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  • 14" (36cm) Oven Safe Iron Frying Pan

14" (36cm) Oven Safe Iron Frying Pan

  • £92.90

  • Ex Tax: £77.42


Shropshire Made 14" (36cm) Oven Safe Spun Iron Pan © 

The biggest pan we make!

Enormous capacity for family breakfasts, party fun or campfire dinners.
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure spun iron pan with sturdy riveted handle
Suitable for high temperature frying & browning
May be used in large ovens, outdoor and pizza ovens.
Perfect for range stoves, electric, gas, ceramic, halogen, induction hobs  (heat slowly to keep flat) and open fires. 
Pre-seasoned with flax oil for a natural non-stick finish.


Weight 2.0 kg, 14'' (36cm) rim diameter, 12" (30cm) base diameter, 2'' (5cm) pan height, 11" (28cm) handle.
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.

Whe 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. 

Why use an Iron pan?

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.
The 14 inch Oven Safe pan is perfect for out door cooking on flames.

James Martin's ultimate bacon sandwich

Always a favourite on weekend TV, James Martin makes the ultimate bacon sandwich cooked in a Netherton Foundry 14" (36cm) Spun Iron Frying Pan (NFS-165). He's assisted by Chef Paul Rankin. In 1989 Paul opened Roscoff, the restaurant that was to become the first to win a Michelin Star in Northern Ireland.

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.

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Tags: Frying

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