Hammer Forged Frying Pan
Article Number 79619
In our quest to guarantee you the best possible reliability and functionality in products, at times there is the need to be inventive: our team develops tailor-made solutions in-house or recommends product upgrades corresponding to our guiding principles to associated manufacturers.
Free-form Hot-Forged Frying Pans. The Ultimate.
Almost relegated to decorative nostalgia, the forged iron used here isn’t just pretty. These pans are drop-forged in one piece and then free-form hot-forged by hand: You see that by the continuous handle with hook and the surface structure typical for work in the forge. What’s more, the heat creates a hue ranging from reddish-brown to greenish-grey in the material. The pans stand up to the highest stress from gas or induction stoves. Once they are burned in, they display an unmatched high conductivity without being sensitive to scratches and high temperatures. The manufacturer’s guaranty on material and manufacturing defects runs for ten years, for a pan that will last several times longer than that. These pans, each equipped with a high edge and an elongated handle completely with suspension hook, are made for us in Westphalia.
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.
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