Same quality as our “22 inch, just a tad smaller.
I’ve cooked over just about everything this state can throw at you, from cast-iron heirlooms to custom pits built by friends who know their way around a torch. But when you want real connection around a fire, when you need to feed a crowd with bold, honest flavor, nothing performs like a discada.
The discada has deep roots in Texas. Back in the late 1800s, Mexican vaqueros working massive cattle roundups on the King Ranch took old plow discs, cleaned them to a shine, and set them over a mesquite fire. With nothing more than salt, freshly harvested beef, and whatever rations they had on hand, they cooked meals that carried them through long days in the saddle. That spirit of resourcefulness, that kind of cooking over live fire out on the range, still speaks to me today.
El Kenedy Discada is built in that same tradition. Each one is handcrafted from heavy-gauge steel — thick enough to hold heat like a champ, responsive enough to give you control over every inch of the cook. Designed to sit over an open flame, the concave shape naturally creates cooking zones. The center runs hot for searing beef, chorizo, or frying eggs. The mid-zone is perfect for peppers and onions, letting them soften and caramelize. The outer rim stays warm for tortillas, roasted chiles, or holding food as you build the next layer of flavor.
I source these from artisans who know this craft inside and out. Edges are smoothed by hand. The surface is cleaned and ready for fire the moment it hits your backyard. When you set this pan over a mesquite flame, it sings — throwing heat evenly, holding a steady sizzle, and giving you that unmistakable South Texas character you can only get from steel and a good fire.
Use it for the classic South Texas discada mix of bacon, chorizo, marinated beef, and onions. Use it for breakfast on the ranch, birria tacos, or vegetables tossed with a little oil. It handles anything, feeds everyone, and brings folks in close around the flame.
Whether it’s a backyard pit, ranch fire, or campfire under the stars, the El Kenedy Discada turns any open flame into a crowd-sized cooktop—perfect for feeding a hungry crew and cooking the way it’s done out on the range.
These aren’t mass-produced. They’re built in small batches, tested, and ready to earn their place in your outdoor kitchen.
This is Texas cooking the way it was meant to be, communal, flavorful, and unforgettable.
Limited availability. When this run is gone, it’s gone.
