Three-Section Harrow Disc Pan, 50 cm

This three-section harrow disc pan is intended for cooking over an open fire. Metal dividers split its 50 cm working surface into three independent zones. The layout makes it possible to fry different foods at the same time without mixing them while stirring or turning. Meat, vegetables, and a side dish can occupy separate sections, or ingredients can be arranged according to cooking time and seasoning.

Three cooking zones for one menu

The dividers help organize a varied meal above a single heat source. While the main course cooks in one area, the other two can hold potatoes, mushrooms, fish, seafood, or vegetables. Each component remains in its own section together with its juices and seasoning. The arrangement is also useful for a composed dish whose elements need to be cooked separately and combined only when served.

The 50 cm diameter gives every section usable cooking space and accommodates several portions. Heat intensity can vary across a live-fire setup, so the contents of each zone can be managed independently. Foods requiring more time may be started first, while quick-cooking ingredients can be placed in another section later. This approach avoids forcing every part of the meal to follow the same timing.

Confirmed construction details

• Working diameter: 50 cm. This is the size of the pan itself and the main reference when choosing a separate lid.
• Three metal sections. Radial dividers keep food within its selected area of the cooking surface.
• Material: steel. The cooking base is made from a harrow disc adapted for preparing food over an open fire.
• Metal thickness: 4 mm; outer rim height: 3 cm. The raised rim helps retain food and cooking juices while the contents are stirred.
• Removable leg length: 24 cm. The legs support the pan above the fire; detachable handles and supports make the unit less bulky for transport and storage.

Setup, use, and care

Before lighting the fire, fit all the legs, place them on firm non-combustible ground, and check the stability of the assembled pan. Arrange ingredients so that each section has enough room for stirring and turning. Use heat-resistant gloves when touching hot handles. Move the pan, remove its supports, or prepare it for storage only after the metal has cooled completely.

Once cool, remove food residue with a soft cloth or a utensil that will not scratch the steel. If water is used during cleaning, wipe and dry the pan immediately, as storing steel while damp encourages rust. Before a long period without use, the cooking surface may be covered with a thin layer of edible oil. Keep the pan and its detached components together in a dry place.

A lid, carrying cover, and fire stand are accessories selected separately. A suitable lid must match the 50 cm diameter as well as the seating shape of the outer rim. The pan itself is suited to picnics, country kitchens, and other settings where a varied meal is prepared directly over an open fire.