Turk Wrought Iron Frying Pan with High Rim

If you want to roast large quantities in the pan and like to pan the food during preparation, a frying pan with a high edge is very convenient. A pan made of wrought iron combines these advantages with the excellent thermal behavior of the material. Such a pan works with very high temperatures and transmits the heat almost unabated to the food.

The pan with the forged, welded hook handle owes its character to a great extent to the material from which it is made: heavy, durable, rustic, it will stand up to the most rigorous use on electric stoves, gas stoves or induction and the open fire of the grill. However, forging such a pan is not an easy task, especially if this happens "automatically" under the die. Our pan is the first and so far only in this style. Made in Westphalia.

The pan with forged, welded hook handle owes its character as much to the material from which it is made: heavy, indestructible, rustic for "strictest" use on electric stoves, gas stoves and the open fire of the grill. However, forging such a pan is not an easy task, especially if it is done "automatically" under the die. Ours is the first and so far the only one of this type of making. Made in Westphalia.

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.