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,