The best frying pan

Discussion in 'Cooking & Water Purification' started by Friartuck, Mar 20, 2011.

  1. Friartuck

    Friartuck Guide

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    I decided to day after trying to fry up some bannock that I need a good frying pan that's packable. What do you suggest?

    I"m not too keen on teflon coatings because once they scratch then your stuff becomes junk but does anyone have any experience with the teflon coated "backpacker" sets? How durable is it?
     
  2. DCP

    DCP Guide Bushclass I

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    Here is the one I recommend:
    http://www.amazon.com/standsbyriver...TF8&coliid=I3JN385XGXQCQW&colid=2VL6GX1G6U327

    It is an iron skillet, better than most of the cheap alum ones and doesn't weigh anywhere near the cast iron ones. The handle folds and they make a smaller 6" one too. The weight isn't that bad. I seasoned mine and have used it once so far and was more than happy.

    I know a few people here have one and they love it is well.
     
  3. briarbrow

    briarbrow Banned Member Banned

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    I'll say again banks fry bake http://frybake.com/

    they dont give them away. Doesn't nest with other stuff.

    works like a charm.
     
  4. Riverwalker

    Riverwalker Scout

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    I'll second the Banks Frybake. Bakes like a dutch oven (coals under/twig fire on top). Frys well because it distributes heat very well. Love mine!!!!
     
  5. 3fires

    3fires Guide

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    I prefer a cheapo teflon coated aluminum full sized fry pan. I just don't use metal objects on it and it stays good forever and is real easy to clean in the field. Space isn't a concern as it's fairly flat and packs real well inside my MOLLE assault pack and in my small NIKE day pack, lol. being aluminum it has hardly any weight. It might not have the bushcraft aesthetic appeal, but it certainly performs the task of bushcrafting.
     
  6. HoosierArcher

    HoosierArcher Banned Member Banned

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    I actually carry different pans depending on what my gut tells me to take before I leave. I have a small but still substantial cast iron skillet I take sometimes. It was my Mother's and the only thing of her's I have. It's a 9" and I have cooked all kinds of things in it on coals, on a pot stand over a stove or Coleman or other camping stove.
    My favorite pan to take is an old restaurant small saute pan. you can get them for free when a restaurant changes over to new. You just have to ask. They have seen a lot of use and the bottoms will be a mess, usually; but if you're a little lucky the non stick cooking surface will be in good shape. As your going to use it over direct heat sources the caked on gunk isn't that big a deal; but a little elbow grease, some oven cleaner and a bead blasting by your mecahnic friend can get it looking new. That pan has made more oatmeal, eggs and grilled sandwiches than I can count in the last 5 years since I got it. I also have an old mess kit that has the skillet and billy pot I just got and will be trying on a day trip soon. I had one just like it when I was a boy scout and I remember it worked reasonably well back then.
    For bannock I would go with my well seasoned cast iron skillet or my dutch oven which I don't take in a pack. I feel the quality and versatility of a good cast iron skillet, especially one with a lid make the weight bearable.
     
  7. PMSteve

    PMSteve Old Time Outdoorsman Supporter

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    I'm into multiple use products so I still use what my Dad taught me when I was a kid. He said he used it all the time in Korea and the pacific during WWII.:42:

    I use the spade of an old GI E-tool. Clean by scouring with sand and water (clean or burn off any paint first) oil it up and sit it in the coals with the spade/handle bent at 90* and fry away. Easy to remove from the coals when you're done cooking - also, you don't have to clean it again before digging!:57:
     
  8. almac

    almac Scout

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    i recommend an MSR alpine style cookset. it comes with 2 pots that nest, an interchangeable lid for both pots. the lid acts as a fying pan when used on its' own. stainless steel. pretty lightweight, and rounded sidewalls for easy cleanup. NO TEFLON HERE! :)

    http://www.amazon.com/MSR-321100-Alpine-Classic-Cookset/dp/B000FBWSRM

    i've used mine for over 10 years, and love it. most of the time i only take 1 pot and lid with me. my whisperlight stove packs inside my pots securely. :)
     
  9. Old Philosopher

    Old Philosopher Banned Member Banned

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    I've never had a problem with using non-stick cookware over a fire, if it's a cook fire and not a bonfire!
    I won't use Teflon coated, or T-fal pans, but the type that have an annealed surface hold up just fine, even with metal utensils.
     
  10. Strider

    Strider Scout

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    I have an old 5" stamped steel job with a socket for an extemporized handle. It's old, can't remember where I found it, but it works very well. It's even seasoned. One idea for finding one similar is to google around the sites that sell to the buckskinner crowd such as Crazy Crow and the like. Beats hell outa aluminum or any of the new chemical coated ones, although I've heard of a new coating on big stuff made out of ceramic, which would be non-toxic.
     
  11. Howie

    Howie Guide Bushclass III

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  12. Friartuck

    Friartuck Guide

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    Thanks for all the tips. I'm seriously looking at the frybake simply because it's multi- purpose (albeit less multi-purpose than the GI shovel) and I've been wanting a dutch oven anyway.

    Maybe though, my biggest hurdle is learning to cook while in the bush. I can use our camper a cook up a gourmet meal but it's really not any different than cooking at home. Cooking and prepping hunched over coals is 100% different.
     
  13. Zig

    Zig Guide

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    I harbor a deep loathing for coated pans. If I need a non-stick surface I use cast iron. Of course, that's not exactly a packable type of cookware, so I suggest steel as an alternate option. Stainless works great, but does have sticking tendencies (which I actually don't mind, you get a better sear on meats). Alternately you can use Carbon Steel which will season much like Cast Iron and become non-stick.

    I avoid aluminum, even though it is nice and light, mainly because of the poisoning/Alzheimers worries. Nothing had been proven, but we know for sure that steel isn't an issue, so why tempt fate?
     
  14. Old Philosopher

    Old Philosopher Banned Member Banned

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    My "bible" when I started out was Horace Kephart's "Camp Cookery". I still refer to my 1946 edition, which is in my hand as I sit here. It was first published in 1910, and is available as a Kindle Book through Amazon. A 1944 edition of the hardbound book is used for $30, so if you can use Kindle books, it's only $3.
    Want a recipe for "Small birds, roasted", or "Milt, broiled"? Kephart's your man!
     
  15. GrampaMike

    GrampaMike Scout

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    If you don't need a very big pan--maybe you're going to make a one-man bannock "biscuit"--the One Egg Wonder by T-fal is a pretty cool little fry pan. It's just slightly under 5" across with a handle that's easily trimmed down. Its small size makes it ideal for use over an alcohol stove. Search YouTube for several videos of this little baby in use. Chow hounds won't like it, but for those who eat in moderation it works pretty well.

    GrampaMike
     
  16. EdD270

    EdD270 Guide Bushclass I

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    Our Ace hardware has a little 6" Lodge cast iron frying pan for only $7.00. that would be a neat thing to get, if I didn't already have one.
    Also look in the thrift stores. They often have smaller pots and pans for only $1.00 or $2.00, cast iron, stainless or coated aluminum.
     
  17. Pywacket

    Pywacket Tracker

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  18. mainewoods

    mainewoods Maine Supporter Supporter Bushclass I

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  19. AlexVadzum

    AlexVadzum Tinder Gatherer

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    All-Clad 5112 or Simply Calphalon

    I would recommend you to check out All-Clad 5112 (stainless - when I'm cooking with very high heat) or Simply Calphalon (nonstick). Used both of them - really satisfied.
    Both have size 12-inch, which is enought comfortable for me.
    Here I found good reviews fo it.
     
  20. heron2000

    heron2000 Scout

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  21. OldCootHillbilly

    OldCootHillbilly Tracker

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    In the woods I carry a old cool handle steel pan what has seasoned up very nicely over the many years it's been in use.

    That along with a nice hobo cook kit an yer good to go on most any meal. The steel pans can usually be found at a second hand store.
     
  22. rocketbomb

    rocketbomb Guide

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    I also use one of the little carbon steel pans from Ben's Backwoods. I have a couple of the handle-less ones which are actually baking pans. Work great with a pot gripper, are reasonably light and packable, and mine have seasoned up very nicely--almost as good as my cast iron.

    [​IMG]

    I just don't use non-stick cookware for much of anything any more. Stainless, carbon, or cast it is for me. Carbon steel is the way to go for for packable camp frying pans if you ask me.
     
  23. 45jack

    45jack Supporter Supporter

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    I have a 1944 edition. But I'm going to be a spendthrift and get the kindle edition.
     
  24. barnes3126

    barnes3126 Scout

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    Pot gripper handle and a heavy 8 inch cake baking pan from Walley world. About 5 dollars.

    Sent from my DROID RAZR using Tapatalk
     
  25. randyt

    randyt Guide

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    the little frying pan from bens is what I went with. I need to get it seasoned up though.

    [​IMG]
     
  26. ROCK6

    ROCK6 Scout

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    This is the one...especially for backpacking. It's light, carbon steel cures well and it's easy to clean up without fear of scratching off some coating. I pack the smaller skillet on solo trips or just with my son and the bigger one when my wife comes along.

    [​IMG]

    [​IMG]

    [​IMG]

    These really get thumbs up from me:dblthumb:

    ROCK6
     

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