Shropshire Made 10" (25.5cm) Prospector Pan ©
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Made in Britain
Double handled for easy handling and takes up less space on the hob and in the oven.
Fry on the hob, brown under the grill, cook in the oven.
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure spun iron pan with sturdy riveted handles
Suitable for high temperature frying & browning
Versatile and very compact to store.
Perfect for range stoves, open fires, wood burning ovens, electric, gas, ceramic, halogen & induction hobs. (heat up slowly to keep flat).
Nothing better on induction. Heat up slowly at first, to keep pans flat. Don't drop hot pans into cold water.
Photo is courtesy of the very talented Ros Atkinson, better known as @her_dark_materials
a favourite account of ours at Netherton. She has an on-line print shop at art.tt/394t
that you must have a look at.
Weight 1.0 kg (2lb, 5oz), top rim diameter 10'' (25.5cm), base diameter 8" (20.0cm),
pan height 2" (5cm), base to top of handle 3" (7.5cm), width across handles 11¼" (28.5cm)
Why choose a pre- seasoned pan ?
The Sussex flax oil coating is easy to wash & naturally non-stick.
It is ready for immediate use.
No chemicals or PTFE or PFOAs are used in the coating of the pan.
Coating can be simply restored at home, time after time.
Spinning a 10 inch black iron pan
Netherton Foundry uses this process to make black iron frying pans, saucepans and woks.
A spun frying pan is typically half the weight of a cast iron pan, but with similar cooking properties.
DJ BBQ using a Prospector pan and charcoal BBQ on ITV's This Morning Programme.
Why use an iron pan?
Iron pans are tough and can be used at very high temperatures.
This iron pan is suitable for all types of hobs, grills and ovens.
Iron is a pure, simple metal which is easy to look after & very recyclable
What’s special about OUR spun black iron pans?
Serious cooks and professional chefs love the way that black iron pans heat evenly and give great cooking performance.
The more you use your pan the better it gets as the seasoned patina develops.
A couple of handy tips:
- If you are cooking meat or fish - oil the food, not the pan
- Be patient; allow the food to cook before trying to turn it over.
- Don't fry food straight from the fridge, allow it to come up to room temperature.
The pan bodies are spun by hand, so each one is slightly different. They will not all be as flat as a billiard table.
If you do want to keep it as flat as you can, then follow these simple guidelines.
If your pan has oak handles, the grain on every piece is unique and each one is branded by hand. They are like fingerprints, no two are identical.
Love your pan and follow our instructions for re-seasoning. Oven seasoning is kinder to the pan than hob top seasoning and it also give a nicer looking finish. We suggest that you only use hob top seasoning, if your oven is too small for your pan or you are re-seasoning your wok.
Your pan will develop with use and, if cared for, will age beautifully and be a friend for life.