Cooking over live fire is an age-old tradition that brings a primal connection to the food we prepare. However, it’s not just about the fire; the tools you use can make or break your experience. Whether you're using a Breeo® fire pit or another setup, selecting the right pan for your outdoor culinary adventure is crucial. Let's dive into the do's and don'ts of using different types of pans over live fire.
The Do's
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Use Cast Iron for Even Heating
Cast iron is probably the number one choice when cooking over fire, and for good reason. It heats evenly and retains that heat, making it perfect for searing steaks, sautéing vegetables, or baking bread. The versatility of cast iron allows you to cook a variety of dishes directly over the flames or coals. Plus, its rugged build is designed to withstand the intense heat of an open fire.
Tip: Always preheat your cast iron pan over a moderate heat before placing it over the flames. This prevents food from sticking and ensures even cooking.
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Use Carbon Steel for Searing
Carbon steel pans are the middle ground between cast iron and stainless steel. They are lightweight, heat up quickly, and can develop a non-stick surface over time with proper seasoning. These qualities make our Flat Top Griddle and SearPlate Griddle excellent for high-heat searing, giving you that perfect crust on steaks or chops.
Tip: Like cast iron, carbon steel needs to be seasoned regularly to maintain its non-stick properties and prevent rusting. Click here to learn how we recommend cleaning your carbon steel.
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Consider Stainless Steel for Delicate Dishes
Stainless steel pans are great for dishes that require precision, like fish or delicate vegetables. They heat up quickly and are less likely to react with acidic ingredients. Stainless steel is also easier to clean compared to cast iron, making it a convenient option when cooking outdoors.
Tip: Choose stainless steel options with a thick base, like our Sear Disc or Skillet Rest. This helps distribute heat more evenly and prevents hotspots that can burn your food.
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Opt for Ceramic-Coated Pans for Non-Stick Convenience
Ceramic-coated pans offer a non-stick surface without the need for seasoning. They are ideal for cooking eggs, pancakes, or other sticky foods that might be tricky to cook over an open flame. However, they are best suited for lower heat cooking as the coating can degrade at high temperatures.
Tip: Avoid using metal utensils with ceramic pans to prevent scratching the coating. Stick to wooden or silicone tools.
The Don'ts
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Avoid Thin Aluminum Pans
While lightweight and easy to handle, thin aluminum pans are a poor choice for live-fire cooking. They can warp under high heat and provide uneven cooking surfaces, leading to burnt or undercooked spots. Aluminum also reacts with acidic ingredients, which can alter the flavor of your food.
Don’t: Use aluminum pans directly over flames. If you must use aluminum, consider using it with a layer of coals or on a grill grate to diffuse the heat.
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Don’t Use Non-Stick Pans Over High Heat
Traditional non-stick pans coated with Teflon or similar materials should be avoided for live-fire cooking. The coating can break down at high temperatures, releasing harmful fumes and potentially damaging the pan.
Don’t: Place non-stick pans directly on open flames or hot coals. They are better suited for controlled environments like stovetops or low-heat grill settings.
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Steer Clear of Glass or Pyrex
Glass cookware, including Pyrex, is not designed for direct flame contact. These materials can shatter when exposed to uneven heat or rapid temperature changes, posing a safety risk.
Don’t: Use glass pans or dishes over live-fire. Stick to materials specifically designed for high heat and open flame.
Conclusion
Choosing the right pan is key to a successful live-fire cooking experience. Whether you’re grilling up a feast on a Breeo® fire pit or another fire setup, stick to materials like cast iron, carbon steel, stainless steel, and ceramic-coated pans for the best results. Avoid thinner materials like aluminum and non-stick Teflon pans, which are not suited for the intense heat of live-fire cooking. With the right tools, you’ll be able to master the art of cooking over the fire.
