Netherton Foundry Black iron egg spoon, a flat handy ladle

Shropshire made, black iron Egg Spoon, a flat handy ladle.

The cathartic way to cook a single egg over flames.

One of the great things about running Netherton Foundry is that we get to meet creative people who inspire us to make interesting items.

In this case Ishita wanted an Egg Spoon, a simple way of cooking an egg over an open fire, gas burner or hob.

Well, we thought this was a crazy idea.....so we made her one!

If you want to stare into the flames of an open fire whilst preparing satisfiying simple comfort food, we can make you one too.

Based in Bristol, Ishita is the co-founder of the Vela Indian brunch pop ups, have a look at some of her work on Instagram @withmustard_uk

And we've discovered that it's a great wok ladle /spatula

It's perfect for stirring, adding and removing food from woks, frying pans, saucepans and casseroles.

A useful tool for all cooks as it's safe to use at oven and at frying temperatures.

Heavy duty spun iron bowl with black iron handle.

The durable 99.1% pure iron is pre-seasoned with organic flax oil for a natural non-stick finish & easy to clean.

Hand made and assembled with two solid iron rivets.

Suitable for high temperatures, resists warping & buckling.

Highlighted with a Netherton brand brass rivet.

Dimensions:

Weight 0.32kg (11 oz).

Ladle bowl diameter 12.7cm ( 5 inches).

Total length of ladle bowl and handle 41cm ( 16.5 inches).

ladle bowl capacity 200ml ( 6 fl oz).

Why choose a pre- seasoned Egg Spoon.

No chemicals or PTFE are used in the coating of our iron cookware.

The edible Sussex organic 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 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.

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.