How to re-season Netherton Foundry spun iron pans - the quick way
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- Опубликовано: 12 сен 2024
- If you want to get out the flax oil and re-season your Netherton Foundry pan in a hurry, don't want to take off the wooden handles or your pan or wok is simply too big for the oven, here's the quick and easy way to restore the finish.
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We only use flax oil,ourselves, but we have had reports that rapeseed and coconut oils give good results. All oils should be applied VERY thinly for good results. We do not recommend vegetable oil, as it is a blend of lots of oils. Whilst olive and nut oils are great for cooking in our pans they are not good for seasoning.
I realise this is a post from six years ago but I just wanted to say I have had good results with grape seed oil. I find flax and rape seed oils have an unpleasant odour (to me) I worked with a lot of putty when I was young and both those oils smell a bit like linseed oil which is what putty is made with.
Hi, I just followed these instructions, heating slowly for about 5 minutes before bringing up to high heat and our pans have buckled. Why might this have happened? And is there any advice on returning them to form?
Can I do this on an induction hob? I just bought a wok from your website, but we don't have gas stove at home.
Hi, are there any other oils I can use other than flax oil?
Yes 100%! I've used vegetable, sunflower and rapeseed with all yielding great results. The only criteria for correct oil to season a pan is that it has a high smoke point, that's it.... don't get hung up on only using one oil, as it's long as it's high smoke point, it's good to go!
I use flax oil from a company named ‘Now’, and when I seasoned my pan with it, some grey areas appeared on the pan. What does this mean?
Please can you send me a photo to sa;es@netherton-foundry.co.uk
Flax seed oil goes rancid quickly. Does it matter if your oil is rancid? Don't understand how you can keep your oil so long.
My pan is quite new but doesn't look like this when i season it more patchy
Send us a photo by email and we will get back to you
Thin layers are paramount, I see so many people using way to much oil and causing issues because of it. I have found the oil layer needs to look and feel like there is almost nothing there, in my experience lots of thin layers is the way to go. I have seasoned many pans but have also had failures and had to rub down lightly with wet and dry paper and start again.
The oven method is better but it means having the oven on for an hour for each layer and I would say it’s minimum of three layers. Hope you have preserved using you NF pan, I love mine and rarely use anything else except when i do tomato based cooking.
One would think that "iron" that thin would just crack if you tried to spin form it.
Hello, if you look on our website, you will see how we spin our 99% pure iron :-) www.netherton-foundry.co.uk/Made-in-England/spun_iron