Cold handle frying pans, they’re still out there.

[Gamma1214]

It's the perfect size for oatmeal ...

Interesting... I've always been afraid to put anything but oil in mine for fear of damaging the seasoning; I never realized that you could heat water.

I mean, I washed the new one last night with (gasp) soap and it retained the seasoned finish (Hot water scrub only from here on out but, without knowing its history, I wanted soap for the first wash).

I'll still heat water in a pot when in the woods but I like options... Have you brought water to a boil without damage?

 

[Robin]

Looks like a good one, here’s to many enjoyable fireside meals. Mine are not really seasoned, I just carry some EVO and use that for non stick cooking. Afterwards I wipe out the oil and crud with a paper towel, then wipe a thin coat of oil over the cooking area.
The friend who introduced me to cold handles seasoned his, I tried his recipe of baking them in an oven with a coating of oil but the seasoning never held up so I just use a fresh coating for every meal.
There is a secret hand shake for “cold handle owners” but it can’t be shared over the inter web, sorry.

 

[lowangle al]

Interesting... I've always been afraid to put anything but oil in mine for fear of damaging the seasoning; I never realized that you could heat water.

I mean, I washed the new one last night with (gasp) soap and it retained the seasoned finish (Hot water scrub only from here on out but, without knowing its history, I wanted soap for the first wash).

I'll still heat water in a pot when in the woods but I like options... Have you brought water to a boil without damage?

I was concerned about that too but it hasn't been a problem. I use 5 minute oats and do bring the water to a boil and the pan remains non stick. At home I regularly use it for the oatmeal and fried eggs and with just a shot of cooking spray or some oil the eggs flip nicely without using a spatula.

I'm not sure if they even need to be seasoned, they're just a good pan.

 

[Odyssey]

Nice find, and in very good condition. Finding any with perfect bottoms must be a rarity.
I treated mine with grapeseed oil to make them reasonably "non-stick". So far they've held up well, but I take care not to scorch them.
The thinness transfers heat so ridiculously fast it's easy to burn anything. That's why I use them over glowing embers, easy does it.
Only eggs and bannock so far. Happy camp cooking.

 

[lowangle al]

I've burned things in mine and they always seemed to clean up with some scraping with a metal spatula and a scrubbing with an abrasive pad and hot water. I've never had to reseason one.