Shropshire Made 11’’ (28cm) Prospector Sauteuse Casserole ©
Scroll down for Sandy's recipe!
The oven safe Prospector Sauteuse with lid, has very deep sides with a gently curved profile and a broad cooking area across the base.
A single pan than can be used for:
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Frying, sautéing, braising and browning.
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Roasting.
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Boiling and simmering.
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Tossing, whisking and serving.
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).
Highlighted with two Netherton brand brass rivets.
PTFE & PFOA free - absolutely no chemicals.
What make a Sauteuse special?
It's all about the depth! Think of it as a frying pan and saucepan combined with no downsides. We were comssioned to make our first one by Swedish pan expert, Kristin. She tells us that whilst very common in France, they are also popular in Scandinavia. When we tried one oursleves we were convinced. Susquently we showed the Sauteuse for the first time in September 2024 at the presitguous Ludlow and Abergavenny food festivals....and were overwhelmed by requests! It's a very special piece of kit.
Compare the pan heights, Chefs' prospector pan on the left and Prospector Sauteuse on the right.
Dimensions:
Weight 4lb 1oz (1.825kg), rim diameter 11” (28cm), base diameter 8¼” (21cm), Width across handles 13½“ (34.5cm), pan height 3¼” (8.3cm).
Weight of pan and lid 5lb 14oz (2.65kg), pan height with lid and knob 3 ¾” (9.3cm).
Pan capacity measured to rim: 4.5 litres / 7.9 imperial pints.
Pan capacity measured ¾" (1.9 cm) below rim: 3.5 litres / 6.2 imperial pints.
Bake Off star Sandy Docherty treated herself to one of our brand new 11” sauteuse casseroles at Ludlow Food festival......... and went straight home and wrote a new recipe for it!
Being a proud Northern lass, Sandy’s cooking is not all about frou frou pastries and chi-chi cakes like the creations she needed to rustle up to impress Paul Hollywood. Especially at this time of year she is just as likely to be rustling up a hearty stew or a warming soup. She has kindly shared her recipe for chicken soup and dumplings with us.
Chicken/Turkey Soup with Gourmet dumplings
I started this recipe by thinking “how do you write up a soup recipe, surely it's just things you have around that make soup du jour”. But, I thought this was a disservice to soup. Soup is special and such a useful and underrated meal. So, I stopped myself and looked at what I had put together to create this delicious and homely meal.
I must say the only difficult thing about making soup is the shopping. You have to shop with an open mind and be ready to be versatile and adaptable to what is available, in season and on offer.
The Stock
Stock is like underwear! If the foundation is good, then the rest just slips over and becomes stunning.
1 turkey leg or 4 plump chicken leg portions (it’s a matter of choice)
1 onion
1 stick celery
1 carrot
Salt and pepper
Place the meat and the coarsely chopped veg in a Netherton Sauteuse and cover with cold water.
Bring to the boil, turn down the heat and simmer for about an hour.
Lift of the heat and leave to cool until you can lift out the meat and veg.
Discard the vegetables, remove the skin (discard) take all the meat off the bones and set to one side, throw away the bones.
You can now carry on and make the soup or place the stock in the fridge until next day or even freeze until another time. The stock will set to an opaque jelly, bursting with goodness. The meat can be wrapped and stored in the fridge or frozen with the stock in readiness.
The soup
The use of which veg is totally up to you and what you like. Just remember that if you want to use summer veg, e.g. peppers, courgettes etc these take a lot less cooking that winter root veg. (I’ll let you into a little secret, if you get a bag of ready chopped casserole veg and chop it finer, I won’t tell.) However, this is what I used.
2 carrots finely chopped
1 large onion finely chopped
½ a small turnip finely chopped
2 cloves of crushed garlic
1 medium potato finely chopped.
Mixed herbs(optional)
Touch of chopped chilli (optional)
4 knots of frozen spinach
Let your stock melt over a low heat, add in the chopped veg (but not the spinach) and simmer.
Sometimes to add variety I put all the vegetables into a food processor and pulse to dice, this just adds another way of presenting the finished dish.
Season with salt and pepper remember to always taste never assume.
Once the vegetables very are soft, take out about 2 to 3 ladles and place in a jug, blend this with a stick blender or in a liquidiser, add this smooth mixture back in to the soup. This step is worth it as it adds a bit of thickness to the soup and also it creates layers of texture which is always good and prevents boredom!
When you have the soup to the right texture and taste, add the frozen spinach and allow it to melt into the soup, giving yet another dimension colour and texture. Chop the cooked meat and stir into the soup.
Now this beautiful creation is ready to serve or freeze. I tend to do both, have some there and then as soon as it ready, freeze in portions for a midweek meal.
Gourmet dumplings
It’s hard to find someone who does not like a dumpling, I think it’s a guilty pleasure and so retro but embracing the slow food movement I believe that dumplings are going to make a comeback and I relish that.
200g self raising flour
100g vegetable suet/ beef suet (or ask your butcher for fresh suet and grate your own)
100g packet sage and onion stuffing mix.
Salt and pepper
150-200mls cold water
Method
Place all the dry ingredients into a bowl and add enough cold water to make a soft slightly sticky dough, you may need a little more water or a little less.
Place your soup into your NETHERTON FOUNDRY SAUTEUSE and bring to a simmer.
Pre heat the oven to about 170º C or gas 6/7. Baking the dumplings will give a crusty top if you prefer softer dumplings don’t use the oven but simmer the dish on the stove.
Gently drop golf ball sized dumplings into the simmering soup, don’t roll the dumplings too tight or they will struggle to cook through plus you won’t get those little crunchy bits after baking.
Simmer or bake for about 30 minutes, the dumplings may take a little less time on the stove top. I believe the only way to test is to break one open and see if the centre of the dumpling is cooked and cake like.
Lift out one of these lighter than air dreamboats and place in pre warmed soup plate ladle the chunky liquid around the edges. The dumpling should sit in the middle of a sea of soup like Madagascar in the Indian ocean.
Curl up and enjoy knowing there will be seconds.
More about Sandy Docherty:
Why choose a pre- seasoned pan ?
No chemicals or PTFE are used in the coating of the pan.
The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
The coating can be simply restored at home, time after time .
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:
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If you are cooking meat or fish - oil the food, not the pan.
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Be patient; allow the food to cook before trying to turn it over.
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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.
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Every time you use the pan, heat it SLOWLY to frying temperature, then you can use full power.
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Start at the LOWEST setting, allowing the pan to warm up before gradually raising the power.
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This is especially important if you are using powerful cooking hobs such as induction.
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Use a hob the same size as the pan base, small rings WILL warp big pans.
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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.
