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Hey guys looking to get a lightweight pan for hunting trips as weaning my self off backcountry seeing they are $17~ now for a bag of slop. Without breaking the bank what suggestions do you guys have? Ideally big enough to cook a few snags at once.
Not keen on non stick (Teflon kinda coatings)
Cheers
can I suggest a wok very versatile and light
Bit big unfortunatelyQuote:
Originally Posted by Barry the hunter
Kathmandu are Anodised Aluminium, still a bit sticky but not teflon
no woks come in a variety of sizes dont have to have a big one - I use a chefs fry pan in the bush just need to cure it properly first like a wok and keep dish washing liquid away from it - nice and light - they do need proper curing first - super heat after a good scrub from new ( often have a oil on them from shop ) and then cure with peanut oil - use gas to heat cure first up - wipe clean or hot water only afterwoods
I haven't had much luck with the titanium frypans, the thin base just doesn't seem to transfer heat well and I burn or stick everything using them over a gas cooker. Tried two different brands (tooks was one) but both the same. Maybe a high spec fry pan might work better?
Gone to a lightweight grill mesh and cook steaks/chops/sausage over hot coals using it. https://uploads.tapatalk-cdn.com/202...9f7f6648c2.jpg
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Checked out my jet boil pan it's not a Teflon coating but some other coating seems bloody good I've had titanium and aluminum both are not as good as the jet boil.
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Maybe one of these? https://www.equipoutdoors.co.nz/oute...-steel-fry-pan
Stainless with a copper bottom to improve the heat transmission/retention
BB
I've been using a $10 warehouse 20cm diameter pan without the handle, weighs about 300g. But, is Teflon. Hear you on this. It works great for solo cooking. Found that little cubes of butter is all it needs. Opens up a world of "real food", like fried eggs, pita pockets with cheese, sausages and home made venison burger patties. The Jetboil Skillet is ceramic non-stick and apparently has even heat distribution due to varying pan thickness. I do notice this with the cheap pan. Saving up.
My understanding that a good cooking pan has a thick (i.e. heavy) base to achieve even heat distribution. Heavy is exactly what hunters don't want most of the time!
My Mrs and I had a weekend in the bush cooking on one of these: https://www.macpac.co.nz/macpac-fryi...B&gclsrc=aw.ds
It is very light, has a sturdy handle that locks in place, and did up some bloody good meat patties and bacon. It is not non-stick so to clean it we simply boiled some hot water and dish liquid in it. This process took all the burnt on stuff right off with no scrubbing. Would highly recommend. Only downside is perhaps it could even be a wee bit bigger, but if you don't mind cooking in stages (i.e one meat pattie and some onions or 2-3 snags at a time it is fine. A good bit of kit.
Thinking I may have to go SS, slightly heavier but good to cook on and cheaper.
Snoop the jetboil one is amazing but again I'm avoiding non stick
At home now all we use is cast iron and carbon steel. Just yesterday I seasoned a small pan like Barry the Hunter described. It still amazes me that when used properly this type of cookware is non stick and washes clean easily. As far as weight goes if I changed the handle there would be little difference in weight in the small carbon steel high sided pan and a titanium pan that would definitely stick more.
Jetboil frypan works well.
GoreTex :DQuote:
Originally Posted by 25/08 IMP
If you were feeling flush, you could go for something like this.
https://dwights.co.nz/products/msr-ceramic-skillet
I use the macpac anodized frypan already mentioned and it works great.
Thin bottom pans, you just need to be a bit more attentive when using them. But that macpac one is pretty forgiving and cleans up well.
So won't leak or breath. Perfect thenQuote:
Originally Posted by Gibo
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And is made of TeflonQuote:
Originally Posted by 25/08 IMP
Titanium is good for heating water, that's it IMO. It sucks for frying, stewing, soup, porridge etc as its' too thin and things burn too fast. Hard anodised alu is a good tradeoff of weight vs. functionality and offers pretty good non-stick. I also like my SS billy with frypan "lid". Heavier but nice to cook proper food with.
Not titanium but wondered if anyone had used something like the Tatonka stainless set with pot and frypan? Seems pretty handy and relatively light. I'm also not that keen on non-stick coatings and they seem to be a pretty good price.
PTFE (aka teflon) has a list as long as your arm of toxic properties associated with its use in the field of food preparation. Especially when it gets hot.
Anodised aluminium, copper bottomed stainless steel and cast iron are all better options. Ceramics is still in the unsure list, especially if scratched.
Isn't a wok what you throw at a wabbit when you haven't got your wifle on you?Quote:
Originally Posted by Barry the hunter
I went off dehy food a while back too and have gone to cooking real food. Snags, mince, steak, pasta etc. Tastes way better and feel better for it too. Have been using a little alloy pot and pan set from torpedo7. They work ok and weigh bugger all. I reckon something similar to this but a bit bigger would be ideal, as they are really only big enough to cook for 1 person
Attachment 237950
There are tenuous links with Aluminium and some neurological illnesses
She's neither titanium nor ultralight .. but Equip Outdoors currently has these stainless jobbies at $2
https://www.equipoutdoors.co.nz/oute...-steel-fry-pan
Managed to get a whole knockaround cooker/cookset for $30 total
Bushbuck have a pan they have been pushing. I got one the other day, seems more robust (heavier base) than one might think. Haven't used it yet.
Not sure I ever will - seems like one of those good ideas that remains just that.
Generally if you avoid cooking with tomatoes and other acidic ingredients aluminium is safe.Quote:
Originally Posted by Happy Jack
Identify your target beyond all doubt because you never miss (right?) and I'll be missed.
I bought one of them as well on their latest sale, i have their little cooker (jetboil ripoff) that has been great the last few years for boiling water for coffee / dehy meals etc....Quote:
Originally Posted by davetapson
Also haven't tried mine yet but liked the idea of having the heat transfer pan that fits the cooker perfectly to cook eye fillets & back steaks on out in the field, Hopefully it works well :)
Cast iron. Excellent thermal mass for cooking.
Also, extremely lightweight.
