50 cm Stainless Steel Campfire Pan

A broad cooking surface for an open fire

The 50 cm diameter provides room for frying meat, fish, potatoes, mushrooms, and vegetables at the same time. Ingredients can be spread across the surface, turned with a wide spatula, and moved between hotter and gentler areas as the fire changes. The 3 cm rim contains cooking oil, meat juices, and a modest amount of sauce while remaining low enough for easy access when turning larger pieces.

A dismantlable setup for outdoor cooking

The pan is made from 3 mm stainless steel and has no specified non-stick coating. Before cooking, gradually preheat the clean surface and add an amount of oil appropriate for the food. The metal stores heat, so the cooking temperature does not change as abruptly after ingredients are added as it can with lightweight, thin-walled cookware.

• 50 cm diameter — the wide working area lets ingredients be arranged more freely and allows several components to cook side by side.
• 3 mm metal thickness — the base retains accumulated heat and suits cooking ingredients in successive batches.
• 3 cm rim — it helps contain fat and juices without making the food difficult to reach.
• Three removable 24 cm legs — they form a separate support for positioning the pan above a prepared fire. With the legs removed, the pan can be placed on a stable grate or a suitably sized barbecue support.
• Two removable T-shaped handles — they make assembly, disassembly, and positioning of the cooled pan easier and can be detached for storage.

Setting up and managing the heat

Assemble the pan before lighting the fire and check that every leg is secured on level, non-combustible ground. The pan should stand without leaning or rocking when light pressure is applied to the edge. Start with a moderate bed of embers, which is easier to spread beneath the full cooking surface and add to when required. The body, legs, and handles become hot, so use heat-resistant gloves for every task around the heated pan. Move the pan only after it has cooled completely.

Cleaning after cooking

Allow the metal to cool naturally, lift away food residue with a soft spatula, and wash the surface with warm water, ordinary liquid dish soap, and a non-abrasive sponge. Do not pour cold water onto the hot pan or scrub it with a harsh metal brush: neither thermal shock nor aggressive surface cleaning is necessary. Dry the pan thoroughly after washing to reduce water marks. Unlike ordinary carbon-steel cookware, its stainless cooking surface does not require a permanent protective film of oil during storage.

Allow for the full 50 cm diameter when planning transport, even with the legs and handles removed. A lid, carrying case, and other accessories should be selected separately to match the pan size.