Rimmed Harrow Disc Fire Pan “Romashka”, 55 cm

The 55 cm “Romashka” pan is designed for cooking over an open fire. It can stand above a prepared fire on its three detachable legs or, with the legs removed, rest on a brazier or a suitable camping stove with stable support. The broad, open surface accommodates meat, fish, potatoes, vegetables, and seafood. Its raised rim helps retain cooking oil, released juices, and small pieces of food while ingredients are turned or stirred.

Pan construction

The body is made from a previously used steel harrow disc. Its shaped outline gives the pan the distinctive “Romashka” flower profile. The 6–8 mm steel heats over the fire and provides a wide area across which food can be arranged. Cooking intensity can be managed by moving individual pieces between the central and outer zones. Two side handles are provided for moving the pan once it has cooled.

• Diameter: 55 cm.
• Permitted size variation: up to 5%.
• Material: steel from a previously used harrow disc.
• Metal thickness: 6–8 mm.
• Rim height: 3 cm.
• Support: three detachable legs, each 26 cm high.

Cooking over a fire or brazier

The 3 cm rim distinguishes this version from a flat fire pan without a raised edge. It makes chopped ingredients easier to stir and helps prevent them from being pushed off the cooking surface. The pan can therefore be used not only to brown separate pieces but also for dishes in which meat, vegetables, or potatoes are seared individually, combined, and finished together. Apply vegetable oil before frying, and do not leave the steel surface empty and dry over the fire.

Fit all three legs fully into their mounting points before lighting the fire, then place the pan on firm, level ground. When it is used on a brazier or camping stove, the support must suit the pan’s diameter and hold it securely. The handles and rim become hot during cooking and should only be touched with protective gloves. Move the pan after it has cooled.

Caring for the steel surface

Allow the metal to cool naturally after cooking. Do not pour cold water onto the hot pan, as the sudden temperature change may deform the steel. Clean the cooled surface with a soft sponge, cloth, or paper towel. Metal scrapers, stiff brushes, and coarse abrasives may scratch it, so wooden or heat-resistant silicone utensils are preferable for both cooking and gentle cleaning.

Dry the steel thoroughly after cleaning. Before storage, spread a thin film of vegetable oil over the dry surface and keep the pan in a dry place. Detach the legs only after the entire pan has cooled completely.