About Ashcroft Field

I spent eleven years as a food systems researcher at the University of Adelaide, mostly looking at how domestic cooking equipment affects nutritional outcomes in lower-income households. Dry work on paper, but it got me into a lot of kitchens across regional South Australia. Kitchens in Bordertown, in Port Pirie, in Murray Bridge. What I kept seeing was the same problem: people who cooked seriously, every day, using equipment that worked against them. Warped bases, handles that came off, scales that drifted by 40 grams between uses. The tools weren't failing dramatically. They were just quietly unreliable, which is almost worse.

Before the research role I grew up in a household where cooking was a serious activity. My grandmother came from Friuli in the 1960s and treated the kitchen like a professional environment. Nothing decorative. Everything had a job. I absorbed that without realising it until I was standing in a rental kitchen in Norwood at age 34, trying to reduce a ragù in a pot that rocked on the burner, and thinking about all the data I'd collected for three years on exactly this kind of equipment failure. I'd written about it academically. I hadn't done anything about it.

— Good tools don't announce themselves. — Lisa, Lisa Farinosi

Our team

• Dariusz Kowalski — Fulfilment and Warehouse Coordinator: Dariusz came to Ashcroft Field in early 2022 after seven years running the goods-in operation at a restaurant supply company in Hindmarsh. He manages the Chalk Hill Road space, handles all inbound freight from our Sydney consolidation point, and keeps the pick-and-pack process accurate enough that our error rate sits below 0.4 percent. He also built the shelving system in the workshop, which is extremely good shelving.
• Renata Obi — Customer Experience and Returns: Renata handled customer service for a Magill-based kitchenware retailer for four years before joining us in mid-2023. She manages all inbound enquiries, processes warranty claims, and is the person who actually talks to customers when something goes wrong. She also flags recurring product complaints directly to Lisa, which has changed at least two product specifications since she started.
• Thanh Nguyen — Product Research and Supplier Liaison: Thanh has a background in materials science from Flinders University and spent three years doing quality audits for a procurement firm that supplied commercial kitchen equipment to aged care facilities across Victoria and SA. He joined Ashcroft Field in January 2024 and handles supplier communication, factory documentation, and the technical side of incoming product assessments. He and Lisa share the testing log.

Frequently asked questions

How long will my order take to arrive?

Standard delivery takes 3–8 business days depending on your location, and express typically arrives in 1–3 business days. Remote and regional areas may take a little longer. You'll get a tracking link by email once your order ships.

Do you offer free shipping?

Yes — orders over $99 AUD qualify for free standard shipping Australia-wide. Orders under that threshold start from $8.95 for standard and $14.95 for express, calculated at checkout.

What is your return policy?

You can return most items within 30 days of delivery, provided they're unused and in original packaging. Items that arrive damaged or faulty are covered under Australian Consumer Law regardless of that window — just contact us and we'll sort it out.

How do I care for the Japanese Carbon Steel Wok?

Rinse with hot water after each use, dry immediately on a low flame, and rub a thin layer of neutral cooking oil over the surface before storing. Avoid soaking or putting it in the dishwasher — carbon steel will rust if left wet. With regular use it builds a natural non-stick seasoning over time.

Are your stainless steel products dishwasher safe?

The Ashcroft Pro Stockpot and the Stainless Steel Mixing Bowl Nesting Set are dishwasher safe, though hand washing extends their life. The silicone basting brushes are also dishwasher safe. The carbon steel wok and digital scale should never go in the dishwasher.

Do any of your products contain allergens or materials I should know about?

Our silicone products are food-grade and free from BPA, phthalates, and latex. The stainless steel items are 18/10 grade, which is nickel-bearing — if you have a nickel sensitivity, check with your doctor before use. None of our products are designed for contact with allergens specifically, so standard food-safe precautions apply.

Do you offer custom or personalised products?

We don't offer personalisation on individual items at this stage. If you're after something specific for a corporate order or large event, reach out to us at hello@ashcroftfield.com and we'll see what we can do.

Can I buy Ashcroft Field products wholesale?

Yes, we work with selected retailers and food businesses. Send your business details and what you're interested in to wholesale@ashcroftfield.com and Lisa or the team will get back to you within 2–3 business days.

Customer reviews

• 5/5 “Solid stockpot, no fuss” Ordered the 12L stockpot on a Tuesday and it was at my door by Thursday, which I wasn't expecting. The lid fits snugly and the handles are genuinely comfortable when the pot is full and heavy. I've used it three times already for big batches of stock and it's performed exactly as I hoped. Good value for what you get.
• 4/5 “Wok is great once seasoned” The carbon steel wok took a few cooks to get properly seasoned but now it's my most-used pan. Arrived well packaged with a thin protective coating that you need to scrub off before the first use — wish the instructions had been a bit clearer on that step. Once I got past that, it heats evenly and handles high-heat stir-frying really well.
• 5/5 “Finally a scale that's accurate” I bake a lot and I've gone through a few cheap scales over the years. The Precision Digital Scale reads consistently to the gram and the tare function is instant. It arrived two days after I ordered, packaged securely with no rattling around in the box. Does exactly what it says.
• 4/5 “Mixing bowls are well made” The six-piece nesting set is sturdy and the sizes are actually useful — not just three large bowls pretending to be a set. I had a minor issue with one bowl arriving with a small scratch on the rim, emailed support and they responded the next morning and sent a replacement. That kind of service makes a difference.
• 5/5 “Brushes hold up to real use” I was sceptical about silicone brushes after a few cheap ones that shed bristles into my food, but the Ashcroft basting set has been solid. Used them for glazing a roast and for pastry work and they rinse clean completely. The handles feel properly weighted, not flimsy.
• 5/5 “Stockpot handles big batches easily” Bought the 12L stockpot for a chilli cook-off with friends and it handled a double batch without any drama. The base distributes heat well on my gas cooktop and it hasn't warped at all after several high-heat uses. Shipping to WA took five business days which is reasonable.

From the journal

• How a thesis on fermentation led to this — I spent eleven years studying food preservation at UniSA before I realised the gap I kept writing about was one I could actually fill.
• Finding a wok manufacturer took longer than expected — The 36cm carbon steel wok in the range came from a third-generation workshop in Niigata, and getting there involved a lot of unanswered emails.
• Why I switched to weight for almost everything — Volume measurements made sense before I understood how much a cup of flour can vary, and now I cannot imagine going back.
• Quince paste in the stockpot, a proper how-to — Quince paste is a project that rewards patience and a pot that does not scorch, and March in McLaren Vale is exactly the right time for it.
• What I actually do before adding something to the range — There is a testing process behind every product we stock, and it is more systematic than most people probably expect from a one-person business.
• June in McLaren Vale and what I am cooking — Winter here is mild enough to feel like a soft version of the season, but it still changes what I want to cook and for how long.