I don't roast coffee I drink tons of it. When someone asks me for milk I tell them that 50W and milk don't mix haha
I started my cycle touring many moons ago. Intially gear choice was pretty basic and cooking kit consisted of Epigas Alpine and Ali mess kit. Mess tin and mess tin set, quality mess tins, british made mess tin as supplied to the MOD. One thing I have noticed over the years is the variability in the quality of the material used. I was I think fortunate that I seem to have picked up one of the better made sets. They have also seem to have 'seasoned' over the years after many uses and cleaning, and would probably fry steak quite well without much sticking. Something I wouldn't even attempt in the SS pot and pan set that replaced them. An interesting aside is that a 96 fits like a glove in the mess tins, no forcing and no slack either. A wonderful combination which I eventually carried with me on a couple of trips.
Doing some web crawling using key works Sigg Tourist Cookset, I across a website called GearTrade. Anyone use them??? SVEA - Classic Sigg Tourist Cook Set and Svea 123 Stov::SVEA :: 123 :: N/A :: ID: 248653
In theory you can use any pot that’s a bit wider than the windscreen section, but you give up much of the stability that makes the kit so great. Only the Tourist pots have the appropriate formed lip that locks them in place on the windscreen. It’s hard to overstate how valuable this feature is even in comfortable conditions. But when a winter storm has forced you and your companion(s) and all the cooking into your small tent for the evening, it’s revolutionary. It nearly zeros out the threat that you will upset the whole contraption, spilling soup, stew and water while simultaneously setting things ablaze.
When I cook steak on a car camping outing, or on the Big-tent Winter campout, I use cast iron frypans. I have found, however, that these are not reasonable on backpack trips. I'll take a Sigg-fried steak dinner in the backcountry over a boiled-ramen dinner anytime!
In manufacturing we learned that there is no perfect, only the accuracy of the measurement. And, back to the original question. Yes, they are that cool.
I’ve enjoyed reading this thread,,, I have had a a very nice Sigg Tourist set for several years, but I’ve never used it; it has the Coleman 400 windscreen, (I have a 400 stove too). Recently I purchased a Taiwan Sigg Tourist clone, just for the pot stand/windscreen base,,, it came with a Svea 123r, haven’t used either,,, either. I do use my old Svea 123 stove on occasion,,, just for a boil-up. I don’t cook,,, just boil water in my pots: instant oatmeal, (mixed in a bowl), and black tea, (a bag in a cup). Usually I carry a bailed 2-pint billie pot, and a 6” or 8” nonstick skillet,,, the skillet is for frybread, or a fish if I can catch one. I think sometimes I hate washing pots and pans more than I enjoy eating... Herself has both a Trangia 25 and 27,,, and she actually cooks. Maybe this summer I’ll fetch along the Sigg Tourist and Svea 123 and see what she can do with it,,, Thanks for all of the information on using the Sigg pots, and skillet/lid.
Came across this pic of steaks on the Sigg, from a few years back. I've probably posted many of the same import over the years, but it's a good one:
Eh, let's not try to move the goalposts here, first of all nobody said anything about "perfection", that's a kind of strawman, it's just my contention that the Sigg frying pan is a poor choice for cooking a steak.
@Fettler , That's fine! Don't cook steaks in them, then, and do it your own way!! As for the many of the rest of us, we'll do what we've always done, and "eat our own steak", so to speak!!! Why is this such a hot issue for you? Just because nobody is giving you credence on this, so what?!?! Do it the way YOU like, but stop trying to steer us clear of something that works just fine for us!! Just sayin'.....! Doc
Actually, it's an excellent choice in a backpacking situation, as opposed to a fixed camp. What would be your approach to back-country (reached by backpacking, not helicopter) steak cooking? We've done this innumerable times now with good results!
Firstly I must confess that I would think twice or three times before I even consider a 10" cast iron skillet fitting into my pack now. No more whole potatoes, corn on the cob, watermelons and the like. I like most of the light gear I have. I'm by no means a gram weenie though, I just have to walk a little slower to enjoy the full length toothbrush handle and the borders on my maps. Coffee Bean grinder still fits in its pocket on my pack. That's why I like the Sigg tourist. Its more than a sierra cup. Its versatile, works well, and it nests! I love gear that packs up inside itself. We are walking with our kit on our backs after all. The Sigg is a bit of extra at the end of the day, you can make a meal with fresh ingredients, (trimmed and diced and measured before the trip) and not just eat GORP. Ivan