Ebonised Black 9" (23cm) Spun Iron Chef's Sauté pan

Brand: Netherton Foundry
Product Code: NFS-366DB
Availability: In Stock

£119.70
Ex Tax: £99.75

Qty

Accessories

Flax oil from Netherton Foundry 100ml. This discounted oil may only be purchased when buying a pan or cookware

NFS-105FOoption

£12.25
Bennett & Dunn cold pressed rapeseed oil 250ml. Shropshire grown, use for frying, roasting, baking & drizzles

NFS-251option

£3.88
Cook, Eat, Repeat a recipe book by Nigella Lawson

NFS-709CERoption

£20.00

Ebonised Black Shropshire Made 9’’ (23cm) Spun Iron Chef's Sauté Pan ©

The Ebonised Black Chef’s Sauté pan; deep sides with a gently curved profile and a broad cooking area across the base give it a versatility that lends itself to everything from the perfect omelette, to sautéed vegetables, perfectly seared steak, crispy skinned fish fillets and super sauces.

Spun iron lid with steam vent. Turned British oak knob.

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 oak handle covers with brass fixings.

Suitable for high temperature frying & browning.

Handle covers are easily unscrewed when reaseasoning pan.

Perfect for range stoves, open fires, electric, gas, ceramic, halogen & induction hobs (heat up slowly to keep flat).

Ebonised wood

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.

Dimensions:

Pan: Weight 2lb 9oz (1.18kg), rim diameter 9⅛” (23cm), base diameter 7¼” (18.5cm), handle length 9½“ (24cm), pan height 2⅛” (5.4cm), overall length 18¾“ (47.3cm), overall height 3¾“ (9.5cm).

Lid: Weight 1lbs 7ozs (0.657kg), overall diameter 9½” (24cm), lid height ½” (1.3cm), overall height 1“ (2.5cm).

Do I need a Chef's pan or a frying pan ?

A Chef's pan is better than a frying pan because:

It's deeper, therefore great for bigger dishes with lots of liquid, idea for casseroles.

Has more surface area, can be useful when reducing.

Curved profile which is great for folding omelettes.

11 inch chefs pan. Photo is courtesy of the very talented Ros Atkinson, better known as @her_dark_materials on instagram. Ros is a good friend of us at Netherton Foundry and we are always in awe of her work. Have a look at her website Her Dark Materials, where you can see more of her photos and buy prints.

Frying pans are better than Chef's pans for:

Cooking fish, it's easier to slide out onto the plate 11" (28.5cm) Spun Iron Crepe Pan is ideal for this.

Frying steak, chose one of our steak skillets.

Pancakes, the 11" (28.5cm) Spun Iron Crepe Pan is perfect for cooking, flipping and sliding out pancakes.

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.

The 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.

Every time you use the pan, heat it SLOWLY to frying temperature, then you can use full power.
Start at the LOWEST setting, allowing the pan to warm up before gradually raising the 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.