Turk Frying Pan with Flat Hook Handle, 24 cm, Iron, Black

Description

Product Description Since 1857 we have been manufacturing "Open-die hot forged" - formerly also called "hand forged" - pans out of one piece, mostly for the gastronomy, because skilled cooks and chefs know their excellent characteristics and do not want to do without their advantages. Production of open-die hot forged pans The »Turk-pan« is open-die hot forged out of one piece. This is recognised by the seamless - not welded or riveted -handle and by the typical surface structure originating from the forging process. The »Turk-pan« is not coated. It is scratch and cut resistant and the frying characteristics improve increasingly with every use.Tips for Preventing RustNever soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible.Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moistureLightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storingSeasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish Box Contains 1 x Frying Pan with Flat Hook Handle