If you think about it for just a few minutes, your outdoor cooking equipment is pretty important.
It does you no good to plan a great menu and then leave the pots, pans or utensils at home.
Let's take a look at what you have available and if it's practical to carry on your back.
What do you absolutely need? 1.
Pot and/or Pan? Check your menu.
2.
What size? 3.
Do you have lightweight gear or just something from the kitchen? 4.
Is it non-stick, aluminum, titanium, etc.
? Definitely not cast iron.
(That's a joke for the newbies).
5.
What utensils are needed? Again, check your menu.
As you can see, it's not difficult, but it does take some thought and planning on your part.
I can't begin to tell you how many backpacking trips I've been on in Boy Scouts, where the boys (usually the younger ones) didn't bring any cooking equipment, because they didn't want to carry it or have room for it.
Not to mention that they just plane forgot.
Weight and size are very important when selecting your backpacking cookware.
Keep these points in mind: 1.
Find the lightest and strongest cookware and utensils.
• Cookware comes in aluminum, non-stick titanium and titanium alloy.
• Cups, plates and utensils can be aluminum (not recommended), titanium, polypropylene, food-grade nylon/silicone, co-polyester, stainless steel and more.
2.
Keep in mind the volume and capacity of the cookware.
• You do not want cookware that is too big for your stove.
This effects balance, stove performance and takes up valuable weight and space.
• Several manufacturers make backpacking cookware for their stoves.
• Buy a kit that has matching lids and pots.
The lids should also be able to serve as a skillet.
3.
Look for non-stick when possible.
• Not all cookware comes with a non-stick surface.
So be sure to read the description before buying.
• Also, keep in mind to use non-metal utensils to cook with.
4.
Some stoves are difficult to put on simmer or not at all.
Make sure the cookware will stand high temperatures.
• Aluminum will warp on the bottom when it gets too hot.
If your stove does not simmer, think about making a lightweight device that will elevate the pot higher from the flame such has a heat exchanger.
5.
Get a kit that has both a pot and skillet.
• You never want to buy a pot without a lid.
To make things packs lighter and smaller get a kit where the lid can also be used as a skillet.
• You can also find a stove/cookware combination where the stove fits inside the cook kit.
The fuel is not placed inside the kit.
6.
Cups and Plates • I do not recommend metal cups, bowls or plates.
As you know, metal conducts heat and makes it very difficult to touch when drinking or eating hot meals.
• With that said; if your items are of a thermal nature, then knock your socks off and use them.
It does you no good to plan a great menu and then leave the pots, pans or utensils at home.
Let's take a look at what you have available and if it's practical to carry on your back.
What do you absolutely need? 1.
Pot and/or Pan? Check your menu.
2.
What size? 3.
Do you have lightweight gear or just something from the kitchen? 4.
Is it non-stick, aluminum, titanium, etc.
? Definitely not cast iron.
(That's a joke for the newbies).
5.
What utensils are needed? Again, check your menu.
As you can see, it's not difficult, but it does take some thought and planning on your part.
I can't begin to tell you how many backpacking trips I've been on in Boy Scouts, where the boys (usually the younger ones) didn't bring any cooking equipment, because they didn't want to carry it or have room for it.
Not to mention that they just plane forgot.
Weight and size are very important when selecting your backpacking cookware.
Keep these points in mind: 1.
Find the lightest and strongest cookware and utensils.
• Cookware comes in aluminum, non-stick titanium and titanium alloy.
• Cups, plates and utensils can be aluminum (not recommended), titanium, polypropylene, food-grade nylon/silicone, co-polyester, stainless steel and more.
2.
Keep in mind the volume and capacity of the cookware.
• You do not want cookware that is too big for your stove.
This effects balance, stove performance and takes up valuable weight and space.
• Several manufacturers make backpacking cookware for their stoves.
• Buy a kit that has matching lids and pots.
The lids should also be able to serve as a skillet.
3.
Look for non-stick when possible.
• Not all cookware comes with a non-stick surface.
So be sure to read the description before buying.
• Also, keep in mind to use non-metal utensils to cook with.
4.
Some stoves are difficult to put on simmer or not at all.
Make sure the cookware will stand high temperatures.
• Aluminum will warp on the bottom when it gets too hot.
If your stove does not simmer, think about making a lightweight device that will elevate the pot higher from the flame such has a heat exchanger.
5.
Get a kit that has both a pot and skillet.
• You never want to buy a pot without a lid.
To make things packs lighter and smaller get a kit where the lid can also be used as a skillet.
• You can also find a stove/cookware combination where the stove fits inside the cook kit.
The fuel is not placed inside the kit.
6.
Cups and Plates • I do not recommend metal cups, bowls or plates.
As you know, metal conducts heat and makes it very difficult to touch when drinking or eating hot meals.
• With that said; if your items are of a thermal nature, then knock your socks off and use them.