Poured in the Black Country
The Halden Pan is sand-cast in Tipton, machined smooth and seasoned three times before it reaches you. Sear, bake, braise and fry on any hob, in the oven or over a fire.
Three sizes
20 to 30 cm
Weight
1.6 to 3.2 kg
Oven safe
260 °C
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Cast in the Black Country
Sand-cast a mile from our workshop
25-year guarantee
Against cracks and casting faults
Free mainland UK delivery over £60
Tracked, 2 to 4 working days
30 days to change your mind
On unused items, in their box
Three sizes, one pan
Every size is the same pan, the same iron and the same seasoning. Choose by how many you cook for.
Diameter
20 cm
Eggs, a steak for one, a small frittata.
1.6 kg
4.5 cm deep
From £75
Most chosen
Diameter
26 cm
The everyday size: a family fry-up, chicken thighs, cornbread.
2.4 kg
5 cm deep
From £95
Diameter
30 cm
Roasts, paella, a whole batch of pancakes.
3.2 kg
5.5 cm deep
From £115
Three finishes
Iron black
Flame enamel
Oat enamel
Enamel outside, seasoned iron inside. Iron black is the one for fire and barbecue.
The Halden Pan
A 5 mm base holds heat, so a cold steak does not cool the pan. That is why it sears, and why it is heavy.
There is no coating to wear off, only iron and baked-on oil. Every time you cook, the seasoning builds.
Base
5 mm
Pour lips
2
Coatings
0
Piece of iron, no rivets
1
Seasoned three times
We season every pan before it leaves the workshop, so you can cook in it straight from the box.
01
Rapeseed oil, wiped on and almost all wiped off again.
02
An hour upside down in the oven, until the oil turns to a hard black finish.
03
We repeat it three times, so the surface is ready for eggs on the first day.
Works on every heat
Heats fast and evenly once warm.
A flat, solid base that induction loves.
Lift, never slide, to keep the glass clear.
Safe to 260°C, sleeve off.
Iron black only: enamel can discolour in flame.
Our foundry
Ruth Halden's grandfather made wooden patterns for Black Country foundries. In 2019 she drew one pan, had a pattern made from it and poured the first casting at a family foundry a mile down the canal in Tipton.
Every Halden pan is still sand-cast there, then machined smooth, seasoned three times with rapeseed oil and packed by six people at Lea Brook Works.
Pour temperature
1,400 °C
People make, finish and pack
6
Our first pour
2019
Honest comparison
Each has its place. Here is where a Halden pan wins, and where it does not.
Swipe to see all columns
| Feature | Halden cast iron | Non-stick pan | Stainless steel pan |
|---|---|---|---|
| Works on induction | Yes | Some do | Most do |
| Oven safe | To 260°C | Often to 180°C | Usually |
| Coating | None: seasoned oil | A PTFE or ceramic coating | None |
| Gets better with use | Yes | Wears over time | Stays the same |
| Weight, 26 cm | 2.4 kg, heavy | About 1 kg | About 1.3 kg |
| Eggs on day one | With a little butter | Easiest | Takes practice |
| Dishwasher | No | Sometimes | Yes |
Pan essentials
From the kitchen
“It is heavy, they warned me, and they were right. It is also the first pan I have not wanted to replace.”
“Cooked eggs in it the day it arrived, as promised. Six months on the surface is like glass.”
“I asked which size for a family of four and got a proper answer from someone who cooks.”
From the pan
From the pan
A recipe for the pan, a care tip and news from the foundry.
