Cooking in the great outdoors is the ultimate camping experience, provided you purchase the right cooking equipment for your individual needs, whether simple or elaborate. Take this quiz to learn more about getting the right camping cookware for you.
Camping cookware is constructed to withstand a lot of moving around.
An important critical factor is the weight of the cookware, since backpackers carry everything in their packs.
The camping percolator takes up too much space for a single-use item.
You can just use any old pot to boil up water for tea. There's no reason to use up space for a tea kettle.
A pot to boil water is a campsite staple and may be used to cook pasta, make coffee or sterilize utensils.
A Dutch oven is a multi-purpose cooking utensil that can be used to slow roast meat in a pit or bake bread.
A Jetboil system works well at high altitudes and in cold temperatures.
For heavy duty campsite cooking you may choose from Coleman's "Fold N Go Grill" or Cadac SA's Safari Chef Grill.
Heavier cookware will result in fast, even cooking.
Cast Iron cooks food faster and more evenly, but it is very heavy.
Aluminum is the lightest cooking material.
Titanium cookware is lightweight and very strong.
Naphtha is the most volatile of the stove fuels.
Kerosene is inexpensive and easy to find, but it is smoky and has a bad smell.
Methanol creates half the heat of naphtha.
Gathering wood may be destructive to the environment and wood could be wet and unusable.
When on kitchen duty, use biodegradable soap.
Sand and snow are cleaning alternatives to soap and should be followed by a hot water rinse.
Scatter leftovers on the ground away from the camping area and water source.
For protection, put a layer of cloth between pots and pans with non-stick surfaces. A paper towel may be used as a protective layer also.