from the Netherton Foundry in Shropshire, England
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in the lower 48 USA for orders totaling over $75.
Netherton Black Iron 2 lb Loaf Pan
$48.00
In stock
1 & 2 lb Black Iron Loaf Tins
Excellent quality and aesthetically pleasing, here’s a loaf pan that’s made for a lifetime of use. It bakes evenly and remains non stick with a minimum of care.
Made from 5/64″ (2mm) thick black iron.
- Weight: 2 lb 12oz
- Internal dimensions: 9″ long x 5 1/2″ wide x 3 1/4″ high.
- External dimensions: 11″ long x 6 1/4″ wide x 3 1/4″ high.
Pre-seasoned with flax oil for a natural non-stick finish and easy loaf release.
Durable 99.1% pure iron with sturdy brass rivet
Suitable for high temperatures, resists warping and buckling.
About Netherton Foundry
Netherton Foundry is a family owned business based in Shropshire in the heart of England, the birthplace of the Industrial Revolution. This was the 18th Century’s Silicon Valley. Today the heavy iron and coal industries are all but a distant memory and, for the most part, this corner of rural England has returned to a much quieter way of life. Netherton Foundry has been inspired by the 18th and 19th centuries’ Shropshire Iron masters, especially Abraham Darby, creator of the original iron bridge. They strive to reexamine the values that inspired this amazing period of creativity and energy. Over the years they have become more and more interested in the provenance of the materials they use. Their objective is to build quality products made from materials principally sourced in Shropshire and its neighboring counties. They are committed to reducing their impact on this fragile planet by building products that will last, from materials they trust.
Netherton Black Iron 2 lb Loaf Pan
Add a review
Nancy (verified owner) –
Love this pan. I bake regular artisan sour dough in it and the loaves are perfect for sandwiches. Gives a perfect crust. The bread did not stick to pan from the first loaf to now. I merely clean the pan with a brush and use again. The quality and weight of the pan tells me that this is a pan that will go thru generations if cared for. One of my best bread making investments.
Heidi Bahr (verified owner) –
Love this loaf pan. Bread browns nicely, and the pans are not too bulky given the material they are made of.
Dan (verified owner) –
I first used the pan with the factory seasoning and I couldn’t get the finished loaf out of the pan. I did two rounds of additional oven seasoning and now the pan releases loaves well with a standard light greasing, no parchment required. My advice would be to season a bit more when you receive the pan to avoid any initial bread heartache. It works wonderfully after the additional seasoning – nice large sandwich loaves with a more consistent exterior crust on the sides of the loaf than the USA pans I was using before. Regarding capacity, I have found I need to scale up my 9×5 recipes by about 15% if I want to get a bit of a dome over the pan.
Oksana –
I got this pan as a gift for Christmas and was very exited about it. I’ve been using USA pan and liking it a lot, but the nonstick silicon coating wears off rather fast, so I was looking for something more durable and naturally nonstick at the same time.
This pan looks really high quality. I was planning to use it for sourdough rye bread and rye dough is super sticky, so I used some of the avocado oil to cover the pan. My first attempt was rather pathetic, I couldn’t get my loaf out of the pan at all. I had to soak the pan and heavily scrape it to remove whatever was stuck to the pan. That totally ruined the coating. I re-seasoned the pan, but my second rye loaf stuck again (maybe I have to blame the avocado oil, not sure). I was on the edge of returning the pan, but I really liked the shape and the thickness of the walls. The pan looks like it would last for ages. So, I decided to keep the pan and started layering it with oiled parchment paper, which was very cumbersome. Finally, I read online about using lard. I used a very small amount to cover the walls of the re-seasoned pan, put parchment paper on the bottom, and it worked like magic. I feel like this pan will last for many years, the bread it makes has wonderful crust and soft crumb. Great pan, if you take a good care of it.