Cooking outdoors is not as convenient as cooking at home, where everything is readily available. Therefore, having a satisfying and energy-boosting meal outdoors is no easy task. Small differences in each detail can add up to a huge gap. That's why we need to pay attention to every detail during preparation, ensuring a safe and easy journey both going out and coming back.
The same logic applies to choosing outdoor cooking utensils: different utensils vary greatly in heat conductivity, sturdiness, size, weight, and of course, price. Thus, it's essential to make reasonable choices based on the hiking distance, team needs, and personal financial situation. A suitable pot or pan can make outdoor cooking easier and more efficient.
When deciding to bring cookware like pots and pans, we generally need to consider how many and what capacity to take. This usually depends on the number of hikers in the team and the complexity of the planned cooking. If the meal plan only involves hot drinks, hot water, or rehydrating freeze-dried food, one pot may be enough for three or four people. But if we plan to do real cooking from raw ingredients to finished dishes, we'll need at least two pots: one for cooking and one for mixing ingredients.
Below is an introduction to the categories and characteristics of different outdoor cookware:
1.Stainless Steel Pots
Stainless steel pots are highly durable and can withstand bumps and knocks during outdoor trips.
Compared to older models, new stainless steel pots are lighter but still heavier than those made of other materials.
Heat from the stove distributes evenly across the bottom, improving cooking efficiency.
They have a non-stick surface, making cleaning quick and easy.
To save fuel, cover with a lid or use a pan as a lid while heating.
2.Aluminum Pots
Aluminum pots are the most popular choice for outdoor use.
They are lighter and much cheaper than stainless steel pots, but less durable.
Heat from the stove spreads quickly but not always evenly across the bottom, requiring constant stirring. This adds difficulty outdoors, especially the risk of spilling (which also depends largely on the stove chosen).
The entire pot gets very hot after cooking, so use the handle, small tongs, or a folded headscarf to lift it from the stove.
When carrying multiple utensils, nesting two or three pots together saves space in the backpack. Thus, it's best to choose sets that nest well.
3.Pure Titanium Pots
Titanium is the newest material used in cookware.
It is incredibly light, but its price is almost equally incredibly high.
Heat transfers quite fast from the stove to the bottom. Without careful attention, it's easy to burn the precious food.
Large pure titanium pots are hard to find. Small ones are already expensive, and larger ones are even pricier, so few people buy them, making them rare on the market.
Basic Backpacking Cookware
Pot capacity is usually measured in liters. A 1-liter pot can boil enough water for hot drinks, heat soy milk or coffee, or rehydrate freeze-dried food for two people. A 1.5-liter pot is large enough to prepare a meal for a couple or a big dish. A 2-liter pot has enough space to cook a main course for three to four hikers or even make hotpot. Most backpacking groups prefer to carry at least two pots for every three to four people, typically one 1.5-liter and one 1-liter.
A flat pan allows more diverse cooking, including frying and stir-frying. In most cases, a 25cm-diameter pan suffices, but a slightly smaller one is enough for two people wanting a special treat. Additionally, a pan with a tight-fitting lid can be used for baking, if you know how. Pan handles are usually detachable or foldable into the pan for easy packing.
We also need to bring lids to improve heating efficiency and save fuel. Sometimes a pan can serve as a temporary lid.
Backpacking cookware often has a non-stick coating, making cooking and cleaning easier. However, never use knives or other sharp tools to scrape food off the non-stick surface, as this will damage the coating and reduce its effectiveness.
