Netherton Foundry Dutch Oven with hot coals lid

Netherton Foundry spun black iron Dutch oven with hot coals lid

A heavy duty casserole for use in the oven or outdoors, the lid can be loaded with hot coals or embers to create an outdoor oven.

 

   

The set consists of: 

Spun iron 7 pint (4 litre) oven safe bowl plus a hot coals lid made from spun black iron with rim for containing coals and embers, perfect for outdoor roasting & baking.    

Spun iron 7 pint (4 litre) bowl 

We take our inspiration from the Shropshire ironmasters of the 18th century and refine our designs to meet the rigours of 21st century life.

Our large, deep spun bowls are made by the same metal spinning process as our famous frying pans and saucepans.

The bowl is made by skilled British craftsmen from 5/32'' (4 mm) black iron to create a traditional, solid iron pot.

It has a smooth, flat base, which means that it heats up evenly on all types of stove hobs..

It's suitable for range, gas, electric, ceramic, halogen and induction hobs. Always heat slowly from cold to prevent buckling.  

As it's made from iron you can also take it outdoors and cook at high temperatures on flames, embers and barbeques.

Heavy duty spun iron is thermal shock and crack resistant, making it ideal for powerful induction hobs.

We add our signature pre-seasoned flax oil finish to the bowl and lid, just like our frying pans.

The distinctive texture ensures bonding of the flax oil to the iron. With use, the seasoned finish becomes smoother and develops a glossy patina. 

If worn or damaged, the coating can simply be restored at home, time after time.

 

   

Photos courtesy of Gen Taylor. 

Hot coals lid made from spun black iron.

More than just a lid for the casserole bowl, use this outdoors to create an outdoor oven.

Pile hot coals or embers on top of the lid so that you can now cook from the top as well as the base.

1 inch (2.5cm) high rim to keep the coals and embers on the  top of the lid.

Spun from 3mm thick black iron with a cast iron ring handle, securely bolted to the top.

Lid can be safely removed when hot using a heavy duty, heat proof glove (welding gauntlets are ideal) or a bar and hook. 

The classic Netherton Foundry branding is cut into a logo plate mounted on the top of the lid.

We add our signature pre-seasoned flax oil finish to the lid, just like our frying pans.

The distinctive texture ensures bonding of the flax oil to the iron. With use, the seasoned finish becomes smoother and develops a glossy patina. 

If worn or damaged, the coating can simply be restored at home, time after time. 

This lid fits all Netherton Foundry spun and cast iron 7 pint ( 4 ltr) casserole bowls.   
   

Dimensions

Height of assembled Dutch oven with hot coals lid  6'' (15cm) 

 

Spun iron bowl: 

Width across the rim 12
⅛
 
" (30.7cm) . 

Width across the base 9'' (23cm) .

Height 4" (10cm) .

Weight 8lbs (3.65 kg)

Capacity 7 pint (4 ltr). capacity measured to rim. The cooking food capacity is around two and half to three litres.  

 

Spun iron  lid:       

Lid diameter 11½" (29cm)

Lid height from base to top of handle  2
½" (6.5cm).

Lid rim 1 inch (2.5cm)

Weight  4 lbs 11oz (2.13 kg)

We recommend reading this information about seasoned iron cookware before purchase

We suggest you read the product care advice : 
CLICK HERE TO READ

You can see how to re-season bowls & lids in a short video: 
CLICK HERE TO SEE VIDEO

When you need to re-season, we recommend using flax oil . This creates a hard wearing, easy clean black finish on all our cast, spun & black iron pots and pans, you can buy this from us: 
CLICK TO BUY FLAX OIL
 

Watch us bake bread on hot coals in a Netherton Foundry Dutch oven and stand

The version of the Dutch Oven with stand is available
here
.

 

Most of the bread eaten here at Netherton HQ is home baked, so we decided to check out some campfire baking and make a loaf cooked over charcoal in our Dutch oven. We used a really simple white loaf recipe and in all honesty, the result was delicious. The Whittle and Flame charcoal – good fuel makes all the difference – was lit with a Flamer natural fire lighter in our charcoal chimney and burned steadily throughout the hour that it took to bake the loaf. Adding coal to the lid creates the heat to brown the crust and the steam in the pot makes for a crispy crust and a soft, chewy crumb. This is the recipe we used, ideally start the evening before and then cook the bread for breakfast.  Alternatively start in the morning and it will be ready to cook in the evening.

 

1kg strong white flour (we used 
Churchill White
 from 
Matthews Cotswold Flour
)

4tsp salt

2 tsp dried yeast

500ml tepid water

 

Mix 100ml water with the yeast and leave until it starts to bubble.

Tip the flour into a food processor or large mixing bowl and add the yeasty water.

Either start the mixer and add water until you have a pliable dough, then continue mixing for 2 minutes.  Tip in the salt and mix for another minute.

Or add enough water to the bowl to bring the flour together into a kneadable mass, turn out onto a floured surface and knead for 5 minutes.  Then sprinkle the salt on and knead again for 2 minutes to ensure it is evenly distributed.

Cover the bowl with a damp cloth and leave to prove for up to 12 hours.

Generously grease the Dutch oven bowl and scrape the dough into it.  Cover with the lid and leave aside while you light the charcoal.

Once your charcoal is grey, set up the Dutch oven stand and then lower the bowl into it.  Using tongs, place a layer of hot coals on the lid. 

An hour later, your bread will be cooked and you can turn it out and eat it as soon as you can handle it!  Lashings of butter make it even better.

A Three Tuns & The Hungry Guy collaboration: Roast beef & stout cooked on flames in a Netherton Dutch oven.

This video shows the Netherton Foundry spun black iron
Dutch oven with hot coals lid and stand.

BBC 
good
food review

 

Fire safety and cooking outdoors.

Whenever cooking in the outdoors with flames, we advise you to gain appropriate experience or training from experts before starting.

Always check to ensure you have chosen a safe location, have the skills to look after yourself and those around you.

Always ensure that you're  equipped to deal with all eventualities, including, but not exclusively,  fire, burns and scalds.

Here is a couple of web pages about fire lighting and safety to get you thinking. 

https://getoutside.ordnancesurvey.co.uk/guides/stay-safe-camping-with-fire/

https://getoutside.ordnancesurvey.co.uk/guides/cooking-over-a-wood-camp-fire/

Want to learn more about firelighting and cooking outdoors?

Netherton Foundry recommends the BRISTOL FIRE SCHOOL

 

   
   

Hot, hot, hot - Bristol Fire school has been described as the south west's hottest cookery school. 

Good fire cooking starts and ends with a good fire and if there's something that Genevieve Taylor knows all about it's fire.

Genevieve's classes cover Fire Cooking Fundamentals, Fire Cooking Intermediate, Wood fired Oven in a Day and Kamado Masterclasses.  And whatever your first thoughts are when it comes to outdoor cooking, it's not all about the men. Who do you think kept the home fires burning when the cavemen were out hunting; when the First Nation braves were bringing down bison? The classes are for men and women alike and everyone is welcome from beginners to those looking to improve their skills and take their fire cooking up a level or two. Not only is she a great fire cook, she is also a terrific writer and has written a number of excellent books, full of techniques and recipes to get the most out of your fire cooking experiences.  Full details of courses and her books are on the 
Bristol Fire School website
.

If we were to recommend some books on the subject of outdoor cooking, these would be our first choices.

CHARRED, the complete guide to vegetarian BBQ and grilling by live fire expert, Genevieve Taylor.

     

 

How To Eat Outside: Fabulous Al Fresco Food for BBQs, Bonfires, Camping and More
    by 
Genevieve Taylor. 

The Burger Book, by Christian Stevenson

And an American take on the subject: How to Grill everything by Mark Bittmann

To make a great fire you need the best fuel.

    

 

For our money, this is some of the best charcoal you can buy. Its  made by Matt and Chris at  
Whittle and flame 
, who could apply for doctorates in the art and science of charcoal making. What they don’t know, isn’t worth knowing. Based on the Cornbury estate in Oxfordshire, they use wood harvested on the estate to make black gold.  
Click here to find out more and buy some of this superb charcoal.