More Backcountry Cooking by Dorcas S. Miller (2002)

    The Banks Fry-Bake Pan is a modern-day equivalent of the cast-iron or cast-aluminum Dutch oven. At 10 ounces (Alpine model) and 29 ounces (Expedition model) it is far, far lighter than traditional Dutch ovens that weigh 4 to 7 pounds or more. The Fry-Bake Pan is made of tough, scratch resistant anodized aluminum. You can use the pan as you would a Dutch oven, placing coals below and above (the lid is designed to accommodate embers).

     Or, you can place the pan on a cookstove and build a small, twiggy fire on top of the lid to achieve the oven effect. Because of the heat source from above, you get a nicely browned crust. The Fry-Bake Pan serves as a frying pan and is a worthwhile investment for backpackers and paddlers alike.

     The key is to monitor the heat. If you use the pan over coals, use your hand as a temperature gauge. If you can’t get your hand anywhere near the coals, they are too hot, and you’ll burn the bottom crust. (Of course, don’t burn your hand, either.) Wait until things have cooled a bit, or put some of the coals back in the fire. Think about how hot a 350 degree (F) oven feels in your kitchen-that’s what you’re trying to achieve.

    Set the pan on three small rocks that will hold the pan above the coals by an inch or so, put coals on the lid, and start baking. If you are using a gas stove, use the lowest setting. If the lowest setting is too hot, buy a heat diffuser such as the one sold with the Outback Oven. (Again, it’s worth experimenting at home, so you can get a heat diffuser if you need one.) Position the flame under one quarter of the pan, then shift to the next quarter, and so on to prevent burning. If you do happen to burn the bottom of your bake, be assured that the pan is amazingly easy to clean; just let it soak, and the burned-on crust comes right off.