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. 

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.

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,

 

 

Using pre-seasoned cast black and spun iron bowls, lids, pans, cook and bakeware for the first time.

You can use them straight away.

Simply wash in hot water. 

Do not use soap or detergent. 
Immediately dry on the hob or in the oven on a low heat, if you use a towel it my leave sooty marks, from the initial seasoning, this is normal.

You will see small specks of black on the pan surface when new, these are traces of cotton fibre that has been baked on during the seasoning process as we use washed cotton to apply the flax oil by hand, this is normal. 

For best results we recommend that you give all cast black and spun iron bowls, lids, pans, cook and bakeware an extra seasoned coating before first use.
You can do this by following the instructions below re-seasoning at home, or watching the videos above.
The more you use the cast, black or spun iron and carefully follow the care instructions, the better the seasoned coating will become.

 

Re-seasoning at home.

Important, if the bowl, lid,  pan, cook or bakeware has any rust spots simply remove these with fine sand paper or steel wool.

Always wash in very hot soapy water, you may need to scrub with a scouring pad or stiff brush.
REMEMBER to unscrew and remove any wooden knobs or handles before placing the cast, black or spun iron in the oven.
Cover all surfaces of the bowl, lid or pan with a very thin coating of Netherton Foundry Flax Oil using a cotton cloth. 
A thin coating gives the best results, wipe again with a cotton cloth after coating.

Leave no runs or pools of oil, just leave an oily layer on the surface of the metal.
Place on a rack in oven.
It's good idea to place a baking tray under the rack to catch any dripping oil.
Slowly heat the oven to MAX (approximately 250ºC/400ºF or Gas Mark 9/10).
Once the oven is up to temperature, maintain the temperature for 40 to 60 mins.
Then switch off the oven, allow to cool slowly and store in an airy dry place.
Once properly pre-seasoned you are ready to use again.

Don't simply coat cast, black or spun iron in cold oil straight from the bottle or can, this just softens the coating.  You need to heat it to season and harden the oil.

 

Which oil should I use to re-season?

We recommend for the very best results you use Netherton Foundry flax oil (edible linseed oil). 

Olive and thin nut oils are not effective.

We don't recommend oils with "trans fats"

Do not use boiled linseed oil, this is not edible and is for thinning paints and putting on cricket bats!

 

Cooking with the cast , black or spun iron every day.

 

Wash in hot water. Do not use soap or detergent. Immediately dry with a towel.
Pre-heat the cast, black or spun iron as this will reduce food sticking
Avoid cooking food that is very cold as this is more likely to stick.
Remember a hot iron will retain heat for a long time.
Always pick up cast, black or spun iron by wooden handles (if fitted) and use oven gloves.

 

After cooking and storing food.

Remove cooked food from pre-seasoned cast, black and spun iron bowls, lids, pans, cook and bakeware immediately after cooking and before the food cools.

Cold damp food will encourage the cookware to rust and you will need to re-season more often. 

Seasoned iron-cookware is not suitable for storing wet or moist foods.

Do not store food in iron cookware in refrigerators or freezers.

 

Acidic Foods.

Additional care is required when you cook recipes containing acidic foods
(eg: tomatoes, citrus juices and recipes containing vinegar or wine).
We suggest that you re-season before using these foods.
The high acidity of these foods may create superficial rust if they have insufficient seasoned coatings.
Don’t worry if you see any rust appearing after cooking one of these recipes,
please follow the instructions for re-seasoning your product and it will soon be back to as good as new condition.

Cleaning pre-seasoned cast iron, black and spun iron.

Never clean the cast, black or spun iron bowl, lid or pan in a dish washer.
Don't place, when hot into very cold water.
This might cause it to crack or warp. 

After use, clean the bowl with a stiff plastic brush and hot water.
We suggest that you do not use soap, and definitely do not use detergents.
If you find that some food has stuck, place in boiling water or boil water in it to soften stuck food.  
Immediately dry with a towel.
Never allow the bowl, lid or pan to stand and air-dry as this will encourage rusting.

 

Storing cast, black and spun iron bowls, lids, pans, cook and bakeware.

Store in a dry airy place.

Don't store with lids on, as this can trap moisture and encourage rust.

Your oven is a great place to store your iron cook and bakeware, just remember to remove it before turning on the oven.

When does the cast or spun iron need re-seasoning?

If your iron cookware is used and cleaned following the instructions above, re-seasoning will not be required very often. 

It will need re-seasoning when:

* Food starts to stick to it.

* There are any areas of grey metal showing,
* It has been placed in dish washer / washed in detergent.
* The cast, black or spun iron has not been dried and spots of rust have appeared.
* It has a metallic taste or smell.