Turk has been forging iron pans in Lüdenscheid, Germany since 1857, and its classic line is still hammered from a single piece of iron — handle and all, with no welds or rivets to ever come loose. These pans are heavier and more rustic than carbon steel, closer to heirloom blacksmith work than modern cookware.
Like carbon steel, they season into a natural non-stick surface and only improve with use. A hand-forged Turk is the kind of pan that gets passed down, and the machine-pressed line offers the same iron cooking at a friendlier price.
Turk
Germany
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European cookware built to last
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