Proper Care and Maintenance

Banks Fry-Bake Company is proud to offer the very finest in hard anodized cookware designed specifically for use in the rugged outdoors. We offer the following tips and suggestions to keep your Fry-Bake pans looking and working like new for years of meal preparation.


Wash thoroughly with hot soapy water before using for the first time and clean the pan thoroughly between uses. This will help prevent food from sticking. When food does stick, scrape the surface with a metal spatula, spoon or Scotch Brite scouring pad. Soaking in water will also help to soften adhered foods.

NEVER wash in automatic dishwasher as surface will oxidize.
DO NOT use oven cleaner on this product.

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Cooking with Your Fry-Bake Pans

Avoid Excessive Heat

Do not use high temperature or excessive heat or you will warp your pan and burn your meal. This is not non-stick cookware and liberal use of oil, butter, grease or water must be used to limit sticking to the surface of the pan.

Some foods will stick (eggs and potatoes are sticky), but the surface of the pan is easily cleaned when you follow the instructions above. You will find fuel economy when using the cover on the pan for sautéing, braising and baking.

How to Judge the Temperature

For best results when baking, hold your hand roughly 6 inches above your heat source (i.e. stove, coals or fire); if you can count to 6, you’re ok. If you cannot stand the heat for 6 seconds, you will probably burn your baked goods on the bottom. Use of a heat diffuser plate under the pan on small camp stoves helps prevent scorching.

Use the Correct Utensils

Banks Fry-Bake pans are designed to be used with metal cooking utensils, so use a metal spoon or spatula for cooking and serving. Avoid sharp knives when cutting in the pan.

Tips for Baking Outdoors

Add Top Heat

For outdoor baking concentrate major heat on the cover of the Fry-Bake by building a twiggy fire, using coals or briquettes. Successful baking is possible using the old concept of Dutch oven baking that relies on airspace between your heat source and your baked good. Do not overfill your pan with batter (2/3 full is maximum).

Baking Outdoors on a Stovetop

Use extreme caution when baking on any stove top. Provide adequate ventilation to cool fuel tank when using on a small stove. Be extremely careful to prevent hot coals or embers from falling on stove fuel tank, gaskets, or plastic stove parts (shield them with heavy aluminum foil).

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Handling Your Fry-Bake Pan

Handle your pan with care and respect and it will be of value for years to come. Be particularly careful with how you pack it when gear is being tossed about in boats, vehicles and backpacks.

Handle pan and lid with extreme caution when hot especially when twiggy fire or coals are being used for baking! Use a sturdy pot gripper and hot mitt when the pan is full of hot food (it can be quite heavy).

If the bottom of the pan develops a convexity or warp, place pan on flat surface and step into the center of the pan to restore more flat cooking surface. Limit heat to bottom of pan to prevent this warping. If the cover becomes bent or misshapen, simply bend back to the original shape. Most damage occurs when in transit rather than when use.

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