Thread: Camp frying pan?

I use 'black steel' for all our cooking including at home on the gas hob. When you want a long slow simmer, I get the cast iron pan out.

Advantages of 'black steel':
Treat it as if it was cast iron - same cleaning process
Nice long handles for use over gas or the open fire - they do not heat up like the short ones on cast iron which means most of the time you don't need a glove
No non-stick chemicals (unless you call butter or lard a chemical)
Way, way lighter than cast iron
Fast to heat up and responsive to changes in heat input
Robustly made and will take a beating
If you want a compact unit, you can cut the handle off near the pan and weld a hinge in so that the handle folds over into the pan for storage
Low cost

I usually buy mine from Savebarn but just checked and they don't seem to have the full range of sizes.

This is the brand I use but in the 260-300mm range. It has a distinctive shape to the end of the handle https://www.savebarn.co.nz/36cm-blac...scription=true

There is a range of NZ made ones to, but i have never used them https://www.dissco.co.nz/product/53/Black-Iron-Fry-Pans