Netherton Foundry copper tagine & cast iron bowl.
Tagine lid is hand spun by Graham from solid copper sheet and hand tinned.
Photo courtesy of Matt Austin taken at the River Cottage Food Fair 2018
Cast iron 7 pint (4 litre) oven safe casserole bowl
Solid copper tagine lid is hand polished to a soft lustre and has a hand applied traditional tin lining and British oak knob.
The bowls are individually cast in sand and fettled by hand.
Each casting has its own unique surface pattern. To this we add a distinct texture which improves the bonding of the flax oil seasoning to the iron. With use, the seasoned finish becomes smoother and develops a glossier patina.
Cook authentic and exotic North African dishes
Perfect for kitchen to table service, elegant and impressive.
Remove the lid to use the cast iron bowl for perfect risotto and the ultimate apple crumble.
Suitable for stove top cooking on gas and electric hobs, including ceramic, halogen and induction.
Cast bowl is pre-seasoned with flax oil for an easy clean finish.
Flax oil coating can be restored at home, time after time.
The tin lining to the tagine lid is food grade approved and is the classic method of protecting the copper tagine from acidic foods and thus preventing flavour tainting.
The casserole bowl: 12.25 inches (31cm) wide at the top rim, 9 inches (23.5cm) at the base and 4 inches (10cm) high,
7 pint / 4 ltr. capacity measured to rim. Weight 3.8kg ( 8lbs 6ozs).
The tagine dimensions: 11.25inches (29cm) wide at base, 6 inches (15cm) high from base to the top of the knob,
Weight 0.796 kg ( 1lb 12ozs)
Looking after the solid copper tagine with traditional tin lining:
Cleaning: After use, wipe the inside and outside of the copper tagine lid with soapy water and rinse thoroughly; Don’t use an aggressive scourer or you will rapidly wear through the lining and it will require another paid visit to our workshops!
Temperature: Do not leave copper saucepans on the hob unattended for too long, as if you boil it dry, the lining will melt (232º C / 450ºF), and it will require relining.
Copper tagine lids may be left unattended on cast iron bowls whilst simmering but don't allow bowl to run dry.
If you place your pan in an oven (some cooks seal meat on a hob, then finish in an oven), it is best not to go above 180º C / 356 F.
Note: We don't recommend putting coper tagine lids in the oven.
Wear: At home the tin lining should last for years, commercially we see pans every 1-2 years.
The biggest causes of rapid wear are metal spoons and whisks, so please use a wooden or silicon spoons and silicon whisks.
History of tin lined cookware.
The practice of tinning ironware to protect it against rust is an ancient one. This may have been the work of the whitesmith
. This was done after the article was fabricated.
The first production of tinplate was probably in Bohemia
, from where the trade spread to Saxony
, and was well-established there by the 1660s when Andrew Yarranton
and Ambrose Crowle
, a Stourbridge blacksmith (not far from Highley, the home of Netherton) visited Dresden to find out how it was made. In Saxony the plates were forged, but when they conducted experiments on their return to England, they tried rolling the iron. This led to the ironmasters Philip Foley
and Joshua Newborough
erecting a new mill in 1670 in Wolverley
. By 1678 they were making frying pans
Today our food grade tin applied to a cleaned and flux coated pan by hand by skilled craftsmen.
What’s special about OUR cast iron casserole bowls ?
If you have not used seasoned iron cookware before please read this:
Serious cooks and professional chefs love the way that cast iron cookware heats evenly and give great cooking performance.
The more you use your casserole bowl 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 casserole bowl
- 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.
To look after your casserole bowl follow these simple guidelines.
If your lid or tagine has an oak knob, the grain on every piece is unique and each one is branded by hand. They are like fingerprints, no two are identical.
Love your casserole bowl and follow our instructions for re-seasoning. Oven seasoning is kinder 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 bowl.
Your casserole will develop with use and, if cared for, will age beautifully and be a friend for life.