fry pan cooking

Lo Mein is always good!

You had me a pancakes, bacon and fish. Do you really need anything more – except maybe bacon and trout pancakes?

But seriously with a frying pan and if you are allowing yourself those kind of provisions pretty much the sky is the limit. I bet you could do a nice pizza. Preferably one with fish and bacon on it. You could do a frittata – possibly a good way to cook for multiple people with a bunch of available ingredients. You would have to flip it probably, but that's not too hard with the non stick.

Pizza sounds good. I was also going to do quesadillas.

Maybe sourdough rolls. That would be kind of a homage. Also good. I don't know if you could do that kind of backing without out a lid, just something I'd like to eat. But probably a pain.

I actually plan on doing pizza next weekend.

Something like this: http://bushcraftusa.com/forum/showthread.php/64494-Bannock-Pizza-Camp-Cooking-Recipe

The only drawback of the MSR Skillet is that it does not have a lid. A lid really helps to keep the heat in when dry baking bannock or scone, so I made my own from aluminium sheet. You could also make one from thick aluminium foil – search for "Disposable catering tray platter" for a good source.

I also use it to make main meals like paella and risotto and here the lid keeps the liquid from evaporating.

http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=76681

a few good ideas.

"so I made my own [lid] from aluminium sheet."

Looks great. A real, recessed, lid.

Got a MYOG thread somewhere?

I've found that the whole key to making a good frypan lid is in using aluminum sheet that is exactly the right thickness.

–B.G.–

Nice to see that lid again Stuart! Might be pretty hard for the average person to reproduce, if I remember. If his cooking is as good as his craftsmanship I might have to invite myself to dinner sometime.

MYOG links here:

http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=74524

http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=87906

I've got bannock bread down to a T now, even if I say so myself. I mostly use the bread flour mix that is sold for breadmaker machines: 5 1/2 scoops of flour to 2 scoops of water, mix, squish by hand for a few minutes, flatten into a disk, put in skillet or on a plate in a poly bag for 30min to rise then 12min in the skillet with lid on a very low heat. The key is VERY low heat (the skillet is quite thin Al), so low that you need a windshield to prevent the flame from blowing out – I use a canister stove and this consumes 3-4g gas per bannock.

I've used a lid on the MSR skillet, but I also own like every pot in the series..oops. I don't remember which lid I used though – it might have been for one of the 3 Liter pots. Anyhow, heavy duty foil, 2-3 thickness also makes a decent lid.

Thank you Stuart.

I found some aluminum.

Now I'm looking for a liter of patience.

I have the smaller "Quick" skillet from MSR, which is identical to the Flex skillet except for the diameter. I haven't used it over a wood fire due to concerns of melting the plastic retainer clips at the handle base. I guess it's about the same as cooking over a stove, but it seems like it would be hard to keep the plastic bits away from hot coals and flames. Any insight?

As for food, I regularly fry up some of the shelf stable bacon first so that the pan gets a nice coat of fat for my Krusteaz "just add water" blueberry pancakes. Works great in the MSR skillet, but be sure to keep the heat real low if using a canister stove.

Alex, I would put it in at the edge of the fire, not directly in. An probably only on coals. Should be easy to keep the plastic handle away.
If you were using it over a grill above the fire with lots of flames I could see it being an issue.

Thanks, Justin. That's what I figured. Let me know how it turns out in practice.