Shropshire made 11’’(28cm) spun iron oven safe Prospector wok.
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 black iron handles attached with annealed iron rivets.
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.
Unlike our frying pans, we spin this iron wok to a thickness of only 1mm. We do this to ensure that the wok. heats up quickly when placed on the hob and cools down fast when the heat is removed, an essential requirement for stir-fry cooking.
This wok is light and easy to handle.
We are an artisan business and our cookware is handmade by our craftsmen. It can take up to four weeks to manufacture from scratch. However, we usually have sufficient stock to send out most orders within one week. We will update orders by email with confirmation of despatch and tracking details if applicable (tracking details aren’t always available for items sent by Royal Mail).
Weight 0.76 kg, 11'' (28cm) rim diameter, 5" (12.5cm) base diameter, 3'' (7cm) pan height.
Why choose a pre- seasoned wok ?
The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
No chemicals or PTFE are used in the coating of the wok.
Coating can be simply restored at home, time after time.
Why use an iron wok?
Iron woks are tough and can be used at very high temperatures.
This iron wok is suitable for all types of hobs and grills.
Iron is a pure, simple metal which is easy to look after &
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.
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.