Bushwalk Australia

I'm after a non-stick pot and will probably pick up a Trangia 1 or 1.5L pot from one of the stores here in Hobart but looking for other suggestions.

What do you use and what do think of it?
How are the hard anodized for non-stickiness? Are they better in other ways than regular non-stick?
Any other non-stick pots (NOT mugs) you could recommend (1-1.5L)?

I've seen some other nice looking pots but they are usually available only in a set which I don't need.

Personally I'm not interested in titanium, but go ahead and rave about them

I've got an MSR Flex skillet (aluminium, with non-stick coating).

It's pretty good. Lightweight, very non-stick. But the coating isn't very thick (that'd be why it's so light I guess) and you've seriously gotta handle it with kid gloves to avoid scratches. And any piece of kit that you have to be super careful with, doesn't often find a place in my pack.

The Trangia ones look good though. Personally, if I was looking for a non-stick pot, I'd sacrifice a little weight for a little extra durability.

Mostly now I just find myself boiling water. I hate washing pots in the bush worse than I hate march flies.

I have the annodised Trangia pots. .
I fry up salami til its el'crispo and scrub them afterwards. Wicked
My son who works in Outdoors Industry told me not to buy the non stick version (teflon) lasted about 2 days if the kids scrubbed them with the plastic pot scourers

I don't trust any teflon or similar non-stick coatings. None of them that I've used stick to the pan for very long, and eventually you end up with small flecks of black toxic non-stick chemicals in your food. At home we always use either cast iron (raw or enamelled) or stainless steel (or glass or ceramic). In the bush I always use either aluminium or titanium, uncoated (although I wouldn't bother buying titanium again for pots).

I've not tried the anodised versions.

I do some real cooking when out bush, and don't have a big problem with stuff sticking. Yes, I have to stir frequently, and when washing up I sometimes have to scrub a bit more, but it's not that big a deal.

If in doubt use Hard Anodised Aluminium almost non stick and in its ribbed grill style perfect for use as a your BBQ plate
corvus

I have a variety of pots from my old Trangia pots that I have had for near on 20 years, to an ultralight titanium pot that I bought in some silly attempt to shed a few grams...but I mostly revert to a simple and fairly cheap set pots from Anaconda that I originally bought for car camping about 4 years ago. I think the brand was called Denali?? They are light enough for hiking and so I stopped taking a Trangia pot and my titanium pot, which is really best for the sole purpose of boiling water in my opinion. And these Anaconda pots also came with a nice set of billy grips. I can’t remember the volume of each pot but they would probably hold approximately 1 litre. One pot is slightly larger than the other so when hiking I just take the smaller pot with its lid. I am pretty sure they are anodised aluminium. These pots have been very robust and are non-stick. Cleaning them is simple with a chux type sponge or even paper towel. And from memory they were pretty cheap too.

I have attached a pic

Looks like some of you have used some really bad non-stick stuff. I have great experience with non-stick. Still have my first ever pot given to me more than 20 years ago. Non-stick and just as good as new. Not for bushwalking though.

Most of our "cooking" will be simple boils but I need my porridge in the morning and non-stick is essential. If the anodised is somewhat non-stick, I'll consider it but I'll check out the Denali too.

I have both the Trangia HA and the non stick. The HA is good enough for the cooking pots, and has the advantage of lower weight and better durability. For the frying pan the nonstick version is better than HA, even if HA is still much better than plain aluminium.

Stibb wrote:I need my porridge in the morning and non-stick is essential.

I'm not trying to suggest that you shouldn't use non-stick, if you find it works better for you, however... I cook porridge most mornings when out bush. Not the "instant porridge", but real porridge, using standard rolled oats, and simmering for some time. I don't have problems with it sticking too badly. I stir frequently, to prevent burning on the bottom, and when washing up, there's just a ring around the sides that requires a little scrubbing (where it has dried onto the sides of the pot during cooking/eating). It's certainly not bad enough for me to consider using non-stick pots.

Son of a Beach wrote:I'm not trying to suggest that you shouldn't use non-stick, if you find it works better for you, however...

Good non-stick works for me and now I'm not sure the Trangia is worth it. I'm certain they wont last 20 years, perhaps not even 2

I'm leaning towards anodised. Seems like a good compromise. My porridge is always a mess in regular pots.

Anyone knows how much The trangia and the Denali pots weigh? (anodised & non-stick)

For weights and measures, here are the details: http://trangia.se/english/3652.directions_for_use.html
Willem

Thanks Willem, I knew it had to be hidden away somewhere

Hi Stibb, I will try to get back to you with a weight and volume of my Denali pot by tomorrow if you are still interested.

I'm using trangia HA pots too and find them pretty good from a non-stick perspective, they're light enough and have been pretty robust so far too. As SOAB says you just have to keep stirring your porridge, which I find is necessary whatever pot I use, in the bush or my kitchen....

Son of a Beach wrote:I don't trust any teflon or similar non-stick coatings. None of them that I've used stick to the pan for very long, and eventually you end up with small flecks of black toxic non-stick chemicals in your food...

Bugger having flakes of who knows what going in with you food, we're full of enough toxic crap as it is.

Do a search on teflon and human health, see what you find out. Heres one example of what you'll find "Teflon (made by Dupont) has become the generic name for the non-stick coatings on cookware made from the plastic polymer polytetrafluoroethylene (PTFE). Few people are aware that Teflon gives off toxic but odorless fumes when heated to a high temperature. The fumes cause the "Teflon Flu" in people and are even lethal to some birds because of their sensitive respiratory systems.". Might help your decision

Pteropus wrote:Hi Stibb, I will try to get back to you with a weight and volume of my Denali pot by tomorrow if you are still interested.

That would be great, thanks

Hi Stibb. The pots are 1 litre and weigh 200 g each with lid. I only take one pot anyhow. Much more than my titanium pot but the aluminium pots have greater volume anyhow.

Thanks Pteropus.

The Trangia HA 1.5L is 112g which is very attractive (+40g for the grip). The price is not very attractive though...$52 Cheaper to buy from UK via eBay $41 including shipping...

Weighed one of my 1L Trangia duossal pots last night, out of interest - 130g. Not too bad considering the stainless content!

Son of a Beach wrote:

Stibb wrote:I need my porridge in the morning and non-stick is essential.

I'm not trying to suggest that you shouldn't use non-stick, if you find it works better for you, however... I cook porridge most mornings when out bush. Not the "instant porridge", but real porridge, using standard rolled oats, and simmering for some time. I don't have problems with it sticking too badly. I stir frequently, to prevent burning on the bottom, and when washing up, there's just a ring around the sides that requires a little scrubbing (where it has dried onto the sides of the pot during cooking/eating). It's certainly not bad enough for me to consider using non-stick pots.

I'd agree, if mostly for porridge then uncoated pots with controlled heat are ok.
Although... i would say that i do like the little msr exo 1.5L (titanium) pot. It can be stuffed and thrown in other gear without drama and doesn't dint or warp as easily as aluminium. The lid is 'sieved' and snaps closed with a removable handle. Iv'e cooked pasta, custard etc and (stirring often) its fine.
It heats v quickly.. that it is impossibly light is a bonus. iirc not overly expensive

The other coated versions are ok and initially very nice but much more care is needed, even in cleaning (if used often).

I hate to say it but non stick coatings are an invention for people who can't cook you won't find any teflon coated pots and pans in a commercial kitchen that's for sure! Learning to adjust a flame correctly and having the patience to stir it regularly will give great results without sticking. I also don't trust preservatives in food let alone chemicals on my pan!!

doogs wrote:I hate to say it but non stick coatings are an invention for people who can't cook

Yep, that's me, but I have to eat too and I'm quite happy with my porridge (as long as it is cooked in a non-stick)

We just bought a really nice anodised pot for home use. They said it is non-stick without the coating (it is sort of baked in, so no flaking). I like it.

Stibb wrote:

doogs wrote:I hate to say it but non stick coatings are an invention for people who can't cook

Yep, that's me, but I have to eat too and I'm quite happy with my porridge (as long as it is cooked in a non-stick)

We just bought a really nice anodised pot for home use. They said it is non-stick without the coating (it is sort of baked in, so no flaking). I like it.

I have to admit I prefer to cook in a cast iron pot or skillet due to their superior non stick qualities. Its just unfortunate that they are heavier than aluminium

prefer to cook in a cast iron pot or skillet

+1
but they are so hard to pack and then hefting them up the hill!

Strider wrote:Weighed one of my 1L Trangia duossal pots last night, out of interest - 130g. Not too bad considering the stainless content!

Yep, I have got a couple of those & the Stainless Steel inside with the Aluminum outside seems to work well. I wonder why the stoped making them?

Mark

buggeriamold wrote:

Strider wrote:Weighed one of my 1L Trangia duossal pots last night, out of interest - 130g. Not too bad considering the stainless content!

Yep, I have got a couple of those & the Stainless Steel inside with the Aluminum outside seems to work well. I wonder why the stoped making them?

Mark

Because they went to the lighter HA aluminium after the Alzheimer's debate was disproven.

after the Alzheimer's debate was disproven.

...i cant remember that...

Mark.

buggeriamold wrote:

after the Alzheimer's debate was disproven.

...i cant remember that...

Mark.

I think it's more a case that no such link was ever proven (or even shown to probably exist to any believable extent). See the Alzheimer's Association's own brief summary of that 'issue' on this page (scroll down to "Myth 4").

doogs wrote:I hate to say it but non stick coatings are an invention for people who can't cook you won't find any teflon coated pots and pans in a commercial kitchen that's for sure! Learning to adjust a flame correctly and having the patience to stir it regularly will give great results without sticking. I also don't trust preservatives in food let alone chemicals on my pan!!

In a commercial kitchen, the chef has staff to wash the pots for them.

I 'm happy with a Macpac pot set,
Duo Ano

Anodised aluminium
Durable
can check my gear list for weight if interested

2 pots
1 lid, doubles as a fry pan
grips
nests inside each other

Cheers