Carbon Steel: There's some irony in the fact that we're using the same material used by high end french restaurants. The common theme is simplicity: It allows heat to transfer through to the cooking surface evenly. With it, you can cook one 16" pancake or several smaller ones. Fair warning though, there's some skill involved in flipping a pancake that large. Over the years I think Dad was batting around .500 when it came to successful flips. Trust me, you'll attract a crowd.

Long Steel Handle: The long handle allows you to adjust the pan placement over the fire without bending down into the smoke and without putting down your drink. Dad's drink of choice was dark rum (initially Bacardi 1873, and in later years, Barcardi 8) and coca-cola, but I have confirmed it works equally well with scotch (single malt), red wine or beer.

High Carbon Steel Sides: The high sides keep you from spilling as you toss and flip. Tipping the pan slightly towards the leading edge will allow you to deep fry a variety of foods. Dad's favourite was batteredand deep fried "pickerel" (walleye).