Wok, fry, and grill over an open fire. Cooking over an open fire is more than just preparing a hot meal. Its the experience of flames, smell and warmth. The pans have a unique three-layer sandwich material consisting of an aluminum core with stainless steel surface on the top and bottom of the pan. Aluminum has unsurpassed thermal conductivity and cuts weight compared to steel. Stainless steel, on the other hand, is easy to clean and scratch- and corrosion-resistance. The combination cuts weight with 35 percent compared to steel and offers a much better heat distribution than conventional steel pans. The shape of the pan features a slight depression in the center, the spot for deep-frying. The edges are slightly rounded making it easier to flip over pancakes, meat, etc. On the sides, two handles allow positioning of the pan on the right spot over the fire. The stainless steel legs are screwed into special lugs that wont clog with fat or soot. The legs themselves have a special thread, which will prevent damages. The rectangular crosscut of the legs gives a better grip for mounting and dismounting the legs.