Backpacking Guide 04
Backpacking Cookware & Stoves
Guide
Backpacking cookware should match the menu, stove, group size, and cleaning plan. A Scout who only boils water needs different equipment from a patrol preparing a one-pot meal.
This guide is reference material, not a substitute for trip-specific instructions, current weather information, land-management rules, permits, product directions, or guidance from the leaders responsible for an outing.
Plan the menu first
Write the menu and cooking method before choosing pots. Ask whether each meal needs only hot water, simmering, frying, or multiple pots. Simpler meals usually require less cookware, less fuel, less cleanup, and less time at camp.
A practical basic kit
- A pot sized for the meal and stove, with enough unused space to prevent boiling over
- A close-fitting lid to shorten heating time and reduce fuel use
- A stable handle or the correct pot lifter
- A spoon or spork; add a knife only when the menu needs one and it is age-appropriate
- A cup or bowl if the pot and lid cannot safely serve those purposes
- A small cleaning kit: scraper or sponge, a tiny amount of soap when permitted, and a strainer for food particles
Common cookware materials
| Material | Strengths | Watch for |
|---|---|---|
| Hard-anodized aluminum | Good heat distribution, moderate weight, and usually good value | Can dent; a separate nonstick coating needs gentle utensils and care |
| Stainless steel | Very durable and suitable for hard use | Heavier and more likely to create hot spots |
| Titanium | Very light, durable, and excellent for boiling water | Expensive; thin pots heat unevenly and can scorch food |
| Plastic or silicone | Lightweight cups, bowls, and utensils | Use only as the maker directs; never place ordinary plastic on a flame |
| Cast iron | Excellent heat retention and durable for base camp | Generally too heavy for backpacking and slow to heat |
Uncoated aluminum cookware is widely used. Follow the manufacturer's directions, avoid badly damaged pieces, and do not leave strongly acidic or salty food sitting in the pot for long periods. Hard-anodized aluminum is more resistant to wear, but it is not automatically nonstick unless the product has a nonstick coating.
Size, shape, and stability
- A wider pot is usually more stable and easier to stir, but it must fit the stove's supports.
- A tall, narrow pot packs well but can tip more easily and may be harder to clean.
- Large patrol pots need a stove designed to support their diameter and filled weight.
- Folding handles should lock securely and stay clear of the flame.
- Nesting is useful only when the pieces are actually needed. Protect nonstick surfaces from metal parts stored inside.
Cook and clean safely
Cook in a stable outdoor area away from tents, dry vegetation, and traffic. Keep pot handles turned away from walkways. Use the lid and reduce the flame after boiling. Never leave a lit stove unattended.
After eating, scrape every bit of food into the trash bag. Strain wash water so food particles can be packed out, then dispose of the water as the land manager directs. Do not wash dishes in a lake or stream. Store cookware with food and other scented items whenever wildlife rules require it.
Assign every cook-kit part to a named Scout and count the pieces before leaving camp. A missing pot lifter or lid can make the next meal difficult.
Choosing a stove system
A backpacking stove gives a patrol a reliable way to boil water and cook without building a campfire. The right stove must match the weather, menu, pot, group size, fuel availability, and current fire restrictions.
Use only commercially manufactured equipment as designed. Homemade or modified backpacking stoves, including alcohol can stoves, are prohibited. Youth use of chemical fuels and equipment requires supervision by a knowledgeable adult.
Common stove systems
| Type | Works well for | Limitations |
|---|---|---|
| Upright canister | Simple operation, low maintenance, quick boiling, and many three-season trips | Small burner base; fuel pressure falls as the canister becomes cold; canisters are not refillable |
| Remote-canister | Greater pot stability and some cold-weather designs | Heavier and more parts; use only the windscreen arrangement approved by the manufacturer |
| Liquid fuel | Cold conditions, larger groups, long trips, and locations where approved fuel is available | Requires pumping, priming, maintenance, and careful fuel handling |
| Commercial gelled-alcohol equipment | Limited specialty uses when permitted and used as designed | Lower output and fewer applications; liquid alcohol fuels are not recommended by Scouting America |
Do not assume that high elevation alone rules out a canister stove. Temperature, canister fuel blend, stove design, wind, and user technique all affect performance. For cold or demanding trips, use equipment that the manufacturer rates for the conditions and test it under adult supervision before the outing.
Fuel rules for Scouting
Scouting America recommends fuels such as white gas, kerosene, propane, butane, and isobutane when used in approved equipment according to manufacturer instructions. Unleaded gasoline and liquid alcohol fuels, including isopropyl, denatured ethyl alcohol, and ethanol, are not recommended. Store and transport fuel in original or purpose-designed containers, secured upright and away from ignition sources and tents.
How to choose
- Menu: boiling water needs less flame control than simmering a patrol meal.
- Group size: the stove and pot supports must handle the filled pot safely. Several smaller stoves may be safer and faster than one overloaded stove.
- Weather: compare the manufacturer's temperature guidance with the expected low, not only the daytime forecast.
- Fuel planning: test realistic meals and record fuel use; carry a reasonable reserve.
- Maintenance: learn inspection, cleaning, and field procedures before the trip.
- Regulations: verify that stoves and the selected fuel are currently allowed at the destination.
Safe operating routine
- Read the current instructions and inspect the stove, seals, fuel container, and connections.
- Choose a stable, level, nonflammable area outdoors, away from tents, dry vegetation, and foot traffic.
- Keep fuel containers and spare fuel away from the burner. Attach or fill only as instructed, with the stove cool and unlit.
- Have water and burn first-aid supplies available. Tie back hair and secure loose clothing.
- Light the stove exactly as instructed. One person operates it while others stay clear.
- Use only the maker-approved windscreen. Never fully enclose a stove or canister, and never place the stove inside a pot while operating.
- Turn the stove off before moving it. Let it cool completely before disconnecting, packing, or storing fuel.
Never operate a stove, lantern, heater, candle, or other flame in a tent or vestibule. Fire and carbon monoxide can kill even when a shelter door or window is partly open.
