Boundary Waters Quetico Forum :: Gear Forum :: Fry pan
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Frenchy19 |
AtwaterGA: "See if you can find an old cold handle steel frying pan. Cooks great and much lighter." Another solid choice. I have a couple I got on Etsy. |
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Captn Tony |
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Waterboy |
We liked its so much we decided to add it to our product lineup along with a heavy duty nylon carry case. You can see this on our website: Voyageurs Outdoor Gear Or on the GSI website I believe REI will also be carrying this. Joe Voyageurs Outdoor Gear |
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AtwaterGA |
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Jasonf |
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fadersup |
Re: the Frybake, I didn't really understand what anodized aluminum cookware was. Sounds amazing to me now! See the follow from the interweb. What does it do? Hard-anodized surfaces resist abrasion and corrosion. A hard-anodized pan is the most durable pan you can buy. Anodized materials have an extremely long life span. Anodized surfaces do not chip or peel. In fact, anodized aluminum is used to protect satellites from the harsh environment of space, to harden automotive racing parts against friction and heat, as well as for display cases, coolers, and grills for the food industry. An anodized finish is chemically stable. It does not decompose. It is nontoxic. High heat levels will not damage the anodized finish. Anodized surfaces are heat-resistant to the melting point of aluminum (1,221°F). Most important for cookware, hard-anodizing makes cookware surfaces so ultra-smooth that they become virtually nonporous (without pores). Pores in metal cookware are one of the leading reasons why foods stick while cooking.” |
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Rs130754 |
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Minnesotian |
Frenchy19: "I purchased a GSI Outdoors Glacier Stainless 10' pan earlier this year. Have used it on 2 trips so far, and so far I really like it. Nothing sticks to it, and it cleans up real nice. I like that it does not have any teflon; the surface is laser etched. Got the same one last year it has become my go to fry pan. Easy to clean, lightweight, and works just fine over the fire. |
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OCDave |
Captn Tony: "I always taken cast iron to fry in, but at 61 I'm getting tired of portaging all that weight. I've been looking at stainless steel or anodized aluminum. My concern is that I've never been able to keep the food from sticking to either one unless it's got teflon on it. I'm concerned about using any of these on an open fire. I have a Lodge 12" Fryer that stays on my stove top and gets used daily. However, when I have to carry my cookware, I have a Banks FryBake Alpine Deep for Solo or two person trips and a Banks FryBake Expedition for group trips. Alpenglow Outfitters offers free delivery and occasionaly extends sale prices on everything on their site. I bought both my FryBake pans through the Alpenglow site. Good Luck |
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TechnoScout |
Frenchy19: "I purchased a GSI Outdoors Glacier Stainless 10' pan earlier this year. Have used it on 2 trips so far, and so far I really like it. Nothing sticks to it, and it cleans up real nice. I like that it does not have any teflon; the surface is laser etched. I ordered one and it arrived today. Do you use a metal turner or plastic turner? It has teflon but the grid appears to be designed to protect the teflon from scraping. --after posting, I found a note on REI says to use a non-metal turner-- |
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seamusknives |
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THEGrandRapids |
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Frenchy19 |
straighthairedcurly: "I hated our current fry pan. I considered cast iron because I love it at home. I hate Teflon. So we decided to invest in a Alpine FryBake pan. The frybake is an outstanding option! It is spendy, but oh, so worth it. Doubles as a lightweight Dutch oven; cannot go wrong with this toy!! |
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x2jmorris |
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pastorjsackett |
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TechnoScout |
TechnoScout: "Frenchy19: "I purchased a GSI Outdoors Glacier Stainless 10' pan earlier this year. Have used it on 2 trips so far, and so far I really like it. Nothing sticks to it, and it cleans up real nice. I like that it does not have any teflon; the surface is laser etched. I used this pan on my trip earlier this month. Was very happy with it!! To clean, I simply boiled water and wiped clean using a Scotchbrite pad held with tongs. Very effective. |
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advicepig |
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JATFOMike |
Frenchy19: "Here is link to the cosmetic seconds: Thanks Frenchy19! Not sure how I goofed up that link.....oh well Mike |
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overthehill |
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Waterboy |
I don’t know the exact thickness of the GSI Stainless Steel frypan but it is likely thinner than the aluminum ones given the weight specifications of each. My view is they are all good frypans, you can’t really go wrong with any of them. |
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OCDave |
pastorjsackett: "I love how this thread turned into a frybake highlight reel. I had never heard of them and now I can't live without one..." This website is why I have 2 Fry-bake pans, an Agawa Canyon Boreal 21 saw and a tote full of CCS products. |
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Captn Tony |
butthead: "Time for an oddball. Anyone use a wok? Steel woks available in many sizes and finishes as carbon steel and hammered steel. Lots of accessories are available. They work very well over a fire and with a little inventive thinking can be turned into an oven. I have taken up a wok when I doing very little portaging, and they work great especially for cooking fish over a fire. |
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Captn Tony |
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newguy |
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JATFOMike |
Mike Banks Fry-Bake cosmetic seconds |
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Frenchy19 |
Cosmetic Seconds |
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TechnoScout |
Question: Which of these pans work best on a whisperlite (with no temperature control). Seems like a thicker bottom pan would work best. I wish I had the balls to take my cast iron from home (I love it) but I don't want the weight. |
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Jaywalker |
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tyh |
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Frenchy19 |
GSI Outdoors Glacier Stainless |
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Captn Tony |
I know this has been discussed many times, but could some of you tell me about their experiences on this subject? Thanks |
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straighthairedcurly |
Pricy, but based on information from this site, we went for it. Alpine FryBake pan I'll let you know how it goes after our trip. |
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bwcadan |
If you have to clean a pan because of sticking, remember to season it again before your next use. I use oil and boil the oil for several minutes if that happens. |
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firemedic5586 |
Still use the heck it of it camping. I did have a mod done to it not mentioned in that post. A couple beads were layed by my welding guy on the under side to keep the pan from sliding when lifted using the handle (handle does come of still).. I don't like the idea of it moving uncontrolled with hot oil in it, I don't want my fish in the dirt. |
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butthead |
I don't use them for most trips as I go solo, but for a group they work very well and I have used my 14 inch round bottom carbon steel wok for bacon and eggs over the fire. butthead |