Harrow Disc Fire Pan Romashka with Rim, 50 cm

Open-fire cooking made for sharing

The 50 cm Romashka pan provides a broad, open surface for cooking meat, fish, seafood, vegetables and side dishes over a campfire. Ingredients can be arranged in a single layer, watched as they brown and turned without the restricted working space of ordinary kitchen cookware. It is a practical format for a picnic, fishing trip or country retreat where several people are eating together and cooking becomes part of the gathering rather than a job hidden away in the kitchen.

The pan is made from a processed steel harrow disc with a stated thickness of 6–8 mm. Its substantial metal base absorbs heat from the fire and spreads it across the cooking area, supporting both quick searing and slower cooking. Heat can also be managed through the fire itself and by moving ingredients around the surface: the centre can serve as the more active searing zone, while food nearer the edge can continue cooking at a gentler pace.

Romashka construction

• 50 cm diameter. The wide cooking area can hold a main ingredient alongside vegetables or provide room for preparing several portions in sequence.
• 6–8 mm steel. The thick metal base stores heat and helps moderate the short fluctuations that naturally occur when cooking over burning wood or coals.
• Raised outer rim. The rim helps keep sliced ingredients within the working area while they are being turned and makes the pan suitable for foods that release juices as they cook.
• Three removable 26 cm legs. They form a freestanding support above a prepared fire area and can be removed afterwards to make transport and storage less awkward.
• Two side handles. They provide useful grip points for carrying the pan once it has cooled and for positioning it before the fire is lit.

The actual diameter may differ from the stated measurement by up to 5%, a tolerance associated with the disc used as the pan’s base. This does not alter its intended use, but it is worth allowing for the variation when planning a tightly measured storage compartment. Space should also be left for the projecting handles and raised rim rather than judging the storage requirement by the nominal diameter alone.

One surface for the main course and sides

A typical cooking session can begin by browning meat or fish in the hotter central area. Cooked pieces may then be shifted towards the edge, leaving the centre available for potatoes, vegetables or another accompaniment. The surrounding rim makes it easier to work with a spatula without pushing food off the pan. Because the surface remains fully open, the cook can monitor the developing crust, turn individual portions and serve the meal soon after it comes off the fire.

This model is intended specifically for cooking above an open fire. Choose a level, stable and fire-safe location, fit all three legs and check that the pan stands without rocking before lighting the fire. The handles and supports are steel parts connected to the heated body, so they should be expected to become hot. Reposition the pan only after it has cooled or with suitable hand protection.

Looking after the steel surface

After cooking, allow the pan to cool, remove food residue and wipe the surface thoroughly. Hard metal brushes and aggressive cleaners should be avoided. Keep the steel dry during storage and do not leave moisture sitting on the cooking area. Before an extended period without use, a clean and dry surface may be covered with a thin film of vegetable oil. This simple treatment helps protect exposed steel against corrosion and leaves the pan ready to be prepared for the next outdoor meal.

The rimmed Romashka suits buyers looking for freestanding fire cookware rather than a pan tied to a kitchen hob. Its 50 cm format, thick steel base and removable supports make it a useful choice for outdoor kitchens, family picnics and social occasions where the food is cooked together and served straight from the fire.