Turk wrought iron frying pan

In comparison with rolled iron pans wrought iron displays superior thermal behavior.

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.

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.

Wrought iron has even better thermal performance compared to rolled iron pans.

This pan with forged hook handle welded owes its character as much to its shape as to the material from which it is made: heavy, indestructible, rustic and suitable for the "strictest" use on electric stoves, gas stoves or induction and the open fire of the grill.

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.

You have to be able to heat a frying pan to a very high temperature, and it has to transfer the heat to the food as undiminished as possible. Hardly any other pan comes close to the old, natural iron pan in this respect. That is why professionals have always preferred them. In terms of taste and health, dishes prepared in the uncoated iron pan are unsurpassable. Iron pans have a very long shelf life. You should know: A raw, wrought iron pan must be worked in; then it becomes really good and gains character over time.

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.