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Cold Handle Curious

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    Cold Handle Curious

    I've seen a number of posts here referring to "cold handle" pans but I can't find a primer on what makes them desirable for canoe camping or what to look for (and what to look out for) when buying one. Do any of the forum's cold handle evangelicals want to take a crack at a sort of explainer for cold handle curious folks like me? Thanks in advance!
    Last edited by alsg; 07-27-2019, 11:19 AM.

    #2
    Actually I have always wondered what the allure of these fry pans is!

    Comment


      #3
      I was also curious about them alsg and recently got some on ebay. What I have found is that they are very light and transfer heat very quickly and when well seasoned have a good non stick surface. I had one out on one trip so far and was very pleased, it worked so well with eggs that it is now my dedicated egg pan at home. I also cooked up some king salmon in one which is usually a job I do with a cast iron pan with high heat and it worked well for that too.

      The only downside to them is that they seem like they could easily be bent during transport and you need to be very attentive to how much heat you are applying because of the rapid heat transfer. I would say that they lived up to the hype and you should grab one if you can. If you do get one and it has a coating of crud like mine did try removing it with sandpaper. It was the only thing that worked after even after some serious scrubbing with a Brillo pad failed.

      Comment


        #4
        What are they made out of? Was there more than one manufacturer? Are some considered more desirable than others? Curious minds want to know!

        Comment


          #5
          Ok I am a big fan here, and that is Sweeper's fault!! I have one that I use on every trip, and 2 that are waiting for some clean up( I got all 3 from the same "dealer", I don't know where and how he gets them, and I don't ask questions)

          So, what makes them great, First they are light, they are sturdy and have no stupid coatings, they are deep, and the handle is long and as the name refer the handle stay cool during use even on the fire!!

          They are made of sheet metal, they are tin, I don't threat mine gently, but it live in my wanigan, there was many many different brand so I guess there must have been a few manufacturer!!

          Comment


            #6
            I like cold handle frying pans too, a friend showed me one a while back and I was hooked. I always carry one on the top of my pack, under the flap, the handle sticks out a little. I could never keep mine seasoned, I just use some oil or butter to prevent sticking. Sometimes it works, other times it's a mess. Like Lowangle Al said, it transfers heat fast.

            Here's a 7" (cooking surface), it's an Acme #2,. It has developed two cracks where the handle meets the pan but they have been there a long time so I just keep putting off having my son weld it. It has a little pouring spout on one side of the pan, that's helpful but not a deal breaker. Acme was a pretty popular cold handle manufacturer.



            This is a 8" pan by Cold Handle, it's a #43 model. I use this at home as well, well I used to, my wife thinks it's rough on her glass stove surface so I only use it when she's away...haha, or to cook onions and venison cubes in butter outside on the grill. I take either one on a trip, 7 or 8" but only one pan.



            They tend to warp on the cooking surface, but you can pound them flat if needed. They rust if not left with some oil on them too. They will never compete with modern day anti stick pans but they stay the same forever, which can't be said for modern pans.

            I like my gear on the more traditional side and I rarely buy new stuff, these pans fit right into my style.

            A couple of days worth of hash browns


            Eggs come out pretty good on them,



            Fresh caught walleye's too,


            and of course pancakes, I love ppancakes out on the trail,

            Last edited by Robin; 07-27-2019, 03:56 PM.

            Comment


              #7
              In the "Cooking Gear" selection they fit in between Cast Iron and Light Weight pans. I find them all over usually for less than $10. The most I've spent is $20 for a 14"

              Four for $20 a few weeks ago

              Click image for larger version

Name:	5wc0LnVtXsD4vJkZOsetmfhuz3fppq3pWWpwp0Hg95dobMVlVRqSOAoWr7FW132qMTBWrbJwCp-q3ourgFWSzpOVndWq_r6Y3JjCnFLZsaawdwatiYhuCFhRfQyfkCaN976qJcNtXefBgF3H5KmMcIkzaJ8jYpCOX1-o7K4bCMYPbq-A1fr7pxFzouujuK5cQ-HTp8Q82NsmpvN6VXzia8meYYfR88l8CuRZ1O16Z4WvN2tTG86GdvcV2DYdgGt
Views:	131
Size:	17.3 KB
ID:	95833

              I've added some to this collection and shipped some of them

              Click image for larger version

Name:	33b4GUMAJyRzQ7AMUsnTK8HSw9YAc7ZunYceCnRSDxrWj7sDdwJOZnWMDDkgL2nB46---usY21w8LLK_8Se_21bDSGKIPtr0tMmKnCuPcgq64syahSlwJDtTG_BAIYUWXh4S2YCO1VNgM00ODOHpYjgnwqZjQm4qkN-VbtEaI9CfpbEaFbM64LYgj6xJbE6rrxAreUHffMCOc07KsRBQNFtpjVhfnSNM0VWJavI1krdWQmjOJnD6cAVR4mKDpJD
Views:	121
Size:	428.6 KB
ID:	95834

              Comment


                #8
                They came with lids? Or are the lids from something else?

                Comment


                  #9
                  Lids were from another yard sale, I'm not sure they are meant for them but the work.

                  I even found a couple of enameled ones

                  Click image for larger version

Name:	zNi6XY2DO0LNmjpmAWhcgOBtlxHsWvmC-rLGC71QnouqvPmEBFi-KCAsvcp49MkHVYQ9Ls55YCiksd6HVJ7xb-YFee-1eODPGk9x-VmHJqtWUkTfhrcttaU7P2jWuDGyTXdRe21yeBQGarWWPhf4P-UBGrPVbbawsUrz423N_-qSjbFpJD3Tbp-z0WcQ7NlCEoFocWXGvm73wHLL1M8hPlJjfGFIDsGXDzLC0T81oo9BBGZPJXID2tqxGMtWViL
Views:	132
Size:	17.7 KB
ID:	95837

                  Comment


                    #10
                    Here are some pics of mine on its first trip this May. The moose was a mistake and I couldn't delete it.

                    Comment


                      #11
                      Originally posted by sweeper View Post
                      In the "Cooking Gear" selection they fit in between Cast Iron and Light Weight pans. I find them all over usually for less than $10. The most I've spent is $20 for a 14"

                      Four for $20 a few weeks ago

                      Click image for larger version

Name:	5wc0LnVtXsD4vJkZOsetmfhuz3fppq3pWWpwp0Hg95dobMVlVRqSOAoWr7FW132qMTBWrbJwCp-q3ourgFWSzpOVndWq_r6Y3JjCnFLZsaawdwatiYhuCFhRfQyfkCaN976qJcNtXefBgF3H5KmMcIkzaJ8jYpCOX1-o7K4bCMYPbq-A1fr7pxFzouujuK5cQ-HTp8Q82NsmpvN6VXzia8meYYfR88l8CuRZ1O16Z4WvN2tTG86GdvcV2DYdgGt
Views:	131
Size:	17.3 KB
ID:	95833

                      I've added some to this collection and shipped some of them

                      Click image for larger version

Name:	33b4GUMAJyRzQ7AMUsnTK8HSw9YAc7ZunYceCnRSDxrWj7sDdwJOZnWMDDkgL2nB46---usY21w8LLK_8Se_21bDSGKIPtr0tMmKnCuPcgq64syahSlwJDtTG_BAIYUWXh4S2YCO1VNgM00ODOHpYjgnwqZjQm4qkN-VbtEaI9CfpbEaFbM64LYgj6xJbE6rrxAreUHffMCOc07KsRBQNFtpjVhfnSNM0VWJavI1krdWQmjOJnD6cAVR4mKDpJD
Views:	121
Size:	428.6 KB
ID:	95834
                      Ha the lids... I would love to find a large one with a matching lid.... Just saying lol!

                      Comment


                        #12
                        My generously gifted cold handle needs my attention. It's acquired a quaint patina of rust. I'll try to photograph before and after pics as I treat it for use. There's a cedar stump out back that I'm thinking will be a perfect fit for pounding out the metal undulations in the bottom of the pan. If I do this right I may no longer need to chase my eggs and pancakes over hill and dale before sliding them out onto my plate. Those lids look similar to the kind I've seen on old stock pots.

                        Comment


                          #13
                          Robin, that walleye looks fantastic. It looks like you left the skin on, well done.

                          Comment


                            #14
                            I've never used a cold handle pan but some years ago an older couple gave me two 11" pans in very good shape that they hadn't used in years. Now that we are going to be camping out of our (canoe and sea kayaks after a several year break) I figure that it's time to recondition them. One is an Acme stamped number 5 and the other is stamped with a 45 and has no name on it but has a raised logo on the handle that looks like a wheel with five spokes.

                            EDIT: If anyone can shed some light on the pan with the wheel(?) logo I'd be very interested.

                            They both have flat bottoms with a layer of soot cooked on them and no cracks at the base of the handles or anywhere else and both have two pour spouts. They had very light surface rust in spots which I removed with white vinegar and before too long I'll clean them in an electrolysis bath as I also have several new-to-me cast iron pieces to clean. Then they'll get several coats of flax seed oil baked on them and it'll be time to try them over coals. Given all the stoves and cookware we already have it will be interesting to see how they fit into the mealtime rotation....

                            EDIT: When I get finished with the restoration I'll post some pictures......

                            Best regards to all,


                            Lance
                            Last edited by LanceR; 12-11-2019, 05:34 PM.

                            Comment


                              #15
                              Originally posted by LanceR View Post
                              I've never used a cold handle pan but some years ago an older couple gave me two 11" pans in very good shape that they hadn't used in years. Now that we are going to be camping out of our (canoe and sea kayaks after a several year break) I figure that it's time to recondition them. One is an Acme stamped number 5 and the other is stamped with a 45 and has no name on it but has a raised logo on the handle that looks like a wheel with five spokes.

                              EDIT: If anyone can shed some light on the pan with the wheel(?) logo I'd be very interested.

                              They both have flat bottoms with a layer of soot cooked on them and no cracks at the base of the handles or anywhere else and both have two pour spouts. They had very light surface rust in spots which I removed with white vinegar and before too long I'll clean them in an electrolysis bath as I also have several new-to-me cast iron pieces to clean. Then they'll get several coats of flax seed oil baked on them and it'll be time to try them over coals. Given all the stoves and cookware we already have it will be interesting to see how they fit into the mealtime rotation....

                              EDIT: When I get finished with the restoration I'll post some pictures......

                              Best regards to all,


                              Lance
                              Real nice!! Good for you!! They are great pans!!

                              Comment

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