This 10" Cast Iron Skillet is a large, heavy duty frying pan with a good safe depth for cooking on a open fire. You will find frying sausages and eggs etc much easier in this
pan rather than the dutch ovens due to the ease of access to the flat bottom. The large base also makes it a stable piece of cookware on the open fire.

When you first recieve your skillet you will need to clean off the clear sealant that is sprayed on to them at the factory. You can do this using a sponge scourer and water.

In order to season it, once the sealant is removed all you need to do is coat it lightly with some vegetable oil all over and then, if you want to use an oven, place the skillet into a cold oven and then turn on the heat up to 500 degrees, and then bake it until the smoke clears.

Alternativly you can use a BBQ grill or the open fire but please do follow the manufacturers instructions to ensure this is done safely.

So what do our instructors think? Here Jason writes:

"The skillet makes a fry up in the morning so much easier than messing around with mess tins and a fold out hexi bloc cooker! They are heavy to lug around though and so are a long term camp option, but try this one... fry up some pigeon breast, once browned add some chopped onion, ginger and some Greater Burdoch (Arctium lapa) root, and then at the last minute throw in some soy sauce... mmm. If you don't know how to prepare the pigeon, join us on a woodland ways weekend and we'll show you how, where you can also experience this recipe!"

Advantages: These are a lot safer to fry with than other options that are available on the market.

Disadvantages: Its heavy! Also, as with all cast iron pieces they are prone to rust, pay special attention to seasoning them well at the start, and then just be sensible with them and they will last a lifetime though. We find when you go to store them just covering them with a little oil keeps the moisture out and the rust at bay.