I have searched and read several threads in this forum on the cast aluminum 12 x 12 pan from the Boundary Waters Journal and have seen others swear by non-stick coated pans and others for cast iron. I am trying to figure out what is the best cost fry pan that can be used on the fire grate (too hot for non-stick coatings). I know cast iron works well but is very heavy. Cast aluminum I heard works just as well and is lighter. I have only used this once on the last trip (went through an outfitter) and it was on the propane/butane stove not the fire grate so I can only assume it works ok there to. I am just curious to hear what you prefer to fry fish on the fire grate with. I would appreciate your thoughts on this one before I drop cash on an expensive pan when there might be another solution. I use a heavy steel scrub pad to clean and wonder if I am going to ruin it by taking off the seasoning like I would on cast iron? It works amazing on stainless steel but I can't find a 10x10 or 12x12 square in stainless.

Personally I stay away from coatings and minimize aluminum, but for camp use I do not think it matters past cleaning and care. Out of vehicle based camps I have both cast iron and al flat griddles non coated. Too heavy for my packing but work very well and both can be cleaned with a wire brush if need (when home).Cast products can get heavy al or iron, so thick formed sheet may do ya better. stainless griddle
Or something on the lines offered from Partner Steel, they do aluminum and custom orders I do believe.
Something I want to try out is a grill mat, need to watch temp and keep below 450 but may work well are light and pack small.
Seasoning works best with cast iron, can be done to carbon steel (I often use carbon steel gold pans to cook and bake), has little effect with aluminum. But cast and anodized aluminum sheet are pretty easy to clean. Far as soap and scrub pads on seasoned cast iron, I do that regularly without trouble, but they are well seasoned and many years old. Even at the worst re-seasoning is simple, and can be done over a fire.

butthead

thank you for sharing and also for the links. I am not a fan of aluminum cookware for home but for a couple times a year I am not too worried about using it. You did get me thinking though. I only want a 10 x10 square and very shallow (like an inch deep). I work at a metal stamping shop. I think I might grab some stainless and try to form up something crude on my own. it doesn't have to be pretty I guess. I just am not sure how to attach a removable handle. I will post back a photo if I can come up with something. I know I want a flat bottom though so I can do eggs or pancakes on it too. I am rambling now but thinking.....lol

Sounds like you have a great solution! Could use pot grippers or 2 for handles. Know someone to weld the corners? Carbon steel sheet or plain steel could work and can take a seasoning.

butthead

I tend to wreck seasoned pans by scrubbing to aggressively to clean them up. I have had pretty good luck with stainless and a little olive oil from a squirt bottle. It can get sticky but I have a stainless scrub pad that works amazingly fast. I forget the name (my wife gets them) but I will look it up at home and add the link. Never had a pot or pan I couldn't get back to looking new in just a couple minutes. My wife will not let me anywhere near her cast iron pans.

These little pot scrubbers are awesome in my opinion. Stainless pot scrubber={creative}&hvpos={adposition}&hvnetw=o&hvrand={random}&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl={devicemodel}&hvlocint=&hvlocphy=&hvtargid=pla-4584207577163290&psc=1

They will kill a seasoned or coated non-stick pan though.

Even if you ruin a seasoned pan it can be brought back. Clean till smooth and re season simple seasoning video
I've even run carbon and cast thru an auto clean oven cycle to remove all traces of seasoning then re-seasoned. That's the beauty of carbon or cast iron cookware, it can be reconditioned to new performance.

butthead

I've thrown all my pot grippers away. I just use leather work gloves when handling cookware on the fire.

I know it's been discussed on this board before, but here's what we used to use, an old Maytag washer lid. This picture was taken at Big Lake off the Echo trail many years ago so not in the BWCA. I still have two of these fry pans, it's just been years since I've taken one to BWCA. I mostly use the BWJ pan now.



Canoepaddle

This is by far my favorite BWCA over the fire cooking pot. Fry, boil, sauté, bake brownies and cobbler... The lid can double as a griddle as well.

I have been searching for the same type of thing, a fry pan for over an open fire/grate that can also be a sort of Dutch oven. I tend to try to keep things on the lighter side, so my cast iron fry pan goes car camping & not canoeing. I am leaning towards one of these Fry-bake pans after looking high & low for what would work best for my style of cooking/needs. Seems to work as a fry pan & Dutch oven with the fitted lid. It's one of those things on my "I think I need this" list.

Fry-bake

I've used plastic pot scrapers, work well, these are from Lodge for cast iron.

Lodge plastic pot scraper

I can honestly say I have never seen that before. :) Thank you for sharing the photo.

Swampturtle: "I have been searching for the same type of thing, a fry pan for over an open fire/grate that can also be a sort of Dutch oven. I tend to try to keep things on the lighter side, so my cast iron fry pan goes car camping & not canoeing. I am leaning towards one of these Fry-bake pans after looking high & low for what would work best for my style of cooking/needs. Seems to work as a fry pan & Dutch oven with the fitted lid. It's one of those things on my "I think I need this" list.

Fry-bake

I've used plastic pot scrapers, work well, these are from Lodge for cast iron.

Lodge plastic pot scraper "

Thank you, I don't really do any baking so I am trying to find just a shallow fry pan that can take the heat from an open fire. I do like those though for car camping. I do more cooking with fresh foods for that. I have a couple of the plastic scrappers and they work pretty well for most things but you should see the disaster I can make of a pan...lol

Selfsuffi: "thank you for sharing and also for the links. I am not a fan of aluminum cookware for home but for a couple times a year I am not too worried about using it. You did get me thinking though. I only want a 10 x10 square and very shallow (like an inch deep). I work at a metal stamping shop. I think I might grab some stainless and try to form up something crude on my own. it doesn't have to be pretty I guess. I just am not sure how to attach a removable handle. I will post back a photo if I can come up with something. I know I want a flat bottom though so I can do eggs or pancakes on it too. I am rambling now but thinking.....lol"

Once fry pan project is completed try with a DIY scorch-buster if the SS thinner bottom tends to stick and burn food. DIY Scorch Buster

I like an old cold handle steel frying pan. See if you can find one. Most are too small but I have two larger ones. Much lighter than cast iron.

Easy, get yourself a Carbon Steel Skillet. Lodge among other companies make them. They are a fraction of the weight of cast iron (the 12" skillet weighs only 4lbs) but have similar cooking properties and are fire safe. I have a carbon steel wok that i have seasoned very nicely and it's nonstick surface can easily fry an egg no sticking. Exact same principle. Buy yourself a cheap green scrubby for this one so you dont destroy your coating. Skillet

Atrain: "Easy, get yourself a Carbon Steel Skillet. Lodge among other companies make them. They are a fraction of the weight of cast iron but have similar cooking properties and are fire safe. I have a carbon steel wok that i have seasoned very nicely and it's nonstick surface can easily fry an egg no sticking. Exact same principle. Buy yourself a cheap green scrubby for this one so you dont destroy your coating. Skillet "

I looked at these but I don't like the handle or the round shape. I thought about it drilling out the rivets and just make a quick screw together version but now I have a lot of loose parts to get lost. I am making up one from scratch on my own. I will post photo's of it when I am done. Thank you for the input though.

Here is another carbon steel option that isnt round. Possibly remove the handles and just use leather gloves or a leatherman or fishing pliers to move it. It would hold plenty of oil to shallow fry. 18*10

It may have to be custom like you said...

Atrain: "Here is another carbon steel option that isnt round. Possibly remove the handles and just use leather gloves or a leatherman or fishing pliers to move it. It would hold plenty of oil to shallow fry. 18*10


It may have to be custom like you said... "

I am usually in small groups of two or three so that is a little big. I have looked at and tried a few different ones but I think what I want is so specific I am having a hard time finding it. I have a model drawn up and getting ready to be laser cut. I am using 3mm 301 stainless. If nothing else I can report on if it works at all or is a complete disaster. lol

I use a $20 GSI non-stick skillet for fish, eggs, pancakes and calzones. I am not concerned about the Teflon as PFOAs (the suspected carcinogen) has not been used in them since 2013. I've read that at 570ºF the non-stick coating will begin to emit toxic particles into the air which can make you sick (Teflon Flu), but I'm pretty sure I'm not cooking that hot anyway. I've never brought an infrared thermometer camping, but at home I find my pancakes start burning around 425 to 450º, so I think I usually cook over a fire at about 400º or less - well below the point the problem even begins.

That said, if you want to try something different, I am a huge fan of carbon steel at home. I've got a full set of cast iron, stainless steel, and stainless lined copper pans, but usually love reaching for my carbon. They are the dirty little secret of the culinary merchandising world because they are cheap, not fashionable, and last. There is a reason you see piles of them in professional kitchens. I use de Beyer and just got another one recently (about $30), but there are several good brands. Reviews I read for Lodge were not as good, but on the other hand, I think they use a slightly thinner steel than most (2 vs 3mm?), which on the bright side makes it lighter for camping.

I just did a quick check with my scale and ruler on my pans. Note that the first measurement (the way most pans are listed) is at the top - the widest part - not the inside flat cooking area. I'll list both. Also, my scale was set to 100ths of a pound rather than ounces.

GSI Aluminun Non-stick: 8 1/2 inch (6 inch inside), 0.83 lbs with handle, 0.66 without.

de Buyer Carbone Steel: 8 3/4 inch (6 inch inside), 2.71 lbs.

Old cast iron skillet: 7 3/4 inch (6 inch inside), 2.67 lbs

Lodge carbon steel: 8 inch (5 1/4 inside), 2.08 lbs (according to Amazon).

So my particular carbon steel pan was actually heavier than a cast iron pan (brand not evident, but old like my my Wagner) of the same cooking surface. Note carbon steel pans typically have a more flared side than cast iron; arguably a little worse for holding in hot oil but easier for maneuvering a spatula for flipping. If you do go with carbon steel or cast iron, leave your abrasive scrubby at home and use a plastic spatula, stick, or pine cone to dislodge any stuck stuff, and then just hot water and a sponge.

I have considered getting a Lodge for the BWCA, but not done so yet. I like the feel of the heavier pan cooking, but have never been able so far to justify the added weight.

Just re-seasoned one of my carbon pans, and another new one about to go through he process.

de Buyer is a new name for me. I will check them out. What I am making right now is 8 x 10" at the bottom and a 45 degree wall 3/4" tall. I have a little tab with a slot on one side I will fabricate a removable handle for once the pan is complete and I can measure it in real time.

Making your own is more fun anyway, let's be honest! This one is more for the archives, as you're already well on your way to the custom one. I look forward to seeing pictures!

What about the steam table pans? Those are 24ga 18/8 stainless. A 1/4 pan is 10.5" x 6.5" and 2.5" deep. I might have to try that sometime and report back. Those are extremely cheap at your local restaurant supply place (<$5). Stack 2 to prevent scorching maybe?

Atrain: "Making your own is more fun anyway, let's be honest! This one is more for the archives, as you're already well on your way to the custom one. I look forward to seeing pictures!


What about the steam table pans? Those are 24ga 18/8 stainless. A 1/4 pan is 10.5" x 6.5" and 2.5" deep. I might have to try that sometime and report back. Those are extremely cheap at your local restaurant supply place (<$5). Stack 2 to prevent scorching maybe? "

Atrain - Are you a chef by trade? You have a lot of inside information here. I am going to check out the 1/4 pan idea too. I need to look up my local restaurant supply store. I will post back when I am done. Already hit a small snap....no 301 stainless in stock so I am using the not as good 430 stainless. Still a good experiment to see how this goes. Already had a couple requests in the shop to make a couple extra as they like the idea for camping. We may be able to do a group testing on them when complete. LOL!

Selfsuffi: "
Atrain - Are you a chef by trade? You have a lot of inside information here.

Not a chef, but I cooked in several restaurants back in the day for about 5 years before and during Engineering school. I do a lot of design work with various metals now, so when you offer up a problem-solving (1) opportunity that involves metalworking (2) and cooking (3), that's like the triple whammy interest-wise!

Like Jaywalker said the carbon steel pans are everywhere in commercial kitchens because they are bulletproof, you can throw them around, on the flame, in the oven, whatever, and they distribute heat great. I would highly recommend checking out your local restaurant supply place. You might find exactly what you are looking for, or something you could easily modify.

Also, not sure where you are getting your steel from, but McMaster-Carr is a great one stop shop for everything prototyping.

I use a 10oz 8" GSI aluminum...

Weight is important for me - love cast iron but never on the trail.

For all the comments on seasoning here is an interesting video, How professional season their carbon steel wok

butthead

Atrain: "

Selfsuffi: "
Atrain - Are you a chef by trade? You have a lot of inside information here.

Not a chef, but I cooked in several restaurants back in the day for about 5 years before and during Engineering school. I do a lot of design work with various metals now, so when you offer up a problem-solving (1) opportunity that involves metalworking (2) and cooking (3), that's like the triple whammy interest-wise!


Like Jaywalker said the carbon steel pans are everywhere in commercial kitchens because they are bulletproof, you can throw them around, on the flame, in the oven, whatever, and they distribute heat great. I would highly recommend checking out your local restaurant supply place. You might find exactly what you are looking for, or something you could easily modify.

I work in a Metal stamping plant / tool and die shop. I have lots of options to order from and also pull from inventory. :) Like a kid in a candy store. We have some Ultra high strength ( High Strength Low Allow Grade 100) if you are familiar with it. If the 430 stainless works out I might try some of that but I am not sure how it would season with no carbon in it.


Also, not sure where you are getting your steel from, but McMaster-Carr is a great one stop shop for everything prototyping. "

I got this for Christmas, haven't tested it yet.

https://www.amazon.com/dp/B06XNS1Z48/?coliid=I2BO9VIOAZYLQ8&colid=1JOUEMO2SV55S&psc=0&ref_=lv_ov_lig_dp_it

rono_cluck: "I got this for Christmas, haven't tested it yet.


https://www.amazon.com/dp/B06XNS1Z48/?coliid=I2BO9VIOAZYLQ8&colid=1JOUEMO2SV55S&psc=0&ref_=lv_ov_lig_dp_it"

rono cluck's new Fry Pan.
I just purchased the 10" Lodge preseasoned carbon steel skillet to start playing with cooking on open fires. Have always used a canister stove for cooking.

Swampturtle mentioned the "Fry Bakes" above and provided a link. My buddies and I used to carry cast iron dutch ovens and skillets.....As we have gotten older and taken some extended trips, we have converted to the fry bakes. We have two sets depending on how many of us go. As previously mentioned, you can bake in them just like a dutch oven and they make great skillets. We tend to have pretty extravagant menus, at least for the first couple of days with a lot of fresh food and have not missed our cast iron at all. I would say 50% of the time we use them over an open fire.....
Mike

the frybake looks like a great option. I just purchased a 10" square deep copper pan on clearance from menards, I'm going to give it a shot. I like cheap. Heres a dollar store Tfal I have been using, I made the handle. I since made a new one from Ryertex since the aluminum got too hot

Hey what about some of the fry pans they have been advertising on TV? They look bullet proof and still non stick. If I didn't already own so much cooking stuff already I would probably get one. I think they might be called "Granite fry pan"........as seen on TV.

I don't know about the granite ones but the copper ones work great.

mastertangler: "Hey what about some of the fry pans they have been advertising on TV? They look bullet proof and still non stick. If I didn't already own so much cooking stuff already I would probably get one. I think they might be called "Granite fry pan"........as seen on TV.

"

My issue with pretty much all coated pans is they have a low temperature rating. Once you exceed it they stay gassing out some pretty bad stuff or the coating actually starts coming off. I had a coated pan start flaking off on me once just from the stove at home. I didn't know they couldn't be used on a high heat. Made me start to rethink bringing them for an open fire. A lot of it is how ong you use it and personal choices I think too.

JATFOMike: "Swampturtle mentioned the "Fry Bakes" above and provided a link. My buddies and I used to carry cast iron dutch ovens and skillets.....As we have gotten older and taken some extended trips, we have converted to the fry bakes. We have two sets depending on how many of us go. As previously mentioned, you can bake in them just like a dutch oven and they make great skillets. We tend to have pretty extravagant menus, at least for the first couple of days with a lot of fresh food and have not missed our cast iron at all. I would say 50% of the time we use them over an open fire.....
Mike "

Thanks for this info, I've wanted to expand my menu to include Dutch oven type stuff, cook easier over a fire. I also am aware that if my stove or fuel fails, my small aluminum GSI pan would not last long on a fire grate. The GSI Outdoors Glacier Stainless coated aluminum pan looks like great replacement. I've been waiting to place an order, frybakes handles were on back order, looks like they got them in.

Hope the OP finds what he is looking for. I saw a small cold handled steel skillet on eBay for $25 or best offer last night.

You got me thinking so I did a little checking. It seems Teflon coated pans are claimed safe to 500 degrees.
You should be frying your fish around 375. If you get up to 500 your gonna burn your grease anyway.

I've had really good luck with super cheap non stick pizza pans. No handles, but it works.

If you cook on:

- a heavy iron grate in the BWCA, the iron absorbing 50% of the direct heat from the flames
- with the limited firebox underneath the iron grate
- a sheet of heavy duty aluminum foil laid flat between your pan and the iron grate
- a walmart (or better) teflon pan on top of the foil

I just can’t believe that gets too hot to be unsafe, unless you’re trying to create a giant inferno that would burn the food in a cast iron pan anyways.

So I use a walmart pan and a flat piece of foil.

NotLight: "If you cook on:


- a heavy iron grate in the BWCA, the iron absorbing 50% of the direct heat from the flames
- with the limited firebox underneath the iron grate
- a sheet of heavy duty aluminum foil laid flat between your pan and the iron grate
- a walmart (or better) teflon pan on top of the foil


I just can’t believe that gets too hot to be unsafe, unless you’re trying to create a giant inferno that would burn the food in a cast iron pan anyways.


So I use a walmart pan and a flat piece of foil.
"

I have used them in the past the same way but I have dropped a cheap pan when it was hot and it deformed it pretty badly. I had another start to lose the Teflon coating, actually flaking off in the food. Just makes me very leery of them now. I don't know how any of the newer coated pans in ceramic or other materials work. I like the weight of them though. I typically don't have a problem when cooking eggs or fishas that is generally over coals or way off the edge of the fire. First night steak though I like a screaming hot pan to get a good sear all the way around and then pull the pan off the side for a slower cook. I like a little thicker pan to help retain some heat but not the weight of cast iron. I have the feeling this is going to come down to a personal preference. I am in process of making a square pan from thicker stainless. I have the luxury of working in a metal fabrication shop with a laser and press break and weld booths so my 2 pans is now up to 6 as a couple guys in the shop want to try them as well. I will post photo's when complete. Thank you all though for your input.
Rich

Question about the Lodge cast iron pans. How do you handle the pans over the fire? I have heard about mechanics gloves but I'm not familiar with those. Would they really work that well for gripping both sides of the pan? I thought about using an ove glove but I'm not sure those would be that great either. Either way it seems like you need to get close to the fire if not right over it, and that seems like an issue when you have smoky fires.

A1t2o: "Question about the Lodge cast iron pans. How do you handle the pans over the fire? I have heard about mechanics gloves but I'm not familiar with those. Would they really work that well for gripping both sides of the pan? I thought about using an ove glove but I'm not sure those would be that great either. Either way it seems like you need to get close to the fire if not right over it, and that seems like an issue when you have smoky fires."

I have used leather work gloves but the best I found was a rubbery trivet that is oven safe and slips over the handle of lodge cast iron pans. For ones without handles built into it I have used a pot gripper handle with pretty good success. I am sure others have some really good different options. I like the cast iron, I just don't like the weight.

Last year I bought a 10.5" Lodge CI skillet specifically for my August trip, and as the guy who carried most of the portage packs I didn't really notice the extra weight. It sure made some delicious hash browns and bacon though!

ok, here is an update on this one. I have some pictures of the rough pan. I need to take it home and grind down the welds and clean it up and season it. I have 4 little rare earth magnets that hold it to the pan (430 stainless is magnetic). I really only need one but figure I might lose one in the pack and don't want to have to dig around for it until I get home. The handle nests into the pan for the pack. I am going to overlay the handle with wood so I don't get burnt if it gets too hot but I am now leaning to just making a couple of slip on holders from the silicon trivet pads for baking. I will post final photo's when it is totally complete. My trip is in Mid September so I can give an update on how it worked out when I get back.

I forgot to ask, has anyone worked with the silicon pot holder material and can it be glued or sewn at all?

I have frequently used a 9.5 " de Buyer crepe pan for frying fish (and have made loads of crepes and omelettes with it--mainly at home) over a USFS grate. Though it is shallow and maybe on the smaller side, it packs well and handles heat well. I actually have 2, and with a larger group I'd consider bringing them both. Cost was $20 per probably about 12 years ago.

Looking for a little carbon wok to cook and couldn't find one. I was told in another forum that sites with [url=https://wisepick.org/best-carbon-steel-wok/]them[/url], you bought similar sites?

Although I have the Boundary Waters frypan, I like a smaller pan for frying fish because it needs less oil and is lighter. I went to Goodwill and found a nice heavy aluminum pan that I use. They usually have great stuff that was from grandmothers kitchen and will work great. Every few years, when its too banged up, I go back to Goodwill and replace it for a few dollars.

DanielJ: "Looking for a little carbon wok to cook and couldn't find one. I was told in another forum that sites with [url=https://wisepick.org/best-carbon-steel-wok/]them[/url], you bought similar sites?"

Try Restaurant Supply 10 inch Wok with cover

Take some time and look at learning how to insert a link for the benifit of other board members.

butthead

PS: Realised I only linked the cover, so an update/correction 12 inch wok. bh

Like others here I use the Boundary Waters 10in fry pan for everything. After years of trying many other pans, this is the best I’ve found. This with my jello-mold-oven, I can cook most anything. I also take a pot for boiling water.

Atrain: "Easy, get yourself a Carbon Steel Skillet. Lodge among other companies make them. They are a fraction of the weight of cast iron (the 12" skillet weighs only 4lbs) but have similar cooking properties and are fire safe. I have a carbon steel wok that i have seasoned very nicely and it's nonstick surface can easily fry an egg no sticking. Exact same principle. Buy yourself a cheap green scrubby for this one so you dont destroy your coating. Skillet "

+1 on the Lodge Carbon Steel. Best new gear to my BWCA gear list.

Love, love, love my Fry Bake.

I have 2 quick recommendations for camping skillets.

As far as I'm concerned there is no better skillet for camping in terms of stainless steel (heat distribution) and weight (it's lighter than the fry bake pan) and cost (it's almost 3 times cheaper than the fry bake). First off is the bulletproof 25 cm Primus Skillet (pretty much 10" skillet) this skillet has a handle that folds down underneath the skillet when you're not using it. It's around 1 lb 6 oz total which is light for a SS skillet. If you have it on your pocket rocket, which has a super narrow heat focus, the stainless steel will spread the head much better. My favorite thing about this skillet is that it came with a REALLY NICE canvas bag that doesn't take up any more space than the skillet itself. So when you get it sooty, it's safe in it's own little canvas bag. This thing cooks for a group of 5-6 with ease. My favorite for frying fish. Gotta have that even heat for a better cook.


The other recommendation is the 10.5" Aluminum Fry Bake Pan. This Pan has the added benefit of being used as a little tiny oven. The total weight is 1 lb 13 oz. Little heavier than the SS skillet. The trade off is that you can bake by making a little twig fire on the lid, and maintaining a low heat on the bottom from a stove. The quality of the aluminum used for the skillet itself is high, it's much thinner than the Primus skillet, and so heat distribution will be a problem if you're cooking at higher temperatures. Long term life of the Aluminum is questionable, by that I mean I doubt it will hold it's nice flat little shape for very long. It works really cool as an oven though, I've made make shift pizza in it at home, loved it. On the flip side, this skillet DID NOT come with a bag to keep it in. Which I was really bummed about considering it was almost 3x the cost of the Primus. Haven't tried yet but I wonder how it'll do for a fish fry

I use this stuff. Lightweight. Works well and has lasted forever. Instead of metal plates though I have plastic.

On my one and only trip (thus far) to the BWCA two years ago, I had purchased a new lightweight skillet. Cleaned it one morning after using it, hung it on a tree to dry and use later, but then forgot it in camp when I headed out. Didn't realize it until I got back to the bunkhouse at the outfitters. So someone got themselves a nice new skillet, I'm sure.

This year when I go back up to the BWCA, I've found the perfect way to pack in my cast iron skillet....take my 29 year old son in law along and put it in his pack. Heheheheheheheh.