Uncoated iron fry pan with forged hooked handle and criss-cross imprint on the bottom of the pan. Improved frying characteristics with every use. Available in three sizes. Made in Germany. Exclusively at KM in the U.S. (
Anyone who’s ever eaten a properly cooked piece of cornbread can attest to the difference between cooking with iron and some regular old pan.
An incredible retainer of heat, iron not only gets very hot, but stays very hot, which means it cooks evenly. For a pie, it means a superbly flaky, even-colored golden crust that isn't burned. For a filet of salmon, it means a perfect crispy skin and tender meat, every time (without smoking up your kitchen). This pan is also incredibly versatile, so you can safely toss it in the oven right after taking it off the stove.
As you use iron pans, the flavors of the last meal you cooked are retained in the pan and as you cook a new dish, the fact that you're cooking it in iron adds flavor and texture to every meal. It's also much healthier to cook with than teflon or aluminum pans, which are treated with harmful chemicals. The iron that does make it into your food from the cast iron pan is natural and supplementary to your health.
Iron cookware requires little technology to produce, making it one of the most environmentally safe types of cookware available.
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 temperature.
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 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.
If your pan comes with a coating, simply wash it with warm water and a bit of soap before first use. This is an all-natural olive oil coating, which protects your pan from rust.
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.
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