Deep Black 10¼ ’’(26cm) Spun Iron Crepe / Shallow Frying Pan ©
Shropshire made pan with black ebonised oak handles
Made in Britain.
PTFE & PFOA free - absolutely no chemicals.
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure iron pan with sturdy riveted handle
Hand made, British ebonised oak handle covers with brass fixings
Brass Netherton branded rivet
Suitable for high temperature frying & browning
Remove handle covers for use in oven or grill
Perfect for range stoves, open fires, electric, gas, ceramic, halogen & induction hobs (heat up slowly to keep flat).
Ebonised hardwood furniture became popular in Europe in the late 1800's when it began to arrive from China. This black look was very fashionable in the Victorian age but fell out of favour in the 20th century. It has however recently been re-discovered as a durable natural finish. Not all ebonising is quite what it seems, some is just paint or dye used to colour the surface black. At Netherton Foundry we use the traditional method of soaking our oak in black tea to increase the wood's natural tannin content. Then we stain the oak in a solution of iron and traditional vinegar (iron acetate). This turns the oak a deep black colour. The process takes about a week to complete. We then coat the finished handles in our wax oil.
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 ?
No chemicals or PTFE are used in the coating of the pan.
The edible Sussex flax oil coating is easy to wash & naturally non-stick.
It is ready for immediate use.
Coating can be simply restored at home, time after time .
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.
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.