campcookie

One of the most enjoyable parts of backpacking for me is cooking at the end of the day - food never tastes better than after a day of hiking, and I enjoy the challenge of making a trail meal extra tasty.

Right now, I have an MSR featherlite. It's okay, not great. The flame isn't very adjustable, but it is light and comes apart, so it's easy to pack. I just use a cheapo aluminum pot and skillet that doubles as a lid - never had any problems with it. Most meals can be cooked in the pot, and if you have something that needs to be kept warm, you can leave it in the skillet on top. Works well enough to make jeryky stew and dumplings at 12,000 ft.

Here's a question, though - anyone found a good way of packing in oil/butter? Margerine lasts a while on the trail, and I've tried a couple of (ultimately very messy) ways of packing it, but no real success.