Netherton Foundry Make your own 10" spun iron frying pan (26cm)

A genuine Shropshire made 10’’ (26cm) spun iron frying pan that you can season and build at home

This kit includes all the materials to make your own iconic Netherton Foundry frying pan.
We provide you with:
A "naked" black iron pan body and handle that is ready prepared for seasoning.
Organic seasoning flax oil and a cotton cloth to apply the oil, the same as we use in our workshops.
You will season both of these items in your own oven, this takes about an hour.
Also provided are the black crown nuts used to attach the pre-shaped handle; we include a 10mm spanner in the kit to tighten these.
Finally you will add the the oak handle covers. This is achieved by gently tapping brass inserts into the covers with a small hammer (you'll need to find one). The covers are then sandwiched around the handle and are attached with two brass screws using a flat blade regular screwdriver (not provided).

About your pan.
It's a genuine 10" spun iron pan with a firmly attached handle.
The durable 99.1% pure black iron is spun to a thickness of 2mm. We think this is perfect for general every day frying.
Suitable for high temperature frying & browning.
It has hand made British oak handle covers you can take off if the pan needs to go into the oven or grill.
This pan may be used on range stoves, electric, gas, ceramic, halogen, induction hobs (heat slowly to keep flat) and open flame fires and barbeques.
The pan has our tried and tested, easy-clean, naturally non-stick, seasoned flax oil finish that can be restored at home when required.

Dimensions:
Weight: 1.2kg. Rim diameter:10'' (26cm), Base diameter 8" (20cm), Pan height: 2'' (5cm), Handle length: 7.5" (19cm).

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.
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.
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.
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.
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.