Using, Washing and Storing Camping Cookware
It doesn’t matter what far from civilization your outdoor adventure takes you, somebody’s got to do the dishes. In the wild, washing up sometimes requires creativity. If it’s possible and practical to wash your cookware with soapy water, warm the water in your cooking pot and use biodegradable soap. Allow as few food particles as possible into the wash water. When you’re done, strain food particles right out the water and carry it well away from your campsite and any water sources before scattering it on to the floor.
Instead of soap, you can utilize sand and snow to scrub your pots and dishes, followed by a hot water rinse to melt away traces of grease and kill germs. Boiling water alone will sanitize your camping cookware if a scrubbing would scratch non-stick surfaces. Well-seasoned cast iron cookware has a non-stick surface for you to just wipe clean. If scrubbing is necessary, use coarse salt. It scours away food that’s stuck on and adds seasoning to the next meal.
As you prepare to pack up and move on, a layer of cloth between nested cookware prevents scratching of non-stick surfaces. Store your cookware in a stuff sack to keep it from transferring fire blackening to other gear. Thoroughly wash and dry your own camping cookware when you return home. Nest sets together and store in a cool, moisture- and humidity-free place.
Using Camping Cookware
Camp cooking devices vary depending on your activity and campsite. A multi-burner camp stove is preferable for base camp, where groups share meals. Rugged terrain adventurists need something lightweight and portable. Several adventure sport equipment manufacturers offer palm-sized stoves. Weighing around 3 ounces (85 grams), they consist of three moveable pot supports attached to a small burner that screws into a miniature fuel canister. You can’t take cooking fuel on an airplane, so if the first leg of your outdoor adventure includes a flight, call ahead to be sure the fuel you need is available.
As you seek to cook, think on the subject of heat and fuel conservation and low environmental impact. Prepare only as much food that you can eat, and fill your pot before you light the burner. If your stove comes with a temperature or flame control mechanism, use it. Whenever possible, keep your cooking pot covered. The lid traps heat and redirects it to your food. To keep dehydrated or freeze-dried food hot while it soaks, put it into a covered, insulated travel mug, or cover the pot with a cosy after you wax off of the heat source.
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