Really exceptional camping equipment
“They are designed and produced to be extremely rugged… Once you find them, you find out how really fantastic they are.”
– Dickin’ Around Outdoors
Watch the YouTube video
I'm in love.
I bought one of your Expedition pans last year and absolutely fell in love.
– Nikki Landes
One of the best pieces of equipment.
Congratulations on getting it VERY right.
“I’ve had your original Alpine fry/bake forever and it’s still going strong. Can’t remember why I was looking at your website recently, and I saw the “new” (maybe it’s been out for a while?) deep pan. Anyhow, I thought, “This is a great idea!” so I bought one.
I didn’t really ever think that you could improve on the original but you have. While the deep pan is slightly heavier, it actually has shaved a few ounces off my pack weight as I no longer need a pot. With your deep pan I can fry, bake, and boil… you may have to change the name! As it holds nearly 7 cups, it can easily handle boiling up a Knorr Soup or Side, Ramen, Success Rice, etc…
What a brilliant idea! It’s the ultimate backpacking cooking thing. Congratulations on getting VERY right.
– Robert Leitz
People thought I was a little crazy about these pans before!
“They’re sure going to get sick of me going on about them now!” This after a fire destroyed their garage where the Fry–Bakes were stored. Read the whole story.
– Shaun Floerke Duluth, MN
I’ve carried it all over North America.
“Following my 1982 NOLS Course in the Cascades I could not wait to purchase a “Bomb Proof” Alpine FryBake Pan and since have carried it all over North America with the family with GREAT SUCCESS now for over 25 years.
If you are hesitant in a purchase, I can guarantee your purchase will be well worth every penny you spend in the utility it provides.” – Ken Larson
With a little practice you can bake just about anything you could bake at home.
Dave and Amy Freeman used Fry-Bakes on their paddle and sail journey from Ely, MN to Washington DC and on their year in the Boundary Waters to raise awareness of the environmental threat to this area.
They posted a review of their gear at GearJunkie, “We use a Deep Alpine most of the time… With a little practice you can bake just about anything you would bake at home.”
I love them.
“I had long been looking for an alternative to my heavy cast-iron cookware that would allow me to bake, just as I did in my Dutch ovens, yet was lightweight, versatile, and could withstand the rigors of camping and life on the road.
Last year I took the plunge, and bought a set of the FryBake pans I had read so much about in backpacker magazine and at the NOLS site. I love them.”
– hoboknitter twokniveskatie
My Banks Fry-Bake Pan
I put that to good use making salivating pizza (amongst other things) out in the bush on long multi-day trips. Strongly made to last many years of hard use, it is a perfect tool for baking my pizza using ingredients I mostly dehydrate myself. On a long excursion in the bush, food is good for morale, especially a freshly made pizza – so the Fry-Bake is a default part of my camp kitchen.
I made a ton of pizzas that summer I got your pan; and, I bought the food dehydrator along with the pan for making pizzas; I think the one in the video is about 5 or 6 days in on a long, solo trip. A few friends were skeptical; but, after a taste of the finished product they were impressed.
I did bake a few other items in the pan: Banana bread – I dehydrated some puréed bananas and used that to make the bread. The cinnamon rolls I made a few times were fantastic too. Fresh fish – baked is nicer than fried too.
We’re really impressed with your pans!
“They helped my students cook up a lot of fun, great memories, and a lasting impression of just how tasty freshly-baked food can be on a camp-out!”
– Dave Fujiyama, Garden Grove, CA, a Science Teacher, and Faculty Adviser for the Wilderness Adventures Club, Bolsa Grande High School
They were exquisite.
Purchased a fry bake after doing a bunch off trips with an old NOLS guide. I loved it so much I bought my brother one and he used it on our last trip. Fresh trout baked over a fire in Montana. They were exquisite.
– William Finley
500 days of use and still going strong.
“I’ve had mine in use for 14 years and well in excess of 500 days of use and still going strong.”
– Bob Geier
Thanks for making a fine product.
Dear Banks Fry-Bake Company,
I am writing to you from the bottom of Slickrock Canyon in Southeastern Utah. My purpose is to thank you for the durability and consistent performance of your FryBake cooking ware. Last night I enjoyed a hearty dinner of back country pizza and this morning ate pancakes cooked in your product.
As a history teacher and wilderness program instructor for the High Mountain Institute in Leadville, Colorado I make frequent use of your FryBake. We are a semester program for high school students and run three wilderness trips per semester to supplement traditional academic work with an experiential leadership curriculum. One of our core classes during the first expedition is baking which of course relies wholly on the proper and varied uses of the FryBake.
Thanks for making a fine product.
– Matt Turnbull, Leadville, CO