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All about cast and spun iron

Cast and spun black iron are both very good conductors of heat.

Our iron bowls and pans distribute heat evenly with no hot spots.
The bowls and pans are very difficult to bend, warp, dent or scratch.
They will last a lifetime and maybe longer, just don't drop them onto a hard surface!
Cast and spun black iron are great for browning and searing food, so many recipes only need one bowl or pan. A well seasoned cast iron bowl or spun black iron pan will fry virtually "fat free" for exceptionally healthy cooking. 
You can cook on almost any cooking hob including: halogen, gas, electric, induction*, ceramic*.  
Advice:  * be careful to heat slowly at first.
Read the section  "What’s special about our cast, black and spun iron pans?" in our page : Re-seasoning, the care of cast, black and spun iron
 
Netherton Foundry cast iron bowls and spun black iron pans do not use chemical coatings such as PTFE & no PFOA's and therefore do not have the health dangers from toxic fumes associated with high temperature pans or bowls. Our bowls and pans are pre-seasoned at high temperature with natural organic flax oil, which creates a durable, non greasy Easy Clean Coating. If the natural flax oil coating becomes worn or damaged, you do not need to replace the bowl. We give you simple to follow instructions for restoring the surface and you can read more in the Product Care section of this website.
 
Cast iron and spun black iron re-cycle very easily, however, we believe that if you care for your Netherton Foundry bowl or pan it will become a family heirloom that you will wish to pass on to the next generation. 
 
A black iron saucpan lid being spun from a single sheet of metal.  Find out more about our black iron spinning here. 
 
    
   
Pouring cast iron into "green sand" moulds.  We use this method to make cookbook stands, trivets plus our famous food and steak presses 
 

At the end of July 2018, Neil and Sue from Netherton Foundry were invited to the recording of the BBC Radio 4's popular food panel show, The Kitchen Cabinet.  Hosted by food writer Jay Rayner, the panel included Netherton's friend, the food historian Dr Annie Gray and chefs Rob Owen-Brown, Sophie Wright and Tim Anderson. In this short clip, Jay asks Neil about the seasoning and care of iron cookware. 

How pure is our iron?

We are often asked how pure is our cast and black iron and where does it come from? Whilst we are sitting close to seams of coal and iron, these days iron ore is mined all around the world. However Netherton buys all its cast and iron sheet from UK processors who are able to provide us material tracability and composition data. It's often said that now 80% of the iron and steel made in the UK is now from reprocessed material. This not only repurposes iron that used to often end up in landfill, it uses less energy and best of all has less impact on the enviroment as less ore is needed to be mined. It's not perfect, but it's better than before. 

On our leaflets we say that our black iron is 99.1% pure. 
The 99.1% is a minimum, actually the iron content is a bit higher, here are the other elements typically found in black iron.
Magnesium (Mg) 0.6% , Carbon (C) 0.15%, Phosphor (P) 0.05%, Sulphur (S) 0.05 %
Anything remaining is silicon and trace elements found in original iron ore.
To put this into perspective a pan made from stainless steel would typically have between 16-26% chromium and 6-22% nickel.
 

“Cast iron is so superior for cooking utensils to our modern aluminum that I not only cannot grieve for the pioneer hardship of cooking in iron over the hearth, but shall retire if necessary to the back yard with my two Dutch ovens, turning over all my aluminum cookers for airplanes with a secret delight.”

Majorie Kinnan Rawlings, 'Cross Creek' (1942) 


Netherton Foundry, Shropshire, England.

A family business, designing & making quality traditional cookware from materials sourced in Shropshire and its neighbouring counties.                      Copyright 2018

 

 

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