A no-nonsense tool designed for real bakers.
Whether you’re shaping sourdough or portioning pastry, this scraper is built for performance and built to last.
Handcrafted in Shropshire, the black iron dough scraper is made from a single piece of 1mm-thick, durable black iron with one edge ground to glide effortlessly beneath dough, pastry, or stuck bits of flour. The blade is pre-seasoned with organic flax oil, giving it a natural, non-stick finish that improves with time and use. Finished with smooth British oak handle covers and fixed with solid brass fittings, this is a beautiful and practical upgrade from plastic or stainless steel scrapers.
Its compact form belies its versatility. Use it to divide dough, scrape benches, scoop up chopped veg, or clean down your worktop. The slight flex in the blade gives you just enough give without compromising strength.
Features:
- Handmade in Shropshire, England
- 1mm thick 99.1% pure black iron blade with a ground edge
- Pre-seasoned with flax oil for a natural, chemical-free non-stick finish
- British oak handle covers with traditional brass fixings
- Easy to clean and maintain with simple care
This is a scraper that feels right in the hand, works brilliantly, and will only get better the more you use it.

Care Instructions for the Netherton Foundry Prospector Sauteuse Casserole
With proper care, your Netherton Foundry sauteuse will become more naturally non-stick over time and serve you for decades.
Before First Use
- Your pan comes pre-seasoned with flax oil, so it’s ready to use straight away. There’s no need to remove the coating or season it before cooking.
Cleaning After Each Use
- Hand wash only. Avoid dishwashers and harsh detergents, which can strip the natural flax seasoning.
- Wipe out any food residue with a paper towel or soft sponge. If needed, use warm water and a gentle brush or non-metallic scrubber.
- Dry immediately. Place the pan over low heat for a few minutes after washing to evaporate all moisture.
Ongoing Maintenance
- Always store your pan completely dry to prevent rust.
- Avoid soaking the pan or leaving it in the sink.
- Do not cook acidic foods (like tomatoes or wine-based sauces) until the pan is well seasoned, as acids can damage the natural patina.
Re-Seasoning (As Needed)
- If food starts sticking or the surface appears dull or uneven:
- Remove the oak knob if seasoning the lid in the oven.
- Apply a very thin layer of flaxseed oil to the entire interior cooking surface (and exterior if needed).
- Place the pan upside down in a preheated oven at 180–200°C for 45–60 minutes. Line a tray or foil on a lower rack to catch any drips.
- Let the pan cool slowly in the oven.
- Repeat if necessary to build a rich, durable seasoning.
Cooking Tips
- Heat the pan slowly, especially on induction or high-output hobs. Sudden heat can cause warping.
- Use a burner the same size as the pan base to ensure even heating.
- Never add cold water to a hot pan. Let it cool first.
- For meat or fish, lightly oil the food, not the pan.
- Let food release naturally before flipping—it will lift easily once seared properly.
Netherton Foundry is a proudly family-owned business in the heart of South Shropshire, once known as the birthplace of the Industrial Revolution. Where smokestacks once dominated the skyline, today there is a gentler rhythm to life, but the legacy of innovation remains.
Drawing deep inspiration from Shropshire’s iron masters of the 18th and 19th centuries, especially Abraham Darby, the pioneer behind the world’s first iron bridge, Netherton Foundry blends traditional craftsmanship with a modern environmental conscience. Their work reimagines the spirit of that extraordinary era, honouring its ingenuity while being mindful of the environmental lessons it left behind.
Each product is a celebration of heritage, quality, and sustainability, reflecting a time when things were made to last and made with care.
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