Over the years, have decided that there are two kitchen utensils that are really important, BTW, you do not need anything that comes in a "set". 1) A long-handled Ti spoon/or spork - will not ever melt or snap, turns over trout easily, stirs pasta, and can easily get to the bottom of all boil-n-bag meals without getting food on your hand...and 2) a small SAK - the one with scissors and a short blade knife...(here shown in fishing mode - tied to my hemostats?)Adrn wrote: Is a Ti spork/set not necessary or will my LMF plastic sporks or guyot designs 5 in 1 utensils just melt if I cook with them?? As for bringing something to store it in to prevent smells, what do you use or recommend? Also being new to this, I'm going off a lot of standard info I have read up on. I noticed one of your tents really close to your "kitchen". No concern of bears etc??
Thanks again for any and all advice.
Adrian
BTW, another look at the kitchen picture - I see 2 pot "scrubbies" also evident there - one metal and the other yellow plastic. Also there's a hot pad visible too...also a bic lighter. (Insert something here about assembling your own kit...everything having a regular assigned place to live.)
RE the small nalgene for oil...now 1 oz individual olive oil packets are available - better. Notice the pot holding snow/ice for 151 daiquiris? Notice the garlic skins? Just some hints as to what works... for me.
BTW, All you need for safe frypan storage is a 1 gal, zip-lock baggie. After cooking over a fire, the pot bottom gets coated with black, oily soot. A big baggie prevents the dirt from messing/smelling up the inside of the backpack.
About my tent being close to the kitchen...bears have a great sense of smell. They know where you are camped, and where the food is. Best strategy - carry a bearcan (also seen in kitchen picture), and relax.