Sigg tourist sets: are they really that cool?

The difference between the Sigg cook set for a Svea 123 and the Coleman peak 1 is the windscreen. The Coleman windscreen is a piece that goes on top of the stove, was also included with a Coleman Peak 1 cook set which was stainless steel. There is no 2 piece windscreen for the Coleman. The Coleman stove would not fit inside the cook set, like the Svea 123 did.

Here is a pic of the Coleman Peak 1 windscreen that came with the Sigg set and the Peak 1 cook set.

 

@BradB I take it that you are happy with that Sigg kit?

 

@snwcmpr You bet I am! As I said, only the Trangia matches it in its brilliant engineering for a stove/cookset combination. While I love the Trangia, there may be times when the faster and hotter Svea is called for. Thanks again. Brad

 

Maybe not that expensive. A nice set just sold on the bay for $56 with 123R stove. It looked nice. I bid $55.

 

some more reading on this topic here:
https://classiccampstoves.com/threads/not-so-much-love-for-the-sigg-tourist.32702/

my response then remains accurate today.

 

I consider frying in any thin, light weight pan to be a difficult endeavor. I have had many different ones through the years, both stainless and aluminum, and none were very good. If anyone is successful using any of these types, I would say it is more the skill of the cook than it is the design of the pan. I don’t fault the makers of the thin pans, after all we buy them because we want a light pan to carry in a pack.

 

Note the height from the flame when using the fry pan on the Trangia set. Low heat alcohol, and several inches away from the flame.

 

We fry steaks, eggs, and sausages or bacon with the Sigg frypan, whether on the set with 123 or on the one-pint brassie.

It's true that the thing is not a perfect fryer. With steaks, I both turn and rotate them several times; this works well. With eggs, it's with a good deal of olive oil and sunnyside up, which makes it easy. Breakfast meats-- also lots of turning and rotating.

 

Ed, you are well known as the master with the Sigg kit.

 

Guess the lid/pan shape challenges are the same on the Optimus 85/Loke. Great pot-lid but lousy pan. Luckily the Loke simmers very well in contrast to the 123.
I usually bring the Trangia teflon lid/pan with me to use instead.

 

How do you spell "poo poo"? Oh yeah, "I-c-a-n-n-o-t-a-f-f-o-r-d-i-t". Yeah, they are as good as a back-packable cook sustem ever got. If you don't actually cook, but just boil, Trangia. If you hike with fresh vegetables and spices, you are a Sigg Tourist.

 

Also, for the record, you know you can fry in olive oil, right? Try portabellas and salt to start, and reduce heat by a third from what you are used to with butter/oil. This nonsense about olive oil burning makes about as much sense as complaining about wallboard burning; it will, but only if it's too hot!

 

I would disagree that the Trangia is only for boiling. I have quite successfully simmered rice and bean type dishes and fried foods as well. I have the non stick in the 27 and the anodized in the 25. As Ed has shown how to fry in thin pans, they are not "set it and forget it" cooking. Brad

 

Trangia, I cook often in them.

 

I've simmered dairy based sauces with my Trangia without trouble.

If you don't actually cook, but just boil, Jetboil.

 

Friends do not let friends use Jetboil.

 

I agree, but I wasn't consulted, and it does indeed do the job it was designed for: Boil water in a heck of a hurry and without using much fuel.

 

I have searched this thread (and the thread linked in one of the posts) and have been unable to find it suggested that you can't fry in olive oil, or any 'nonsense' or anything else about 'olive oil burning'. What have I missed? On the other hand, there's a lot about frying in olive oil with great success.