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Frying pan with forged handle

Frying pan with forged handle
Frying pan with forged handle Frying pan with forged handle

This pan can be used on the ceramic glass cooktop, but NOT on an induction cooktop!

More information

in stock: 5 pcs, Delivery date 27-Jan at your place


1 330 Kč
1 099 Kč excl. VAT

Variants in stock

Diameter: 24 cm in stock 5 pcs

Product No: 6818

Period: Fantasy and LARP / Fantasy and LARP, miscellaneous
Gothic style, the Middle Ages / The Gothic style and the Middle Ages - miscellaneous products
The Thirty Years' War / The Thirty Years' War - forged products
Renaissance and the Landsknechte / Renaissance forged products
Pirates / The pirates - miscellaneous products
Modern times / Miscellaneous

Frying pan with forged handle

Frying pan with forged handle

Frying pan with forged hook handle

  • cold-forged
  • forged hook handle
  • surface with muster
  • optimal for steaks
  • weight: approx. 1.2 and 3.8 kg
  • bottom: approx. 17 and 32 cm
  • top: approx. 24 and 40 cm

Directions for Use for turk  Iron Pans

Before the first use please read the following: You, too, would certainly like to take optimal advantage of the excellent frying properties known by professional cooks, namely the meat remains juicy the fried potatoes become crispy low consumption of energy by good conductivity high durability

Therefore please observe the following recommendations:

Before the first use  please remove the corrosion protection. Fill hot water into a basin, add washing powder (f.e. Persil), dip the pan into the water for some minutes and remove the remaining protection coat with a brush - nearly all of it comes off by itself.

Afterwards, dry the turk iron pan and vigorously fry raw potato skins or slices liberally sprinkled with salt in either oil or shortening for a while. Then pour out the contents and heat the turk Iron pan once again with some sweat oil for a short time. Now rub out the pan with dry kitchen paper. Your turk pan is now ready for use.

For further use please note the following:

  • Take care that the stove plate has the right size – it should not be smaller than the bottom of the pan.
  • Heat oil and frying pan first - then fill in meat, potatoes or vegetables, fry briefly and continue stewing at reduced temperature. Through this juices and aroma are best preserved.
  • After use wipe the turk iron pan dry with paper towels. In refractory cases rinse it with hot water - let dry thoroughly and lightly grease the frying pan (with bacon rind or greased rag.) 

We wish to you through use of this pan many years of enjoyment and a "good appetite".

Please note:This is a fully functional prop of historical design, which is produced in small quantities in traditional manner. A regulatory food safety certification would make the price unaffordable. For that reason, we are committed to the following legal notice: This is an ornamental item, neither certified nor suitable for contact with food! 

Included in these categories: Medieval tableware

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