10¼" (26cm) Oven Safe Spun Iron Shallow Frying Pan

Brand: Netherton Foundry
Product Code: NFS-197
Availability: In Stock

£69.35
Ex Tax: £57.79

Qty

Accessories

Flax oil from Netherton Foundry 100ml. This discounted oil may only be purchased when buying a pan or cookware

NFS-105FOoption

£12.25
Bennett & Dunn cold pressed rapeseed oil 250ml. Shropshire grown, use for frying, roasting, baking & drizzles

NFS-251option

£3.88
Cook, Eat, Repeat a recipe book by Nigella Lawson

NFS-709CERoption

£20.00

Shropshire Made 10¼ ’’(26cm) Spun Iron Oven Safe Shallow Frying Pan (perfect for fish, crepes, pancakes & omelettes) ©

Durable 99.1% pure spun iron pan with sturdy riveted handle.
Suitable for high temperature frying & browning.
May be used in the oven.
Perfect for range stoves, open fires, electric, gas, ceramic, halogen & induction hobs (heat up slowly to keep flat).

Pre-seasoned with flax oil for a natural non-stick finish.

Stunning photos courtesy of Del Sneddon (@weerascal) • Instagram

Dimensions:

Weight 1.2kg, 10¼'' (26.0cm) rim diameter, 8" (20cm) base diameter, 1¼'' (3cm) pan height, 9½" (24cm) handle.

The pan has a thick 2mm base and 45 degree sides.

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.

Dimensions:

Weight 1.2kg, 10¼'' (26.0cm) rim diameter, 8" (20cm) base diameter, 1¼'' (3cm) pan height, 9½" (24cm) handle.

The pan has a thick 2mm base and 45 degree sides.

Photos by Mike Lusmore from the 2018 book Goat Cooking and eating by James Whetlor

James Whetlor founded Cabrito after keeping a few goats to solve a land management problem.

Watch Amrit Row cooking chapatis in a Netherton Foundry pan

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.