Backpack Cooking Gear
Growing up in the rural appalachians most cooking was done with cast iron and lard, you would think that this did not translate very well to the backcountry, I guess you would have to say yes and no. No because of the weight, yes because of the suppers of fried fish, potatoes and hushpuppies. In a past article I have talked about how a lot of backcountry fishermen from my grandfather's era had a stash hidden in the backcountry. A large portion of this stash would be cook gear, my grandfather had a two burner coleman stove, fuel, cooking oil and a frying pan well hidden on his favorite stream. When you went on a trip all you needed to carry was the food for that trip and maybe some fuel or cooking oil if you knew you were running low in the stash. The usual food for a trip was much different than what I carry today, we usually carried cornmeal to coat the fish with before frying and to make hushpuppies, light bread, whole potatoes and onions, spam, potted meat or the like, eggs, and of course Little Debbie oatmeal creme pies. I know, it is a wonder we lived past the age of 25.
Fast forward 40 years and things are much different today. There are materials and techniques today that my grandparents never dreamed of, titanium, freeze drying, canister stoves, Wal Mart, the list goes on and on, as I said it is a great time to be an outdoor enthusiast. When I go backpacking today I don't have anything stashed so I have to carry everything in with me and everything back out, needless to say a two burner coleman stove and a heavy frying pan are not on the packing list. I also very rarely cook fish in the backcountry, honestly it is too much trouble, and sacrilege as it is, trout are not my favorite fish to eat. So for the most part I do very little "cooking" in the woods, and with today's food choices you don't need to.