Albert Turk GmbH

The making process begins with a solid block or blank of raw iron. The iron is placed into a furnace and heated to roughly 1,000°C (1,832°F) until it becomes bright red, glowing, and completely malleable. While white-hot, the iron block is placed under a massive open-die mechanical drop hammer (or fall hammer). To create the handle, a master blacksmith stretches and draws out the long handle directly from the iron block. The remaining mass of the iron block is hammered out flat to form a wide, thin paddle that will eventually become the cooking surface. Once the rough form is established, a mechanical press punches out the exact circular geometry of the pan body from the flattened iron.

The hot pan is worked again under a heavy, specialised striking hammer. The flat iron paddle is beaten against a mould to turn up the edges, forming the high sloped rims characteristic of frying pans. During this phase, the blacksmith also hammers the classic decorative hook at the very tip of the handle so the pan can be hung up for storage. At this stage, high-tech refining occurs — the pan is inspected, and any uneven sections along the rim or body are precisely levelled using a laser. Because the pans are beaten repeatedly by a heavy hammer, every individual pan emerges with unique surface textures, small cosmetic tooling marks, and distinct dark hues. This structure gives the pan incredible thermal conductivity and allows it to develop a natural, slick non-stick patina over time through seasoning.