Various Types of Camping Cookware
Without doubt, your high adventure cooking kit needs a pot with a lid. If you can possibly boil water, you can cook up coffee and instant oatmeal, reconstitute dehydrated meals, cook rice and pasta, and sterilize your eating utensils. A fry pan gives you the option to cook bacon, eggs and other fresh foods. In a Dutch oven, you can fry bacon, whip up a batch of beans, bake bread and pies, and slow-cook stew in a cooking pit.
Several manufacturers make camping cookware sets built specifically to meet the needs of different groups, from single hikers to a family of six. The majority of include a lid that fits two pots or doubles as a plate, fry pan, strainer or cutting board. Some include dishes and utensils. Sets like these often nest together like Russian dolls that open to reveal ever smaller dolls inside.
It’s also possible to opt for all-in-one cooking systems that integrate cookware with a heat source. Jetboil systems, for example, are lightweight, highly portable water boiling kits engineered for fast heating and fuel efficiency. The boiling pot attaches to an ultra light stove that connects to a miniature fuel canister. It possesses a great push-button, no-match lighting mechanism and comes in different sizes to accommodate individual or group needs. Such integrated systems work well in cold weather and at high altitude .
For heavier cooking, the Safari Chef Grill, manufactured by Capac SA, is a stove, fuel source and cookware in one foldable, portable package. The propane-powered grill includes a wire grate and a reversible grill insert, with one ridged and one flat surface. The dome doubles as a pot .Coleman offers a similar set-up, but the clamshell lid on the “Fold N Go Grill” doesn’t double as a pot, and the griddle and stove grate are sold separately . The metal used in your camping cookware affects more than the weight.
Camping Cookware Material
Camping equipment manufacturers make camping cookware in aluminum, stainless steel, titanium and cast iron. There’s a relationship between cookware weight and cooking results. Heavier cookware yields faster, more even cooking. Cast iron offers the best heat distribution and versatility, but it’s very heavy, so it’s best for base camp or car camping. You’ll need to make a trade-off if you, your kayak or your horse will pack the cookware to your outdoor adventure destination. Plain aluminum cookware is the lightest and cheapest material. An advanced budget backpacker whose culinary aspirations stop at boiling water for summer backcountry meals, plain aluminum is your pick. Foods with more body than broth, however, will stick to unmodified aluminum and stainless steel. They’ll also suffer from uneven heating, and the shiny material doesn’t retain heat and darkened cookware does.
Corrosion-resistant titanium cookware is light like aluminum, strong like stainless steel, and sticky like both of them. It’s also expensive, however. Non-stick coatings are available on many of these except cast iron. Because it’s a bit delicate, on a daily basis handle any such cookware carefully to avoid scratching the non-stick surfaces.
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