Thursday, 15 March 2012
msr quick skillet
I love cooking. At home the two most used pots/pans are a large Le Creuset casserole and a frying pan or skillet as they are otherwise known. Apart from the more obvious job of frying things I use mine to make risottos, pilavs, chasseur sauces, pasta sauces, in fact anything that requires a large surface area allow the food to reduce down and concentrate the flavours.
Out on the trail I'm lazy, I fall back on the same two meals; cheesy polenta, and tuna and mash. Because they're simple, easy to prepare, tasty and filling. And in the depths of winter I don't want to be waiting around to eat.
Come the summer though, the days are longer and there's more time for messing around with fresh ingredients. Cooking uses more fuel so there's a weight penalty but this can be offset. Most campsites stock basic provisions, and there's a chance that you'll pass through a village where things can be bought and then carried for the last mile or so to the campsite. And vegetables don't need boiling to oblivion; red pepper, courgette, and mushroom are edible with the minimum amount of cooking.
The MSR comes with a folding detachable handle which means if you take any of the other pots or pans in the range only one handle is needed. It has a hard non stick finish which is essential for any frying pan/skillet, the capacity is 1.4l making it big enough to cook a meal for two. It's 5cm deep, has a diameter of 19cm and weighs 160g. The one thing it lacks is a lid but I'm sure I can fashion one out of an aluminium pie dish.
With the handle out there will be stability issues with stoves with small pot supports, although it's wise to hold any pot or pan by the handle when cooking especially whilst stirring the food.