According to 17th century Nantwich records, the standard Cheshire salthouse of six lead pans was first replaced by six iron pans of the same size but this soon changed to four four-foot square iron pans and then to a single iron pan. By the end of the century single iron pans were gradually increasing in size. Typically a six-lead unit had been about 6ft by 9ft in total area and William Jackson in his 1669 communication to the Royal society shows a Nantwich unit of four iron pans each 4ft square. Iron pans were of rivetted wrought iron plate.
In that same year at Northwich a new saltworks was erected by Earl Thomas Rivers which had three large iron pans, each with hothouse and hothouse loft above large enough to store large tonnages of dry salt.
18th, 19th & 20th Century Salt Making
- Eighteenth Century Salt Making – Inland White Salt
- Eighteenth Century Salt Making – Open Pan Salt Technology
- Nineteenth Century Salt Making – Developments in Salt Making Technology
- Nineteenth Century Salt Making – The Entrepreneurs
- Nineteenth Century Salt Making – Tricks of the Trade
- Salt Making in the 20th Century