Netherton Foundry copper tagine & spun iron 7 pint (4 litre) bowl for hob top cooking.
Cook authentic and exotic North African dishes
Cast iron 7 pint (4 litre) oven safe casserole bowl with a solid copper tagine lid is hand polished to a soft lustre and has a hand applied traditional tin lining and British oak knob.
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.
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.
We take our inspiration from the Shropshire ironmasters of the eighteenth century and refine our designs to meet the rigours of 21st century life.
Our large, deep spun casserole dishes are made by the same metal spinning process as our famous frying pans and saucepans.
The bowl is made by skilled British craftsmen from 5/32'' (4 mm) black iron to create a traditional, solid iron pot.
It has a smooth, flat base, which means that it heats up evenly on all types of stove hobs..
It's suitable for: range, gas, electric, ceramic, halogen and induction hobs. Always heat slowly from cold to prevent buckling.
Heavy duty spun iron is thermal shock and crack resistant, making it ideal for powerful induction hobs.
We add our signature pre-seasoned flax oil finish to the bowl, just like our frying pans.
The distinctive texture ensures bonding of the flax oil to the iron. With use, the seasoned finish becomes smoother and develops a glossy patina.
If worn or damaged, the bowl coating can simply be restored at home, time after time.
The lid knob is turned from British oak and is not oven safe.
Spun iron casserole bowl:
Width across the rim 12⅛ " (30.7cm) .
Width across the base 9'' (23cm) .
Height 4" (10cm) .
Weight 3.65 kg (8lbs) .
Capacity 7 pint (4 ltr). capacity measured to rim. The cooking food capacity is around two and half to three litres.
Copper tagine lid:
11¼" wide (27cm) and 6'' (16.5cm) high.
Weight 0.796 kg ( 1lb 12ozs)
Height of the bowl, lid and knob: 10'' (25cm) high.
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.
Wear & re-tinning
The tin lining is not covered by the warranty as we cannot predict wear and use.
If you wear through or damage the tin-lining you can get this restored by these experts.:
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 spun iron casserole bowls ?
Serious cooks and professional chefs love the way that spun 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.
We recommend reading this information about seasoned iron cookware before purchase
When you need to re-season, we recommend using flax oil.This creates a hard wearing, easy clean black finish on all our spun or cast, black iron pots and pans.