How to Choose a Gold Pan
The traditional steel gold pan is a good option for panners who are looking for something that gives the "feeling" of traditional gold panning, or for those who pack light and need the pan to double as a skillet. There are several different types of pans available and there are several considerations to keep in mind as you choose a gold pan that will work for you.
Instructions
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Decide if you want a pan with a solid bottom that will allow you to control the drain of the water with no loss of any size of gold, or a pan with a screen bottom (a separator pan) that will let drain all water at once and any gold particles small enough to fit through the screen.
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Choose the gold pan shape: square, round or hexagonal. Round pans are traditional; hexagonal pans are easy to grip and still let you use a more traditional movement in sifting; and square pans are easy to hold but awkward to move.
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Pick the color and size of your pan. The smaller the pan, the lighter it will be when it is loaded, too small will mean you will work harder. A 14-inch pan is the common size used by experienced panners. Pans come in a rainbow of colors, but remember, the brighter the color, the harder it will be to see gold.
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Tips & Warnings
If you are new to panning, borrow different sizes and styles of gold pans from friends and try them out to see which style works best for you.
Any gold pan loaded with water and silt will be heavy and you will be using it for several hours at a time, make sure you are in adequate physical shape to prevent muscle strain and back injury.
Resources
- Photo Credit Casanova
