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Posted by Bill S on October 6, 2006 at 10:33:24 pm EDT
In reply to Cookware Gear Reviews? posted by danielgoldberg86 on October 4, 2006 at 12:06:46 am EDT

Daniel -
What kind of cookware do you have in mind? I have accumulated a wide range of cookware from heavy stuff to be used when canoeing, horsepacking, or car camping to ultralight for fast-packing, gourmet to "just boil the water" (I consider my anodized aluminum wok to be gourmet, although it is one of the lightest pots I have). Just as in cooking at home or in a restaurant, it really depends on what you want to cook and where you are going to be and how are you going to carry it.

Dutch ovens are great in their place, as are grills and cast iron skillets (or the traditional wok). But they are heavy.

I love my tortilla press (nothing like freshly made tortillas straight from the masa with none of the store-bought preservatives). But it is rather heavy.

There still rages a huge controversy of stainless vs aluminum vs anodized aluminum vs titanium, vs "non-stick" versions of all these. Double boilers and pressure cookers (for high altitude) have their advocates, as do things like the Outback Oven (and various improvised ovens).

How about starting a thread on your favorite, or asking a specific question on a type you have seen and wonder if it is the miracle the ads claim?

Then again, you will find that there are lots of bigoted, er, um biased, er, ahhh, I mean, strongly held opinions (as in everything gearwise).

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