Tips for choosing a fire pan

Food cooked on an open fire acquires a special taste. The meat becomes incredibly juicy, the vegetables acquire a more pronounced flavor, and which potato becomes crispy and golden ... To avoid failures when cooking on the fire, it is important to choose the right frying pan, and this task may not be as simple as it seems at first glance.

There are the following types of pans that can be used for cooking on an open fire.

• Universal round. This model is suitable for frying and stewing, as well as for steaming vegetables.

• Brazier. Round dishes with two handles, the most suitable for baking food.

• Deep frying pan. It often resembles a camp bowler and, depending on the depth, you can even cook soup in it. This is true for those who love fishing and relaxing near the water.

• Tajin. Deep round or oval pan with a high elongated lid. At the same time it exactly warms the contents and processes it with steam. The option is not marching, but rather cottage, when on an open fire you need to prepare a portion of the dish for a large number of guests.

• Tapa This frying pan is originally from Georgia, it has a square shape and a cover press. It cooks any meat and vegetables.

Between the pans also vary in size. There are three types:

• small pan, diameter less than 35.5 cm;
• average - from 35.5 to 40 cm in circumference;
• large dishes - from 40 centimeters and more.

The pans vary not only in shape and depth, but also in material. The two main types that are used to work on an open fire are cast iron and steel frying pans. Each species has its own advantages and disadvantages.

First, let's talk about the cast-iron version, for which you can list the following positive characteristics:

• the ability to retain heat for a long time, since in nature, where the wind blows, everything cools much faster;
• food in such dishes is heated evenly, does not stick and does not leave chances for non-fried or unbaked plots;
• cast iron pan does not rust, which means that it will serve you for a very long time;
• the pig-iron covering does not react with foodstuff and is not oxidized that well affects quality of the prepared dishes.

Unfortunately, the cast-iron fire pan has properties with a minus sign.

• Weight. If you do not travel by car, but use bicycles or do it on foot, the weight of your luggage will matter. Cast iron cookware is massive and not very convenient for transportation.
• Initially uncomfortable pen. Often, cast iron pans do without them. This is due to the fact that the fusion pan is whole, and the handle is heated simultaneously with the rest of the surface. Taking a hot frying pan from a fire will not be that easy. If you purchase a separate wooden handle in advance, the task will be much simpler.

Remember one rule - the more such dishes weigh, the better they are. If you understand that a flat griddle will be enough for you to travel, take it with low sides or without them, but the bowl of the frying pan must be thick.

Now consider a marching steel griddle, than it is good.

• She is easier.Not only small flat models are convenient, but even pans with a thick bottom and high sides.
• The material is also not susceptible to rust formation and the oxidation process. Exceptions are cases where the surface has been damaged.
• When the surface is heated, there is no emission of harmful substances, and food does not acquire specific odors.
• An item important to a good housewife is the look. Shiny, almost mirror-like surfaces look spectacular, they are very pleasant to cook.

The number of minuses in stainless steel is not so numerous. They mainly concern the external component. When cooking on a campfire, the outside of the pan may become covered with dark stains from burning. It is recommended to clean them only with soft, creamy means, without abrasives in the composition, otherwise the dishes will lose that attractive shine.

The process of cooking on the fire can be divided into two options: marching or tourist and home (cottage). For obvious reasons, the choice of dishes, depending on the location of cooking, will be different. In traveling conditions, it is better to take small dishes with you in order to prepare portions of fresh food and not to leave surpluses, which are likely to be kept nowhere. If you have a big company, it is better to cook food twice than to take large boilers with you. Especially because the rest by the fire often stretches for several hours, and you will still spend time there.

If you arrange a barbecue in your summer house or a country cottage, the choice of dishes will be dictated more by the number of people on whom you set the table. This may be a large dish, and a small skillet. If no more than 3 people gather at the table, then small dishes will be enough for you. The average size of the pan will allow you to cook 4-5 servings. Well, and large volumes are meant for noisy and crowded evenings.

For information on how to choose the right pan, see the following video.