Cube

Howdy,

It's been funny to me, to cycle in and out of backpacking and to see the differences in equipment. Seems like there have been really big changes in the stoves and cooking.

I used to use the old Peak One white gas stove. A solid performer, but when my last one needed a refurb to run, it became clear it was cheaper and easier to upgrade. Also, with a wife a kid, we needed different gear. So now I'm running Coleman Exponent stoves that run on the Powermax cartridge, one single and one double. Good stoves, hot and fast. I went with the cartridge cause I don't plan on getting way off the trail for weeks.

I've been generally unsatisfied with the pots and pans that I've got left and am looking for suggestions. Of course, I'd like a set that is big enough to cook for a family, but also can be broken out into a single set. Any ideas?

One more thing for now.. water filters. Amazing changes in technology. These are worth every penny. No heavy water bags or nasty tablet treated water, just pump and drink. I went with the Sweetwater, but that's just cause they were the newest one. I might get a MSR with the threads for the Nalgene bottle.

So what do y'all use and what don't you use.. what works and what doesn't?
So long for now..

lost_but_found

I am trying out the Evernew Titanium pot - a single though. But so far it seems to preform very well. Has non-stick stuff on it, which I read can become a hassle later - some calling it "everglue." But MSR makes some really nice titanium cookware. Titanium is much more expensive, but the weight you save is tremendous! So, in my opinion, it is far worth it to spend a little more on them. Plus, they are titanium, they are going to be durable.

Stoves are stoves in my opinion. I use the MSR Pocket Rocket, thing works awesome for me. Not great in the wind, and maybe not suggested for gourmet cooking - as it concentrates most of the flame on the center of the pot, but I usually just boil water for most of my eating and drinking. And it does a fine job of that. I am no trail cook, so I don't get all the fancy with the cooking. So this stove works fine for me. And the weight and ease of use works even better!!!

As for the water filters, I have been using the Sweetwater since I started. I love it, it is one of the lightest on the market (or, at least was - I haven't looked into water filters in a while). I have never had a single problem with it. Plus, they work well with the Platypus reseviors, which I use. I personally think you have a great product and should stick with it for a while and see how it works out for you. They are easy to clean on the trail, easy to use, and work fairly fast.

As you can tell, I am very much into the ultralight systems. So most of my gear is centered around that philosophy.

Cube

Howdy,

I have been looking at the non-stick pots and pans. I wondered how they will work out long term. How may uses do most say before the non-stick becomes super-stick? I was recently given an aluminum dutch oven and am studying ways to cure it. If I get a good setup on the dutch oven, I may try it on an old pot or pan.

Glad to hear about the Sweetwater. This is a whole new technology to me. My last backpacking time was before my 12 (almost 13) year old was born. Back then, we weren't afraid to stick our face in a deep mountain creek and drink.

We looked at the Pocket Rocket for the boy, but decided a more stable platform was worth the bigger package, so we went with the Primus. I'm amazed at the quantity and quality of the gear available.

See ya on the trail,

lost_but_found

i'm not sure how many uses you would get out of it. like i said, i knew i would be using it for mainly just boiling water. but i have a few bping partners that have been using the evernew titanium non-stick pots for a while and still speak highly of them. i think it has a lot to do with care as well. as with any non-stick, it isn't wise to use metal utensils. i use the lexan eating utensils, and i think that may make a difference in life expectancy. but my friends use the titanium utensils - so who knows.

i really like the pocket rocket, but i may decide to change to a larger burner because i wouldn't mind learning a few good lightweight recipies for the trail to eat a little more happily. i have looked into getting the primus as well, but i will probably end up with another MSR stove because i really believe in their products.

ploddinTod

I have one of those Coleman Exponent stoves and so far it works fine for me. Only drawback is it's hard to tell how much fuel is left in the cartridge after a trip. I carry a small aluminum pot for boiling water only. Don't get at all fancy with my backpacking meals....the dinners are all dehydrated.

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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.

lost_but_found

I tried carrying butter the last trip I went on. I put it in an empty film canister, then in a zip-loc bag. Thankfully the zip-loc worked out!!! It was a mess, but well worth it for the breakfast oatmeal and grits. Maybe a small rubbermaid container or even an empty pill bottle, but I would still keep it in a bag so that you don't find out the hard way that it isn't air-tight.

I also tried that squeeze butter on a weekend outing. It isn't the best butter, and far from the lightest way to transport it. But if they made it in a smaller bottle, then it wouldn't be too bad because it never leaked and it was still good on the trail.

But, there is always going to the local breakfast joint and getting those little bity tubs of contry crock they give - I know hotels give them out with their breakfast, and I've seen them at like IHOP or Denny's. Maybe Sam's club would have them, or a local resteraunt supply store.

campcookie

The tubs are a great idea! I tried the squeeze bottle too - judged it too bulky and the butter too gross - but better than nothing, I guess.

munkee

I use olive oil in my cooking and I put it in a 1oz squeeze/squirt bottle from REI. I would recommend squeezing it dry in the store to insure it doesn't leak first though. I haven't had any problems yet. Ihaven't tried the butter yet, but I would think that the little country crock tubs would work. Just store them in your cookware for protection during packing and carrying.

toejam

I carry vegetable oil in a bottle that originally held mouthwash - you know those little travel bottles at Wal Mart. Butter packs & tubs wouldn't take the jostling in the pack. And it isn't butter but I'm not picky after a day of hiking.

I hope to go on a trip with someone who loves to cook sometime. I don't and I keep things real simple. For a special treat at the end of the day I'll have a Snickers bar!

JasonL

This is what I use, to buy go to www.campmor.com

It's from Outdoor Research, it's very nice. It has sqeeze botttles, and small containers for spices and lots more.

Shannon

Hey, I've got one of those too. Sadly, I can't cook when I'm at home with all the "modern conveniences" so exotic eating on the trail is, as my 9-year-old nephew would say, "NOT GONNA HAPPEN!" I'd love to see how others eat when camping. Maybe I'm missing out on simple but scrumptious stuff. In fact, I'm sure I am.

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JasonL

That's sounds UBER-YUMMY.. I'm thinking a new thready? Last weekend I wipped up the best chilly, the secret in campfire camping is just a little extra water - due to the extra heat. Yummers!