Pan-frying

Pan cooking is an underrated use of the EGG. Almost any utensil is suitable, except for wood and plastic. But the pan influences the result: material, thermal mass, and heat diffusion matter.

Indirectly, with the ConvEGGtor under your Dutch oven or griddle: you start the cooking and walk away. Ideal for stews, baking, and roasts.

Directly, without the ConvEGGtor, dome open: the flames are lively, stir constantly. Perfect for pan-seared fish or breakfast. Requires a little practice.