Sigg tourist sets: are they really that cool?

That's why I like it here; classiccampstoves leaves the nonsense I was referring to where it belongs: out in the rest of the world, where Big Canola hires cooking show mouthpieces. Sorry for dragging their nonsense in here.

 

We agree. It's also good to know how to dismount and seat a radial tire with nothing more than a pair of flathead screwdrivers, but damned if I'll ever do it by choice.

 

Frying steaks on the Trangia; as with the Sigg, one needs to flip now and then and also rotate horizontally during the process. It works well:

 

Wow! That setup sure conserves a lot of heat. I've always wanted to try beef Wellington in the Swedish Trangia mess tin burried in hot coals, but aknowledge the risk and cannot presently afford to (possibly) ruin a $20 slice of beef. Still, it's on my bucket list and works out really well in my dreams.

 

Pot in the coals calls for the Dutch Oven, but that rules out the backpack!

 

Tell that to the counselors at Philmont Scout Ranch in the 1960s.

....Arch

 

Right, Arch, but I'm not 16 anymore!

My great Tacoma Troop 118 went to Philmont; for the life of me, I can't remember why I didn't go myself. I was very active in the troop. I've posted a lot of our Scout photos from those days; I know the troop archives have some great pix from Philmont, though I don't have them myself.

 

I hate to pile on, but paper thin aluminum isn't going to work for roasting steaks or much of anything else.

Boiling water, yes. The stepped ridges on the lid/fry pan can be a real bear to clean too as previously described.

Good cooksets within their limitations. Lightweight for the volume.

 

Greetings, All,

As for the Sigg Tourist cookset, it was, and still IS a viable choice for backpackers!! Sweet Bride and I have used them, both in aluminum, and stainless steel, and we've friend steaks, cooked fish, sausages, and even made Falafal in the lid, and it all worked very well!! So, I'm not sure why someone would say that aluminum won't work for frying!! Done it, many times!! Back when we did the PCT, our entire trip we used a Sigg Tourist cookset, first with a Coleman 550B, and then with the Coleman Apex II. We've also used it with the SVEA 123, and one of our favorites, the Coleman M400. Perfect on all of those stoves, and exceedingly handy, when you're trying to make miles, and want to keep your soup/tea warm whilst your dehydrated dinner cooks underneath it!! The stepped bottom pots fit together perfectly, and when packed, make a great combo, with the stove inside it, and is very easy to pack!! Those who don't actually COOK when backpacking, will never appreciate the Sigg Tourist kits for the wonderful and workable things that they are!! So far, we've got 1,250 miles under our belts using those kits, and never had a single problem, nor a complaint!! If others don't eat cooked meals, then they, of course, will choose different kits and stoves, and they are welcome to them!! For what it's worth, our long experience has shown the Sigg kit to have stood the test of time, much the same as the SVEA 123 has done!! Take care, and God Bless!

Every Good Wish,
Doc

PS - For what it's worth, after using both the aluminum and stainless steel kits, we MUCH prefer the aluminum, for cooking! IF you are just boiling water, then the ss one works good, too. But stainless steel is not very good for actual cooking, in our experience. Too much of a hot spot, and very poor heat dispersion.

 

Everyone is entitled to their opinion, though in mine a steak needs cast iron, a cooking surface with sufficient mass and heat retention to provide a proper sear, and ideally, a non-stick surface for other meats, frying eggs, hash browns, bacon, fried chicken, etc. Cast iron is better than Teflon in that regard.

What was perpetrated on that meat in the above pic with the Sigg is an absolute crime, lol, it must be said.

Yes, the Sigg cooker can (sort of) be made to work, but it is not optimal for frying fish or steaks or pancakes or much of anything. It just isn't. I've used the Sigg cooker a fair bit and there's just no comparison with those thin lightweight tins compared with a seasoned cast iron pan of size, and weight.

Sigg's are great for boiling lots of water for a small group, water for drinks, soups, re-hydrating freeze dried meals, oatmeal, pastas, heating retort pouches, and melting snow.. That's OK too, hiking long distances doesn't lend itself to elaborate meals anyway. And it's torture if one tries.

 

@Fettler ,

Interesting to learn that, when you cook steaks, you carry a cast iron skillet!! yes, I know you didn't actually say that, but to compare ANY camping/backpacking cook sets to cast iron is more than a little ludicrous!! FOR CAMPING, the Sigg does just fine, but neither I, nor anyone else here at CCS would ever compare it to cast iron. Oh, we all USE cast iron, but only at home, of when car camping.

As for each elaborate meals, each to his/her own, as you said. We dehydrate our own meals, and eat like a King and Queen. When we did our first 850 miles of the Pacific Crest Trail, the average weight loss that year was 40 lbs! We, on the other hand, only lost weight for a short time, then gained it all back, due to our wonderful meals!! If you choose to use boil in the bag stuff, more power to you. But, if we have a choice, we'll take the far more nutritious and tasty home dehydrated buffalo stew, with dumplings, and an excellent veggie soup!! That was one of the many meals we prepared and enjoyed on the PCT, and we still eat that way today, when we have a choice.

Eat what you want, Sir, and heat it the way you want. As for most of us, we like to actually COOK on the trail, and have done so for a very, very long time. Quite possibly longer than you've been alive, in fact. "Hike your own hike"..... as they say on the long trails! Take care, and God Bless!

Doc

 

And a steak would be incredible if broiled, or barbecued over mesquite, but ......

No need to slam the Sigg kit.
It seems to do a wonderful job at the hands of our friend Ed, who I am sure could mount an excellent defense of the criminal charges.

Ken in NC

 

Bloody savages, all of you. Why not take a bite out of a random passing cow?

Cast iron is only good for searing. I personally will only eat steak(Wagyu preferably) after 4 hours in a sous vide at 130F and then seared. No saute'd mushrooms or sauce please, the only thing steak needs is Kosher salt and properly applied heat. Don't even mention A1. Carrying an insulated container to sous vide in while putting on miles isn't too bad, but carrying the generator to run the sous vide machine gets tiresome. If anyone knows of a lighter generator than a Honda EU1000, please let me know. Perhaps a large lithium ion battery pack instead.

Anything else is sub optimal, and you're all perpetrating crimes against your steaks by cooking them otherwise.

In jest, of course. Except for the crack about A1, there's something wrong with those people.

 

@Marc,

Thanks for the excellent laugh this morning! I have to go to downtown LA (My LEAST favorite place!) today, to visit my Ophthalmologist, and needed a good laugh, so that I don't go off the deep end in the horrid traffic I'll soon be facing!! As for steak, here at home, I use a super hot grill, thick steaks, with only two minutes on each side. This gives us a nice sear on the outside, and lovely, medium-rare meat on the inside!! I use Kosher salt, as you mentioned, and also pepper, with sometimes a tiny sprinkle of garlic salt, when doing steaks like that. NO sauce needed, for sure!!! I have to agree, A1, Worchestershire Sauce, and other such accouterments, don't belong on a good steak, unless you like your meat cooked to death, with NO flavor, whatsoever!!! Then, to us, it's not worth eating, sauce, or no!! As to the type of meat, we like dry-seasoned rib eye steaks the best. Tried Kobe beef a few times, and neither of us like it. For some odd reason, to both of us, it has a very negative after-taste that is not appealing. Don't know about Wagyu beef, as we've never tried it. Thanks, again, for the laugh!! Take care, and God Bless!

Every Good Wish,
Doc

 

LOL!!!!

 

The A1 thing was a crack at my girlfriend, who uses A1. She sometimes reads my posts here either over my shoulder or on her own. If I stop posting suddenly, it may be that she saw that one.

 

Some put milk into my home roasted coffee.
All I ask is that they take 2 tastes, without additives, before they do what the heck they want to to my hand crafted article.
One taste to set up the ability to taste it in the second.

Ken

 

@Doc Mark , I hope your appointment went well and traffic wasn't too bad.

Call me a gauche simpleton, but I prefer the sirloin and skirt steak to the ribeye, prime rib, or fillet. More beef flavor. Happy with any cooking method as long as it's tender and medium rare inside and lots of Maillard outside. Grilled, sous vide and sear, afterburner, pan fried, you name it. Kosher salt is it for me on steak. I don't like ice cream on my pie either.

 

I have shared my Sig Tourist here before. I have to say that they are worth every penny if you can find one for a reasonable price. I would love to have a stainless steel one that would be amazing. They are easy to use, extremely efficient, and you can cook just about anything using one. I have even placed my Coleman oven on top and baked a cake with the one I have. If you are without power for a long period of time or wish to protest against the smart meter this is a great choice. I operate my Sig Tourist inside my kitchen and it burns clean. It packs nicely in my road pack and has been on my Harley many miles. Plus ladies love them I have no idea why yet they do. I would never ever sell the one that I have. I just want some stainless cookware for it or something that will work with it. The fun factor alone and adventures you can have with one it's endless. I hope you find one to enjoy.

 

Haha A1 in Top Ramen noodles is awesome. I only put it on steak if the steak is over cooked. Kosher salt on a very rare just stopped mooing steak it is delicious.