Netherton Foundry 12" (30cm) Prospector Pan: spun iron, double handled, oven safe

ShropshireMade 12" (30cm) Prospector Pan ©

YES...This is the pan that Diana Henry uses in her book
"FROM THE OVEN TO THE TABLE".

Fry on the hob, brown under the grill, cook in the oven.

Pre-seasonedwithflaxoilforanaturalnon-stickfinish

Durable99.1%pure spun ironpanwithsturdyrivetedhandles

Suitableforhightemperaturefrying&browning

Fry on the hob, brown under the grill, cook in the oven.

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 food and travel writer/photographer,
Joe Woodhouse
. Have look at Joe's recent recipebooks,
Your Daily Veg and More Daily Veg
.

Dimensions:

Pan depth 1.75" (4.3cm). Base to top of handle 3" (7.5cm), Width across handles 13 ½" (34.0cm)

Weight 3lb 3oz (1.46 kg),Top rim diameter12'' (30cm), Base diameter 10" (26.0cm),

Whychooseapre-seasonedpan?

TheedibleSussexflaxoilcoatingiseasytowash&naturallynon-stick.

Itisreadyforimmediateuse.

NochemicalsorPTFEareusedinthecoatingofthepan.

Coatingcanbesimplyrestoredathome,timeaftertime.

WhyuseanIronpan?

Ironpansaretoughandcanbeusedatveryhightemperatures.

Thisironpanissuitableforalltypesofhobs,grillsandovens.

Ironisapure,simplemetalwhichiseasytolookafter&veryrecyclable.

DJ BBQ using a Prospector pan and charcoal BBQ on ITV's This Morning Programme.

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

Re-season your spun iron pans using the quick method:

A short video showing you how to give your frying pan or wok a quick freshen up.

Also have a look at all our pan care advice including the original "oven method"

What™s special about OURspun black iron pans?

Serious cooks and professional chefslove the way that black iron pans heat evenly and give great cooking performance.

The more you use your pan the better it getsas 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 tofrying 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 likefingerprints,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 afriend for life.