GSI Extreme 11" Wok

Barb and I have done lots of stir-fry over the years, usually with our heavy iron wok (too heavy for backpacking!), but sometimes making do in a regular backpacking cookset. I picked up the GSI wok a couple years ago, and we have taken it on a number of backpacks since, including winter. The lid and wok fit together compactly in the pack with the handle folded in, which allows them to nest with other stuff in the pack. With the regular wok, you have to watch the "seasoning" (as you do with any iron cookware), but the hard anodized GSI doesn't need this.

As with any wok, stir-frying is accomplished with just a bit of oil, a high flame ("hot wok, cold oil" as the Chinese cook's saying goes), a wooden spatula, chopsticks, and your ingredients cut into small chunks. It's great in winter where you can take the fresh veggies and the meat (poultry and tofu in our case) and not worry about refrigeration. Stirfry over an XGK at full blast is just what is prescribed. And the hard-anodized makes for easy cleanup. In summer, it works well for a weekend backpack, but we haven't tried it on a multi-day trip, due to the question of keeping the meat fresh vs trying to rehydrate jerky or freeze-dried meat. Fresh-caught fish should work well, though. Remember, it is easy to have fresh sprouts on the trail - just carry your supply of mung beans and sprouting jar.