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Turk High Edge Criss-Cross Forged Iron Pan
Only found at our store in all of the United States. Uncoated iron fry pan with
forged hooked handle and extra high rim to prevent hot liquids from jumping out. The
surface is scratch and cut resistant for improved frying characteristics with
every use. Available in two sizes. Made in Germany. Ships free. (more info)
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This particular pan has an extra high edge if you’re cooking meats that tend to spit when hot, and has a long hooked handle for hanging storage.
If you are not familiar with the advantages of iron versus a regular old nonstick frying pan, here’s the deal: Iron cookware actually makes food taste better. But more than that, it will cook your food evenly, is incredibly versatile (moves seamlessly from stovetop to oven to the top of a grill) and leaves trace amounts of iron in your diet. The pan you’ll never have to wash is also the pan you’ll never have to get rid of – take care of it, and you’ll be passing it on to your grandkids.
The main reason most people choose to cook with iron is because of its superior ability to retain heat. But forged iron, from which this pan is made, is even better at getting hot and staying hot than cast iron, because of the continuous, rather than molded, metal grain.
Forged iron gets extremely hot, stays extremely hot, and distributes that heat evenly over your cooking surface, with unique properties that affect the texture of the food cooked in it. If you love to cook steak, for instance, the iron pan is critical for reaching a perfect tenderness with a crusted exterior. Salmon? A crisped sear every time, without smoking up your kitchen.
A brand new iron skillet requires simple “start up” care before you’re ready to cook, and a few rules of maintenance in order to make the pan last forever (which it really can). Here are the things you should know:
Never put the pan in the dishwasher or run cold water on the hot pan. This can shock the pan and cause fissures or even warp the pan. After use, allow it to cool slowly before rinsing with hot water.
Iron usually takes a bit longer to heat than stainless steel, and it should be done slowly. Heat the pan slowly over heat and then adjust to your desired cooking temp.
The handles will become very hot! Use caution and always make sure you have an oven mitt or towels to cover the handles when you’re cooking.
To season your skillet:
The forged iron skillet only requires soap once in its lifetime – when it’s brand new, before you season it. The seasoning process is a must. It protects the pan from rust, creates a nonstick surface, and is necessary before you start cooking.
Starting with a brand new, unseasoned skillet, wash the pan with soap. You can use Castile or simple dish soap. And then never wash with soap again.
Rinse the skillet with hot water to remove all the soap.
After cleaning, make sure the pan is completely dry and smooth. You can heat it up on the stovetop if you want to ensure all moisture has been removed.
Using cooking oil such as soybean, safflower or canola oil (don’t use low-smoke oils like olive or butter), apply it over every part of the skillet.
Bake. Set the oven 350-400 F and place the cookware upside down on the top rack of the oven. Bake the cookware for at least an hour. You can place aluminum foil underneath the pan to avoid drippings getting on the heating element. Then turn off the oven and allow the cookware to cool (for several hours) to room temperature in the oven.
Store. Put in a cool, dry place. Thinly coat the cookware with cooking oil in-between uses to maintain seasoning.
Since 1857, Turk has been manufacturing "Open-die hot forged" - formerly also called "handforged" - pans out of one piece, for skilled cooks and chefs who know their excellent characteristics and do not want to do without their advantages.
The company started with Albert Karl Turk, who installed a hammer plant on the mill of his father-in-law. Shovels and pans were manufactured here using the sledgehammer and the products became well known beyond the local region where they were produced. Two world wars and a serious fire later, the business was passed down to Hans-Peter Turk, a fifth generation Turk who employs 40 craftsmen to make 1,000 items a year.
Of the 40 employees, there are just 3 blacksmiths who forge the pans. At 1000 degrees Celcius, the handle of the pan is first stretched from a block of iron, then the pan body is spread. With a heavy hammer, the pan is beaten out to meet its intended shape. To make one pan, there are ten steps involved of heating and shaping.
The whole pan is considered a piece of art by the metal craftsman who works it, and every pan comes out a unique item.
Dutch Ovens Chronicled, by John Ragsdale
The Cast Iron Skillet Cookbook, by Sharon Kramis