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  • Black iron Chan-Ladle, perfect for adding or removing oil, water or stock

Black iron Chan-Ladle, perfect for adding or removing oil, water or stock

  • £34.10

  • Ex Tax: £28.42

Shropshire made, black iron Chan-Ladle 

This discounted Chan-Ladle may only be purchased when buying a pan or cookware item. If the Chan-Ladle is the only item you need, click here. 
Developed with Chef Chris Burt, The Clock Tower, Netley Hall, Dorrington, Shrewsbury
Chan-ladles are perfect for adding or removing oil, water or stock from woks, frying pans, saucepans and casseroles.
An essential tool for all cooks as it's safe to use at oven and at frying temperatures.
Use to measure and stir.
Heavy duty 2mm spun iron bowl with  inch (3mm) thick black iron handle.
The durable 99.1% pure iron is pre-seasoned with flax oil for a natural non-stick finish & easy to clean.
Suitable for high temperatures, resists warping & buckling.
Hand made and assembled with solid iron rivets.
Highlighted with a Netherton brand brass rivet.


Weight 0.32kg (11 oz)
Ladle bowl diameter  10.5cm ( 4 inches)
Total length of ladle bowl and handle 38 cm ( 15 inches) 
ladle bowl capacity 200ml ( imp pint)

We developed the Chan-ladle with the assistance of asian food expert Chef Chris Burt.

 Chris Burt using the chan on stage at the Ginger and Spice Festival, Market Drayton 2017
Netherton Foundry has worked with Chris since 2012. He provides us in-depth, knowledgeable technical advice, critical testing of prototypes and products and conducts long term real life user testing in very demanding environments. He's also a great friend and ambassador for Netherton Foundry. He's a strong proponent of the importance of controlling the provenance of everything used within his kitchen. With over 30 years' experience in the industry, Christopher Burt, grew up in the kitchens of his mother's restaurant in Yengama, Sierra Leone where he gained his love for food.
He's worked at The Savoy & Le Manoir Quatre Saisons but his move to the foodie county of Shropshire proved to be a significant turning point. He rapidly gained the reputation as the county's most exciting chef.
After getting the travel bug from his parents, a trip to South East Asia changed his world. On his return, Chris went to work at Shrewsbury’s iconic Peach Tree Restaurant where he quickly made his mark on the restaurant scene. He wrote the stunning cook book, Momo-No-Ki, acclaimed by New York Times food critic Peter Kaminsky and then went on to open Momo-No-Ki ramen bar, a first for the Midlands. 
Never being one to rest on his laurels, Chris has also worked as a Consultant Development Chef for Finnebrogue Artisan in Northern Ireland, creating new dishes & flavour profiles for premium UK food retailers.
Chris then went on to create a new Shropshire legend at the Mytton and Mermaid, when it was a family owned country house hotel on the banks of the River Severn in Shrewsbury. Chris gained 3 AA stars before the hotel changed hands and closed for a major revamp.
The latest chapter in Chris’s career has opened at the 4 star Netley Hall, Dorrington, Shrewsbury, where, as Executive Head Chef,  he is stunning diners in the Clock Tower restaurant.

Why choose a pre- seasoned Chan-ladle

No chemicals or PTFE are used in the coating of our iron cookware.
The edible Sussex organic flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use. 
The coating can be simply restored at home, time after time.
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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