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    turk-Shop - Iron Pans

    Since 1857 the German company turk has produced pans, mainly for the gastronomy, as skilled cooks and chefs know their excellent characteristics and do not want to do without their advantages. In the course of the last years iron pans have increasingly been appreciated also by amateur cooks, in order to fry steaks or filets quickly or to make crisp and aromatic fried potatoes.

    Below we are giving you informations concerning the advantages of iron pans, burn-in (initial operation), maintenance instructions and further recommendations.

    We offer turk iron pans in different qualities, from hand-forged to a light version, furthermore pizza moulds and crêpes pans.

    Advantages of iron pans

    ■ Very good heat conductivity. Irons pans can be heated quickly and at a high temperature, and they also quickly cool down again.

    ■ "Natural" non-stick coating. After the correct burn-in at initial operation the grease film created has the effect of a "non-stick coating". The frying characteristics improve increasingly with every use.  

    ■ Iron pans are suitable for all kinds of stoves, including induction and can also be used in a baking oven and on open fire.

    ■ Subject to correct maintenance and use, iron pans are almost indestructable. Iron pans are scratch-resistant and cut-resistant.

    ■ The meat pores are closing quickly at high temperatures. Thus the meat remains tender and juicy. Fried potatoes are getting delicate and crispy.

    Disadvantages of iron pans

    Hand-forged iron pans are not absolutely planar and are rather apt for gas stoves and induction stoves.

    A large iron pan on a small hotplate can warp. The hotplate must not be smaller than the bottom of the pan. (This also applies to ceramic glass cooktops and induction cookers.)!

    Iron pans are relatively heavy (except for the light versions).

    Burn-in of a new iron pan (initial operation)

    Prior to the first use of the iron pan, the corrosion protection (oil or varnish) must be removed. For this purpose soak the pan for at least 10 minutes in a basin (rinsing tank or a large bowl), filled with hot water and some washing-up liquid. Afterwards brush the pan with a dishwashing brush and towel the pan thoroughly.

    Cut some potatoes to thick slices and heat the pan with frying fat or heat-proof oil.

    Put the potato slices in the heated pan, add salt, heat at a high temperature and burn-in! There may be a production of smoke. As soon as the first fried potatoes are well browned or almost black, turn them, burn-in and turn them again, until the entire bottom of the pan is burnt-in. The burn-in takes approximately 10 - 15 minutes.

    Once blackened, leave the potatoes to cool and dispose of them.

    Finally clean the cooled pan with a tissue and grease the pan thoroughly. Now the pan is ready for use. During the initial time you will need some more oil or frying fat, but with each use the frying properties are improved by the created patina. The darker the pan is getting, the better the meal turns out. 

    Maintenance instructions and recommendations

    Irons pans must never be cleaned by rinsing agents, and they are not dishwasher safe. It is sufficient to wipe out the pan by a tissue after use. If necessary the pan can be cleaned by hot water and a dishwashing brush. Afterwards the pan should be greased again thoroughly (f. i. by olive oil). 

    Always heat the pan first with frying fat/oil, only then do add the food. turk recommends to use butter oil or corn oil. Shortly after braising the temperature can be reduced.

    After use wipe out the pan with a tissue. The pan can also be rinsed with hot water respectively be soaked. Then towel the pan thoroughly and grease it slightly. Small frying residues are normal and form the natural patina for the next frying. When the pan is heated at more than 200 degrees celsius during the next frying, no causative organism will survive.

    Iron pans shall only be used on hotplates, corresponding in size. A large pan on a small hotplate can warp. Thus it is worthwile to acquire iron pans of different sizes.

    High-quality hand-forged (open-die hot-forged) iron pans are not entirely planar and thus can scratch the ceramic glass cooktop. The popular-priced cold-forged pans are more planar, but their frying properties barely achieve the same level.

    Iron pans are not suitable for frying without any fat. In this case you should consider the purchase of a Fissler pan.