40 cm Steel Harrow Disc Campfire Pan with Central Opening and Lid

This campfire pan lets the cook sear ingredients on an open surface and then continue cooking beneath a lid without changing cookware. The 40 cm pan is made from a steel harrow disc and has a through-opening at its centre. Hot air from the fire rises through this channel into the covered space above the food. The design can be used for meat, fish, potatoes, mushrooms, vegetables, and mixed dishes that need turning, stirring, or a covered finishing stage.

Built for cooking over an open fire

The cooking body is made from 4 mm steel. Its 3 cm raised rim helps retain oil, natural juices, and chopped ingredients while food is being moved around the surface. The pan stands above a prepared fire on removable 24 cm legs. Its handles are removable as well, allowing the projecting parts to be detached for storage and transport. A lid is included with this variant and works together with the central hot-air channel.

Key specifications

• Type: harrow disc pan for open-fire cooking.
• Material: steel.
• Diameter: 40 cm.
• Steel thickness: 4 mm.
• Rim height: 3 cm.
• Leg length: 24 cm.
• Construction: central through-opening with removable legs and handles.
• Included: pan and lid.

Using the central opening

Assemble the pan securely above the fire and let the steel warm gradually. Cooking intensity is controlled by the amount and placement of the firewood or embers. Arrange the food around the central opening and keep the channel unobstructed. Ingredients may first be browned with the lid removed and turned or stirred as required. Once the lid is fitted, heated air continues to rise through the centre and enters the enclosed space above the ingredients. This airflow path is the feature that distinguishes the model from a conventional solid disc pan.

The raised rim makes the cooking area suitable for chopped ingredients as well as larger pieces. When stirring, avoid pushing food into the opening, and do not cover the channel with cookware or another object. A wooden or plastic spatula is preferable because a softer utensil is less likely to scratch the steel surface. Use suitable heat-resistant equipment when lifting the lid or moving the heated pan, and do not touch hot metal with bare hands.

Cleaning and storage

After cooking, allow the steel to cool naturally. Do not pour cold water onto the pan while it is extremely hot, since a sudden temperature change is undesirable for heated steel. Remove food residue with a soft sponge, cloth, or non-metal utensil rather than a hard metal scourer. Wipe the surface thoroughly afterwards and keep the pan in a dry place. Before an extended period of storage, a thin film of vegetable oil may be applied to the clean cooking surface. Keeping the legs, handles, and lid together will leave the complete set ready for its next assembly.