Petromax Campfire Pan Cast Iron L-FP17

The Petromax Lagerfeuerpfanne L-FP17 is a small, uncompromising cast iron pan for direct frying over the fire. It belongs in the place where it smells like wood smoke, the embers crackle, and everyone falls silent for a moment because something really good is happening in the pan.
The special feature is the detachable, length-adjustable telescopic handle: You place the pan in the embers, on coals, on a stack rack, or on the Petromax Pfannenknecht and keep your hands at a distance. Once the pan is set, the handle can be removed. For serving, it is hooked back on; the brace keeps the pan level.
Why it’s fun outdoors

Cast iron retains heat for a long time and distributes it evenly.
The pre-treated surface is ready to use immediately, according to Petromax.
The telescopic handle protects against direct heat and embers.
Ideal for sausage, steak, eggs, mushrooms, fried potatoes, skillet bread, and small one-pan dishes.
Compact size for campfires, bushcraft, camping, and garden evenings.

Technical details

SKU: L-FP17
Material: Cast iron, stainless steel, wood
Dimensions according to manufacturer: approx. 42 x 17 x 62 cm
Weight according to manufacturer: approx. 1.46 kg
Maximum volume according to manufacturer: approx. 0.3 l

User tips from the fire kitchen

Preheating: Don’t fill cast iron cold. First heat it for a few minutes over embers or a mild flame, then add oil/fat and food.

Don’t overheat: Better a stable bed of embers than wild flames. This way you get roasted aromas instead of burnt crust.

Fat yes, oil bath no: A thin film of oil, clarified butter, or bacon fat is enough. With good heat, meat often only releases once the crust is done.

Protect the patina: After cooking, clean with hot water, scraper, or ring cleaner, dry thoroughly, and oil very thinly.

No soaking: Don’t leave cast iron wet for long and don’t put it in the dishwasher.

Set down safely: Place on a trivet or fireproof stone; the pan stays hot for a long time.

Recipe box: Smoky fried potatoes
Slice pre-cooked potatoes. Preheat pan, add bacon or oil, lay potatoes flat and let brown calmly. Add onions later, otherwise they burn. Finish with salt, pepper, and chives.

Recipe box: Campfire steak strips
Preheat pan strongly but controlled. Pat steak strips dry, lightly oil, sear briefly and don’t move constantly. Then let rest with salt, coarse pepper, and some herb butter.

Recipe box: Herb skillet bread
Knead flour, water, salt, some oil, and herbs into a firm dough. Shape flatbreads, grease pan thinly and bake slowly over medium embers. Turn several times until crust forms outside and soft dough inside.

Recipe box: Mushroom pan for the evening
Clean mushrooms dry, heat pan, and fry mushrooms first without salt. When water has evaporated, add butter, garlic, salt, and parsley. Perfect straight from the pan with bread.

Black-Raptor assessment: small, heavy, rustic, and just right when you’re not just cooking outside but building an evening. Less screen, more embers, good people, honest food.