60 cm Steel Harrow Disc Pan, 4 mm

A spacious outdoor pan for cooking over fire

The 60 cm diameter provides enough room to spread out meat, fish, potatoes, mushrooms and vegetables, turn individual pieces and add ingredients in stages. Its continuous round surface has no dividers, making it suitable for one substantial dish or several ingredients fried at the same time. The pan can stand on its own legs above a prepared fire or be placed on a suitably sized barbecue.

The body is made from a 4 mm steel harrow disc. The metal distributes heat across the cooking area and retains its temperature after warming up. A 3 cm rim does not make this deep cookware, but it helps contain oil, cooking juices and ingredients during stirring. The cooking surface is pre-seasoned, so only a light coat of vegetable oil is needed before the first cooking session.

Dimensions and knock-down construction

• Diameter — 60 cm. The broad cooking zone leaves room between ingredients and makes their degree of browning easier to monitor.
• Steel thickness — 4 mm. The substantial disc is intended for heating over an outdoor fire and holds heat between additions of fuel.
• Rim height — 3 cm. The low edge allows comfortable access with a spatula while helping keep ingredients on the cooking surface.
• Three removable 31 cm legs. They form a freestanding support above the fire and detach for transport or storage.
• Two removable T-shaped handles. They provide grip points for positioning and carrying the cooled pan; removing them reduces projecting parts.
• Approximate weight — 8.5 kg. This figure should be considered when carrying the pan and planning space in a vehicle.

Setting up and managing the heat

Before lighting a fire, fit all supports securely and place the pan on a level, non-combustible site. The steel should be warmed gradually, with heat controlled through the amount of fuel and the distance from the coals. Across the 60 cm surface, ingredients can be moved between hotter and moderately heated areas, so a long spatula or tongs are useful. The metal handles become hot with the body; the pan should be moved only after cooling or with appropriate hand protection.

Caring for the steel surface

After cooking, remove food residue and wipe the cooled metal with a dry cloth or paper towel. Store the pan dry and do not leave moisture on the steel. Before an extended period without use, the clean surface may be covered with a very thin film of vegetable oil. This routine supports the layer formed through seasoning and helps protect ordinary steel from corrosion.

A lid, carrying case and separate stand with a lower fire bowl are not included with this item and are selected separately. This version consists of the knock-down pan with three legs and two T-shaped handles: a large-format cooking surface for food prepared over fire without internal sections.