24cm Iron Frying Pan with Wooden Handle | Black Hammered Texture Deep Cooking Pan | Traditional Round Wok Style Frypan with Gold Accent for Frying, Stir Frying, Sautéing & Everyday Cooking

Hammered Iron Frying Pan, 24cm with Wooden Handle

This hammered iron frying pan is a 24cm black iron pan with a dimpled, hammered-texture interior, deep curved wok-style sides and a long dark brown wooden handle finished with a gold-coloured collar and a hanging loop. It combines a traditional cooking material with a striking, handmade-looking finish.

The deep shape is ideal for stir-frying and tossing, and the hammered surface gives the pan its distinctive look. No lid is included. It is a pan for cooks who like their tools to look as good as they work.

Key features of the hammered iron frying pan

• Size: 24cm
• Material: iron
• Colour: black
• Interior: hammered, dimpled texture
• Shape: deep, curved, wok style
• Handle: dark brown wood with gold-coloured collar and hanging loop
• Lid: not included

Stir-frying and more

The deep, curved sides of a hammered iron frying pan let you toss vegetables, noodles and strips of chicken or beef without spilling them over the edge. Cut everything to a similar size, heat the pan well, add oil and cook in quick batches. The same pan makes fried rice, chilli paneer, garlic prawns and a quick masala for a curry.

At 24cm it suits one to three people, and it is just as good for fried eggs and sautéed potatoes on a weekend morning.

The hammered finish and handle

The dimpled hammered surface gives the pan a hand-forged look that stands out on the hob or hanging on a rail. The dark wooden handle with its gold-coloured collar adds a premium touch and stays comfortable to hold; keep it away from flames and do not soak it.

Cooking in an iron pan

Iron holds heat well once it is hot, which is why cooks use it for searing, frying and the fast, high-heat cooking of stir-fries and karahi dishes. Warm the hammered iron frying pan gradually over a medium flame for a minute or two, add oil, and let the oil heat before the food goes in; food added to a properly hot pan sears and releases rather than sticking.

Avoid crowding the pan: cook in batches so the temperature stays high and the food browns instead of stewing in its own juices.

Keeping iron in good condition

Iron can rust if it is left wet. Wash the hammered iron frying pan by hand in hot water with a little washing-up liquid and a brush, rinse it, then dry it straight away with a towel or over a low flame for a minute. While it is still warm, wipe a very thin layer of cooking oil over the inside with kitchen paper. This habit keeps the surface protected and helps food release better over time.

Do not soak the pan or leave it to drain on a rack, and do not put it in the dishwasher. If a spot of rust ever appears, scrub it off, rinse, dry and oil the pan again.

Building a natural non-stick layer

Iron pans improve with use. Each time you cook with a little oil and wipe the pan with oil after drying it, a thin, smooth layer builds up on the surface that helps food release. Fatty foods such as fried eggs, sautéed potatoes and bacon help that layer form in the early weeks; very acidic dishes such as tomato sauces simmered for a long time are best cooked once the pan is well used.

If food sticks in the first few uses, add a little more oil, make sure the hammered iron frying pan is properly hot before the food goes in, and give it time: food that has formed a crust releases on its own.

Iron or non-stick?

Non-stick pans are convenient for delicate food at gentle heat, but they do not like very high heat or metal utensils. Iron is the opposite: it is made for high heat and hard use, it browns food deeply, and it can last for decades. Many cooks keep both, using iron for searing, stir-frying and karahi-style cooking, and non-stick for eggs and pancakes. A hammered iron frying pan is the dependable workhorse of that pair.

Hob and handling

The listing does not confirm which hobs the hammered iron frying pan suits, so check it on your own hob before use and follow your cooker’s guidance. Metal handles and the pan itself get very hot: always use oven gloves or a thick cloth, and set the hot pan down on a trivet or wooden board, never straight on a worktop or tablecloth.

A pan with character

A hammered iron frying pan makes a thoughtful gift for a keen cook, someone who loves Asian cooking, or anyone setting up a kitchen who wants a pan that looks as good as it works. Hang it by its loop where it can be seen; its black and gold look suits both modern and traditional kitchens.

Recipe ideas

Chilli garlic noodles: stir-fry sliced garlic, spring onion and chilli in hot oil, add cooked noodles, soy sauce and a little sugar, and toss until glossy. Egg fried rice: scramble eggs in the hot pan, add cold cooked rice, peas and soy sauce, and stir-fry until every grain is hot. Both dishes show why a hammered iron frying pan with deep, curved sides is such a useful everyday pan.

At a glance

• Hammered Iron Frying Pan, 24cm
• Dimpled hammered interior
• Deep wok-style sides
• Wooden handle with gold-coloured collar
• Hanging loop
• No lid

Hammered Iron Frying Pan questions

What size is it? 24cm.

What is it made from? Iron, with a wooden handle.

Is a lid included? No.

Is it non-stick? The listing does not confirm a non-stick coating.

Which hobs does it suit? Hob compatibility is not confirmed; check it on your own hob.

How do I look after the hammered iron frying pan? Hand wash, dry it straight away and wipe a thin layer of oil inside.

Is it good for stir-fries? Yes. The deep, curved sides make tossing and stirring easy.

Can I hang it up? Yes, by the hanging loop on the handle.

Looking for more like this frying pan? Browse the full Cookware collection or the rest of the Kitchen Utensils shop. To learn more, see this overview of frying pans.