Firebox Frypan with Lifter



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Small Pan with Short Lifter
Small Pan with Long Lifter
Large Pan with Short Lifter
Large Pan with Long Lifter

Like Cast Iron, food cooked on a seasoned Firebox Frying Pan really does taste better! We’re sure you’ll notice just how much more delicious your camping meals seem when using our pans. Season prior to first use. Instructions below.

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Manufacturer: Firebox Product Code: CHOOSEFFP
Reviews (1)
  1. Clark
    (verified owner)

    I’ve tried various outdoor cooking setups over the years and these pans have a permanent home in my kit. I find the performance of these to be superior in every way when compared to other traditional aluminum, carbon steel, SS, or cast iron cookware. I recently ran a side-by-side test of cooking with various pans on my trusty Coleman 413E and Firebox Nano w/ Trangia gas burner and found that nothing else I own can keep up with the performance and ease of use of these. When comparing side-by-side with other pans you can quickly see the Firebox frypans react better to changes in temp and are excellent at dispersing heat to the edges of the pan even on a smaller diameter burner. I feel the product description of "IT’S KINDA LIKE THE DIFFERENCE BETWEEN DRIVING A BIG TRUCK VS A SPORTS CAR" is a perfect analogy. The excellent thermal conductivity/diffusivity, non-stick properties, durability, quality, and even price of these pans are as good as it gets

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Firebox Frypan with Lifter
  • Accepts a seasoning – like cast iron. 

  • Safe to use over a campfire. 

  • Scratch resistant – 30% harder than stainless steel. 

  • Aluminum is sealed behind a non-reactive oxide layer. 

  • Heats evenly for high performance cooking. 

  • Benefits of cast iron minus the weight.


Seasoning instructions: For the Frying Pan, Deep Cowboy Plate and Shallow Plate. Season the items you wish to use for cooking, not required if using only as a plate. NOTE: These products are NOT dishwasher safe.
  1. Hand wash your pan with soap and hot water (use a non abrasive soft cloth). Towel dry. 

  2. Preheat pan(s) in the oven to 500 degrees Fahrenheit. This will burn off the food grade silicone sealant (which was applied at the factory) preparing the pan to accept a seasoning. Alternatively, you can use a backyard BBQ grill (with thermometer) to keep the smoke outdoors. Otherwise, you’ll want to open your windows and turn on the vent fan. 

  3. Once your oven and pan has reached 500 degrees Fahrenheit, carefully remove your pan and allow it to cool enough for oiling. Using a soft cloth, spread the oil of your choice (canola, vegetable or a seasoning blend) evenly, then, using a second (clean, dry) soft cloth, wipe the oil back off until you’re left with a satin finish. 

  4. Place your pan back in the oven upside down for one hour at 500 degrees F (250-260 C). This will polymerize the oil, creating a seasoning layer. When the time is up, allow it to cool enough to repeat the oiling, wiping process then back in the oven! Three applications will be enough to start cooking but remember, pan seasoning is an ongoing process, the nonstick performance will improve with use, meanwhile using non-stick cooking sprays will be helpful. 



Ongoing Care: After cooking and or washing: place your pan back on the burner over a low heat, rub on a light coat of any cooking oil, increase the heat and wait until you start seeing smoke, at which point, cut the heat. Doing this will repair and improve your seasoning layer to keep your pans ready for action. Abrasion or cooking acidic foods can damage the surface of your season layer to the point that you may need torepeat the oven process.
Use Instructions: Contrary to popular belief, your season layer can be scratched so avoid abrasive scrubbers and use non scratching utensils. The good news is that scratches aren’t the end of the world; small scratches get filled in with newly polymerized oils with use. Firebox Pans conduct heat extremely well, so you’ll notice that less heat is needed so start low and work your way up slowly until you get a feel for the improved cooking performance. Don’t walk away when preheating, these pans heat up fast so don’t risk overheating an empty pan. Always respect hot surfaces and use caution. Do not attempt to rapidly cool your frypan.
Additional Firebox Frypan Information: Firebox Frypans are special in the fact that their cooking surface is hard anodized rather than being non-stick coated. The hard anodizing process transforms the surface layer into a highly conductive ceramic with a microstructure which accepts a seasoning. Yes, like cast iron but better. Not only is the Firebox Frypan much lighter, it also handles better. The Firebox Frypan’s heat conductivity is way up at 237 where cast iron is only 52. Your Firebox Pan will respond quickly to temperature changes and will heat evenly. Cast iron is slow heat, slow to cool and can develop hot spots. It’s kinda like the difference between driving a big truck VS a sports car.
Disclaimer: Inherent to the manufacturing process, there are unavoidable cosmetic marks on the rim (outside edge) of the Frypan. This does not affect usage or long term durability and we feel it is worth it to have the hard anodizing finish inside and out.
Large Frypan is a 10” Frypan – 11” at the top of the rim and about 9” at the bottom. 

Small Frypan is a 8” Frypan – 9” at the top of the rim and about 7” at the bottom. 

Large Frypan weight: 14.0 oz. 

Small Frypan weight: 10.6 oz. 

Long Lifter weight: 2.8 oz. 

Regular Lifter weight: 1.5 oz. 

Made in PRC.

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