Netherton Foundry

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Netherton Foundry Traditional spun iron and copper cookware, hand-made in the Shropshire countryside Netherton Foundry makes both copper and spun iron cookware.

We don't make pressed carbon steel pans. All of this is Made in England. Our large casseroles, slow cookers, tagines and garden hobs, as well as our woks, prospector pans, frying pans, saucepans and stockpots are spun iron. The pan starts as a flat blank, which is placed on a spinning lathe. Its then hand formed into shape around a pattern. This gives a very flat base, low stress in the pan, so these stay much flatter compared to pressed pans. We also are able to keep thicker side walls, so we have better heat conduction up the pan height. Our spun Iron is around 35% lighter than a similar sized cast iron pan but with similar cooking characteristics. So major advantage over cast iron is weight, this is handy for everyday use. Spun iron copes with induction hobs ( burners) better than any other metal, with no risk of cracking, but is equally great on flames. All our iron cookware is pre-seasoned by us before dispatch. We season with British grown flax oil (edible linseed), this gives a hard black non stick finish and gets better with use. However I'm very aware that many will have there own favourite seasoning methods. We have a "secret" method of surface preparation before seasoning that ensures the flax oil coating applied by us adheres very well. It's also easily to restore. Our copper cookware has a traditional hand wiped tin interior.

Roast potatoes, but not as you expect.We had always cooked our roast potatoes in a prospector pan. But so many of you i...
26/10/2026

Roast potatoes, but not as you expect.
We had always cooked our roast potatoes in a prospector pan. But so many of you insisted that they could only be cooked in a pan with right angles, that we finally capitulated and the prospector roasting tray came into being.
Featured in the Times Eat! Autumn recipes section (24.10.26), .randall -Randall-Cucina-Italian admits his reluctance to give up on the classic combination of goose fat, garlic and rosemary approach to roast potatoes. But, like us and our change of heart about the roasting vessel, he is prepared to concede that his riff on a classic, roasting his spuds with balsamic vinegar, red onions and pancetta, was worth the risk!
captured the “sticky, gooey, rich result perfectly.

This was one of 6 top chefs’ favourite autumn recipes, easing us into the colder, darker days of the season, when comfort and cosiness are what we seek. Lean into the autumn vibe; light the candles, snuggle into your woollies, mull the w**e, rather than chill the w**e, poke your toes into your slippers and cook some soul and belly warming dishes.

After what felt like a never-ending summer, the first storm of the season and the changing of the clocks highlight the c...
25/10/2026

After what felt like a never-ending summer, the first storm of the season and the changing of the clocks highlight the changing of the seasons

We don’t believe darker evenings need to be a reason for despair, in fact they are more of an ode to Britishness: the return of hearty food and cosy settings, pub food by a crackling fire or homemade soup watching a bonfire or a Sunday roast with candles brightening the room.

Our candlesticks will create that cosy atmosphere, bringing warmth and light to the winter evenings, the hearty food is up to you.

24/10/2026

Stormy weather calls for cups of tea and comfort. The wind has blown the last of our apples from their branches, so this honey, apple and poppy seed cake recipe by Rachel Roddy provides balm as we are battered.

23/10/2026

Stormy weather calls for cups of tea and comfort. The wind has blown the last of our apples from their branches, so this honey, apple and poppy seed cake recipe by provides balm as we are battered.

22/10/2026

Plancha - a thick metal plate heated to high temperatures for searing food. Technically correct, but hardly exciting. Unlike our new plancha which we reckon will tempt you to cook all manner of things on the BBQ, on the stove top and in the oven.
We started like this……. and will be sharing more ideas soon.

Available in the Bakeware and Fire Cooking sections on the website

21/10/2026

Straight from the stove to the table, just one of the reasons we love our range of prospector pans.

19/10/2026

Check your pulses
There has been an inevitable reaction from some sections of the media to the new school food standards in England that will require schools “to serve a portion of pulses—such as lentils, chickpeas, and beans within or alongside every main menu option at least once a week starting in September 2027. “ And pulses must serve as the primary protein source in at least one vegetarian main option on three or more days each week.
Outcries of wokery from a cabal of flat earthers, climate deniers and anti-vaxxers have echoed plaintively across the airwaves.
We, on the other hand, have wondered what’s taken them so long to recognise not only the nutritional, economic and environmental values of beans, but also their sheer versatility and deliciousness.

Here we have combined buckwheat with lentils, cooked in miso stock with onions and garlic, served up in a prospector pan, accompanied by a prospector roasting tray full of spice sprinkled roasted veg and, just out of sight, a bowl of yogurt with the kick of a slick of chilli oil.
Hot and cold contrast, texture, colour, hot, sour, salty and creamy – what more do you want?

19/10/2026

Check your pulses
There has been an inevitable reaction from some sections of the media to the new school food standards in England that will require schools “to serve a portion of pulses—such as lentils, chickpeas, and beans within or alongside every main menu option at least once a week starting in September 2027. “ And pulses must serve as the primary protein source in at least one vegetarian main option on three or more days each week.
Outcries of wokery from a cabal of flat earthers, climate deniers and anti-vaxxers have echoed plaintively across the airwaves.
We, on the other hand, have wondered what’s taken them so long to recognise not only the nutritional, economic and environmental values of beans, but also their sheer versatility and deliciousness.

Here we have combined buckwheat with lentils, cooked in miso stock with onions and garlic, served up in a prospector pan, accompanied by a prospector roasting tray full of spice sprinkled roasted veg and, just out of sight, a bowl of yogurt with the kick of a slick of chilli oil.
Hot and cold contrast, texture, colour, hot, sour, salty and creamy – what more do you want?

We are making no claims about the alleged health benefits of drinking your water from a copper cup.But we are happy to t...
18/10/2026

We are making no claims about the alleged health benefits of drinking your water from a copper cup.
But we are happy to tell you that it will keep your water cool and make you look even cooler!
Pure copper, made by hand in our Shropshire workshops.

Full range in the Copper drink and tableware category on the website.

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Opening Hours

Monday 09:00 - 16:00
Tuesday 09:00 - 16:00
Wednesday 09:00 - 16:00
Thursday 09:00 - 16:00
Friday 09:00 - 14:00

Telephone

+441746862781

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