I'm looking to buy a skillet for canoe-tripping. I plan to use it primarily (perhaps exclusively) for walleye and pike of usual size for 1-2 people. I have a good sense of what *type* of skillet I'd like.

Any suggestions for what size?

I would suggest a 8” or 10” skillet for your needs. This is plenty big enough for 2 people’s needs. As far as the “type”, it is another 4 letter word.

I like the fry bake pan.

Those look nice. Heck. I'll take all the "type" suggestions too!

I'm more weight conscious than most on this forum. I expect to mostly cook over a small backpack stove and occasionally a fire grate.

10” fry bake. Only had two of us, but multiple times during the trip (big breakfasts, pizza, fish fry, steaks, I said “This is why I got the big pan!”

i'm not a fish guy, dont even fish much. i'd rather paddle and cook something real. what about a olicamp stainless steel pot and skillet compination. its 1 and 3 quart size. an american company used to make the same thing and we had a 2 quart pot and thouhgt was about perfect. we fried brownies , to chili to green beans to lasagna in it. i go back and forth on which 1 to get 1 or 3 quart. i think both work .

i'm not a fish guy, dont even fish much. i'd rather paddle and cook something real. what about a olicamp stainless steel pot and skillet compination. its 1 and 3 quart size. an american company used to make the same thing and we had a 2 quart pot and thouhgt was about perfect. we fried brownies , to chili to green beans to lasagna in it. i go back and forth on which 1 to get 1 or 3 quart. i think both work .

I'm also pretty weight-conscious and I've used this pan in the past for pancakes and things. I've not fried up fish in it yet but I imagine it would be deep enough. It's 8 inches across and just over an inch and a half deep. It's hard to beat at only 7 oz.

Titanium pan

Wes44: "I'm looking to buy a skillet for canoe-tripping. I plan to use it primarily (perhaps exclusively) for walleye and pike of usual size for 1-2 people. I have a good sense of what *type* of skillet I'd like.

Any suggestions for what size?"

I have both the Fry-Bake Expedition (10.5") and Fry-Bake Alpine Deep (8"). For 1 or 2 trippers the Alpine Deep is nearly the perfect single pan, pot, bowl. It is deep enough that it works as a pot for boiled ramen noodles and rehydrated meals but still shallow enough to fry eggs and get get them out with runny yolks intact. I can make coffee in my Alpine Deep pan but typically use my 12cm IMUSA mug.

I bought the Expedition pan because the Alpine Deep was so useful and versitile but, I have never taken the larger pan on a trip. I use the Expedition pan at home to cook Pot Stickers. It turns out to be the most "non-stick" pan we own though the web-site expressly states it it NOT non-stick cookware.

The only reason to consider anything other than the Fry-Bake is the cost. I put off buying an Alpine Deep for several years and cursed the pans I bought instead. If it makes it easier to make that investment, I am pretty sure the Fry-Bake website is run by the inventor/maker Pam Banks. You'd be supporting a US small business person.

Good Luck

Wes44: "Those look nice. Heck. I'll take all the "type" suggestions too!


I'm more weight conscious than most on this forum. I expect to mostly cook over a small backpack stove and occasionally a fire grate."

We are mostly very weight conscious folks. When you say skillet I think cast iron. Thankfully that's not what you are looking for. Some people actually bring those things and at least one recent group was too lazy to pack theirs out and the next guy scored it! Cross-thread points.

I used to carry a flat rectangular frying pan, about 10" x 14" for fish.
Now that I solo camp, I have an itty bitty round 'skillet' for everything.

Tom

Ours is GSI's 8.5" non-stick coated pan. Very happy with it over our MSR Windburner stove with a JetBoil pot support.

Thanks everyone!

Fry-Bake it is. A little spendy, but those recommendations were solid and I like to support American-made business. I've made my choice, but imagine others could learn from this thread in the future, so I hope the conversation keeps going.

Cheers!