The pan is plain pressed carbon steel with a handle similar to the old "Cold Handle" type that you can frequently find a garage sales. Whatever rust preventative Bromwell used worked well but required a lot of scrubbing and soaking to remove.
I seasoned it today by first giving it a coat of canola oil then cooking up some bacon for lunch.
Mmmm. Bacon.
It'll need more seasoning, which of course gives me an excuse to cook more bacon.
This was my first time using a skillet with this kind of handle. It stayed cooler than I'd expected but I still used a pot holder. A bandana or shemagh would work in the field.
The small size allowed a lot of splatter outside onto my stove. The next time I use it I might do so outside, perhaps over my Emberlit stove.
It's a heck of a lot lighter than a same-sized cast iron pan would be. It's definitely back-packable.
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