a high heat setting to make the skillet hot! Don't attempt to move the meat too quickly - let it form a crust. Give it a little jiggle with tongs when you think it might be ready, and if it moves easily you can then lift it to check properly.  If it's still stuck firm, don't move it! All this becomes much more intuitive with practice.

Do it like the chefs: quickly sear room temperature meat to seal and brown (at which point the meat will naturally release from the pan when lifted), then transfer the skillet to the oven to finish baking and retain the juices. A hot, well-seasoned skillet doesn't need much oil, because it quickly caramelizes and seals the surface. Coarse salt/pepper dry rub helps: see https://www.youtube.com/watch?v=6ggiONseXig and https://www.youtube.com/watch?v=987wOx8HXzo

Bacon: Some bacon has a high sugar content, which causes gumming and sticking. Watch this video for tips on cooking bacon: http://www.permies.com/t/12218/cooking/Cooking-bacon-cast-iron-skillet

Eggs: Conversely, eggs often stick when cooked at too high heat and/or for too long. Butter/oil should be used generously. Use a well-seasoned skillet on low temperature for scrambled eggs, and scrape around the whole pan gently toward the middle to avoid sticking and burning. See this video for a fail-safe scrambled egg method: https://www.youtube.com/watch?v=F_5rdQjN0kg .

Potatoes: If your seasoning is young, it might struggle to manage starch without adding more fat. Potatoes sticking is fairly normal on iron unless it is very well seasoned/cooked on, more fat is used, and/or very little starch is present. We do also have to resist moving our food too quickly and just allow the food to form a crust that releases the food from the pan.

Oven burn risk: Take care when handling any hot metal skillet, especially when removing it from an oven. Use oven mitts to protect your hands, and trivets to protect surfaces. After removing from an oven we recommend leaving the heat sock, mitt or towel over the handle to remind yourself the handle may still be hot.

Stove burn risk: our longer skillet handles are designed to resist heat transfer up the handle, and this works so successfully that hand heat protection is normally not required. This of course does not apply to ovens, or when the handle has been exposed to direct heat from underneath (such as over a campfire/coals or burner). The 'cool handle' effect does not work for skillet models with short handles, such as our BIGGA skillet, DEEPA pot or 13” dual-handle wok, although their handle designs are better than most short loop handles.

Thermal shock: warping and cracking: Beware that iron skillets can be warped, and cast iron has been known to crack, due to thermal shock from heating too quickly on electric or induction cooktops set on maximum heat. Warm your skillet slowly on a lower heat before increasing to higher heats. This is particularly important with induction - please read 'Induction warping' below. Thermal shock may result from cooling too quickly - never expose a hot skillet to cold water. Thermal shock can crack cast iron or warp steel pans, no matter how thick and tough. Like other situations of 'abuse', warped or cracked skillets from thermal shock or overheating on induction burners are not covered under our warranty.

Induction warping: Our iron skillets are so efficient with induction that heat can become too concentrated in the middle, particularly when the induction ring size is smaller than the pan size, so there is rarely any need to go above medium power settings. Small rings and high power can certainly warp any skillet, and though ours are tougher than most, it is still possible. The issues can be exaggerated with high power or very centrally-focused induction. Like other situations of 'abuse', warped pans from overheating on induction are not covered under our warranty.

Lid security: Please note that our style of lid does not seal, so please be careful! When moving the skillet, hold both sets of handles to secure the lid and prevent it from sliding. This is particularly important when removing from the oven. We recommend removing the lid first and setting aside, before removing the base. 

Oil stains: Keep in mind if your pan is oily on the base it may stain porous surfaces.

If you get 'stuck' (so to speak), and still haven't found what you’re looking for, please email us for one-on-one help from our awesome Solid service team at info@solidteknicsusa.com.

Remember: Seasoned iron is forever renewable. It's a marathon, not a sprint.  

* * * *

US-ION™, AUS-ION™ , nöni™ and SOLIDTEKNICS™  are trademarks of Solidteknics Pty Ltd and reserved for our exclusive use worldwide. Various innovations in Solidteknics products or product features are protected under utility patents pending. Please do not copy any of our intellectual property. We defend our hard-earned innovations vigorously.

To be clear: DO NOT COPY SOLIDTEKNICS cookware. The key utility features are protected in all our markets of interest.