Small non-stick fry pan?

[dawsonbob]

Cast iron is the best, I am not man enough to carry it though. So I have searched the yardsales and online auction sites till I have found some antique carbon steel pans that are stamped out of sheet steel. They are as light as a lot of the modern pans sold for backpacking, season just like cast iron, are light enough to carry and best of all 10 bucks is a fortune to pay for one. Chris

:thumbup: Excellent thoughts. I used to have a stamped thin sheet-iron omelet pan that was great, and not much heavier than some of the aluminum pans that are around for camping. They're still making them, so you can probably find one somewhere. Just season it like you would cast iron, and you're good to go.

 

[Bushman5]

you can actually season titanium pans the same way.........warm up coat with Crisco and bake in the oven for several hours at 400 deg

 

[dawsonbob]

you can actually season titanium pans the same way.........warm up coat with Crisco and bake in the oven for several hours at 400 deg

Thanks, Bushman5: I didn't know that. That's why I love this forum: there's just so much good information.:thumbup:

 

[FortyTwoBlades]

I heard somewhere that what you're doing when seasoning a pan is polymerizing the oil, creating a natural non-stick coating. Someone may be able to go into this in further detail, or debunk it entirely, but it explains the hard-to-remove buildup of plastic-like oils that build up on stainless cookware when you bake stuff in it.

 

[Bushman5]

yea your basically "carbonizing" the oil or grease (shortening or lard) at high temps. Remember our cheap coffee can billy cans, where we bake them to remove the coating and then oil then and rebake? same thing - carbonizing the oil to make a rust free billy.

 

[g123]

August West,

I have been trying to buy one of those for years and can not find them. Does anyone know of a store that carries these?

Thanks,

G

 

[August West]

August West,

I have been trying to buy one of those for years and can not find them. Does anyone know of a store that carries these?

Thanks,

G

I really don't think they have been made for years, yard sales and EBAY I'm afraid. Chris

 

[dawsonbob]

I really don't think they have been made for years, yard sales and EBAY I'm afraid. Chris

Check cooking stores, either real or online. A lot of professional chefs use thin iron pans.

 

[hushnel]

I just bought one of these in 9 1/2" Black steel fry pan.

I'm still seasoning it. I've used them when I was cook back in my rock and roll band days. Still on the heavy side but not as heavy as cast iron but with all the benefits.

Here is one under 8"

 

[PayetteRucker]

REI's ti mess kit is so amazing... I just went with the 6 dollar grocery store aluminum one, weighs a few ounces. Busted off the last two inches of handle because it's unnecessary bulk. It does the job just fine for boiling water, heating soup, or making just about anything.

 

[Loosearrow]

August West,

I have been trying to buy one of those for years and can not find them. Does anyone know of a store that carries these?

Thanks,

G

I have not seen those lightweight steel pans for sale new. I have a few in different sizes that I have purchased at Goodwill and Salvation Army stores for a few bucks. Sometimes you will see them in antique malls cheap. You have to frequent these areas on a regular basis along with the garage sales. You have to control the distance from the heat or your food will burn. I have been thinking about trying to modify one with a hinged handle or cut part of the handle off and open it up like a tube to insert a stick into for a longer handle over the fire. Another idea was to shorten the handle and drill some holes to tie some loops to insert the stick through.

 

[Ramm9]

I had a 8 1/2" teflon alum. Too big, and too heavy. This is for a minimulist solo pack.

Well these are way too heavy (6-1/2" at a pound each) then but man would they cook good...

http://www.williams-sonoma.com/products/sku9175266/?pkey=x|4|1||4|fry pan||0&cm_src=SCH

 

[CSG]

I bought one of these from Target after seeing a YouTube video but I never ended up carrying it. Kinda pointless really.

http://www.amazon.com/gp/product/images/B001329J42/ref=dp_image_0?ie=UTF8&n=284507&s=kitchen

 

[baldtaco-II]

I heard somewhere that what you're doing when seasoning a pan is polymerizing the oil, creating a natural non-stick coating. Someone may be able to go into this in further detail, or debunk it entirely, but it explains the hard-to-remove buildup of plastic-like oils that build up on stainless cookware when you bake stuff in it.

Yep, and that is not widely understood. Some chefs were speaking about this the other day, and how a little bit of misinformation frequently gets regurgitated by those that didn't read the whole thing. Polymerized oils will not readily wash off a pan with soap. Polymerized oils are what “seasons” an iron pan. It's amazing how many people will not wash off the old dirty oil and debris from an iron pan in the belief that it is seasoning yet it is exactly the same kind of filth they will wash off their other pans. Dogma huh.

 

[baldtaco-II]

I am looking for a very small non-stick frying pan. I would like it to not exceed 6" in OD. Ti would be a plus, as would ceramic over teflon. Any suggestions? And, thanks in advance for recommendations.

The lightest frying pan I have is a Victoria Sandwich cake tin. Rivet on your own handle or use a gripper. They come in various finishes. Try sniffing round some kitchenware stores and see what turns up in the size you're after. You can often find some very light stuff that cleans easily.