{"id":32442,"date":"2018-10-27T13:19:49","date_gmt":"2018-10-27T20:19:49","guid":{"rendered":"http:\/\/kk.org\/cooltools\/?p=32442"},"modified":"2018-10-27T13:19:49","modified_gmt":"2018-10-27T20:19:49","slug":"alpine-fry-bake-set","status":"publish","type":"post","link":"https:\/\/tkdev.kk.org\/cooltools\/alpine-fry-bake-set\/","title":{"rendered":"Alpine Fry-Bake Set"},"content":{"rendered":"

If you are someone who likes to go into the outdoors, camping or backpacking, but you also like cooking real food the Fry-Bake<\/a> ($74)from Banks is must-have piece of kit. The Fry-Bake is a frying pan, a shallow pot, and most importantly, an oven. I\u2019ve used mine to make chicken alfredo with noodles, sausage and onions, rice noodles with spam and green onions, and the camp favorite — scratch-made cinnamon rolls. <\/p>\n

Since getting the Fry-Bake I have made more and more ambitious meals on each outing because using it is so pleasurable. Long a favorite of the NOLS (National Outdoor Leadership School) courses, the Fry-Bake is versatile tool that helps you to make real food while out in the backcountry. Made of hard anodized aluminum, the Fry-Bake pan comes in two sizes and two depths. The larger Expedition model is 10 \u00bd\u201d in diameter and the Alpine model is 8\u201d. Both are available in standard or deep models. The standard being 1 \u00bd\u201d deep and the deep models are 2 \u215c\u201d. <\/p>\n

The hard anodized surface is extremely durable and Banks recommends using metal utensils when using the Fry-Bake. This allows you to get all those last bits of food out of the pan and makes cleanup very straightforward. My Fry-Bake has a lot of miles and meals on it and still looks great. Also the aluminum construction does a much better job of spreading heat compared to titanium cookware often used in backpacking. <\/p>\n

The real magic of the Fry-Bake is the lid. Made of raw aluminum the lid has a very tight fitting design that traps in heat and moisture. The raised lip on the top also allows you to either put coals or build a small fire (known as a \u201ctwiggy fire\u201d to NOLS graduates) on top of the Fry-Bake, making it a small Dutch oven, ideal for baking bread, pizzas, or desserts. This versatility is what sets the Fry-Bake apart from most other backcountry cooking gear. <\/p>\n

There are two lid styles available with the only difference being the “handle.” The standard has a small riveted on piece of aluminum and the NOLS style has a hole for a replaceable wingnut, making it more user serviceable. Produced in the USA by a small family owned company, the Fry-Bake has a devoted following from those outdoor enthusiasts who have tried it and appreciate making real food while on trail, not just boiling water to rehydrate pouches of packaged food. <\/p>\n

And for a late night treat, the Fry-Bake makes an excellent popcorn popper. <\/p>\n