Wrought Iron Frying Pan
delivery to non EU countries in 2-3 weeks
In comparison with rolled iron pans wrought iron displays superior thermal behavior.
Drop-forged in Westphalia.
The wrought iron pan with welded handle with hook owes its character as well as its form to the heavy, indestructible material that will stand up to the most rigorous use on electric stoves, gas stoves or induction and the open fire of the grill.
Good pans are made of iron.
You need to be able to heat a frying pan very high, and the pan must pass on the heat as unabated as possible to the food. Hardly any other pan comes close to the performance of the old, natural iron pan. That's why professionals have always favored iron pans. In terms of taste and health, dishes prepared in the uncoated iron pan are unsurpassed. Iron pans are very durable. You should know: A raw, wrought-iron pan has to be seasoned. Then it will gain the right patina and full capacity of an exceptional frying pan over the years.
More Than 150 Years of Experience.
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.
An oil film is applied to all pure iron pans to protect them against corrosion. It is best to remove this oil film with the calcined soda from our household care range before using the pans for the first time. Do not put your iron pan in the dishwasher: a well-seasoned pan can be easily and completely wiped out.
Article Number 10610
As good as promised
We've had one of these pans for something like 10 years now, and it gets better and better. Cooks evenly and is far more 'non-stick' than pans with fancy coatings. We use it most days and it's better than new. I can't recommend it highly enough
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