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.
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?)
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.