Perfect for all types of ovens and range stoves. Can also be used on barbeques, open fires, wood burning ovens, electric, gas, ceramic, halogen hobs.
Can be used on large suitably sized induction hobs.
To keep tray flat, on all heat sources (especially induction), heat up slowly at first, and don't drop hot trays into cold water.
External length of tray 15'' (38.0 cm). External width across rims 13'' (33.0 cm). Height from bottom of tray to top of handles 2¾'' (7.0 cm).
Length inside tray 14¾'' (37.6 cm). Width inside tray 9'' (22.8 cm). Height inside from the base to the top of the tray 1½'' (3.8 cm).
Weight 5lb 7oz (2.5 kg).
A recipe: Cherry tray bake
Set the oven to 170ºC
160g natural yogurt ( I used Greek)
Seeds from 12 cardamon pods, ground.
250g self raising flour
250g good cherry jam
30g shelled pistachios, roughly chopped
Beat the butter, sugar and yogurt until very pale in colour and well blended.
Add the eggs and vigorously mix again.
Gently fold in the flour and cardamom.
Lightly grease your tray and pour the mixture in and spread it evenly.
Dollop the jam at random and then swirl it into the mix with a knife.
Sprinkle the pistachios over the top.
Bake for abut 30 minutes, until it passes the skewer test.
Serve warm or cold, on its own, with cream, ice cream or custard.
Why choose a pre-seasoned tray?
The edible Sussex flax oil coating is easy to wash & naturally non-stick.
It is ready for immediate use.
No chemicals or PTFE are used in the coating of the tray.
Coating can be simply restored at home, time after time.
Why use an black iron roasting tray?
Iron trays are tough and can be used at very high temperatures.
This iron tray is suitable for all types of hobs, grills and ovens.
Iron is a pure, simple metal which is easy to look after & very recyclable.
Re-season your iron tray using the oven method:
What’s special about OUR spun black iron pans?
Serious cooks and professional chefs love the way that black iron pans heat evenly and give great cooking performance.
The more you use your pan the better it gets as the seasoned patina develops.
A couple of handy tips:
If you are cooking meat or fish - oil the food, not the pan
Be patient; allow the food to cook before trying to turn it over.
Don't fry food straight from the fridge, allow it to come up to room temperature.
The pan bodies are spun by hand, so each one is slightly different. They will not all be as flat as a billiard table.
If you do want to keep it as flat as you can, then follow these simple guidelines.
Every time you use the pan, heat it SLOWLY to frying temperature, then you can use full power.
This is especially important if you are using powerful cooking hobs such as induction.
Use a hob the same size as the pan base, small rings WILL warp big pans.
Never drop a hot pan into cold water. This will buckle it.
If your pan has oak handles, the grain on every piece is unique and each one is branded by hand. They are like fingerprints, no two are identical.
Love your pan and follow our instructions for re-seasoning. Oven seasoning is kinder to the pan than hob top seasoning and it also give a nicer looking finish. We suggest that you only use hob top seasoning, if your oven is too small for your pan or you are re-seasoning your wok.
Your pan will develop with use and, if cared for, will age beautifully and be a friend for life.