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What I carry in my backpacking cook kit is limited by:
1.cooking needs (boil, fry, cook for several minutes)
my basic cook kit
1. STOVE->(A) Brunton CRUX folding butane canister-top stove & windscreen or (B) Ti Caldera Cone W/ESBIT modified BGET tab holder
2. POT->Three cup anodized aluminum pot & lid (perfect sizer solo cooking)
3. CUP->plastic graduated measuring/drinking cup
4. BOWL->cut down small Ziploc fridge bowl (so I can eat from it while cooking or boiling water in the 3 cup pot)
5. long-handled Lexan spoon
6. pot lifter (my pot & skillet have no handles)
7. magnesium rod fire sparker & one BIC lighter
supplemented cook kit
->6" ceramic coated skillet & tiny Lexan spatula (for eggs and pancakes, sausage) This weighs the same as my pot & lid so I only take it in cold weather camping B/C then is when I want to fry stuff.
Those wondering if I really use my Caldera Cone and ESBIT tabs for cooking should know this is my usual stove. Last November I hiked the Grand Canyon Rim-to-Rim using this ESBIT stove & the matching 3 cup pot. I called the GC hike the "Geezer Hike" B/C my buddy was 71 and I was 74.
This is my full-on cook kit for backpacking. Basic but more than some take. I will never "cook" from a ti mug for many reasons. I am a UL backpacker but will never be a SUL backpacker.