So for the rest of us standing with cold empty pans outside the fire's warm glow, what is that breakfast?
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Happy First Sighting of Manatees by Columbus (1493)! 💧🐘
Cold handle frying pans, they’re still out there.
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It was a mixture of canned corned beef hash and dehydrated scrambled eggs & cheese. The biscuits were also tasty, but I only got to eat two out of the five I made. An unknown critter snagged the remaining three, which I had left out to cool, but left them unguarded while I spent a few minutes looking for two moose that wandered through my campsite. I assume the thieves were ravens, which did frequent flyovers. I was camped on Gero Island on Chesuncook Lake in Maine.
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Hhhmmmm….
And here I was thinking Biscuits & Gravy or……
Shxx on a Shingle to use the parlance of back in the day.
And here I was thinking Biscuits & Gravy or……
Shxx on a Shingle to use the parlance of back in the day.
Unfortunately, I have not yet been able to use my pan on a canoe trip. Until recently, the illnesses of our elderly parents have kept us on our toes and the care has taken up a lot of our time.
So I quickly stocked the fire bowl with wood and roasted potato pancakes in between.
It worked really well.
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hmmmmmm ...
So I quickly stocked the fire bowl with wood and roasted potato pancakes in between.
It worked really well.
. . . hmmmmmm ...
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You will never get the stench or taste of the ugly spud out of that cold handle skillet.
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doesn't matter ...
then I need another one for fish and another one for meat and one for pancakes
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I have a question:
I often see these pans as a set. A large pan together with a smaller one.
Is there a special use for this small pan in combination with the large one?
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I often see these pans as a set. A large pan together with a smaller one.
Is there a special use for this small pan in combination with the large one?
. . .
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I've never seen one of these pans, but sweeper has quite a collection, so they must be around here. We tend to use the "Big Daddy" style pans. They are also steel, so they heat up and cool down fast. We used one this past weekend for breakfast - bacon, home fries and egg-in-a-hole.
Other than the size and handle style they look pretty similar - are they?.
I'm not so sure about this. I never made potato pancakes in mine, but I've gone from frying fish to making oatmeal in one and didn't notice any lingering fish taste or smell. I don't use soap when I wash them, just hot water and some vigorous scrubbing with an abrasive pad.
I've noticed that too. The two times I purchased them they came in a set of three. Small, medium and large. I guess if you like them, you want different sizes. Then when you croak your family sells them as a set.
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I've seen smaller ones but I'd have no use for one and they're usually sold individually when I find them. Most of what I've found have been about 9 inches (23 cm) which is fine except that I need to fry fish twice to have enough for supper. I've been watching for a larger one but have only found one. It's a short-handled 14 inch one. It might make the next trip but I only carry one and I prefer the long-handled variety.
I don't think he (Boreal Birch said) was serious about what he said ....
he just want to kidding me ...
At least that's how I understood him.
... because every pan does not care what has been fried in it and it no longer remembers when it is needed for the next frying.
The small ones are for breakfast, the medium size for lunch and the large are for dinner.
I don't have any of these cold handle pans, I've always used cast iron at home and I have these in 6", 8". 10" and 12", each size has a difference usage, the 6" gets used for eggs and sometimes shrimp, the 12" most often for stir fry with the 8" & 10" for dead cow or omelettes.
I'm intrigued by the cold handled style and would like to add a couple to my kitchen (not for paddling use) so I have a question; I see a number of different brands (some unbranded), is there much of a difference and if so which brands are the "best"?
I'm similarly picky about the cast iron pans, I only buy Wagner, wouldn't touch a Lodge.
I don't have any of these cold handle pans, I've always used cast iron at home and I have these in 6", 8". 10" and 12", each size has a difference usage, the 6" gets used for eggs and sometimes shrimp, the 12" most often for stir fry with the 8" & 10" for dead cow or omelettes.
I'm intrigued by the cold handled style and would like to add a couple to my kitchen (not for paddling use) so I have a question; I see a number of different brands (some unbranded), is there much of a difference and if so which brands are the "best"?
I'm similarly picky about the cast iron pans, I only buy Wagner, wouldn't touch a Lodge.
I don't think he (Boreal Birch said) was serious about what he said ....
he just want to kidding me ...
At least that's how I understood him.
... because every pan does not care what has been fried in it and it no longer remembers when it is needed for the next frying.
I know he was kidding with you, but there is truth to what he said. I've had pans that didn't want to give up the odor of what was fried in there previously. I never noticed that with my cold handle pans. Like I said above I've gone from cooking fish on a trip and then used the pan at home for oatmeal with no problem.
Those potato pancakes looked good though. I had a friend who was a German national and he used to make potato pancakes outside too. Is that a local tradition?
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Most of mine are "unbranded" and I haven't used them enough to say if there is much of a difference like in the cast iron (seems like Griswold is all the rage around here and they command serious money in the antique stores)
Unfortunately, I've been told that the cold handles, because they're not cast iron, are usually seen as having no value and they're tossed in the scrap.
The one I usually use was made by Acme (yep, where Wile E Coyote shops), is marked w/ a 4 and has a longer handle than most that I've found. I have one made by National and it seems to have a similar weight and size but, like the "unbranded" ones, the handle is shorter so I've always assumed that it will get hotter on a campfire. (I have another long-handled #4 Acme so maybe they made their handles longer?)
The large (kinda rusty) one that I found recently was made by L&G Mfg Co. It is substantially thicker and, therefore, far heavier. I haven't sanded & seasoned it yet but it probably won't get packed for a trip simply because of the weight. It's almost double the weight of the pan that I prefer (shown sitting in the L&G to compare handle lengths & sizes.)
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I meant to put a smiley face on my post 
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I really don’t like potatoes in general, I do like some crispy hash browns or fries just short of being burnt. Mashed with good gravy is also okay, as is double baked with cheese and bacon.
As for pancakes, the only kind I eat are sourdough pancakes that I make from the starter that came from little old missionary woman that live in the Kobuk River village of Ambler, in Northern Alaska fifty years ago when I was a young man. That starter, left the gold diggings with the gold miners of California in the gold rush to the Klondike, in the late years of the 1800’s. Gold prospectors carried with them on their various stampedes to newer gold strikes all over Alaska. That’s how the gold miners became known as Sourdough’s. They carried a sourdough starter, which a living yeast to provide a way to make their bread dough rise.
Never has a potato been packed into my pack for a canoe trip, I never shot a potato gun either, come to think of it.
.I really don’t like potatoes in general, I do like some crispy hash browns or fries just short of being burnt. Mashed with good gravy is also okay, as is double baked with cheese and bacon.
As for pancakes, the only kind I eat are sourdough pancakes that I make from the starter that came from little old missionary woman that live in the Kobuk River village of Ambler, in Northern Alaska fifty years ago when I was a young man. That starter, left the gold diggings with the gold miners of California in the gold rush to the Klondike, in the late years of the 1800’s. Gold prospectors carried with them on their various stampedes to newer gold strikes all over Alaska. That’s how the gold miners became known as Sourdough’s. They carried a sourdough starter, which a living yeast to provide a way to make their bread dough rise.
Never has a potato been packed into my pack for a canoe trip, I never shot a potato gun either, come to think of it.
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Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. With adequate time, temperature and care, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion of sourdough starter is added to your bread dough to make it rise. Commercial yeast IS NOT required.
Beginner Sourdough Starter Recipe - The Clever Carrot
Looking for an easy, sourdough starter recipe for beginners? Follow my no-nonsense, step-by-step guide for practical tips, tricks and ongoing care.
www.theclevercarrot.com
Alan
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. With adequate time, temperature and care, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion of sourdough starter is added to your bread dough to make it rise. Commercial yeast IS NOT required.
Beginner Sourdough Starter Recipe - The Clever Carrot
Looking for an easy, sourdough starter recipe for beginners? Follow my no-nonsense, step-by-step guide for practical tips, tricks and ongoing care.
Alan
So, that means @Boreal Birch eats fungus that's been alive since the 1850 California Gold Rush? Well, maybe frying them in a cold handle pan will kill all those little buggers first . . . though they may leave an athlete's foot type of stench. Criminy, sourdough used to be my favorite bread, and ignorance was bliss.
