Frying Pan 24cm | Forged Iron – Double Handle

Name: Frying Pan 24cm | Forged Iron – Double Handle
Brand: German Made
SKU: AT65926
Price: 139.95 AUD
Availability: InStock

German Made

$139.95

Tax included.

Forged Iron Frying Pan – 24 cm
PFAS-Free Iron Skillet – Made in Germany

This 24 cm forged iron frying pan is designed for chemical-free cooking without synthetic non-stick coatings. Hand-forged in Germany from solid iron, it contains no PFAS, PTFE or applied non-stick layers and develops a naturally seasoned surface that improves with use and time.

Ideal for high-heat searing, stovetop and oven cooking (including induction), this pan offers reliable heat retention and enduring performance. Built to last, it becomes more effective with every cook.

Part of our Chemical-Free Cooking collection.

Hand made in Germany.

A CONSIDERED APPROACH TO COOKING

Forged iron is a material chosen for both performance and longevity. Unlike coated cookware, it improves with use -developing a natural seasoned surface that enhances cooking over time.

Its ability to retain and distribute heat evenly makes it ideal for high-heat cooking, while its durability ensures it remains a reliable part of the kitchen for years to come.

Designed for chemical-free cooking, this pan contains no PFAS, synthetic coatings, or applied non-stick layers - just pure iron, shaped for everyday use.

Ideal for:
• Searing meats and vegetables
• Oven cooking and finishing dishes
• Serving directly from pan to table

Outside 24cmD Inside 17cmD• Material: Solid forged iron • Origin: Made in Germany • Size: 24cm • Compatibility: Suitable for all stovetops, including induction • Oven safe: Yes Designed for durability, even heat distribution, and everyday use across stovetop, oven, and table.

Is this pan non-toxic?
Yes. It contains no synthetic coatings or applied non-stick layers.

Does it contain PFAS or Teflon?
No. It is made from pure forged iron.

How do I clean it?
Wipe clean or rinse with hot water. Dry thoroughly and lightly oil after use to maintain the surface.

Can it be used on induction?
Yes. It is compatible with all stovetops, including induction.

What’s the difference between forged iron and cast iron cookware?
Forged iron cookware is typically thinner, lighter and more responsive to heat than traditional cast iron. It heats quickly, cools more efficiently and offers greater control when cooking at high temperatures. Like cast iron, it develops a natural seasoned surface over time, but many cooks find forged iron easier to handle for everyday use.

With regular use and simple care, the pan will continue to improve over time.

*MUST BE SEASONED BEFORE USE

A simple step-by-step guide:
🔧 You’ll Need:
Your forged iron pan (clean and dry)
High-smoke-point oil (e.g. flaxseed, grapeseed, canola, or vegetable oil)
Paper towels or cloth
Oven (or stovetop if oven is not an option)

🔥 How to Season Your Forged Iron Pan:
1. Clean the Pan
If it’s new, scrub off any factory coating or residue with hot water and a small amount of mild soap (this is the only time you should use soap). Dry thoroughly — water can cause rust.

2. Apply Oil
Pour a small amount of oil (1–2 tsp) onto the pan. Use a paper towel to rub it over the entire surface — inside, outside, and handle. Then use a clean towel to wipe it down again, just a thin layer, not a greasy surface.

3. Heat the Pan

Option A: In the Oven (Preferred)
Place the pan upside down on the middle rack of a cold oven.
Put foil or a baking sheet on the lower rack to catch drips.
Bake at 200–250°C (400–480°F) for 1 hour.
Turn off the oven and let the pan cool completely inside.

Option B: On the Stovetop
Heat the pan over medium-high heat for 10–15 minutes until it smokes and turns darker.
Let it cool, then repeat the oiling + heating step 2–3 times for best results.

Tips:
The more you use the pan (especially for cooking with fats), the better the seasoning gets.
Don’t wash with soap or soak in water. Just wipe clean or rinse with hot water and dry thoroughly.
After each wash, lightly oil the surface to maintain protection.

NB: Take care that the stove plate has the right size - it should not be smaller than the bottom of the pan. After use, wipe the pan dry with paper towels or rinse with hot water. Let dry thoroughly and lightly grease the pan.