Romashka Harrow Disc Fire Pan, 55 cm

The Romashka pan is designed for cooking over an open fire in a garden, at a country house, or at a prepared fire area. Its body is made from a previously used steel harrow disc. The concave cooking surface keeps oil and juices released by the food closer to the middle, while the shaped petal edge provides access to the meal from several sides. This format is suited to preparing meat, potatoes, mushrooms, and seasonal vegetables as one shared outdoor dish.

Pan construction

• 55 cm outer diameter. The size is measured across the outermost points of the petals and identifies the overall dimensions of this Romashka variant.
• Shaped petal edge. The open sections create the flower-like outline and allow a spatula to approach the food from several directions.
• Concave cooking surface. Oil and cooking juices naturally collect nearer the centre, allowing ingredients to be arranged between the central and outer areas.
• Three supporting legs. They hold the metal cooking section above a prepared fire.
• Two side handles. They provide gripping points when positioning the pan or carrying it after it has cooled completely.

Organising the cooking surface

Ingredients can be arranged in separate areas before cooking begins. Dense foods that need more time may be started first, with vegetables, mushrooms, and other quick-cooking components added later. If the centre receives more intense heat, it can be used for active browning while cooked pieces are moved towards the outer edge.

Access from several sides makes ingredients easier to turn and stir. For a shared dish, the components can initially remain separate so that the browning of each one can be controlled, then be combined shortly before serving. The concave profile helps retain cooking liquid within the surface, but its quantity still needs to be managed: this is an open fire pan rather than a deep cooking vessel.

Positioning and handling

Before lighting the fire, place all three legs on a level, stable, non-combustible surface. Position the flame and ember bed beneath the central section, adjusting the intensity of the heat as the food cooks. The body, supports, and handles heat up together with the pan, so heat-resistant gloves are needed whenever contact with them is unavoidable. Move the pan only after it has cooled fully.

Cleaning and storage

Once the surface is cool, remove food residue while avoiding metal scrapers, knives, and stiff brushes that could leave deep scratches. Dry the steel completely after cleaning. Before extended storage, a very thin film of vegetable oil may be applied to the cooking surface to reduce the metal’s contact with moisture. Keep the pan in a dry, ventilated place, and never pour cold water onto the steel while it is still hot.