Netherton Foundry 7" (18cm) Oven Safe Spun Iron Chef's pan

Shropshire Made 7’’ (18cm) Oven Safe Spun Iron Chef's Pan ©

The Chef’s 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.

 

  
 

Tortilla cooked in a 7 inch oven safe Chef's pan.

 

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.

Suitable for high temperature frying & browning

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

Highlighted with two Netherton brand brass rivets.   

 

   

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

 

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.

 

   
  

 

See the full range of Chef's pans 
here

Frying lamb steak with spinach using a Netherton Foundry 9" (23cm) Oven safe spun iron Chef's pan

Dimensions:

Weight 1lb 15oz (0.87kg), rim diameter 7⅛” (18cm), base diameter 5¼” (13.5cm), handle length 9½“ (24cm), pan height 2” (5cm), overall length 16½“ (42cm), overall height 3½“ (9cm).

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.