![]() This pan is available in four different sizes: 24, 28, 32, and 36cm. This pan does need to be pre-seasoned before use, thankfully detailed instructions are available with the pan and on the Kuhn Rikon website. Unlike many other skillets on this list, this Kuhn Rikon pan is made from spun iron, like the Netherton Foundry pan above, so it's noticeably lighter than its cast iron counterparts. Our favourite of all the iron skillets we tested, this classic is going to stay firmly in place in our kitchen armoury. This pan will work hard for you in the kitchen, but also looks great on the table. ![]() The searing capabilities are superb – our rib-eyes cooked evenly with a crisp crust after we prepared the pan slowly over a low heat and worked it up to searing temperature. The two-handled Prospector has all the heat distribution qualities we’d look for in a skillet, and the 26cm version we tried from the range was perfect for a one-pan dinner for two, breakfast eggs or a couple of large steaks. The difference here is that the iron is spun rather than cast, before being coated with organic flax oil. Not only is it incredibly well made and tough, it’s also so much lighter than many of the traditional skillets we tested. Made in Shropshire and beloved of the cooking elite (it features on the cover of Diana Henry’s From The Oven To The Table), we can see why the Prospector pan is such a staple for serious cooks.
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