Firebox and Pinnacle Hard Anodized Aluminum Frypans Compared
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- Опубликовано: 9 окт 2021
- A comparison of two hard anodized aluminum frypans: one by Firebox and the other is the Pinnacle pan by GSI Outdoors. Included are side-by-side cooking comparisons of 3 items: squash, bacon, and scrambled eggs.
PRODUCTS IN THIS VIDEO
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Pinnacle Frypan by GSI Outdoors: amzn.to/3uWFqoo
Small/short folding camp table: amzn.to/3oXpTU6
13" Thin, flat, wood spatula: amzn.to/3aqo5uz
Camp Chef Pro 30 single burner stove with folding shelf: amzn.to/3AsOkuT
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(As an Amazon Associate we earn from qualifying purchases.)
Firebox hard anodized aluminum pan with handle/lifter: www.fireboxstove.com/Pots-Fry...
Both pans are virtually identical in dimensions and weight.
SPECIFICATIONS
Interior top width of both pans: 10" (25.4 cm)
Interior bottom width of both pans: 8-1/2" (21.6 cm)
Exterior height of both pans: 2-1/8" (5.4 cm)
Firebox pan weight with handle: 15.2 oz (499 g)
Pinnacle pan weight with handle: 18 oz (510 g)
The most noticeable differences are the cooking surface and the handles. The Firebox pan doesn't have a coating and comes unseasoned. We seasoned it with canola oil following the included instructions. The Pinnacle pan has a Teflon Radiance non-stick surface. Firebox sells a handle as an accessory that can be used with their pan. The handle on the Pinnacle pan is both foldable and removeable.
The hard anodized aluminum pans are attractive to use because they are light weight when compared to carbon steel or cast iron pans. Although they are lighter, they are relatively thick and provide even heat. For long-term use, the Firebox pan edges out the Pinnacle because it can be seasoned again and again. Once the Teflon Radiance coating of the Pinnacle pan starts coming off, we'll throw it away.
LINK TO OUR VIDEO REVIEW OF THE PINNACLE AND BUGABOO PANS BY GSI OUTDOORS: • Pinnacle & Bugaboo Fry...
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Хобби
This is interesting, and thank you for doing the comparison. Glad to know so much info from ALL your great videos in advance of a purchase!
Thank you so much @Okie Jammer.
Great video again Guys! Both pans look super good and the light weight makes them great for a go bag. Thanks and keep up the great work!
Thank you, Ray!
This video couldn’t have come at a better time. I’m basically living at a base camp and I’ve been using a simple medium size pan. I needed something a bit more suited for this kind of life and I think this video will help. Thank you
You're welcome, Splinter. Happy to help. Thank you for watching.
Great review, thanks for sharing.
Thank you. Appreciate your watching and the kind words.
I have the Firebox pan and i seasoned my pans at least 10 times before i even took it out and now it has a very dark brown, almost black color. The seasoning is very shiny and feels and cooks just like a teflonpan.
For those who struggle with plain pans without non-stick it really helps to season them thoroughly (they also "season" themselves very good after a long time of use of course)
I did it like this:
Heat your oven to 500F (260C) and apply a coat of oil to the pan.(doesn't have to be even and can be liberal). Stick your pan in the oven and take the pan out after a couple of minutes when the oil has become runny and dump the excess oil from the pan.
For the first 3-4 times use paper tissue to first wipe off excess oil and then spread and even out a very, very thin layer of oil.
Then put back your pan into the oven for 1 hour.
For the later 5-X times don't use paper tissue but spread the small amount of remaining oil around the pan evenly by rotating the pan in the air (swishing it around). Dump excess oil until it doesn't drip from the pan anymore. Try to achieve an even coat without touching the surface. Put the pan back in the 500F oven for 1hr each time.
After this your pan will season itself each time you use it.
You probably still need to use some kind of oil or fat to cook with though, but that is more due to the thinner metal of outdoor/ultralight cookware than the seasoning itself.
👏 Bravo! Nicely done. Thank you so much for this.
@@wobblyotteroutdoors Oh, i forgot to mention that i also use canola oil for seasoning. You can use expensive oils like grape seed, peanut, corn and sunflower as the smoke point for them is higher and maybe will yield an even better result but canola is fine.
The only oils/fats don't like to use for seasoning are olive oil, coconut oil, lard or butter.
(you can of course cook with coconut, butter or lard)
Basically did that with my stainless grill plates. With veg oil.
Top rack of the oven on broil and directly on the red hot burner wiping it with oil going to the burner getting it smokin hot, rubbing it down with oil. Than into the oven 20 minutes or so. Than hot as hell on the burner on high, than wiping down an to the oven again probley a good 8 times. Did it with an aluminum trangia pot also. Just had to take it a little easier on the stove burner with it.
But the trangia aluminum pot and the firebox grill plates all have a dark honey like or slightly darker permanent coat of oil that isn’t coming off. And can be scraped but with something metal an takes some force.
So basically permanent, non greasy or sticky or anything like that. Soap an water wasn’t removing it either. No bad taste into the food cooking with it.
But basically completely nonstick.
@@AquaTech225 Cool, i did that to my firebox grillplates as well. Now soft meat like fish and chicken won't stick to the grill.
@@svenskanal Yes, I have not found any substantive difference between expensive oils and good old canola.
cool vid thanks! i was looking for the pinnacle ❤😂
Thank you much, @Outdoor Andy. The Pinnacle is awesome! We have several GSI Outdoors' non-stick coated pans (Bugaboo and Pinnacle) and they are still going strong of years of weekly use. I couldn't be more impressed with them.
Good looking Cur you have there! I have a female coming up on 10 years and she's been my best friend since day 1. Thanks for the comparison video. I just ordered my Firebox pan and had to see them in action while I wait. Hope you are all well!
It's awesome that you have a Firebox pan on the way. Thank you for the kind words about the video and our pup. Curs are such wonderful dogs and incredible companions. So wonderful that you and yours have been together so long. Sadly, our Viva passed away unexpectedly about 6 months after this video. She was just shy of 8 years old. We miss her terribly.
Interesting, Im looking for some smaller pans now that the kids are gone. I still have my old big skillts when I need to feed an army of my kids and grand kids. Thanks........
Another good and thoughtful review. It will be interesting to see how the Firebox does once it’s well seasoned.
Thank you. It will definitely be interesting. Fingers crossed.
The firebox is designed to be seasoned. This is like comparing an unseasoned cast iron pan with a Teflon pan, IOW, it is not a fair comparison at all.
Nice video, i especially liked the side by side comparison of both pans during the cooking part. 4 months or so down the line now, have your opinions changed regarding the pans at all since further use?
Thank you, Charlie. I enjoy using the GSI Outdoors pans more. I've worked on improving the seasoning of the hard anodized aluminum pan and it is much better. The method and results can be seen here: ruclips.net/video/v28RjXfzZ4Y/видео.html
What continues to surprise me is the durability of the nonstick coating on the GSI Outdoors pans. They are not showing any signs of wear. I use a couple of their Bugaboo pans in the house at least weekly, and they are such a joy to use. I still like and prefer the idea of using seasoned pans for long term use. In the house I use carbon steel pans frequently, about as often as the GSI Outdoors pans, and cast iron some too. The seasoned anodized aluminum is very good, I just need to use it more to make it better.
I have the GSI pan and its held up great but love my cast iron.It's hard to beat a well seasoned Lodge pan for camp cooking but so heavy.The Firebox seems to be a nice compromise.Thanks for sharing.
Thanks for watching, Troy. It will be interesting to see how the Firebox pan does long term. Fingers crossed that it does well.
Nice comparison video.
GSI is a great non-stick pan out of the box and I use them for tomato based food and food cooked with wine and the small one for eggs.
The Firebox pan is a good compromise between durability, portability and being non stick.
I feel mankind has a lot to answer for when it comes to throwing away stuff, I try to purchase goods with longevity in mind as a priority now.
Earlier this year I purchased two carbon steel pans from Netherton Foundry here in the UK and they are working out really well.
I have a Wagner cast pan that I bought many years ago and that's my favourite for meat cooking but not suitable for backpacking.
Thank you. I agree with your sentiments. Sure so appreciate all of the insights you've shared.
@@wobblyotteroutdoors Since my previous reply I have come to the conclusion the FB stove
is the ultimate pan(especially when combined with the FB cowboy plates to use as lids or make an impromptu mini oven. For these reasons I have indeed purchased the larger size ( and cowboy plates) to go go with the small one I already own. Taking weight, convenience, durability, longevity and its cooking ability into account I can't think of a better option at this time.
That is where I have landed right now too. Our next video will be using the Firebox 10-inch pan, cowboy pan' and pizza stone for baking. Fingers crossed.
@@wobblyotteroutdoors Cool, looking forward
to that video, this is what I want to be able to do at camp, make a decent pizza without bringing a big stove/oven.
Our video using a pizza stone and 10-inch pans as a pizza oven is up: ruclips.net/video/N4vEiDJst_g/видео.html
Cool
Thank you.
I have just thrown away my new firebox pan. I was not able to get a clean non sticking surface with seasoning. Bought a Pinnacle instead. Should it fail after years of use, I buy another one. Instead of investing more time and energy for the useless firebox pan seasoning.
Trick is when you season it and think it’s good to go. Season it two/three times as much as what you thought was good. Originally an you would of been golden
You failed. The pan did not.
I’ve seasoned and used my FB pan a bunch. It’s almost black with seasoning and smooth. And it’s still not nearly as nonstick as the pinnacle. More clean up time. Boil water in it, which uses fuel, and either paper towels which is wasteful or a cotton rag which is now dirty. Pinnacle, soap water done. There is a difference.
Thank you for this. I was hopeful that further seasoning would vastly improve the nonstickness of the FB pan. The coating on the Pinnacle pan is amazingly durable; and on the GSI Outdoors Bugaboo pan too.
@@wobblyotteroutdoorsupdate. I’ve been just wiping out the firebox pan while it’s hot. without washing. And the seasoning has become very nice. I cook on a little lower heat and pull it off the heat if it gets too hot. Thanks for confidence to keep using it. The pan has continued to improve. Thanks
That's wonderful! I love your sticktuitiveness. Pardon the pun. 🙂
It’s an interesting conclusion. I’m a bit surprised that you used twice the butter and had 4-5 times the sticking for the bacon and the eggs and still found it better. Perhaps a more comprehensive test such as cooking the same meal in each for a whole year will bear out whether the GSI coating will wear out and the regular seasoning on the fire box will actually make the pan non stick. I’m not convinced as my GSI is 8 years old and looks like new….and never sticks. Please follow up in time and give us an update!!
Perfectly stated, Shaun. It is wonderful to hear that your GSI pans are lasting so long. They are fantastic. I think the reason for my "conclusion" involves a lot of hope. I have much hope that I can have a seasoned pan that is truly easy to clean. I've thrown away each nonstick pan I've had as it's coating became compromised. The cast iron and the carbon steel don't have that particular weakness. I didn't know that the anodized aluminum pans could be seasoned until a week ago. I'm excited about the potential of that. I will definitely do a follow-up on the pans as you suggest. I look forward to seeing how they do after a good bit of use.
I don’t think is a fair comparison, they are so different, I have both. In the case of hard anodized I’ve found it not so easy to make it nonstick and I used to have Caphalon at home for years, could never get it to be as nonstick as cast iron or carbon steel thus I got rid of it. Honestly if you don’t want the weight of cast iron and don’t want the nonstick coating I’d go with carbon steel which is easier to season than hard anodized and almost as light weight. To season carbon steel you can do what’s called fast seasoning on the stove top, boil water and vinegar, let it sit after boiling for a few minutes, drop the contents, don’t wash, heat pan with oil,wipe excess oil, let it barely smoke, turn off and your carbon steel pan is now as nonstick as cast iron, that easy. I’ve never been successful at seasoning hard anodized to become a true nonstick. That being said I also love my Pinnacle GSI.
So much helpful information. Thank you. I'm sorry to hear that your anodized aluminum pan wasn't all that nonstick. Your methodology for seasoning a carbon sdtrerl pan sounds interesting. I have one that hasn't seasoned as well as one similar to it. I think L'll give your method a go.
@@wobblyotteroutdoors it really works, I have several pieces of carbon steel.Just fill up the water mix as high as possible without spilling when it roll boils. You can do this with knives too. Oxidation will be reduced.
So cool. Thank you. Thank you.
Nice black male curl
Thank you, @Topcat. Viva the black mouth cur is a wonderful companion. She loves being with her hoomans and we kinda like it too. 🙂
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