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Banks Fry-Bake Company is proud to offer the very finest
in hard anodized cookware designed specifically for use
in the rugged outdoors. Once you have purchased your
Banks Fry-Bake pan you
need to know how to use it and take care of it.
Please handle it with respect and it will be of
value for years to come. Be particularly careful
with how you pack it when gear is being tossed about in
boats, vehicles and backpacks.
·
Wash thoroughly with hot soapy water before using for the
first time.
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Banks Fry-Bake pans are designed to be used with metal
cooking utensils. Use a metal spoon or spatula for
cooking and serving. Avoid sharp knives when cutting in
the pans.
·
This is not non-stick cookware and some foods will
stick (eggs and potatoes are sticky), but the surface of
the pan is easily cleaned when this happens by scraping
with a metal spatula, spoon or Scotch Brite scouring
pad. Cleaning the pan thoroughly between uses will help
prevent food from sticking. Do not use oven
cleaner on this product.
·
Handle pan and lid with extreme caution when hot
especially when twiggy fire or coals are being used for
baking ! Use a sturdy pot gripper and hot mitt
when the pan is full of hot food (it can be quite
heavy).
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If the bottom of the pan develops a convexity, place pan on
flat surface and step into the center of the pan to
restore more flat cooking surface. Limit heat to bottom
of pan to prevent this warping. If the cover becomes
bent or misshapen, simply bend back to the original
shape. Most damage occurs when packed rather than when
use.
·
Due to tight fitting nature of the cover, you will find fuel
economy when using the cover for sautéing, braising and
baking. Do not use high temperature, excessive heat when
cooking or you will warp your pan and burn your meal.
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For best results when baking, hold your hand roughly 6 inches
above your heat source (i.e. stove, coals or fire); if
you can count to 6, you’re ok. If you can’t stand the
heat for 6 seconds, you will probably burn your baked
goods on the bottom. Use of the Scorch Buster accessory
of the Outback Oven helps prevent scorching. Available @
accessories
·
 For Outdoor baking concentrate major heat on the cover of the
Banks Fry-Bake by building a twiggy fire, using coals or
the “Pot Parka” accessory of the Outback Oven.
Successful baking is possible using the old concept of
Dutch oven baking that relies on airspace between your
heat source and your baked good. Do not overfill your
pan with batter (2/3 full is maximum).
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Use extreme caution when baking on any stovetop.
Provide adequate ventilation to cool fuel tank when
using on a small stove. Be extremely careful to prevent
hot coals or embers from falling on stove fuel tank,
gaskets, or plastic stove parts. (Shield them with heavy
aluminum foil.)
·
For more cooking information refer to :
The NOLS Cookery
available through NOLS
mail-order@
NOLS
Cookery
Cooking the One Burner Way by Melissa Gray and Buck Tilton published by ICS Books, Inc. (1994)
Wilderness Cuisine
by Carole Latimer published by Wilderness Press (1991)
The Portable Baker
by Jean and Sam Spangenberg published by Ragged Mountain
Press (1997)
·
Backpacker Backcountry Cooking by Dorcas S. Miller
published by The Mountaineers Books (1998) available at
www.mountaineersbooks.org
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Backpacker More Backcountry Cooking by Dorcas S.
Miller published by The Mountaineers Books (2002)
available at
www.mountaineersbooks.org
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Since the seller cannot control
conditions or method of use, no warranty or liability
beyond the replacement of defective product is offered.
· February
2007
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