On our recent trip I recognized a real difference as to how my fish was coming out and how my pals came out (or didn't, if you catch my drift).

He had purchased a Coleman pan and I had a GSI. The Coleman was heavier but thinner. The heat tended to concentrate only where the flame contacted the pan. The end result was one part burnt and the rest was, shall we say "less than golden brown".

If your fry downs aren't coming off as hoped examine your pan. The metal should be thick enough to distribute the heat, not concentrate it.