Turk Double Handle Criss-Cross Pan

Forged iron pan with criss-cross pattern and double handles. Made in Germany by expert blacksmiths since 1857. Sold exclusively through Kaufmann Mercantile in the U.S. Available in four sizes. Also availabe with High Rim or a Folded Handle. (more info)

  • Turk Double Handle Criss-Cross Pan - Kaufmann Mercantile1
  • Turk Double Handle Criss-Cross Pan - Kaufmann Mercantile2
  • Turk Double Handle Criss-Cross Pan - Kaufmann Mercantile3
  • Turk Double Handle Criss-Cross Pan - Kaufmann Mercantile4
  • Turk Double Handle Criss-Cross Pan - Kaufmann Mercantile5
Turk Double Handle Criss-Cross Pan - Kaufmann Mercantile

Iron pans retain heat and cook your food evenly. Manufactured by a German company that has been producing cookware since the mid-19th-century, this pan moves easily from stovetop to oven to grill. Thanks to the double handle, it can also be presented at the dining table.

At 1,000 °C, 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 criss-cross pattern of this forged iron pan is ideal for frying up crispy potatoes or a juicy steak. 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 crisp exterior. Salmon gets a crisped sear without smoking up your kitchen.

Use & Care

A brand new iron skillet requires some initial care before you're ready to cook, and there are a few rules of maintenance in order to make the pan last forever (which it really can).

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 surface. After use, allow the pan 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 over low heat and then gradually 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 them 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.

Set the oven to 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.

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. Please note that the olive oil coating can also cause some streaks to appear in the surface - these will not impact the pan's use in any way. Pans without a coating may have some white or silver spots present, as a result of the hot-forging process. These also have no impact on the quality of the pan, simply season it, then it will be ready for use. 

Production & Design

Since 1857, Turk has been manufacturing pans for skilled cooks and chefs. 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 these 40 employees, there are just three blacksmiths who forge the pans. The pan is considered a piece of art by the metal craftsman who works it, and every pan comes out a unique item.


8 inches top diameter (20 cm)
Weighs 1.8 lbs (0.8 kg)

9½ inches top diameter (24 cm)
Weighs 2.4 lbs (1.1 kg)

11 inches top diameter (28 cm)
Weighs 3.3 lbs (1.5 kg)

12½ inches top diameter (31 cm)
Weighs 4 lbs (1.8 kg)

Forged iron

Made in
  • USA
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