I found a 10" blue enamel coated today in Hancock, MD but left it where it was. I wasn't sure how the enamel coating would work on campfires and $40 was a bit more than I was willing to part with to find out.
Unfortunately that pan was gone when I went back the very next day. I snooze so...Enamel works fine over a fire. It was applied with heat in the manufacturing process so, theoretically could melt off if hot enough (1300*F on a wood fire?) but I have consistently used my enamelled plates as frying pans and mugs as pots with no damage.
Why bother removing the rest of the enamel from the bottom of the pan? It may eventually fall off in use.
My only disappointment was the the handle was too hot to pick up bare handed.
Not all carbon steel skillets are cold handles. I use a carbon steel at home that has a rolled handle (rather than the additional wrapped "cover" that cold handles have. Weight-wise, it tips the scales well below the weight of cast iron but about double what a similarly-sized cold handle weighs. I carried it along on my BWCA trip but I've been watching for a nice-sized cold handle for future trips and I think I've found a source.Are all carbon steel skillets also cold handle skillets?
Michael, the heat coming off the side of the stove could be enough to get the handle hot, especially when the pan was not on the edge like in that one photo. I don't think you'd have a problem if you put the pan on the stove with the handle over the stove door.I had never heard of cold handle frying pans, and asked a question about them in this thread. Specifically, why does the handle stay cold? Based on that, Sweeper generously sent me a cold handle frying pan, which I learned is made of carbon steel, which is much lighter than cast iron. Below is an image of the pan when it arrived. Needed cleaning and seasoning.
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Based on advice in youtube videos, I soaked the pan in a mixture of half vinegar/half water, and then scrubbed with various grits of sandpaper and steel wool, with some baking soda to counter the acid in the vinegar. Below is what I achieved after several sessions. But I couldn’t get rid of the blackened pits.
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I contacted Robin, who suggested soaking the pan in a mixture of boiling vinegar/water. Kathleen and I simmered it on the stove for thirty minutes, and then scoured with an S.O.S. pad to achieve the following results. We were happy.
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Then we started adding thin layers of canola oil to season, getting the following results. I kinda liked the shiny pan better.
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Then Kathleen fried up some bacon, which added another layer of sasoning.
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But the true test came yesterday when we headed to the hot tent to prepare supper.
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First we fried a mixture of sliced potatoes, onions and red peppers for 15 minutes.
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Then I added some moose sausage given to us by Kathleen’s Polish Priest, who is an avid hunter.
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Then I lazily stirred, while enjoying the beautiful heat of the hot tent.
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Thanks for the experience, Sweeper. My only disappointment was the the handle was too hot to pick up bare handed. There was virtually no air gap between the skillet handle and the added handle. Perhaps it had been crimped too tightly. Are all carbon steel skillets also cold handle skillets?
I think I've found a source
Today's haul
Thanks for the advice, Al. I will give it a try.Michael, the heat coming off the side of the stove could be enough to get the handle hot, especially when the pan was not on the edge like in that one photo. I don't think you'd have a problem if you put the pan on the stove with the handle over the stove door.