Carbon Steel Frying Pan with Folding Handle, 23 cm, for Open Fire

Carbon Steel Frying Pan with Folding Handle, 23 cm, for Open Fire

A Robust and Practical Field Companion

This pan is made from 1.18 mm thick carbon steel, making it lightweight yet extremely resistant to the heat of a campfire. Unlike modern pans, you don't have to be afraid to get it really hot. Its biggest advantage is its portability. The handle is foldable and can be tucked completely into the pan, making it the ideal travel companion. The hollow handle design has two benefits: first, it heats up less compared to solid material, and second, you can insert a stick into it if needed to extend it for safer cooking over a large fire.

History of the Field Pan

Frying pans have been essential kit for soldiers, pilgrims, and travellers for centuries. From Roman times (the patera) to medieval mercenaries and trappers in the New World, a portable pan meant the difference between a cold and a hot meal. This design, with its simple but functional handle, is close to many historical examples where durability and simplicity were the priority. It's the perfect addition for re-enactment, camping, or bushcraft.

Important: First Use and Seasoning

Before the first use, the pan must be "seasoned" to create a natural non-stick surface and protect it from rust. Without this step, the pan will rust and food will stick.

1. The pan is treated with a thin layer of coconut oil from the factory to prevent corrosion. First, wipe this off thoroughly with a paper towel.
2. Wash the pan in hot water (you can use a little soap, but only this one time, to remove the factory oil).
3. Dry it in completely (heating it briefly is the best way).
4. Coat the entire pan (inside and out) with a very thin layer of cooking oil (flaxseed is ideal, but sunflower or rapeseed will do).
5. Place the pan over a high heat source (fire, grill, or even a home oven at 400°F / 200°C+) and leave it until the oil stops smoking. The surface should darken.
6. Let it cool and wipe off any excess oil. You're done. The more you use the pan, the better and darker its surface will become.

Technical Specifications

Care and Maintenance

• ✅ To Do: After cooking, wash the pan with only hot water (no soap, or very minimal). You can use a brush or chainmail scrubber to remove stuck-on bits.
• ✅ Always dry it perfectly (you can briefly heat it over the fire to evaporate all water).
• ✅ After drying, always coat it with a thin layer of cooking oil to protect it from rust.
• ✅ Store in a dry place.
• ❌ What Not to Do: NEVER wash the pan in a dishwasher! The detergents and moisture will destroy the seasoning.
• ❌ Don't leave food or water in it (e.g., overnight). It will rust.
• ❌ Don't cook acidic foods (like tomato sauce) in it until the seasoning layer is very well-established.