mastertangler wrote on Aug 10^th, 2010 at 3:23am:

DD, that's one thing about the pressurized canisters is the flame control is sweet. Plus I like just turning the knob and flickin a bic. DD, what sort of problems did you encounter with the small feet for the base that you felt a remedy was required? I have only used it one trip with no stability problems. Since burns from cooking are one the most common camp injuries I am interested in your experiences.

One thing about pressurized canisters that makes me a bit uncomfortable ... you get a puncture and game over.  With liquid fuel, you have a CHANCE to save your fuel by transferring to another container.  Plus, with liquid in a fuel bottle, you can always check to see how much you have left.  I would, however, agree that "cooking with gas" is a much easier way to go with respect to start-up and flame control.

Small feet:  unlevel or soft surface = tilt.  Then to correct it, you need to prop up the feet.  Just too much chance that it slips and then spills your dinner.  I've come close a couple of times with the simmerlite (before trillium base).

dd

p.s.  My cookset is now where I usually store my resealable containers (nested inside the smallest pot), so my stove is still in the bag.