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Rated 4 out of
Viking Hiker from
This Pan Does the Job !It is September 2013, and I've been using this Jetboil Fry Pan with my Jetboil system for about 4-5 years now...and it works great.
In reading the numerous reviews posted here at REI about this Jetboil Fry Pan, a common issue has become apparent�?�far too many people using this pan are demonstrating difficulties with basic cooking techniques, as well as equipment use as it is intended/designed for. I dislike condescending attitudes in reviews, and don't wish to come off as such�?�however it's difficult to not be condescending when so many people are noting so many similar complaints, that originate with themselves, not the product. Operator error seems to be the largest issue here. When used within its design windows, this Fry Pan works very well. Here are my comments for your review:
HOT SPOTS: The Jetboil stove burner is not very wide, and thus the heat produced is concentrated in a relatively small area. This concentrated heat of the Jetboil stove can and will create an intense hotspot �?? should you allow it. This is especially true when there is no food in the fry pan to absorb the heat In using this Fry Pan, keep the heat down low. I've found that even with a low flame, the Jetboil will produce more heat than what one may expect from their experience with other stove systems. Keeping the flame low will keep ones food from becoming burned carbon in the pan. The draw back? It takes longer to cook the food than what one might like. The thin thickness of the metal making its weight ideal for backpacking also makes it so that the pan heats very quickly, even with a low flame. The thin pan therefore also radiates, or losses it's heat quickly. It is a delicate balance to keep enough heat in the pan to cook, but not burn the food.
FLUXRING: With a low flame, I've found that this FluxRing aids in the distribution of the heat from the hotter center towards the cooler edges. Note I said, "low flame." This Fluxring acts identical to the fins on your vehicle's radiator drawing heat away from the coolant dissipating the heat to the outside air. The overall performance vs not having the FluxRing? I don't know. However I do know that with too much heat the FluxRing will not have enough surface area to radiate the heat fast enough and the pan will have an intense hot spot. One last comment on the FluxRing. To prevent damage to the FluxRing, Jetboil has included a plastic cover they market as a plate. Buzz�?�wrong. The snap on plastic cover does protect the FluxRing, but serves at best as a utensil rest to keep them clean while cooking.
EASY CLEANING: Not so much so. I've had minimal issues with cleaning...a bit of elbow grease with a non-stick pan scrubber and you're good to go. But then again I don't burn my food with the blow torch that the Jetboil so easily can be.
I've used my Jetboil in the Sierra Nevada from low trail heads at 7,000 feet up to camps at 12,000 feet in cooler, but not burrrr cold temps, and I've cooked hash browns, Backpacker Pantry and Natural High meals containing reconstituted raw eggs that require cooking (as opposed to Mountain House just add boiling water), pancakes, trout from nearby streams and lakes, and various other dishes as well. The Fry Pan on the Jetboil stove works very well. Is there as an issue with finding that balance of heat to keep the thin metal fry pan from heating too fast, and not having hot spots? Yes, there is a huge issue with finding that balance, and why I give this Fry Pan 4 stars instead of 5 (as well as being bulky and over priced). Some may find that they don't have the time or desire to find that balance. If so, there are other cook systems out there. Differing temps, altitudes, fuel canister fuel levels, and food densities will affect that balance as well. Nonetheless, should one have patience in preparing their meals with a low flame, understand the limits of the materials/design of the Fry Pan, know and practice basic cooking techniques�?�then this light weight pan will serve them well.
Date published: 2014-04-12
Rated 4 out of
Good portable panI purchased this pan months ago then began reading the reviews, and I got concerned that I purchased the wrong one... But then I actually used the pan. I love backpack camping, but I also love to cook so I don't mind taking a few more cooking tools into the field.
The pan works well when you know how to cook, and you don't overdue the heat on items like eggs or instant meals. If you are frying up meat like sausage or chicken breast and want to brown it a bit more don't be afraid to turn up the heat but if your using an actual Jet boil stove element the center of the pan gets WAY hotter then the edges, on my other backpacking stove where the heating element is larger and more spread out the pan does much better in heat distribution.
The pan is hard to clean, if you compare to a non-stick pan, but that doesn't bother me much.
Overall I am pleased with my purchase, and until I wear it out, this will be the only fry pan I take in my pack.
Date published: 2014-03-30
Rated 5 out of
Chicotel the transplant alaskan from
Super light panI bought this for my girlfriend after she hinted that she wanted one to go with her jetboil. We have used this in applications such as car camping, music festivals and long three or four day backpacking trips as well. It is super light weight and is easily pack able. Its sturdy, but make sure the ground the jetboil unit is on, is super level because it can slide easy. My only complaint is the shallowness of the pan. I plan on getting the jetboil pot for Christmas.
Date published: 2014-03-26
Rated 3 out of
It's not a non-stick panIf you cook with this, plan on using lots of oil. Food will stick if you leave it in place too long. The center does get much hotter than the edges so you will need to move your pan around as you cook.
Date published: 2014-03-26
Rated 2 out of
DisappointedI like the Jetboil system -- a lot; but I was disappointed with this pan (which I received as a gift for Christmas 2011). The patent-pending heat ring does not distribute the heat evenly across the pan: the center gets hot (fast), but the middle and outer periphery lags. As a result, you can easily and quickly burn your food if you're not careful. Also, the pan doesn't seem to have any special coating that prevents burn-ins; after just two uses, I ended up with some burned food residue in the center that I have not been able to get off completely. I guess as long as you're heating some prepared "soupy dish" you're fine. But if you you'd like to be more creative (e.g., create some omelets from scratch or cook up some roasted veggie dish with meat), your cooking mileage may vary.