The BEST Camp/Bushcraft Frying Pan - Antique Cool Handle Pans and How to Season Them

[@woodsie5796]

I was gifted many of these about 35 years ago, and they were used by my in-laws in their early years; My mother-in-law would be 98ish had she not passed aboutb10 years ago. I had absolutely NO idea how to season them or even that you COULD season them as they were not seasoned when I obtained them. This was awesome; no matter how old you are, you can learn new things! Since I'll probably be living like a bum at some point soon, the way the world is going, I think I need to get those pans seasoned NOW! Thanks a bunch! (I'm in my early 60s)

[@shawnr6117]

An easier way to treat it, after you've taken the rust off, would be to rub oil all over it, just a light coating, and then bake it in the oven about 250°f for 30 minutes, cool completely and do it again at least once, more if needed. After that wash with a mild dish soap rinse and dry well and oil only the inside and bake it again It works great for cast iron and should do just fine for carbon steel and it's less of a fire hazard

[@bevinmodrak4997]

Yes, please research other ways to season. The method Shawn talks about works for cast iron and carbon steel, uses less oil in seasoning too.

[@billrussell7672]

You cook in oven until dry the seasoning is the carbon built up on pan, the oil is held by carbon. Tip after you clean it swish around some coffee in pan like it is oil and dry this embeds carbon in steel, use canola oil for seasoning ( leaves black carbon residue) butter leaves a tan residue not a good base seasoning, olivoil burns off leaves no seasoning but is good for cooking with

[@allendevans]

@@billrussell7672 - coffee idea is new. Seems to me adding black liquid to the pan possibly darkens the seasoning, but I see no reason for it “adding carbon to the steel”. (sorry, can’t see your comment to quote properly) Do your know of “authoritative” sources (skillet manufacturers) citing this approach, or is it more in the category of trail folk lore? Thanks …

[@CheezeheadChris]

Those are some great pans. I scored a 1/2 dozen a few years back at our local flea market for $4-5 each and different sizes. I spent a 1/2 hr going through the box looking for the best ones. Another good way to get the rust off of them is soaking them in vinegar also. For a couple of the really bad ones I took a wire brush wheel to them. It works pretty good also. That 12 inch skillet will come in handy. It's not that heavy and can attach to the outside of your pack. Good for a small group and not everyone need to bring a skillet then. Enjoy them!

[@Outdoorsaustralia]

Hey Ernie you can season your titanium pan the same way you just did and it works well as a non stick pan. That won't help with the hot spots from poor conductivity but I've found on the campfire to slightly elevate the pan over hot coals works great. If I have to use a stove have a snug fitting to the pan wind screen really helps to spread the heat more evenly and I've seen people use a wire screen heat diffuser like that used on a bunson burner and it appeared to work well. Cheers Daryl Webb

[@yahusrevus]

My wife just picked up a rust-bucket "Cold Handle" #39 a couple weeks ago. We soaked it overnight (about 12 hours) in white vinegar and the rust practically wiped out with a little 0000 steel wool. We hope to season it up, per this video, this evening and then it will be in her pack just in time for a weekend camping trip. Thanks!

[@geneo3654]

I have the 6 inch pan and it's perfectly seasoned !! I'm an ultrlite backpacking hiker and it works out great for my spam singles and eggs !!!

[@frankhoffman2962]

Hey Erenie, I had one of those about 60 years ago. It was wonderful. I cooked my very first piece of venison in it using sage brush for fuel. I carried it for years in my old backpack. Sure wish I had my old 9 inch pan but it has gone by the wayside so many years ago that I can't remember where it went. Super thumbs up for you for bringing this superb old technology back into the light.

[@billy348]

Iv been looking for these pans for a while now no luck.

[@purelyacademic]

On another topic...your past video, which was turning point in my life, where you went into a field and made a coffee (on new year's Day in believe)... Well I did it yesterday...with my firebox nano and debris...wonderful, inspiring... Don't stop doing what you do... please

[@gregwebb1107]

Thanks Ernie, The "Acme" cold handle skillet in 6 and 8 inch are on my list. Great job Doc!

[@jtucker4201]

Bromwell Frontier frying pan is another one that is/was made in the USA. Lodge also has a carbon steel line.

[@Scarekrow24]

I got an 8 inch cool handle at a yard sale for 5 bucks. I didn't even know it was a popular camping pan when I bought it. I just thought it looked cool. I love the way it cooks.

[@cbigg81]

I'll never backpack with it but I love my lodge steel fry pan. Super long handles for use on a fire. Great for a Bushcraft day, a day fishing and it lives in my car camping gear. None better!

[@jeffccr3620]

These National cowboy pans truly are the best pans made for camp Mine say Deluxe and 39 is my fav home or camp

[@monicajones8450]

I found one of these in antique shop for eight dollars. Works wonderful. Nice and light. Bomb proof. Thanks for sharing

[@frogmorepipester7490]

Love mine

[@59chevt]

Ernie great job as usual...................................................................

[@MrMann703]

As always i enjoyed the video. I was tempted to get one of these pans but went with a carbon steel pan with folding handle from Sweden, a Jägarstecpanna. I really like the back to basics old look.

[@lovebikesmustride]

I've been using a medium to large flat bottomed wok, for my style of burnt offerings it works well.

[@robbergstrom943]

Sweet review. I had been looking for a carbon steel pan for bushcraft for a long time and it looks like you found a good retro option. I ended up picking up a Muurikka Campfire frying pan in Norway which is a popular option there. For the Muurikka you make your own wood handle and it weighs just under a pound for a 11 inch version. It has been a killer solution for us - I just wish it weighed a few ounces less. I’ll look out for one of the Retro options you mentioned to compare.

[@livingsurvival]

Great video. I need some of these.

[@markthilenius5533]

I just recently saw where pathfinder is going to offer one with folding handle and it is nonstick won’t be available until later this year not supposed to be very reasonable price

[@sojourn1544]

I just bought a 10” pathfinder SS double bottom/heavy bottom fry pan. It is really nice. Only 39 dollars. What a deal!!

[@searcher2328]

I have a carbon steel wok been using it for years, Thumbs up 👍

[@KennethKramm]

I love by cold handle pans. Best ever... great video

[@BrosephRussell]

Them pans are cool

[@Curlew-Corner]

I have a 8” GSI Pinnacle frying pan (13.2 ounces). The Teflon with Radiance finish seems excellent. I do not backpack these days, just car camp, but find it far superior to the non stick omelette pan I use everyday at home.

[@ivargasbushcrafts]

Do you have links to where tone can get any of these pans? 🙏

[@Oldsparkey]

I managed to get a New one ( small size ) several years ago when you could get them from Bromwell. They were called Bromwell Carbon Steel Frying Pan. I basically baked mine in the oven , several times. I would oil it and them wipe as much of the oil off that I could and bake it , did this several times. Today it's a nice shinny black that you can see your self in. After use a few drops of oil with most of it wiped from the pan. Now for camping it's a 7 1/2 inch outside diameter and a 6 inch inside Evernew Titanium non Stick pan.

[@thenextarcher]

My favorite frying pan is to use a carbon steel baking pan and a pot grabber. Due to the baking pan not handing a handle I don't need to deal with the bulk. Due to it being carbon steel I am able to season it to keep it non-stick. The specific model I use is the Paderno World Cuisine 11744-20 which is like $14

[@LowLumens]

Love carbon skillets. I been using my old steel Boy Scouts mess kit that has a carbon steel pan and it’s the perfect packing pan. Plus has the pot and plate. I mainly just carry the pan. I found a couple of these older all tinned steel bsa cook kits at garage sale, goodwill and 1 off eBay. Now I have I think 7-8 complete kits. I think I still have two kits that are still new. Great video

[@caroluse]

I have an old 9 inch. I have had it for over 40 years. It is blue speckled enamel so it is already non stick. It is only used for open fire outdoor cooking.

[@bobesselstyn461]

great how to videos Ernie thanks be safe /take care both the pan season and knife sharping,thanks

[@pinkiewerewolf]

Nice pans, for sure. The Refiner's Forge Hand forged 6.75 & 9.5 inch fry pans with a folding handle... worth a look.

[@jonNH123]

These videos are terrific. Thanks Ernie!

[@Gosarimat]

Exactly what I was looking for thanks for taking the time to put all this together!

[@jerrybobteasdale]

Stanley makes a stainless steel pan that has a thick, clad bottom. The bottom is sandwiched layer of aluminum between 2 layers of stainless steel. It helps spread the heat over the bottom better than single wall stainless steel or titanium. You still need to figure out how to oil it properly to prevent sticking. I heat oil to almost smoking. Get rid of excess oil by pouring or wipe with paper towel. Let pan set awhile to cool a bit. Might drop a little butter, and then an egg or whatever. If your heat isn't too hot, it's danged near non-stick.

[@alanbierhoff6831]

Look into the Banks Fry-Bake

[@TNBushcrafter]

I've been using a carbon steel pan from crazy crow trading post. They are new products made for reenactors. The skillet has a fold up handle that is hollow so you can extend it with a sharpened stick. I drilled a hole through the handle so I can slide a bolt or peg through the stick so it won't spin by chance. I carry a small gimlet to drill the hole in the stick. It took some work to get it cleaned because it was almost like a black paint coating on it.

[@MrTangent]

Awesome! Very informative. Going to buy some! Thank you.

[@PaleoHikerMD]

Hope you like them!

[@MrTangent]

PaleoHikerMD It’s funny you posted this video (brought here by your ASMR video’s description) as I’ve been researching Dutch Ovens/cast iron for awhile. While I’m still intent on a nice set of cast iron for home, what you found is a LOT easier to pack! Awesome!

[@davidtiner4094]

I have an Ozark Trails frypan like the one you have. It too has a very thin coating. It is also a stamped steel pan. So, get the ruined coating off and season that pan. A bit of work and you will have a nice camp pan.

[@seasonstudios]

Great video. That is exactly the pan I'm looking for.

[@bazza1carter]

I have (had!) a MSR non stick skillet and the surface on that degraded over time despite careful use. It did get a lot of use however. I've now got a ceramic finished one. BTW I notice you didn't eat the egg!!!

[@brianhelgeson1208]

Very nice!

[@chiefkirk]

Neat looking pans Ernie.

[@doctoordan]

I might have to look into these for the house👍

[@ManLand]

I got one that Is Perfect for one egg...I lightly seasoned mine on the top burner as well but with super thin coats one at a time...building the layers. It has fried my eggs perfectly each time but once it hit it with bacon...oops the sugars in the bacon adhered and my egg stuck...lol. but was fixed quite easily with hot water and it went back to frying perfect eggs again.

[@spider5001]

Awesome! Always looking for American products

[@flyyak99]

Cool video. I’ve been using the Stanley Adventure fry pan. Seasoned same way and it does well. I’ll look for these also.

[@GrumpyGrunt]

Little known fact: The air in Louisiana is composed of 70-80% bugs. The balance is humidity. 😂 Congrats on your score of those pans. They look like an interesting option. Stay well, Ernie.

[@pipebear7036]

Thank you so much! Great video. I'll be able to do my egg bango (fried egg in a fresh roll) out in the field :-)

[@sojourn1544]

You look like nascar driver Jamie Mc Murray lol. Never seen anyone season a pan like that can you season that several times or does it season as you use it like cast iron.? Great video!!

[@billrussell7672]

I'm a cast iron nut but you can't pack much more than a 5 inch. I found a nine inch cold handle at swap meet , but I did not know what it was until this vid

[@Thereal111t]

Cool. I’ve been testing out the new(ish) GSI troop fry pan. It’s a large deep 10” stainless skillet with a diffuser plate built in and a folding handle. It’s pretty solid.

[@weedeater64]

Also called crepe pans, they are the only way to go for bush pans. Pretty much all 'camping' cookware is garbage. Cast iron is way to heavy for the trail. That leaves these awesome carbon steel pans. Damn shame there aren't more of them on the second hand scene that have been taken care of. Lodge, the cast iron guys also make them. An 8 inch can be had reasonably on Amazon from them.

[@charlievanor]

I have a 6 inch I keep in my bushcraft pack. They can be seasoned like any cast iron cookware.The method I like is to put them in the oven after cleaning. Any temp. I toss them in when I cook other stuff. Let them get hot and rub on a light coat of olive oil. Kinda smoky. They will get darker each time. Don't ever use any soap, just wipe them out and rinse with hot water

[@johnlhigh]

I have a SS fry pan from self reliance outfitters. Trying to figure out how i can season it b4 use...

[@JamesJReid]

nice pan

[@wombinwood8500]

Hey, I purchased one for $2 identical to your small one, with the exception of the number 40 at the front of the cool handle. Do you know which company made this type? Also, I'd like to know how to remove dents, thanks.

[@Funkteon]

My ethos is - if you still have to use even a little bit of oil so an egg doesn't stick to the pan, I'd rather just use a non-stick non-PFOA pan such as the JetBoil Skillet or the non-stick Trangia 27 pan. Not having to scrub anything clean while out hiking with a limited water supply is incredibly important in my country, Australia...

[@Pyllz]

What brand of pans are those

[@jackvoss5841]

A suggestion: rather than swirl that hot oil around, use a new, clean 1” paint brush to brush hot oil up onto and along the sides. Courtesy of Half Vast Flying

[@thatguywill066]

Oh boy.

[@TheRealJackOfTrades]

Its weighty but I carry a small cast iron pan that holds 2 eggs just fine and seasoned over years so no sticking

[@prairiestatepatriots]

You got a great deal lol

[@SnowyAspenHills]

Not tried this sort of pan. My goto pan ATM is the pathfinder stainless steel pan, not the lightest but excellent quality. I also use the trangia duassal pan from one of my Trangia kits, lighter and good heat spread with the stainless steel iner and aluminium outer.

[@herrent]

Fresh Flax seed oil

[@jerrybobteasdale]

Instead of swirling to get the oil to coat the sides, just use a brush. Safer.

[@tomrobison9690]

Could you boil it out?

[@frankhoffman2962]

P. S. I never ever considered it as a burden to carry. It was worth a 1000 times over.

[@toddnewsom8129]

Nice score, 4 for forty... not sure I would use rust remover in a pan I was going to eat out of. Just sayin'

[@jackvoss5841]

Same thing, new, at Walmart. Same price range. Courtesy of Half Vast Flying

[@StevenKeery]

Does bacteria not thrive in that burned on coating, if you don't scrub it with soap afterwards?

[@StevenKeery]

@M. S. : I was thinking more of when it is being stored, or carried in a rucksack between the times it is being used to cook with.

[@db8314]

A few days ago I scored a similar pan... 6 inch cold handle that has a wagon wheel design on the handle... with two pie tins that are just slightly smaller, everything was 25 shipped. Still waiting on it to get here.

[@gedfi]

Not really - carbon steel pans are used extensively in kitchens, and that's not a problem. If you get something stuck on the pan, just get it very hot and pour a bit of water in it. The boiling water will unstick almost anything. Give it a quick wipe-off, a thin layer of oil, and you're done.

[@waynethebarber1095]

That pan looks like a good spinner.... tobad....

[@utubeu8129]

easy way is to rub all the steel with oil and just cook with it.

[@taber247]

Why not season the titanium fry pan?

[@PaleoHikerMD]

Honestly did not know that was possible LOL, so I'll give it a try :)

[@taber247]

@@PaleoHikerMD Hot spots are still a problem but it will solve the food sticking issue. Good luck.

[@BOOSTEDLASER]

@@PaleoHikerMD After you clean / wash the pan..does the magic non stick-ness go away? I mean, do you do this season process EVERYTIME you use it?

[@Lazy-Monkey]

Every non stick pan I've ever had was crap.

[@susanp.collins7834]

Two years ago I bought a Masterchef non-stick. Our supermarket had a promotion offering a sticker for every R100 (South Africa) you spent. You needed 20 stickers. Or 15 or something. Lovely lovely lovely pan.

[@Alaska-Jack]

Perfect fried egg every time it’s not burnt my friend. Just saying too much heat.

[@aggyMI]

I'm confused, I though the point of a non stick pan is you don't have to add a heap of oil to cook your egg 😕 did I miss something?

[@blueyonder1233]

You're not alone with your thinking.

[@geneo3654]

Just use a lite coating with a napkin or small piece of paper towel when heating your pan , your eggs won't stick as long as the pan is properly seasoned !! But always wipe clean and leave a lite coating of oil when you store it away. I use canola oil !!

[@tracker5849]

Look like my BROMWELL fry pan

[@tracker5849]

WD40. I WOULD NOT EAT FROM A CHEMICAL BATH that soaked into the pores

[@yoongiwifeinthenextlife]

Wouldn’t it be better to use two or three titanium pans at the same time-to achieve, in effect, a thicker pan? Thin pans aren’t ideal for cooking unless you are a trained chef.

[@utubeu8129]

completely stripping them down just made more work for yourself to get the to a no rust point.

[@mikem67]

Thats not how you season carbon steel. Yoi can see a layer of hard oil on that 6in pan. Thats not how you do it.

[@jcoats5529]

That egg looked gross

[@harryroger1739]

That was a lot of oil.