Netherton Foundry 11" (28cm) Spun iron prospector wok

Shropshire made 11´´(28cm) spun iron oven safe Prospector wok.

Flat bottom wok, great for one or two portions. Suits all hobs and can be re-seasoned in the oven.

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.

Flat bottom. 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.

Dimensions:

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 & very recyclable.

Not sure which Netherton wok to choose, click on this video for more information.

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.

Every time you use the pan, heat it SLOWLY to frying temperature, then you can use full power.

This is especially important if you are using powerful cooking hobs such as induction.

Use a hob the same size as the pan base, small rings WILL warp big pans.

Never drop a hot pan into cold water. This will buckle it.

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.