A skillet built to the same rule as everything else we make: heavier than it strictly needs to be.
Most pans sold for outdoor cooking are around 2mm. They come up to temperature quickly and then dump that heat the instant cold food lands on them — which is precisely the moment you needed it. At 5mm, this one carries enough thermal mass to take a handful of cold prawns, a wet pile of onions or a thick steak without stalling. It heats slower on purpose, and then it holds.
Steel this thick also goes places cast iron can't. Set it straight onto the coals or into an open fire without worrying about thermal shock cracking it, and carry it with one hand while you're at it.
What you'll cook: smash burgers, mushrooms and onions in beef fat, prawns and fish that would fall through the grates, breakfast for a camp, and pan sauces reduced from the drippings while the meat rests.
Fits: The Reaper's height-adjustable cooking surfaces, and any Exit 10 grill with a flat cook surface.
Seasoning and care — read this part. It is bare steel. Build the patina with thin coats of a high-smoke-point oil, each one heated past its smoke point and cooled, repeated a few times — and make your first few cooks fatty ones. Wipe it with oil after every use and store it dry and covered. In a Dubai summer, bare steel left damp will show surface rust within days. That is not a fault; that is what bare steel does. Look after it and it will outlive you.