Sheet steel frying pans are a little hard to find. The cast iron on the right heats and cooks very evenly, but it takes more time and fuel to get it up to cooking temperatures. That does not matter on a wood fired range. Both kinds of pans should be washed promptly after use. Once dry, coat with a thin layer of oil or shortening. This will keep them from rusting, and maintain a finish which foods will not stick to.