"What I've added to my cooking set is one of THESE"


I've got a couple of "those"  - the bail always falls down and gets too hot to handle IF I don't jam a couple of matchsticks in between the bail wire and the pivot   I suppose I might be able to crimp the bend at the ends of the bail a bit to make it tighter, but matchsticks work


trouble finding pots with bial handles ?    a drill, and coat hanger can cure that -  I've even just pounded a couple of nail holes into aluminum pots to use for the coat hanger wire, but a drill is definitely neater

Chicken092 wrote on Mar 17^th, 2011 at 12:08pm:

I take more pots and necessary, I'm sure.  But then I don't like to clean pots in the middle of food prep.  And, since most of my cooking is over a stove (actually 2 stoves), I try to select a pot that reflects the volume of food I'm preparing (I'm thinking less wasted fuel to heat a larger pot than necessary).  Two stoves are used frequently.  For example, (a) start the pasta sauce re-hydrating (warm water, set aside), (b) start the pasta cooking, (c) cook the bread (and set aside; either transfer to another container to retain heat or cover the skillet with a melamine plate to keep the heat in ... the plate is also used as a cutting board or a place to plop the fried fish on a paper towel), (d) put the pasta sauce back on the fire for final cooking/heating.  That's 2 pots, a skillet and a plate  (and two stoves).  The bread was probably mixed in a plastic bowl ... I generally take two with lids ... the second is where I mix up the no-bake cheesecake.  They nest inside the smallest pot for transport.  I mentioned that a skillet caps one end of my larger pot.  The melamine plate is on the other end.  (BTW:  The plate was not something I had around the house.  I intentionally went looking for one.  The stuff is indestructible.  I sometimes even use it as a plate!)

Do I really need a fry pan?  No, I take TWO! (They come from other cooksets and both are coated)   I don't often fry fish, its more like pan seared. But I also use a skillet for fry bread, biscuits (fixed like fry bread) and pan cakes.  To minimize the amount of oil used, it is usually mixed with the batter.  All of these are "add water" mixed (biscuits are a Betty Crocker brand, if I remember correctly).

This is my earlier (You need to Login or Register to view media files and links).  As you can see, it was coated and slightly tapered, both features I liked.  Unfortunately, after several seasons, the coating began to peal so I went with a non-coated version (previously identified).

Mad_Mat wrote on Mar 17^th, 2011 at 12:39pm:

I guess that is one solution.  I just took a pair of pliers and bent the bail supports in slightly.  Now I hear an audible click when the bail rotates up or down and the bail stays put in whatever position I place it.  (I also have leather gloves along on most trips.)

dd

One pot for water:
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And another two pots for food that look like this:
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Every year I set one of those two pots off to the side as I begin packing thinking I don't need it. When things get fine tuned it think, it nestles so well - why not so I always end up taking it and I'm always glad I did.  I have a bowl and a plate and a cup too. And just to be decadent, a fork and a spoon and a Lexan knife!

I did bite the bullet a few years back and stopped taking the ladle that came in so handy on group trips. I have asbestos fingers compared to most it seems. A stick works too.