Dishes and pots

The basic equipment for preparing meals in the field is a pot or cauldron, stove or fireplace, on which you can cook and bake, and a wooden spoon. When you are preparing food, both the pot, as well as the entire stove or fire must be sheltered from the wind; the pot must be covered with a tight lid; this saves fuel. Cleanliness and hygiene are essential when preparing food. Always, if possible, wash your hands first. Then take out of the backpack only the essentials. Most dishes made from semi-finished products taken on a trip are best prepared and eaten as one dish, prepared with plenty of water. The connoisseurs mix fruit in one pot, dessert and main course. This saves fuel, as well as water and time.

Outdoor cooking – Shield the stove or the fire from the wind, set it like this, not to fall over. Don't get burned.

Food straight from the pot, especially when preparing meals over an open fire, you may burn yourself. Use plastic plates. You do not need to carry a whole set of kitchen utensils with you, unless there are many people participating in the expedition. Choose such a pot or cauldron, in which you can prepare various dishes.


Don't lend your cutlery to anyone; keep them clean. Dirty cutlery can cause contamination with a wide variety of bacteria. Wanting to clean the cutlery properly, dip them in boiling water. If your knife breaks, spoon or fork, you can make yourself a new one out of wood, sticks, bark or bones.

Deep plate – You can eat milk soup for breakfast from a deep plate, porridge, as well as stews.

Aluminum pot – Aluminum heats up very quickly, a moment of inattention is enough, for the food to burn.

A set of canteens – High-quality tin cans are light and consist of several different vessels, sometimes also from the kettle.

Pan – The best is special, lightweight tourist pan. Be careful, so as not to burn it.

Kettle – The lightweight kettle is only for boiling drinking water, other utensils – for cooking meals.

Cup – Made of strong plastic, it is essential; he should have a strong ear.

Flat plate – A portion of food is placed on it, the rest remains in the pot and does not cool down.

Shallow Teflon pot – The food in it does not stick to the bottom and does not burn. Do not damage the Teflon surface, because the pot will then lose its properties.

Deep Teflon pot – It is useful for cooking for more people.