“Chamomile” Steel Harrow Disc Fire Pan, 60 cm

A broad cooking surface for an open fire

The 60 cm “Chamomile” pan is intended for cooking meat, vegetables, and seafood over an open fire. Its generous surface allows ingredients to be arranged in separate areas, monitored at the same time, and moved as the intensity of the heat changes. A sculpted petal-shaped outline distinguishes the model from a conventional round fire pan and gives communal outdoor cooking a memorable focal point at a picnic or country retreat.

The cooking body is made from a steel harrow disc with a stated thickness of 6–8 mm. This substantial body needs time to heat through and does not cool immediately when the fire is reduced, so cooking temperature can be managed through the amount of fuel and the position of the coals. The pan has no factory-applied non-stick coating. Oil, lard, or another suitable food-grade fat should therefore be used during cooking, with the ingredients checked regularly.

Construction and confirmed dimensions

• 60 cm diameter. The large format accommodates a substantial batch of food; its full outside size should be considered for placement, transport, and storage.
• 6–8 mm steel. The working surface is formed from a solid steel harrow disc.
• Three removable 24 cm legs. They create a self-supporting platform above a prepared fire and can be detached for transport or storage.
• Up to 5% dimensional tolerance. The actual measurement may vary slightly from the nominal 60 cm, so some additional clearance should be allowed.
• Chamomile outline. The edge is divided into distinctive petals while leaving the broad cooking surface open and accessible.

Using the pan and caring for the steel

Set the pan on level, non-combustible ground, secure all three legs fully, and check its stability before cooking starts. Ingredients can be assigned to different areas of the surface: use the stronger heat for active searing, then move browned pieces toward a cooler section. The steel body and attached metal parts become hot in use, so the pan should be moved only after cooling or with appropriate protection for the hands.

• Do not begin cooking on a dry surface; apply food-grade fat before adding the ingredients.
• After use, clean the cooled steel without metal brushes or abrasive products.
• Remove moisture promptly, as prolonged contact between untreated steel and water is undesirable.
• Keep the pan and its detached legs in a dry storage area.

With repeated oiling and suitable cleaning, a natural working layer gradually develops on the steel. The detachable three-point support makes the “Chamomile” a stand-alone fire pan, while removing the legs reduces the assembled profile and makes the large 60 cm body easier to position in a vehicle or store between outdoor trips.