What are folks using for cooking utensiles? - Page 2 - Fiberglass RV


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Old 11-24-2014, 09:37 PM   #15
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If it's your health, eat as you would at home. You have the ability to eat the same foods. Maybe not as convenient, but if you are a meat/dairy eater at home... don't change to just "nuts and seeds," because it's convenient. If you use cast iron at home, it works on the road. The only difference is the square footage in the "kitchen."
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Old 11-24-2014, 09:44 PM   #16
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Originally Posted by sharon_b View Post
Carol H you must be the most popular person at the campground if you remembered the bottle opener
Actually its the real Mike's Hard Lemonade (not the US malt stuff) and the Canadian beer I bring down thats more popular than the bottle opener
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Old 11-24-2014, 09:48 PM   #17
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BEER EXCHANGE... here comes Carol...
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Old 11-25-2014, 09:47 AM   #18
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I have a little propane stove that I cook on mostly outside. Since I'm by myself, I have two 10" cast iron pans which I can use separately or together; one as pan, one as lid.
I have one sauce pan, a roll of foil and an 8" pizza stone. I have just added a 4" cast iron pan for making small desserts. My real extravagance is a very small crock pot which gets a lot of use especially on cold days.
When I know I have an upcoming camping trip, I make meals at home with the idea of leftovers as a camping meal. I freeze them so I can heat them up in my little stove and of course out camping they are just the best tasting leftovers!! The frozen packets also help keep things cool in the cooler or in your refrigerator.
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Old 11-25-2014, 10:05 AM   #19
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Originally Posted by ShirleyA View Post
I have a little propane stove that I cook on mostly outside. Since I'm by myself, I have two 10" cast iron pans which I can use separately or together; one as pan, one as lid.
I saw a Lodge cast iron pan/lid or two pan combo the other day while researching a recent Thrift Store cast iron (grill) pan purchase. Lord knows I do not "need" any more cast iron but I may have to pick up a set anyway. I love cast iron. My cast iron and nice big stock pot where about the only two things I specified as "mine" on the divorce agreement.
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Old 11-25-2014, 10:29 AM   #20
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We carry one heirloom 14" Iron skillet, one medium saucepan that mostly gets used for rice and coffee water, and an 8 quart stainless stockpot. I try not to carry anything that won't serve at least two purposes. We each have one insulated cup for any/all drinks.

No microwave, don't trust them. We usually use paper plates and plastic utensils just for convenience. Since we usually camp in primitive areas without water hookups, it's a hassle to wash more than necessary.


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It's not just microwaves, those toasters can turn on you without warning!!...
Besides all AC appliances steal electricity right out of your wall socket to feed their shocking habits!! It must be that alternating current... they change direction on you in a fraction of a second! They're just hardwired that way.
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Old 11-25-2014, 11:11 AM   #21
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Nesting anything, as you can see by my photos. (We do not carry all those plastic containers). The dishware changes with my theme (don't ya know, I'm a "glamper"). We divided our utensil drawer and carry a backpack size whisk, spatula and cheese grater, among other things. I also divided the upper cabinet so as to store more things. I also lined all my cabinet floors with backpacker insulation to lessen rattling.

We have discovered that the "stick-type" lighters do not work at cold (morning) temperatures and wood matches succumb to the often-damp environment of the trailer. We will be carrying waterproof (either commercial or home-made) matches as well as a flint and steel starter.
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Old 11-25-2014, 11:45 AM   #22
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Okay, I know it is probably ridiculous overkill, but here's my camp kitchen list: And yes, it's all very heavy and bulky, but I don't care...I like them all, and they all go "camping" with me.

2 burner Camp Chef propane stove, with single burner "flat top" grille, and dedicated 20 lb. propane tank.,
10" porcelain coated Dutch Oven, with lid
10" & 12" cast iron fry pans,
12" Ceramic coated non-stick fry pan, with lid,
8" Ceramic coated non stick fry pan (my exclusive "eggs only" pan)
8" cooking pot, with lid
6" cooking pot, (shares lid),
5 Qt. Kuhn-Rikon pressure cooker, with extra glass lid,
Full-size stainless Colander,
Several cutting boards, flexible type,
15 lbs. of various and sundry kitchen utensils such as knives, whisks, grates and graters, spatulas, serving spoons, measuring spoons and cups, thermometers, skewers, and everything else similar to what we use at home, (comprising a bit of something of everything),
Various trays, plates, serving dishes and bowls, smaller sized hotel pans,etc.,
And a whole bunch of other odds and ends, like my fondue warmer, extra chemical fuel units (Sterno) for chafing trays...well, you get the idea, I travel with everything including the kitchen sink. It's not for everybody, but that's how I roll. YMMV.
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Old 11-25-2014, 11:53 AM   #23
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Originally Posted by floyd View Post
It's not just microwaves, those toasters can turn on you without warning!!...
Besides all AC appliances steal electricity right out of your wall socket to feed their shocking habits!! It must be that alternating current... they change direction on you in a fraction of a second! They're just hardwired that way.

Good one.
Dave & Paula
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Old 11-25-2014, 12:03 PM   #24
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As far as cooking and eating go I think there's two type of campers. Those that camp to eat and those that eat to camp.
Being of the latter group I, of course, make things as easy and simple as possible. Primarily our cooking utensils consist of a 10" ceramic lined griddle, a 8" ceramic lined skillet, an MSR 2 pot stainless steel pot stack with lid. A set of small cooking utensils made for backpacking which consists of a a mixing spoon, a slotted draining spoon, and a spatula. Most evening meals are cooked using the skillet, one pot meals. Breakfasts when we cook are done primarily with the griddle. The pot stack can be used as mixing bowls, but not much anymore. We get paper bowls for that now.
For fun cooking we add to that a 5" cast iron griddle, a round pie iron, a dual square pie iron, a waffle pie iron, and a couple collapsible hot dog sticks.

Breakfast is cooked only about 20% of the time, cold cereal most of time.
Lunch rarely cooked, mostly sandwich spread meat and cheese, usually with tortillas. Left overs from last night's are sometimes used.
Dinner is a packaged envelop meal with added meats, sometime spice up with jalapeno or garlic, sometime pickled garlic. The meats are either canned or in foil pouches. These are often a bit more than we can eat.

A piece of meat can be cooked very nicely in the dual square pie iron.
Eggs, ham, cheese and biscuits can be cooked in the round pie iron.
Waffles are cooked in the waffle pie iron.
Heat sources vary, always outside. Coleman fold-n-go, MSR Dragon Fly backpacking stove, charcoal, or an open campfire provide the heat source.
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Old 11-27-2014, 08:54 PM   #25
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We cook outside so keep the equipment for cooking in the back of the Element.


A basic draw string bag containing a small, a medium and a large saucepan (and lids).
Cast iron frying pan
Pot for tea/coffee water
Thirty year old light weight two gallon pot for major helpings of hot water(dishes, cleaning up grandkids etc.)


A bag containing
Flipper
Wooden spoon
Ladle
can opener
Bottle opener
Metal wiener sticks


Dish pan holds the soap, dish rag, small cutting board and plastic tablecloth when not in use


Several sharp knives live in the cutlery drawer under the table and we bring it out when needed


Two pie irons get tucked in somewhere.


Clean tea towels are used to pack the spaces in the fridge when on the move.


We use plastic dishes and drink mugs, real cutlery, and carry a plastic bowl for personal washing.


We have a two burner stove and a small grill that both use propane


Our meals are similar to those we eat at home except for those that demand an actual oven!
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Old 11-28-2014, 09:35 AM   #26
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Well.....to start with, when I cook at home, I do large batches, gumbo, pulled pork, marinara sauce, etc. these are frozen in 2 person meal size portions.
Before a trip, fridge is run and morning of departure, these frozen portions are placed in cold fridge as "keep cool while traveling" things. they usually don't thaw before we connect to elect. but what ever is thawing is that days evening meal.
For cooking/reheating we use a one place induction cooker and therefore the appropriate magnetic pans. very compact and No extra heat is created this way and if weather is agreeable, we use a small propane stove carried in tow vehicle and cook outside. Morning coffee and water for oatmeal is made with a very small Kcup machine. (the kind with no water reservoir.)
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Old 11-28-2014, 10:01 AM   #27
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We splurged on the Magma set too. That and a larger frying pan is about it. We cook over charcoal Smokey Joe, the Coleman or the kitchen stove depending on the weather, and occasionally a small MSR Micro Rocket backpacking stove.
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Old 12-13-2014, 01:24 PM   #28
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We have a set of camping dishes / utensils that stay in the camper. No microwave, as we often camp without electricity. When we DO get a powered site, we have a kettle & hotplate in the camper too.
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