The blue speckled enamel pan everyone's grandfather had, still made the same way. Nine and a half inches of cooking surface, enameled steel, 16 inches long including the handle and only 1.6 inches deep, so it slides flat into a kitchen box or a drawer.

Enameled steel: a steel body with a glass enamel fired onto it. GSI kiln-hardens their enamelware twice at over 1000°F, which is why it stands up to scratches and chipping better than the cheap speckled stuff. It does not react with food, it does not hold flavors, and it cleans up with a sponge.

At this price it is the pan you buy to keep in the truck permanently and not worry about. It looks right over a fire, and if it gets left out in the rain it is not a tragedy.

Care, and the one weakness

Hand wash with warm, soapy water and dry thoroughly; avoid abrasive cleaners. The honest weakness of all enamelware is impact — drop it on a rock or a tailgate edge and the enamel can chip. A chip is cosmetic at first, but it exposes bare steel, and bare steel rusts. If you chip it, keep that spot dry between trips and it will stay serviceable for years.

GSI does not publish oven, induction or dishwasher guidance for their enamelware, so we will not claim any of it. Hand wash, and if you need a definite answer on oven use, ask us and we will get it from GSI.