I thought I was in a typical RU-vid rabbit hole but this was very informative and I’ll probably have a more enjoyable meal next time I cook outside. Thanks
Excellent test! Thank you! I don't mind extra weight if I'm going to bake. I am guilty of bringing a 8" cast iron skillet with lid if the hike is short just because I love them so much.
Season titanium pan at least 8 times at 450° using thin layers of canola oil. The light smears of oil will create tiny hard beads on the pan. After 4 layers, smooth those hardened beads of oil with a wooden spoon, then continue with additional layers. If cooking with a burner, then hover the pan above the hot flame and rotate pan in circular motion constantly to minimize the chance of hot spots. A low open flame works better, and resting the pan above a ground bed of small coals works best. Always cook with enough oil to thinly coat the inside of the pan. Canola spray oil works best. Try to find a micro-sized plastic spatula like the ones they have for camping. If scrambling eggs, then slowly scrape the bottom often to push the folds of eggs around. Yes, seasoning titanium works!
Forgot to mention, you can season 30 min at a time at 450° in a toaster oven. Remove pan and it cools to a warm touch within seconds. Coat and repeat the baking process. Total should be 8 light seasonings with canola oil at 30 min each time. Make sure to remove the handles prior to seasoning the pan as many have a plastic coating. Enjoy!
When I fried with Coleman 505B, i used a 6" lid ftom a large juice can as a diffuser between the flame and the pan, to spread the heat more evenly. It worked!
Very interesting channel Dustin. I searched and came here to know about ceramic pots but after seeing your camping and such a good way of explaining things, I am impressed. I will be watching more of your videos after taking out time. I will be back.
Welcome to the channel! I’ve been very impressed with the ceramic coatings so far. My current favorite pan is the JetBoil Summit skillet. It’s a little smaller than I would want, but the heat transfer and the ceramic coating is incredible. Take care and have a great 2022!
@@backcountrycuisine6226 After your video, I ordered 2 ceramic cooking pots first time in life and I am sure it should be good being chemical free. I have been using only anodized aluminum and nonstick from long but due to fear of catching diseases from nonstick layers, I am thinking of jumping to ceramic. Keeping safety in view, the most superior metal to cook in is Bronze(expensive). Copper and Brass are also good but reacts to acidic food like tomato etc. Be safe always and enjoy
Indeed. I really want to love the MSR pan because it is lighter and more non-stick, but when I head out, I always grab the Fry-bake. Excellent piece of gear!
Great review, super informative and solves the dilemma I had when choosing between titanium and non-stick. I bought the MSR specifically because the ceramic coating is PTFE and PFOA free. This type of information on the safety of non-stick camping skillets appears difficult to find.
Thanks for this info! I took a titanium skillet out for about five days and just ended up with burned eggs and burned pancakes. I got a regular 8 inch T-fall non stick skillet and took the handle off of it. It weighs 9.9 ounces, which is heavy. But, only ten bucks. I'm going to try it out for a three day two night trip and see how it goes. If I end up doing more, longer trips I'm definitely going to try out the MSR skillet! I have to be able to cook!
You hit the nail on the head - the same pan that works best in your kitchen will work best when camping. Just have to deal with the slight extra weight.
Thanks! Check out the pancake video that I just put out too. You can definitely make pancakes with the thinner pans, you just have to be a little more careful and use oil. A scorch buster helps a ton too.
I love the idea of using that tiatium kettle with the pour spout for the batter. I need that in my kitchen. I've been using a ceramic batter bowl that is way too heavy.
Ceramic is heavy! You can really use any light weight pan, like the IMUSA aluminum pots if you need something inexpensive. Have fun with the pancakes! :)
I’m so glad you enjoyed it! I’m going on a hut to hut ski for the next few days and am planning on making a couple dessert videos. Keep an eye out for them!
Amazing job 👏 Finally, someone that explains the small details that make a big difference! For this, I subbed to you 👍 Quick question, you still liking the Windpro 2 and what other stove do you think compares as far as getting a low simmer? I've been looking at different ones and that part is important to me. Thanks 😎✌️
Awesome, thank you! Yeah, the Windpro 2 is still my favorite. I really like that I can use it in winter(inverted canister) and that it is lower to the ground, (wind and pot stability). The Kovea spider is great as well, but it has a tiny burner head and so the heat is really concentrated in the center. Great for smaller pots though. When I use my little Titan Kettle on the windpro, I feel like I am losing a lot of heat. If I want something lighter, I go for the MSR Pocket Rocket Deluxe. I like the pressure compensation for maintaining a consistent flame. Though, the pot supports are a bit loose, and I have had a pot support flip down on me. Scary! If you hear of another good simmering stove let me know. I am always interested in trying out different gear! Make sure you check out the video I made on the Summit Skillet. That thing is amazing! 🤩 Cheers!
The Fry Bake lid is about 1/2 inch too small. A total bummer, but I have found that an 8" aluminum pie pan is a pretty good fit and is super light. The only bummer is that you need to buy a pie and eat it first. :) The only "problem" with the pie pan is that it is so light, you need to put a rock on top when you are cooking with it so it does not fly away. Let me know how it works for you.
Very informative thank you! I just got back from a backpacking trip where I tried to make pancakes on an aluminum pan and had no luck. I ordered a MSR Quick Skillet before seeing your video. Have you used it versus the ceramic coated one you used in this video?
I have not used the quick skillet, but I have used other non-stick aluminum pans and they have all worked great. I know a lot of people try to avoid non-stick coatings, because they do scratch off eventually. Be sure to only use plastic utensils with it and to keep it protected in your pack. I used a teflon coated pan for years and it was amazing. My new favorite is the Jet Boil Summit. It is a little heavier because it is thicker aluminum but the heat distribution is incredible! Eat well!
An old fashioned hint: put the end of a tin can on the stove, and set the pan onto it. They’re light weight, take a couple of different sizes. It spreads the heat quite nicely. Kinda inexpensive too. 😏 Courtesy of Half Vast Flying
Thank you for the video! But careful, it seems like there are versions of this pan with ceramic coating as well as others with normal antistick coating (similar to Teflon?) (which also seem to have a different diameter?). Amazon reviews suggest the MSR ceramic one is way too thin and the coating easily gets ruined if you don’t look after the heat enough? (and my cooker is great at giving 100%, no problems with wind, but simmering... not so much) Have you ever used the sea to summit alpha pan for comparison? I still can’t decide between these and I don’t like the high sides of the MSR ones, waste a lot of space…
Good to know there are look alike pans out there. It seems that Amazon has more and more of that these days. I have not had any issues with my MSR yet, but I am always sure to use only plastic with it, and to keep it protected when in the pack. I just reviewed the Jetboil ceramic and it seems really bomber! Thick bottom pan too, so it performs amazingly well.
I have a 5" titanium frying pan. What I learn from doing pancakes is that you need to flip the pancakes quick for them not to stick completely. You can't let the wet side dry before turning them over cause it would be too late it will stick to the pan.
I love the pocket rocket deluxe. Great little stove. I have used it for frying up biscuits and such and it works great. It is really tall, so you have to careful not to knock it over. It always seems that the taller the stove, the more close calls I have. The burner head it still pretty concentrated, so be sure to move the pan around, or use a tin can top(Hot Cocoa containers or Nido containers have the thinest are the lightest) as a spacer to diffuse the heat a bit. I WOULD NOT use any sit on top stove if you want to put a baking dome on it like I do in the Enchilada Pie Video. The extra heat coming down from the stove could over pressurize your canister and cause an explosion. That would really ruin a trip! Eat well!
I have the PRD and I think this ^ is solid info. I have a 7in pan I use on it and you do have to be careful. Mine is Ti so I have to move it often anyway so I usually have a hand on the handle which mitigates that. As for the simmer ability of the PRD that’s one thing I find works very well compared to the other canister stoves I own. Cooking in the backcountry is a lot of fun! Cheers!
Hey Kirk, The JetBoil is an awesome pan! I found it after I made this video. I made another video on that pan as well so check my videos if you want to watch that one too. The upshot is that the JetBoil summit pan is AMAZING! Very thick bottom so the heat transfer is great. I like it much better than the MSR, but it is also much smaller in volume. I wish JetBoil made a 10 inch version, but they don’t yet. :( Eat well!
@@backcountrycuisine6226 Thanks for the reply. Yes, I saw the other video adn as I am searching for a skillet to add to my cook set I wanted to find out which you liked. The MSR ceramic and the Jetboil are the two I am looking at. Like you said i like the thickness of the Jetboil but the volume of the MSR. Trying to decide. And I use a normal pocket rocket style stove, (Optimus Crux). Small burning head. I wish one came with a lid to help me decide. Thanks for the information. Can you do a video comparing these two skillets showing pros and cons pf each? Thanks again Kirk
@@kirksharpe7894 Totally! I will make that video this weekend and put it up for you. As for lids, When a fry pan does not come with one, I use a pie pan. They work pretty well and are super cheap and ultra light! I will show you what I mean in the video. Take care!
Just one other thing. I have gone to the trouble of seasoning one of my titanium pans but found that if you cook over hot embers but not on top, you really don't need to season. If for example I'm doing eggs , I use just enough oil to coat the pan and crack the egg into the pan as it's warming up and not when it's hot. Having the pan about six inches of the embers. Titanium pans do not work well with most gas stoves as the flame is so concentrated nor do they work that well over open flame as it gets too hot unless you hover it around to keep the heat even and not too intense. I hope this is useful to those that have been discouraged by frying in titanium.
Super well presented information! Cemented my decesion to go for the alpine pan. One thing worth noting is that the pan alone without the lid costs just $38
Finding an effective frying pan is my biggest struggle. I had a good light one for years but the teflon layer is coming loose unfortunately. Replacement requires me to buy a whole pan set which I don't want to do. I think you could find something that weights 4 ounces excluding the pot grabber.
Yes, Fry-bake seem expensive but they are made in the USA. Pans made in NH and hard anodized in MA. Yes, they are not non-stick but easily cleaned with a scrub pad or even sand and will not hurt the pan.
Have you ever used the JetBoil Summit Skillet? It does weigh 10.6 oz and 7.3” wide, heavier, but smaller than the MSR Quick Skillet, but it is likely thicker. I find lots of good reviews of it, but no reviews vs. the MSR Quick Skillet. Your comparison review video was great! Also, I have a Snowpeak TI 1400 pot with a fry pan lid. I seasoned (x3) the fry pan using “Crisbee Stick” over my BBQ with charcoal (low heat) giving it a non-stick coating. Not as good as aluminum with non-stick, but I can cook a fried egg without it sticking too much (I did use a very small amount of cooking oil). Sometimes I use a T-Fal One Egg pan that I cut the handle off and use a Vargo Titanium Pot Lifter (using for backpacking).
It looks really cool, especially with that nesting flipper. I just ordered it from REI and I will put out a review as soon as I have a chance to try it out. Thanks for mentioning it!
Happy birthday Dustin! Sounds like a good idea to buy yourself a birthday gift. If you watch the video put out on REI, when you notice he flips the pan over you can see that the bottom of the JetBoil fry pan is bare aluminum with ridges on it. This probably helps conduct heat real nice. It also has a curved edge which is great for cooking omelettes and eggs, but the MSR quick fry pan would be better for baking I think.
@@larryn8 I did get a Jet Boil Skillet and I love it! I wish it had a lid option, but I made my own and it works well enough. Great heat dispersion and amazing non-stick surface. I have been using it for almost a year now and it has shown no signs of wear yet. Thanks for the suggestion Larry!
For how long do the coatings last? My experience with frying eggs in ceramic coating make them useless after a few months, and both the manufacturers and retailers say they can't handle fried eggs.
The other pan I just got is the JetBoil Summit fry pan. Amazing little pan. Heavier than the MSR, but wow, it performs! Much better heat distribution. Here is a video on that one if you want to check it out. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QMdfYqzyDAY.html. Cheers!
You hit on an issue that few think about when you mention pan thickness. Biggest problem with any aluminum pan is they do not hold heat well. This can be a problem in colder weather. A steel pan, or aluminum with extra thick bottom, simply cook better. but they're heavier. Have to decide on a priority and go with that. I tend to use the same pan I use in my home kitchen and just deal with the additional weight.
That works if you are willing to carry it! I have recently gotten the JetBoil Summit pan and I am really liking it. Great thick bottom that distributes heat really well. I did a separate video on that one if you want to check it out. Be well!
Great informative video! I've been researching camp frying pans and this vid made my decision. Props to you bro. I've also been searching for a plastic portable spatula. Where can I get the one you are using in this vid?
Glad it was helpful! The plastic spatula I was using was the MSR Alpine Spatula. www.rei.com/product/814695/msr-alpine-spatula. It has been a great little spatula. It is plastic, so there is some flex to it. The jetboil summit skillet spatula is much more ridged, but a little smaller. I have used this one too and really like it. jetboil.johnsonoutdoors.com/cookware/utensils/summit-skillet-turner?id=22946&+-+brand+-+parts+and+accessories&GOOGLE&PRODUCT_GROUP&+and+accessories&gclid=CjwKCAiAtdGNBhAmEiwAWxGcUjWSy5aDA6ZdTNyLAmjtBbN49oq6YYKdMVJ27kr3tCqRMB0H8REenhoCvEUQAvD_BwE&gclsrc=aw.ds I hope that helps, and let me know which you choose!
Absolutely! This was a "worst case" test. I did another video testing the little titanium pan with oil and it worked okay, especially if I added a thin hit diffuser plate. The MSR is amazing in its non-stick, but the durability is lower than I had hoped for. The FryBake pan is definitely the all around best pan I have used. Cheers!
How does the coated pans hold up to open fire cooking? We all know how a fire can flair up and down and raise havoc with the outcome. I try to cook over coals raked off to the side for a more steady and consistent heat.
I honestly don't cook over an open fire. I am a stove guy as most of the places I backpack(high altitude) don't allow for campfires. I would imagine that the ceramic coated would be just fine, but I would avoid any of the Teflon types. The sure bet would be to use the Frybake pans. They have been tried and true on thousands of NOLS trips over the last 30 years. They are bomber pans and are still one of my favorite pans. They even picture the pan over an open flame on their website. frybake.com/
An option is, carry the light weight, thin pan, AND the lid of a tin can. Place the lid over the center of the pot rest, set the frying pan on the lid. The lid serves to both shield the center portion of the pan, and helps to spread heat outwards along the pan bottom. HINT: tin can lids come in several different diameters. You may want to carry an assortment of sizes on the first try. Experiment to see which works best with your stove-pan combinations. Tin can lids are cheap and plentiful. Exotic frying pans, on the other hand aren’t either. Just a thought. Courtesy of Half Vast Flying
A cast iron lodge skillet? You are tough! That is way too heavy for me. Cast iron is amazing cookware though. I use it at home everyday. Awesome cheap price too!
I wouldn’t trust it. That little piece of plastic would be too easy to melt. I would stick with the FryBake, or one of my new favorites, the JetBoil Summit skillet. FYI, the little red plastic piece fell off my skillet. It still works, but does not lock in place. I just have to be careful if I try to pour out of it now(basically, I don’t pour out of it any more).
i recently bought a trangia frypan with a lid, nonstick aluminum with a folding handle, about 8" diameter. cost $25 and works very well, yes it's teflon coated but as long as you don't overheat the pan you won't release any toxic chemicals same as if you don't overbrown your fried potatoes you won't convert the potato starch into carcinogenic compounds.
Thanks for the tip! Did you get a handle with it? The one on amazon does not come with one. Trangia does make good equipment. The MSR quick skillet is basically the same thing that also comes with a handle. $35, so a bit more expensive.
That is very kind of you! I have not set that up yet, so no worries! Maybe I will look into that…I could use a little extra cash to support my stove addiction… :)
I have not tried it, as I always use a cookstove, but I would say, best not to. Any kind of coated fry pan I have used over an open flame seems to have issues. I would use the FryBake pan instead. It is a great pan and can definitely handle an open flame.
The only thing I’ll say about no butter or oil on titanium is that’s like saying you won’t use butter or oil on cast iron. Never gonna happen. If you season both and use oil or butter when you cook they work fantastic given their other constraints (weight for cast iron, lack of conductivity for Ti). I have a small Ti pan and I season it before use and have no problems. And for what it’s worth I use the plastic MSR spatula... Otherwise I though this was a really fair and informative video. Cheers!
@@backcountrycuisine6226 I’ve had good luck starting with a high temp oil like vegetable or coconut, lightly coat and wipe with a towel, put in the oven for 30 min at 300-350 depending on the oil/your oven, and then pull out and let cool (which doesn’t take long for Ti). Then repeat the process at least 3 more times. After that you can certainly do it more (which I’d recommend for a brand new pan), but I usually will switch to a mix of butter and oil (remember very small amounts added each time), and lower the temp to no more than 300 with butter mixed in. I have used the wax paper once the butter is removed from it with leftover on it to wipe into the pan as an easy way to not add too much butter. Then dont clean the pan too much after each use and re oil each time. Every so often you might need to re-season. Hope that helps!
Oil is just more shelf stable when backpacking, but butter keeps pretty well if you can keep it cool. But yes, butter is by far the best flavor! I don't think you will have any difference in texture between oil and butter, but absolutely in flavor.
@@backcountrycuisine6226 try ghee (clarified butter) doesn’t need refrigeration. Just a suggestion if you really miss butter, also Anthony’s dehydrated butter, is real butter, add a little bit of water and is so yummy, I also sprinkle it on potatoes and other things without rehydrating, Anthony’s dehydrated cheese is also great it doesn’t melt though but is real cheese.
This is great info. I'm learning from it. one thing I might be able to contribute, this thin titanium is physically so wrong, you are correct and I wish I would have seen your video before spending hundreds on frying pans. I should have known better I work with titanium and know its properties. most common misunderstanding, it is not a conductive, will not transfer energy efficiently, the hot spots are not from heat going through quickly but by being forced through. Almost any other material will conduct the energy way better than titanium, the thin material is the only way they have been able to market this bad idea, it almost works, but doesn't, I'll still boil water with all the pots I have but I think thats the only use we'll find for it, ... I'm just to deeply invested LOL. thanks for your video, if I would have been looking at some of this sooner I may have made some different choices The cups even though very thin, still seem to insolate, keeping my coffee warm longer than it should in such a thin cup. so theres a good thing I guess
Thanks for all of this information. I didn't know that titanium is not a good conductor. I have always thought that metal = good conductor, but of course some are better than others! I do enjoy my titanium cook-pot, but it is good to know why the fry pans are not very good. Cheers,
The stove is the MSR Windpro 2. It is the best stove I have found for frying. Wide burner spreads out the flame, and you can get it down to a tiny flame. Love it! Not too heavy either. It also works well as a winter stove because the fuel line runs through the flame. If you like to do more than boil water, this is the best stove out there. Cheers!
uncoated pans... I use Camelina oil (smoke point 475*) on a paper towel and wipe down the surface of the pan before use. Because it has such a high smoke point, it acts like a better barrier between the sticky food (pancakes, eggs etc..)... After i'm done and rinse out the pan, i use a little more CamelinaGold to wipe a thin coating on the pan.. I never have problems with sticking because i use the oil with the highest smoke point to prep the pan. (low smoke point oils: Olive, Canola, Grape seed, Flax) When you heat an oil over the smoke point it also imparts a rancid flavor on the food. Another reason to use CamelinaGold oil.. Cheers
I did some reading up about smoke point this morning and found that both avocado and safflower oils have smoke points over 500*. Those are both cheaper with safflower being the cheapest. Sounds like I have more testing to do... :)
I love CamelinaGold Oil is the only cold pressed oil with a 2:1 ratio of omegas. Dr Udo Erasmus wrote books on the subject. (fats that heal, fats that kill) . Camelina is anti-inflammatory.. all other oils (except hemp, but hemp oil can't be heated to season a pan) and they are inflammatory. Camelina has a 4:1 ratio of oliec:erucic acid... Look up what that does in relationship to ALD and MS. Non of the other oils have this. I could tell you the benefits but that would take all the fun out of the hours of research. :) ask if you have trouble finding the information. I would be happy to tell you about it. Start with U of Wa and U of Id studies. PEACE..
@@backcountrycuisine6226 i get mine thru camelinagold d o t com. I'm now friends with the owners Kurt and Lynn Greenwalt. They have a 150 acre organic farm in the Palouse near Spokane Wa. He is a retired AG teacher and Lynn is a retired special ED teacher. There son did research in college on Camelina oil for use as a Jet fuel. He soon realized it's 3,500 year history (pro Roman times) for food and skin care. Then he found information on more uses. They grow it, and their neighbors now grow it exclusively.. It is a dry crop (less than 7" rain annually), And this oil is what reversed my MS. I mentioned the Oleic:Erucic acid in a 4:1 ratio.. You can read on their website about the studies they had done. It also has an high SPF value.. It is all use for sun screen.. I'm blond/fair complected. If i put this on before i go out, i can spend all day in the sun and never burn. I carry it to use for burns, bug bites, bee stings. The anti-inflammatory omega 3 is what makes it work. Unless you can keep hemp oil refrigerated in your back pack, this is the only oil to carry for so many reasons. It taste great with eggs, and making pop corn And it will not raise your LDL levels (studies u of i and u of w) I don't use anything else.
Steel tends to be really heavy, but I don't see why a carbon steel pan wouldn't work. I have never seen one that is small for backpacking though. Let me know if you find one!
@@backcountrycuisine6226 Check out the Paderno carbon steel pans at Ben's Backwoods. I have one on the way. Season like cast iron and you're good to go. Also looking at the MSR Alpine Fry Pan in stainless steel. BTW, the lid of the Banks Alpine Fry bake is designed to be used like a cast iron camp oven. You can put hot coals on top of it to brown the top of items. I have one and did that while making cinnamon rolls in the backcountry.
Pancakes? I'd rather a pocket full of cookies..oh maybe homemade choco oatmeal and you're right there. (-: Good choice doing dry for the test. The two perfect was kinda cool, even tho I'd never. ~ The Alu. type pan grabbers work pretty good. (near like two fingers topside)... ..just tried last month; One of those loop type bungee cords, 5" Long, loop held by a plastic marble jobbie... ..once around the far end of handle holds the handle on the pan when the marble is tucked under itself by design. Held by hand when needed yer grippin' it right? ~ I'd say perfect for that stove's controlled burn. Methinks it was 7 to 10 bucks for 20 of them li'l bungees with marble, made for tarp gromets/etc. I got them for holding a lantern to a stick/tent pole after whittle up a hook. tips me hat ~
I love the idea of using wood to cook with, but there are so many restrictions on using an open flame, that I find I rarely use the two that I have. Maybe that is a west coast problem? I also am not a big fan of the soot on my pots. Alcohol is so light and easy, that is my goto.
Me too, I have the Pinnacle set, the nonstick is outstanding! I liked it so much I bought a second set for my trailer in Baja where I spend months at a time and is my regular cook set. Neither set has had any issues.
have you tried out the jet boil skillet? its the only one ive tried but it was pretty dam good at cooking the things I needed to cook. I ordered this pan anyway too.
If you are talking about the Jet Boil summit then yes, and I LOVE it! It was recommended to me after I made this video. I have another video reviewing that one. I wish it was a little bigger, that is my only critique. Thanks for asking! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QMdfYqzyDAY.html
when cooking pancake, pan temperature is critical. A single drop of water should dance once it hits the surface. No dance = too cold. A flash and gone = too hot.
@@backcountrycuisine6226 i don‘t know if they deliver to your country but you can Check them on fb i think, it‘s lightweight black iron with a removable handle, you Must seasonned it before use but next it’s the best fry pan that‘s make everything you cook golden crispy 🤤😜👌🏼
Thanks for the video much appreciated. However, I just don’t get what you are trying to prove! I doubt many true backpackers would carry such a heavy stove or cookware in the first place! And why didn’t you use oil? Any pan will work better once it’s lubricated. In my experience backpackers will choose a menu that is easy to prepare and produces the minimum of waste and washing up! If however you are on a car camping trip or canoeing then sure you can carry almost as much weight as you think fit and also eat as many pancakes as you want! But the two types of outdoor life are almost totally different and I feel you forgot that. Once again many thanks for all your hard work , kind regards from deepest Dorset England 👍
I appreciate the push back! You are not the first person to say this. I know that food will always taste better when you cook with oil or butter, but it is really nice when you don't have to bring it. This was mostly a test to see which pan would stick the least! As for carrying the extra weight, just ask NOLS. They bring it all! I only bring it on short trips with lower milage, but I did a couple of 100+ mile trips with a fry pan back in my twenties. Those days are over now, but it was fun to make up some pancakes with fresh huckleberries! Thanks again for the in depth comment! Cheers!
How is it that a kitchen stove range can regulate heat extremely well and a camping stove can’t? Can’t someone just take a stove head and make it portable ?
Good question! There are a couple of things going on here. First, canister stoves generally do a great job at adjusting heat levels. The problems come from liquid fuel stoves(though there are some that simmer great like the Dragonfly). Some stoves have a very limited range (full on/full off). This makes it hard to adjust to just the right temperature. Most backpackers just want to boil water, so they don't care about simmering. The other big issue is the size of the burner head. Small burner heads put all the heat in a small area. If you turn down the heat, you will only cook the center portion and the food on the outside will not cook well. This is why having a good pan makes a huge difference. A thicker pan will dissipate that heat better and cook more evenly. If you use a thin backpacking pan on your stove, you will still have issues with temperature regulation. Thanks for asking!!
@@backcountrycuisine6226 wow thanks for the answer! And yes I agree, I see so many camping stoves with full on/full off and nothing in between. And it seems bonkers to me that no one can build something useful. Ok so how about a project? Mod a house stove head into a portable stove for camping. Considering what you said, it would not be for backpackers but for car camping.
Chinese chef use this technique for thousands of years first fire up the pan and get it very hot then put in some oil and coat the pan evenly and instantly the pan will become nonstick pan
Hello, I Know I'm a little late to this party:) I use cast iron, stainless steel and titanium depending on where I'm going and what I'm cooking and have not had anything stick to any of them. Informative video but you can't compare titanium and use it the same way as you use stainless, cast iron or coated. It's a totally different cooking method for all of them . You can easily do pancakes in titanium just not the same way. Low and slow with a little butter or oil.
Thanks Andrew! Cast iron is amazing to cook with, but I only use it when car camping. I have heard about seasoning titanium, but have not done it yet. I stick with my thick bottomed pans when I want to fry. I did another video where I did use oil to cook, and the titanium did okay, but you do have to cook with a really low flame and be patient. What is your technique for cooking pancakes in titanium?
@@backcountrycuisine6226 yes I also tend to use my cast iron when car camping. I also use my Stanley stainless steel frypan which is great . It has a really thick base. For pancakes I use butter and make sure the entire bottom of the pan is coated and poor my batter in pretty much straight away. Then place my pan about six inches over embers. Thank you for replying back to me. Really enjoy your videos 👍
Totally, this was a worst case scenario test. Also, some people don’t like bringing oil. The MSR let’s you get away with that. Results are always better when you do though!
You ARE supposed to use a little bit of oil or butter for pancakes, regardless of the pan you're using, even when cooking at home, on a 'standard' pancake pan. This test doesn't prove anything.
100% agree 👍. Oils and/or Butter added to any skillet pan, especially those without non-stick will work beautifully if preheated correctly BEFORE adding your foods into your skillet. Preheat skillet with your oils ONLY at a temperature HIGHER than you are going to use for your cooking. Reduce heat, add your foods into the skillet pan and cook as normal. Doing this will make most any pan pre-seasoned enough to get very good results 👍 and makes an normal pan almost 100% non-stick, especially true for stainless steel pans like the STANLEY ADVENTURE FRY PAN SKILLET.
Why do you say that? I have not noticed aluminum or stainless steel working any better when they are that thin. What do you prefer for someone who wants to keep their gear light? My titanium cook pot has served me well, but you are right that I only use it to rehydrate my meals. I’m very curious to hear your thoughts!
@@backcountrycuisine6226 You just read my thoughts. Titanium is a gimmick for hikers. A Ti pot will boil water the same as any other cheap tin pot. The weight difference is negligible. It's no good for cooking. I take a 1.5L pot and the jetboil pan. Thats all I need. edit/ u r right though. Wider, shallower pots are better for stoves.
I get that pancakes are good for a test in terms of evenness of frying and how the pan responds, but other than that I don't get the obsession in so many videos with pancakes on a hike or outing. I go out for weeks to a month at a time. I can't be lugging flour or pan cake mix around like that. It's just not a feasible meal, weight and caloriewise, and under some circumstances it's also kind of a waste of a perfectly good cup of fresh water and certainly cooking oil.
Lol! I totally agree. Not a big pancake fan. But like you said, it is one of the best foods to use in testing. Eggs, hash browns, bacon, baked casseroles...Now that is my jam!
@@backcountrycuisine6226 It worked great in the video. My problem hiking is that I go spearfishing in arctic norway. That means the hunting gear alone, including lead to offset a 9mm wetsuit, takes up about as much volume and weight as most people will uncomfortably carry. So I have invented a rig based on a lightweight bicycle trolly attached to a military harness which I can wear under my complimentary back pack. But even with that ability to double my load - and I am going EXTREMELY light weight and selective on everything else to pull it off - I can't carry around a lot of food that is heavy or will spoil. So usually it's rice, oatmeal a couple of onions, some garlic and a lemon and that's that. The rest I gotta collect or catch. Out of stubbornness, and because the sea is full of fresh produce - I don't go with the freezedried stuff. One main killer is the diving lead, another is fresh water. Although it's mountain coasts - I am usually as close to the open sea as possible - and out there, there is just no runoff from the mountains. So I tend to also have to carry 2-4 days worth of freshwater at any given time. That rules out most luxuries down to even a spare pair of y-fronts ...xD
@@backcountrycuisine6226 I was looking at a bushcrafter talking proudly about his wok so I tried to find a perfect sized one for solo camping... found a RU-vidr (Gaziano Outdoors) had a "Mini 8" Carbon Steel Flat Based Wok" which can be found on amazon... The size just perfect for solo camping and doesn't really take any space... just bring a keg to cook water if you're picky... Been using mine and it served me well... Wok's might not be ultralight... but you just bring one for all kinds of job and they last forever if taken cared by seasoning it...
For how long do the coatings last? My experience with frying eggs in ceramic coating make them useless after a few months, and both the manufacturers and retailers say they can't handle fried eggs.
I have not had any degradation of the coatings yet. I have used the MSR for about a year+ now with many eggs cooked up in it. I don't see why eggs would cause any particular harm to the coatings. Most important is to protect the coatings from rubbing on things in your pack. Especially keep anything metal or sharp away from it. I wrap mine with a piece of clothing usually, or point it towards the outside of the pack.
