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Cooking practice, using tools before you need them.

Camp cooking will vary by the type of trip you might take. I have done car and truck camping for decades. My cooking tools tend to not be weight restricted.  A simple propane stove or one that pumps a liquid fuel... done it. If one can do a campfire... cast iron can be used... but with fire hazard weather in some areas that gets less likely.  My castiron cooking tends to be home camping stuff... Noticed Lodge came out with charcoal grill, got it from REI of course, a dividend toy... still puzzling the process of carrying a castiron charcoal grill... got a gym bag big enough to contain it. Just in case the soot does not get completely cleaned up on it... a few firings to see what might be the best pairing for it in my castiron cookware selections... not too likely to use my pizza size skillet with it, that is more for my cooking fireplace.

Want to guess what other cooking toys i can use from the back of my old '69 F250 pickup... a microwave that I can plug into a generator... I can use it off my tailgate, the generator has to be outside anyway.  It did not kick out the generator.  Same with single and double  hot plates... if I were going to be serving a soup line the generator would work fine. Soup is a good food... issue might be dishes for a soupline... another cooking toy that i am fond of, solar cookers... the GoSun ones i got via REI dividends... corn dogs in both, or baked whole eggs in the larger one are fairly fast... but Puget Sound is a bit cloudy too often to count on them.

Ever done chemical cooking? Slice peaches, that are dead ripe add raspberries and strawberries sliced other tender fruits and enough sugar to draw out the juices by the next morning.... a form of cooking with sugar... find a really good fresh fuit stand, like fresh from an orchard... a rare thing to find sometimes. But that marinadied mix of flavors build great memories.

Not totalily sure what my current preference might be in tools for truck camping... generator and hotplate maybe. But something important I remember from a miss adventure, A turn out, driving too late in the day... and having a package of chicken parts to cook soon... no flashlight that was easy to use. at one point checking the chicken I found i had cooked a yellow jacket too.  I would have been nice to remove it sooner... but it did underline lights can be useful in cooking.  

I do like camp cooking but I am more likely to play with it at home with my camp cooking tools.

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I have two "kitchens" that I use for car camping.

The first is my "mini kitchen" that is built around my Optimus Crux Lite stove.

The components of this "mini kitchen" can be broken down into just the essentials for inclusion in my day pack if necessary.

The second is my "macro kitchen" that is built around my Jetboil Genesis Basecamp two burner stove.

Both "kitchens" pack up in Sterilite boxes and have dedicated utensils sets, accessories, trash bags, etc... Each kitchen is a stand alone; utensils are duplicated, no need to cannibalize one to outfit the other.

Regarding cast iron.  The "macro kitchen" is outfitted with an 8" Lodge cast iron skillet for use with the Genesis Basecamp stove (also a stove top toaster.....I like breakfast).

I clean it using Crisco.  I usually keep the Crisco in the cooler, but it does not require refrigeration.  I never waste my water supply cleaning cast iron (which may start to rust if it's washed in water anyway).  I just wipe it out thoroughly with paper towels and then re-coat it with Crisco.

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Speaking of cast iron, my son recently taught me a cleaning method he had seen in his time working in a rather high in restaurant kitchen. When you need something just a little abrasive simply use salt and a wet paper towel. Rinse then air dry or put back on the heat to dry any remaining water

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My main cookware in my kitchen at home is cast iron. Last count was... four skillets (4", 8", 10" 12"), two Dutch ovens, a pizza "stone", pie pan and I think I am forgetting one or two. Took a while to learn how to properly cook with them and ensure they stay seasoned but, once I did, I fell in love with them and use them regularly.

And if we want to talk about chemical cooking, is there anything better than Ceviche? The lime and other citrus cooks the fish with the acids. And, technically, you can call making jerky (a staple on the trail) a form of chemical cooking. Yes, it's actually preserving, not cooking but...

Anyway, on trail, it's my Windmaster, a fuel canister, and my Halulite 1.1. But I have been eyeing the Navigator cook set from Soto. Then my cooking on trail becomes epic (but hopefully not epically bad)

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“Between every two pine trees there is a door leading to a new way of life.” (John Muir)

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