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I was wondering what everyone uses as their kitchen setup, and whether you just boil water, cook, bake or all.
My kit includes:
Coffee can wood-gas stove
fancy feast alcohol stove
*Coleman sportster depending on conditions (where trail time does not facilitate wood stove, or during harsh weather)
MSR Alpine 2 pot stainless steel set w/ lid and pot gripper
WW2 metal canteen cup
Fork and spoon from my my old military mess kit (I really like the large spoon, what is with all of the backpacking spoons being so tiny?)
I typically only use the wood-gas stove , unless conditions are bad and then I will use the alcy stove. I do a little bit of everything as far as cooking goes. I use some dehydrated meals, some real cooking, some baking.
The wood-gas stove is great for baking come to find out. I use my MSR pot set and lid as a makeshift dutch oven. I will prepare my meal and put it in the pot and invert the lid and put it on the pot. I will get a good fire going in the wood stove and then immediately dump the coals onto the top of the lid. I will then restart the woodstove as fast as possible and place the pot on top of the stove. I have found this to work great for any baking recipie that takes 20ish minutes. When you need longer than that it works best with a real campfire so you have better access to coals.
I love how I can adjust the heat from the wood stove by controling how much I feed it, so I can boil if I want to or just simmer.
The cat can stove is really just a back up incase of bad weather, and I usually use it to make my morning cup of coffee and breakfast. Sometimes I will use the wood stove for this too, it just depends on my time schedule as the wood stove takes a little longer due to having to fully extinguish it and scatter the ashes etc.
I use a canteen cup as my main cup and dish/pot. I make coffee in it, I make soups and oatmeal in it, boil water for my dehydrated meals. It's a great little piece of gear that has been under constant use since 1942 when my granpa was issued it, and is no worse for wear than if it had just been sitting in a basement. This thing is the definition of durable.
I use my MSR pots for actual cooking, and use the msr pot lid as a fry pan for bacon , fish, eggs, lots of things. I don't pack light when it comes to food.
Cleaning is easy enough. I carry a small bottle of dr. bronners soap, and a small scotchbrite scrub pad. As long as you pay attention while cooking you usually don't end up with a burned on mess. Cleanup for me usually takes 2 mins or less.
I have an MSR XKG EX stove but I don't really use it anymore. I had it when I lived out west and spent alot of time above treeline. A super great stove, just not what I need anymore so I transisitioned to a wood-gas stove as my primary.
So let's hear it, what do you carry, and what kind of cooking do you do.