Pot, plate and frying pan in one
Depending on how robust or light the tableware should be, whether you want to use it only to make soup or a full-blown 4-course meal, the different materials will show their strengths and weaknesses. Cooking sets usually contain a pot or two pots that can be stacked in one another. In many cases, the lid is also usable as a pan. With minimalist luggage, cookware is not just used for cooking, but doubled up as cooking utensils as well.
Stainless-steel cookware for camping and outdoors
Stainless steel cookware, e.g. the MSR Alpine Series cookware set, is almost indestructible. The material is highly abrasion and scratch-resistant, and can handle high temperatures without breaking a sweat. A disadvantage of stainless steel is its poor heat conducting qualities, which can cause food to burn or stick to the bottom easily. Stainless steel is also relatively heavy compared to other materials, and backpackers often opt for lighter alternatives. The affordable and durable stainless steel pots are however still popular for camp cooking in situations when weight is not highly relevant.
Aluminium pot to hard-anodized aluminium
Cookware made of untreated aluminium has been around for quite some time. For years it was the only option if you wanted to save pack weight. Many backpackers favour Trangia products – still one of the more affordable brand’s for outdoor cooking today. There are some downsides however; untreated aluminium is not especially durable. During vigorous cleaning, one may often end up with black metal shavings, and the material easily becomes scratched and does not take well to sour meals. In some cases, the acid in the food may result in a metallic aftertaste. Coated versions of the material are however excellent for frying pans since its heat-conducting capabilities are quite good.
Hard-anodized (HA) aluminium is another option on the market for outdoor cookware. This type of aluminium is treated by placing it in an acid bath under high voltage, which changes the aluminium’s surface in such a way that it becomes extremely durable. The oxidised top layer thus becomes extremely scratch- and abrasion-resistant, taking care of the metallic-aftertaste problem.
All kinds of aluminium cookware should be handled with care when it comes to prolonged exposure to heat. Anyone who has ever left an empty aluminium pot sitting on hot coals knows how quickly they can melt.
If you plan to do any gourmet camp cooking it is a good idea to invest in aluminium cookware with an anti-stick coating such as the Litech Pot Set from Primus.
Titanium Cookware
Titanium cookware is the lightest available option and is also extremely durable and long-lasting – and expensive. Caution: Fans of the metal may get overly excited by its matte sheen. Titanium is extremely hard, which allows for making very thin but durable light-weight pots. Titanium cookware is however only suited for heating water and meals with high liquid content since the thin walls and poor heat conduction make other foods burn easily. Titanium is also fairly sensitive to extreme heat, which can cause the pots to turn blue and become dented. Not the best choice for melting snow! All the same, titanium cookware remains immensely popular among backpackers trying to cut pack weight at all costs.
Choosing the right pot size can also help free up space and shed unnecessary weight.
A pot with a volume of 0.7 litres is enough for one person if the primary use will be heating up water for food, instant meals backpacking and tea. Two people can get by with 1 – 1.2 litres for the same use. For cooking fresh food one should have at least two pots with a volume of 1.4 litres or more.
Pros & Cons of each type
Compare the pros and cons of the various material types in the following overview:
Stainless Steel
Recommended use: Car camping, cooking at stationary campsites where weight is not an issue
Pros:
- affordability
- durability, scratch- and abrasion-resistance
- extreme heat resistance
Cons:
- heavyweight
- poor heat conducting qualities
Aluminium
Recommended use: backpacking, expeditions, cycling trips
Pros:
- affordability
- excellent heat conducting qualities
- hard-anodized and non-stick versions well-suited for cooking
Cons:
- untreated aluminium scratches easily
- metallic aftertaste when cooking sour foods in untreated cookware
Titanium
Recommended use: Ultra-light backpacking
Pros:
- robustness
- scratch-, abrasion- and acid-resistance
- extremely lightweight
Cons:
- high cost
- poor heat conduction (food burns easily)
- may cause envy
Tips and tricks for outdoor cookware
Cooking with a windscreen is a wise option. This can significantly reduce cooking times and save fuel.
To save fuel and reduce cooking times, some manufacturers design metal louvres on the bottom of the pot. The waste heat from the burner is effectively directed into the bottom of the pot. Primus designed the Eta series with well-matched stoves and pots based on this principle.
More camping and outdoor kitchen reading:
GSI Outdoors: High quality cookwear, cutlery & more