We have two re-seasoning videos to help care for your cookware
Or if you prefer, read "Find out more about re-seasoning", these are our detailed guidance notes that you will find lower down this page.
Re-seasoning, the quick stove top method:
Re-season the cooking surface of your spun iron pans, woks, sauce pans, steak and bacon presses on the stove/top hob using this quick method.
CLICK & WATCH THE VIDEO BELOW Important:a/. Do not use induction hobs for this method of seasoning. b/ Do not use this method for cast iron casseroles, slow cookers or tagine bowls.
Re-seasoning, the oven method, this gives a near "factory" finish inside and out.
Learn how to re-season your pan or cast-iron bowl and lid in the oven. Keep it easy clean , black and beautiful. CLICK & WATCH THE VIDEO BELOW
Use this method for a perfect finish inside and out on cast iron bowls and lids, spun iron pans, sauce pans, spun lids, griddle / bake plates, iron bakeware and peels and griddle plates
Important: All wooden handle must be removed before re-seasoning. Do not use this method for re-seasoning spun iron woks or steak and bacon presses.
Only use this method for re-seasioning cast iron casseroles, slow cookers or tagine bowls.
Find out more about re-seasoning:
What’s special about our cast, black and spun 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.
READ THESE IMPORTANT NOTES IF YOU ARE COOKING WITH AN INDUCTION HOB OR ANY POWERFUL HOB
Your Netherton pan is hand made, so each one is unique. They will not all be as flat as a billiard table.
To maintain pan flatness and warranty cover, follow these steps:
Every time you use the pan heat SLOWLY from a LOW setting, before selecting high or full power.
Use a hob/ring the same size as the pan base, small hobs/rings will warp big pans.
Never drop a hot pan into cold water, this will buckle it.
Your Warranty does not cover buckling caused by dropping a hot pan in cold water or fast heating on an induction hob or buckling caused by inappropriate ring/hob size.
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.
Perfect for range stoves, open fires, wood burning stoves, electric, gas, ceramic, halogen & induction hobs (heat up slowly to keep flat).
Picture: Genevieve Taylor, food writer, stylist & presenter, Co-Chair, Guild of Food Writers, www.genevievetaylor.co.uk, @genevieveeats, YouTube - GenevieveEatsTV
Our seasoned flax oil easy clean coating.
At Netherton Foundry, we prefer to use a natural alternative to PTFE non stick coatings.
We know that PTFE does wear out and can be damaged.
Perhaps the major down side is that once damaged these coatings are virtually impossible for the owner to restore. Enamel coating are great, hard wearing and very attractive.
However, we have rediscovered and refined the process of "pre-seasoning" iron cookware.
You may be surprised to find out that pre-seasoning is very well known to households all over North America. Essentially it's the same process that is used in China to protect carbon steel woks.
Like all good ideas, it's very simple and we use flax oil from Flax Farm, West Sussex, where the flax is grown, harvested, processed and bottled. We have found it provides a superior, very hard finish. It is non greasy, has a lovely patina and, when properly cared for, is corrosion resistant.
Using pre-seasoned cast black and spun iron bowls, lids, pans, cook and bakeware for the first time.
You can use them straight from the box.
Simply wash in hot water.
Do not use soap or detergent.
Immediately dry on the hob or in the oven on a low heat, if you use a towel it my leave sooty marks, from the initial seasoning, this is normal.
You will see small specks of black on the pan surface when new, these are traces of cotton fibre that has been baked on during the seasoning process as we use washed cotton to apply the flax oil by hand, this is normal.
For best results we recommend that you give all cast black and spun iron bowls, lids, pans, cook and bakeware an extra seasoned coating before first use.
You can do this by following the instructions below re-seasoning at home, or watching the videos above.
The more you use the cast, black or spun iron and carefully follow the care instructions, the better the seasoned coating will become.
Re-seasoning at home.
Important, if the bowl, lid, pan, cook or bakeware has any rust spots simply remove these with fine sand paper or steel wool.
Always wash in very hot soapy water, you may need to scrub with a scouring pad or stiff brush.
REMEMBER to unscrew and remove any wooden knobs or handles before placing the cast, black or spun iron in the oven.
Cover all surfaces of the bowl, lid or pan with a very thin coating of Netherton Foundry Flax Oil using a cotton cloth.
A thin coating gives the best results, wipe again with a cotton cloth after coating.
Leave no runs or pools of oil, just leave an oily layer on the surface of the metal.
Place on a rack in oven.
It's good idea to place a baking tray under the rack to catch any dripping oil.
Slowly heat the oven to MAX (approximately 250ºC/400ºF or Gas Mark 9/10).
Once the oven is up to temperature, maintain the temperature for 40 to 60 mins.
Then switch off the oven, allow to cool slowly and store in an airy dry place.
Once properly pre-seasoned you are ready to use again.
Don't coat cast, black or spun iron in oil straight from the bottle or can, this just softens the coating, the oil needs to be seasoned.
Which oil should I use to re-season?
We recommend for the very best results you use Netherton Foundry flax oil (edible linseed oil).
Olive and thin nut oils are not effective.
We don't recommend oils with "trans fats"
Do not use boiled linseed oil, this is not edible and is for thinning paints and putting on cricket bats!
We use and sell edible flax oil grown and pressed by our friends at Flax Farm, West Sussex.
You can buy Netherton Foundry flax oil here.
Cooking with the cast , black or spun iron every day.
Wash in hot water. Do not use soap or detergent. Immediately dry with a towel.
Pre-heat the cast, black or spun iron as this will reduce food sticking
Avoid cooking food that is very cold as this is more likely to stick.
Remember a hot iron will retain heat for a long time.
Always pick up cast, black or spun iron by wooden handles (if fitted) and use oven gloves.
After cooking and storing food.
Remove cooked food from pre-seasoned cast, black and spun iron bowls, lids, pans, cook and bakeware immediately after cooking and before the food cools.
Cold damp food will encourage the cookware to rust and you will need to re-season more often.
Seasoned iron-cookware is not suitable for storing wet or moist foods.
Do not store food in iron cookware in refrigerators or freezers.
Additional care is required when you cook recipes containing acidic foods
(eg: tomatoes, citrus juices and recipes containing vinegar or wine).
We suggest that you re-season before using these foods.
The high acidity of these foods may create superficial rust if they have insufficient seasoned coatings.
Don’t worry if you see any rust appearing after cooking one of these recipes,
please follow the instructions for re-seasoning your product and it will soon be back to as good as new condition.
Cleaning pre-seasoned cast iron, black and spun iron.
Never clean the cast, black or spun iron bowl, lid or pan in a dish washer.
Don't place, when hot into very cold water.
This might cause it to crack or warp.
After use, clean the bowl with a stiff plastic brush and hot water.
We suggest that you do not use soap, and definitely do not use detergents.
If you find that some food has stuck, place in boiling water or boil water in it to soften stuck food.
Immediately dry with a towel.
Never allow the bowl, lid or pan to stand and air-dry as this will encourage rusting.
Storing cast, black and spun iron bowls, lids, pans, cook and bakeware.
Store in a dry airy place.
Don't store with lids on, as this can trap moisture and encourage rust.
Your oven is a great place to store your iron cook and bakeware, just remember to remove it before turning on the oven.
When does the cast or spun iron need re-seasoning?
If your iron cookware is used and cleaned following the instructions above, re-seasoning will not be required very often.
It will need re-seasoning when:
* Food starts to stick to it.
* There are any areas of grey metal showing,
* It has been placed in dish washer / washed in detergent.
* The cast, black or spun iron has not been dried and spots of rust have appeared.
* It has a metallic taste or smell.
Netherton Foundry factory re-seasoned cast bowls.
If you don't have the time, or would just like a factory fresh looking bowl,
we can do this for you at Netherton Foundry for a small charge.
Click this link:
You will find instructions of how to return your bowl to us.