AUS-ION Long Wok with Handle, 11" (28cm), Satin Finish, 100% Made in Sydney, 2mm Australian Iron, Professional Grade Cookware, Inch

This SolidTeknics Aus-Ion seamless carbon steel (NO rivets :) crepe/griddle/omelet pan is my 2nd piece recently purchased. The quality of this company's products is unparalleled. For about 3 years, avoided buying Aus-Ion skillets even though they were highly recommended by my cast iron mentor. He calls their products “stellar”. Instead I opted for less expensive cast iron which was okay but too heavy for daily use, Before first use, I immediately add three additional layers of seasoning (we use and highly recommend Crisbee Cast Iron seasoning, sold here on Amazon). The quality of this pan is unparalleled, perfection. The photos show the before and after applying the 3 coats of seasoning. The last two photos are so you can see this pan is now non-stick. Am very fussy about maintaining my cast iron and carbon steel cookware. You’ll love the seamless foundry work with no rivets. These pans have cooking surfaces as smooth as glass. Highly recommended. 😉💃🏼

I am happy with the purchase. The pan was fairly easy to season and after 2 oven seasonings with flax oil is almost non stick.The handle is a little awkward to hold , but remains cool to the touch. Mostly I do not need to use oven mitts. I think the prices is high for what you get, but I do love the shape . I've used the pan for scrambled eggs as well as small stir frys. the pan is on par with my cast iron in terms of cooking, but carbon steel has different properties and different uses.

My SolidTeknics 9-1/2” satin-finish AUS-ION griddle arrived yesterday. It’s gorgeous! The bead-blasted surface will hold the seasoning securely. Some measurements:Weight: 3 lbs, 13.44 oz (3.84 lbs)Outer diameter: 9-7/8”Flat surface diameter: ~8”Total length: 18-3/4”On my ceramic cooktop, or my granite counter, it sits perfectly flat — Absolutely no rocking or tendency to spin. Excellent! This pan will also make an excellent comal (for tortillas).Two minor negatives:#1 On the very front of my pan, underneath the rim lip, there are two very small bright gouges, and one of them feels a bit sharpish to the touch. That’s why I give the pan only four stars. I think that I can take the sharpness off with my small DMT diamond hone. After oven seasoning blackens the pan I don’t think that the gouges will be noticeable.#2 To reduce heat conduction up the handle, there are three holes right behind the circular part of the pan. The smallest is heart-shaped, and the cusp of the heart feels slightly sharp on the underside of the handle. SolidTeknics should’ve made that small hole a simple oval.Let the seasoning begin!

This pan seasoned like a dream (oven method) to shiny black. The broad flat bottom is great for glass top stove top and doesn't rock. It's deep enough to hold stir fry, but easy to get in and toss the vegetables. It also transmits heat very well up into the sides, but the handle stays cool. Plus, looks very elegant hanging on the wall!

Only own we use and my husband's favorite. One of the very few truly green, safe, healthy ..all the catch words used by many others but do your research I suggest looking into lead free mama.. anyhow this pan is non toxic and performs beautifully.

This pan was tossed into a box without any packing material, without being wrapped in any way, just in a box, banging around. It was scratched all to heck by the time I got it and I returned it. Note that it is a fairly heavy pan, much like cast iron.

My husband is the cook in the family and reports that this is an extremely evenly heating pan. He has seared steaks and fish, made grilled cheese, toasted buns, and made crepes and omelettes, just to name a few things. He likes it so much that he is working on acquiring an entire set!

be careful that you cannot cook it with vinegar. It is really hard to wash the rust off once it gets rusty when cooking with vinegar or acid food. I have to dispose it because I cannot fix it.Cast iron is a great idea but it might not be the best idea for wok.

I have used aus-ion crepe pan for the first time today, and these are my first impressions.After receiving pan I used directions to season it and rust protect it by applying canola oil 3 times with "baking" pan for 1.5 hours each time in oven on 475 F, and letting it cool for 30 minutes in between. The end result was dark brown pan, not black, but I think that is due to the use of canola oil. I could see that there was a layer built on the pan.To test pan, I decide to use my standard Teflon 10" pan at the same time to be able to make direct comparison while making crepes.Things I didn't like are:1. weight - it is way heavier then Teflon but still workable, and2. warm handle. While handle wasn't hot it was quite warm, borderline hot after 1 hour of use, but still usable.Things I liked are:1. Same non stick level as Teflon after adding a tiny bit of oil to pan before putting crepe mix on it. Crepe mix did contain some butter though.2. Crepes texture. While Teflon crepes were a bit stretchy and gummy like, even I used higher heat and longer cooking time (heat for ion pan was on 4 and for Teflon on 4.5), aus-ion pan crepes were much more firm.3. Cooking speed. I could cook faster with aus-ion then with Teflon pan. I was worried that it will be the other way around, but it was the opposite. While putting crepe mixture on pan it was satisfying to hear that sizzling sound. Nothing burned. I think I have to be more careful with Teflon not to burn crepe then with this pan.4. Knowing that I am using a healthier option to cook.What I would improve:1. Even try to reduce handle heating more.2. Increase size of pan for .5 to 1"3. Increase my forearm strength :) - but that will come with use of this pan.This is my first try at carbon steel, and I am really happy with it. I think this pan is a keeper.