Frying pans
 

Hi everyone, I have tried various camping frying pans and I must say I,m not impressed despite their claims. I can understand the need to save weight for backpacking, but this usually results in a very thin bottom. When used with the sort of multifuel stoves we tend to carry this results in the bottom bowing upwards, with the oil and the contents migrating to the sides. The middle then overheats and burns. I have just bought a Sea to Summit 8" pan and its otherwise perfect in terms of size and effective non stick surface but this too suffers from this obvious flaw, even when used with a simmer ring. Any alternatives? :helpsmilie:

I know what you mean and have no alternative. I just periodically push on the center of the pan to bend it back flat. Curious what feedback you get on pans that don’t bow; I assume the only solution is thicker which means heavier, and that will be the trade off. I have a GSI cookset that I’ve used for around 15 years and the anodized coating still is in good shape - pretty amazing. But the frying pan does warp as you say.


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I am going to try the Ridgemonkey XL this year for my cooking of the full English.
Will let you know how we get on :scooter:

Hello

Bought a pan from MSR in 2011, like this one: https://www.rei.com/product/115071/msr-quick-skillet
Had to throw it away after a few burned meals.

Got me then a cheap $10 aluminium "nonstick" pan from the supermarket.
This brought the fun back to cooking.

sushi

I've tried all sorts of lightweight camping stuff and resorted back to trad. cast iron as best for everything except weight ( you can clean them with a handful of sand from the river bank- don't recommend that with non-stick!).
Does anybody have experience with plain steel pans? Though they may have the advantages of cast iron with a bit less weight.

I use a cast iron pan at home and I swear by it, they are the best. This on is a "Cousance"from the 1950's and nothing sticks to it. But at over 2 kilos it is not an option on the bike.
Plain steel pans once seasoned should be ok. a lot of professional chefs use them.
I have just ordered a Prestige Durasteel like this one
www.amazon.co.uk/Prestige-Durasteel-Stainless-Frypan-Silver/dp/B01NAJI79U/ref=sr_1_fkmrnull_2?keywords=prestige+durasteel+fr ying+pan+20cm&qid=1554645330&s=kitchen&sr=1-2-fkmrnull
With a thick stainless warp free bottom but only weighing in at 580 grams, it seems a good compromise and as a bonus the handle is removable by undoing a screw for easy storage. Reviews look good, I will give it the omelette test when i get it and let you know

Maybe it could double as a motorcycle bash plate? :chef:/:scooter:

Bingo!! Just tried this Prestige Durasteel, and I,m impressed. The high sides prevent spillage, the non stick is very effective making cleaning easy, and at last, no warping of the bottom. The textured underside grips on my Primus Omnilite, and the polished exterior makes it easy to wipe any soot off from unhappy multifuel stoves. All this more than justifies the extra 240g as compared to the Sea to Summit Alphapan.