Not so much love for the Sigg Tourist.

Your observations are correct. The "not so much love" bits are, however, blasphemy.

The problem I have with that pan is cleaning the gunk out of the corners created by all the steps. So I haven't used it much for frying; it's easy enough to bring a skillet along.

I did once try to use the lid with the Svea to dry out a pair of wool socks on a winter trip. (I was a teenager, so cut me some slack.)

....Arch

 

Ridge, I'm right there with ya.
Many years ago, fueled a lot by discussions on this forum, I bought a SIGG Tourist set. Thought it was really nice, and still do, for some things. I've owned a few since that first one.
Then I was given a Trangia set.
To make a long story short: I don't own any Tourist sets. I own many Trangia sets.

 

I'll tell ya this: it makes a Svea 123 a lot more useful stove! I wouldn't even try to cook anything on a stand-alone 123.....

 

Ok, two things:
1. Maybe, for once, I feel fortunate to be above 5,500 feet?
2. Burning is drying, only faster. Why is your moisture-holding fat/oil disappearing too soon? Either their wasn"t enough , or the heat was too high.

 

Alan, what do you mean?

 

I meant that maybe the oxygen-deficient, high-altitude air makes for easier (slower) cooking? I'm not sure if it does or not.

 

Welcome to CCS

 

Thanks! It's a pleasure to be in the online company of other people crazy enough to have strong, heartfelt, and carefully-explored opinions about camp stoves.