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  • Chestnut roaster & barbeque pan

Chestnut roaster & barbeque pan

  • £64.40

  • Ex Tax: £53.67


Netherton Foundry 8½ inch chestnut roaster & barbeque pan

Ideal for roasting chestnuts on open fires, gas flames, barbecues and Netherton Foundry Outdoor / Garden Hobs. 

Pre-seasoned with flax oil for a natural non-stick finish.
Durable 99.1% pure spun iron pan with sturdy riveted handle.
Highlighted with two Netherton brand brass rivets.
Suitable for high temperature frying & browning, may be used in oven.
Perfect for range stoves, open fires, electric, gas, ceramic, halogen & induction hobs (heat up slowly to keep flat).

Preparing your chestnuts ready for roasting.

Prepare one 1 pound (½ a kilo) of good quality chestnuts with a sharp knife, carefully cutting an X in the flat side of each chestnut.
Place in an even layer in the pan.
Roast at 220º C for 20-30 minutes or until skins have peeled back and chestnuts are tender when pierced with a knife.
Shake your roaster halfway through cooking time to turn chestnuts.
Remove from heat and cool slightly before peeling.
Peel while still warm.
Can be dipped in melted butter and cinnamon if so desired.
NOTE: This  8½ inch Chestnut roaster pan fits inside a Netherton Foundry Casserole bowl.


Weight  0.70 kg,   8½'' (21.5cm) rim diameter. Pan depth,  1¾" (4.5cm) , Height to top of handles  3" (8cm).

Why choose a pre- seasoned pan ? 

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 pan.
Coating can be simply restored at home, time after time. 

Why use an Iron pan?

Iron pans are tough and can be used at very high temperatures.
This iron pan is suitable for all types of hobs, grills and ovens.
Iron is a pure, simple metal which is easy to look after & very recyclable.

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.

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Tags: BBQ

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