Heavy steel frying pan with extra high edge. Welded handle features eyelet for hanging storage. Made in Germany. Sold exclusively through Kaufmann Mercantile in the U.S. Available in 3 sizes. Double-Handle Pan also available. (
Manufactured by a German company that has been producing cookware since the mid-1880’s, the extra-high edges of these professional-grade pans make them ideal for everything from sauté to flambé. A skill like any other, cooking with steel takes a bit of practice, but once you’ve mastered the technique you’ll wonder why you ever used anything else.
This steel fry pan will need to be seasoned before use. Upon receiving your pan, simply hand wash with soap and water to remove any residue left over from the manufacturing process. Hand dry immediately with a soft dish towel to prevent water spots from forming.
Next, 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.
It is recommended that you do not place this pan in the dishwasher. Instead, clean your pan after use with a gentle detergent and dry by hand. Avoid abrasive cleaners, steel wool, scouring pads, oven cleaners and bleach.
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.
Since 1857, Turk has been manufacturing pans 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.
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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