Otherwise used almost exclusively for nostalgic ornamentation, forged iron seems to have found its true purpose here. These pans with extra-high rims are hot-forged from a single piece under the die: you can recognize this by the continuous hooked handle and the characteristic surface structure created in the forge. The widening on the upper handle and the rhombus also show this. The red-brown to green-grey shades in the material are caused by the effect of heat.

The robust pans can withstand even the heaviest use on gas, electric plates or an induction hob - once baked on, they are highly conductive and "run" just as well as coated pans, but without their sensitivity to scratches and high temperatures.

Turk has made freeform hot-forged pans in Westphalia since 1857. In the past, such pans were also referred to as "hand-forged" pans - although the term is misleading: even in this production process, modern technical aids are used. First, the blank is forged under the hammer, then punched out by means of a press and then reworked with the hammer. If there are any uneven parts, they are leveled with a laser. Both production steps - punching and lasering - can leave small marks on the rim and stem. Today, Turk delivers most of the pans to customers in the gastronomy. Trained chefs appreciate the excellent roasting properties of iron pans.

The material is suitable for all kinds of stoves – electric, gas, induction and even open fire. However, for glass-ceramic cooking surfaces, we recommend the pans only to a limited extent because the rough surface of the material can leave a mark. The hotplate should not be smaller than the bottom of the pan.

All our pure iron pans are protected against corrosion with an oil film, which is best removed before using the pans for the first time with the calcined soda from our household care procuct range. Iron pans do not belong in the dishwasher; a well-fried pan can be easily and completely wiped out.