Pot sizes - Appalachian Trail

imported
#1

I am going solo on my AT trip this Spring 2009. I have decided to take the Caldera Cone Stove. My question is which pot should I request. Snow Peak makes a titanium pot that is SP700, capacity 24oz (3 cups) with a lid (weight 4.8 oz). They also make a titanium mug/cup single wall that will hold 21.2 ounces without a lid (a little over 2.5 cups)SP600(weight 2.8 oz) In your opinion, which size would be appropriate for a thru-hike. I don’t know if the amount of food I will eat at one meal will increase beyond 3 cups. Thank you in advance for your valued information.

Margaret

#2

For me 3 cups is about as small as I want to go. I like to heat my water for dinner or breakfast, take out a cup for coffee, then add my dinner to the rest. It’s what I’ve always done, so it must be the right way!!! :smiley:

Lyle

#3

For me a two-quart pot would be the minimum. Two Ramen Noodle packets require one quart of water and you need to allow for more room to avoid spillage.

Same with spaghetti, which actually requires more water and space.

Also, like Lyle, I like to add in additional water for coffee.

Truth be told, with as light as they can make things now, I might even consider a four-quart pot.

Conan

Conan

#4

POT size… whut we talkin’bout here?

CHONG

#5

I already have a 2 liter (about 8.5-9 cups) titanium pot with lid and very small frying pan. Should I consider taking that one? It seems so large for one person.

MARGARET

#6

I’ve used a 0.9 liter and a 1.3 liter (Evernew) pot. I thought the 1.3 was pretty big, myself.

I hear titanium frying pans don’t work well, something about titanium not being the best heat conductor? I’ve heard of several people sending them home.

You may also want to experiment with no-cook menus, especially for the summer.

Garlic

#7

All you need is a one liter pot.

The Thru-hiker formerly known as Jeff

#8

Margaret: Set up your stove in your kitchen for a few days and try cooking what you propose to cook out on the trail (even if you’re not going to eat it). You’ll quickly see the advantage of the two-quart/two-litre pot over the one-quart/one-litre pot.

Conan

Conan

#9

Conan, I will do what you say. Garlic, I will try to find some no cook meals for the summer. I am also considering aluminum and stainless steel instead of titanium. Jeff, I am leaning toward a 1 liter, but I am keeping my options open for now. I have received several direct e-mail messages of and on today, with similar information. Everyone seems to think that I need a bigger pot than what I stated in my original question, so bigger I will go. Perhaps I can use what I already have. Thanks again!

Margaret

#10

Margaret: I realize I said “kitchen” in my previous email, but I mis-spoke. Actually, I would recommend you set the stove up “outside”, as being safer. I do not recommend using camping stoves of any kind indoors.

Conan

Conan

#11

Hi Margaret,

I forgot to mention, I have never used the cone for “cooking” with - just to boil water for food rehydration. Others in the forum may have. I have placed a small skillet on top of the cone and fried summer sausage - hmmm was it good!

I guess you could add extra fuel and boil up pasta. For top ramen, I just boil up some water and then rehydrate the top ramen in hot water - comes out just as good as boiling it in the water.

As Conan mentions, test in your outdoor kitchen at our house before going on the trail.

There are many great no-cook recipes that can be found on FreezerBagCooking.com and OnePanWonders.com. Many of these are salad like that are very nutrious and taste really good.

OregonBeerMan

#12

Everyone does not think you need a bigger pot. 1 liter is plenty. I get by on a 2 cup alum canteen sleeve/cup, a regular size metal cup, and 4 inch pan.

Bob

#13

Oregonbeerman, I have the freezer bag cooking cookbook, but was unaware of Onepotwonders. I will check that one out. Thanks. Conan, I would have cooked outside because that is a truer test. Bob, according to my original message, my pot sizes were 3 or less cups. The general consensus is that 4 or more cups is better. I am still leaning toward a 1 qt/liter pot. Thank you all for your advice and assistance. Hopefully I will see some of you on the trail.

Margaret

#14

Oregonbeerman, I have the freezer bag cooking cookbook, but was unaware of Onepotwonders. I will check that one out. Thanks. Conan, I would have cooked outside because that is a truer test. Bob, according to my original message, my pot sizes were 3 or less cups. The general consensus is that 4 or more cups is better. I am still leaning toward a 1 qt/liter pot. Thank you all for your advice and assistance. Hopefully I will see some of you on the trail.

Margaret

#15

DON’T bogart that joint, my friend:lol

CHONG

#16

Hey there! It’s One PAN Wonders (I gotta fix it so both show up) but yeah… come check it out! :slight_smile:

dicentra

#17

I used a 1 liter stainless steel for my thru. Since, have used a 1 liter titanium pot. Food tastes better from the stainless steel. If you need more hot water after cooking & eating your main meal, just boil some more. A 1-liter pot is all one needs. Happy trails.

margie

#18

I used a 1 liter titanium pot. As my thruhike progressed I transitioned to no cook meals. I was putting in big mile days and at the end of the day I was tired and no cook meals were easier. I found more important than what you cook in is proper nutrition. I got anemia which is an iron defficiency and ended up in the ER. I read about hikers with an electrolyte defficiency or imbalance which can really put you in the ER. This was not the result of no cook meals. No matter what you prepare on the trail it may not supply the iron, protein, or electrolytes your body requires. There have been a lot of threads on this topic.

Steady On