Forged iron pans from Turk

Turk wrought iron frying panTurk wrought iron frying pan

"And what pan do you fry with?" A chef is likely to be asked this question more often than what his favorite dish is. The correct answer would be, "Depends on what. And on what kind of stove." Frying food and pan should be in proportion no matter what, and in every way. Fried potatoes crammed into an omelet pan will be difficult to fry to a crisp, and trying to fry a lone fillet steak in a coated, oversized pan can ruin both if overheated. You need to be able to heat a frying pan to a very high temperature, and it needs to transfer heat to the food as undiminished as possible. Hardly any other pan comes close to the old, natural iron pan in this respect.

Best conductivity. Unsurpassed taste

Coated and stainless steel pans certainly have advantages for domestic use, including dishwasher compatibility. In the professional kitchen, however, the classic hot-forged iron is still universal, because on gas or induction, the robust iron pans defy even the greatest stress.

Freeform forged ladleFreeform forged ladle

Once baked, these pans show the best conductivity, "run" as well as coated pans, but without their sensitivity to scratches and higher temperatures. Iron is a good conductor of heat, responding quickly and immediately to the increase and decrease of cooking heat. This thermal property of iron is further enhanced by the intensity of its mechanical processing (rolling, forged in the die or by hand - "free-form"); quite superior, therefore, are hand-forged frying pans. In terms of taste, dishes prepared in an uncoated iron pan are unsurpassable.

Turk iron pans exclusively for Manufactum. With more than 150 years of experience

Turk frying pan with high rimTurk frying pan with high rim

For fried potatoes, there is nothing better than an iron pan with a high rim. Just for us, Turk manufactures one with an extra high rim as a free-form hot-forged pan. Formerly also referred to as "hand-forged," such pans have been handcrafted at Turk since as early as 1857 - mostly for the restaurant trade, because skilled cooks appreciate the excellent frying properties of such a pan. The company, now in its fifth generation, came into being when Karl Albert Turk, a skilled blacksmith, set up a hammer mill in his father-in-law's mill. A Turk pan is not coated, it is scratch and cut resistant. The manufacturer's warranty against defects in materials and workmanship is 10 years, and the service life is many times longer. In the course of this time, the excellent frying properties of your iron pan, which are already excellent after frying, continue to improve.