
Camp Chef
A couple of people, not a family. The surface is 10 inches across with a shallow 45 mm depth, so it is a searing and frying pan rather than a one-pot dinner. Crowd it and you steam your steaks instead of browning them. Cook in rounds and keep the first lot warm.
Food releases instead of welding itself on. Plenty of cast iron comes out of the mould rough, and that grain traps protein and makes cleaning a chore. This one is machined flat, so the factory seasoning sits in an even layer and the patina builds faster with use.
Dry it with heat, not a tea towel. Rinse it, put it back over the burner until the water steams off, then wipe a thin film of oil across the whole pan including the outside. Overnight dew on a 430 mm slab of iron gets more pans than washing ever does.

Camp Chef

Camp Chef

Camp Chef

Camp Chef

Camp Chef

Camp Chef
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