12" (30cm) Oven Safe Iron Frying Pan

Brand: Netherton Foundry
Product Code: NFS-158
Availability: In Stock

£77.26
Ex Tax: £64.38

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

Shropshire Made 12" (30cm) Oven Safe Spun Iron Pan ©

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

Dimensions:

Weight 1.52kg, 12'' (30cm) rim diameter, 10" (25cm) base diameter, Pan depth 1.75" (4.3cm)., 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.

Why 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.

Stunning photos courtesy of Del Sneddon (@weerascal) • Instagram

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

Watch Marcus Wareing using a 12" Netherton Frying pan in Provence.

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.