Lightweight cooking Pot or Cup?

[Robo]

OK. I'm over thinking this............again

But planning is fun!

For our (Pat and I) next Camino we are doing a Hybrid.

1. The Madrid to Sahagun.
2. Sanabres from Ourense to SDC
3. Then Muxia Fisterra SDC.

As I write this I'm telling my self the answer is neither!
But..........

We may need to cook a couple of evening meals or breakfasts on the Routes 1 and 2 above when staying at Albergues.
I'm thinking of breakfast in Oseira for example. But there might be 2-3 more times.

So the question is, because I'm not carrying both.

Would you carry a very light (80g) titanium 600 ml pot. to use on a stove.
or
A similar size and weight 'cup', that could be used in a Microwave?

The question being of course, what is most frequently available?
A stove top or a microwave?

I'm more inclined to just make do with cold food.
Sardines and a bread roll are my go to DIY breakfast.

But 'madam' may require a boiled egg / instant noodles or something.......
Happy wife..........happy life.

Of course a Rice Cooker would be the obvious thing!
No. Not going there again..........

 

[Purky]

I'm a little weird about being able to make coffee while on the road. I sometimes think it has more to do about me feeling 'autonomous' (however illusionairy) then the coffee, to be honest. Anyway, so I carry a Jetboil stove, have to go through the trouble to buy a gas cannister when I have to fly to my destination and I have to carry coffee (+ some teabags) and a mug obviously.

But there is method to my weirdness. I can do boiled eggs or instant noodles whenever I feel like or I can go for freeze-dried foods or soup when I'm going bush. But the greatest upside is that I can sometimes offer fellow walkers a cup of joe or tea in the middle of nowhere and see their surprise and delight. Worth the weight, as far as I'm concerned.

 

[roving_rufus]

While not done the Madrid - but in Spain I normally carry a plastic jar shaped container as microwaves seem more common in many albergues than a cooker, plus it seals so it's great for leftovers! It also doubles as a mug!

In France and hiking at home I have taken a titanium pot with an alcohol stove - it has different benefits- but it's benefits comes from the stove

 

[J Willhaus]

I had a plain, no handles, microwavable cup (89 cents at Walmart) to heat water in the microwave. Added the small pan from an Asian Bazaar in Sarria for eggs, etc. for my student group in the barren Xunta kitchens. I also carried a spork. I saw a couple of guys who carried a 2-person paella pan clipped to the pack, which could be used as a skillet or for paella. They cooked thier own meals in this every night.

It is overkill, but I like to be prepared for those Xunta albergues in the middle of no where or where the only restaurant is closed the day I am there.

I always have a package of dry soup mix, some Baby Bell Cheese, a package of walnuts, instant coffee. At a store, if available, I would buy yogurt, eggs, and mandarin oranges for a breakfast the next morning.

 

[Kirkie]

And eggs can survive, once boiled, for a few days. So no need to boil every day. Well, i did that in 2013 and am still alive.

 

[Stephan the Painter]

I had a plain, no handles, microwavable cup (89 cents at Walmart) to heat water in the microwave.

I also had a very heavy-duty microwavable cup from Walmart that I used. Mostly for morning coffee or as a makeshift bowl to mix Muesli and yogurt.

I brought a little immersion coil heater along (coil club!) and a couple of times I used this to heat canned soup, and once even cooked a little pasta in the same cup when there were no open stores or restaurants, but I had found some old pasta noodles at the Albergue.

I had duct tape wrapped around the cup for both emergency repairs and because the water would get hot. Worked fine and never melted with the immersion heater. But of course, I was very careful.

 

[mochilaverde]

I carried a microwaveable tupperware container - good for microwaving ramen, for takeaway leftovers or just for carrying tomatoes without squishing them.

 

[muddy-mama]

This was a question I had before walking in 2021. I was told the municipal albergues often don't have equipment so I took a lightweight titanium mug with the thought I could use it on the stoves. This being just after covid the kitchens were all closed but most albergues had useable microwaves but no cups. On my Pilgrimages since I have taken a strong plastic cup.
With there being two of you a titanium and a plastic mug could be a solution.

 

[C clearly]

I carry a titanium mug with folding handles, and a small round plastic container with a screw-on lid. Both are sized so I can put a small drink bottle/can (my usual emergency reserves) in, to conserve space in my pack.

 

[henrythedog]

Microwaves are most frequent.

 

[Shades of Narnia]

I had a plain, no handles, microwavable cup (89 cents at Walmart) to heat water in the microwave. Added the small pan from an Asian Bazaar in Sarria for eggs, etc. for my student group in the barren Xunta kitchens. I also carried a spork. I saw a couple of guys who carried a 2-person paella pan clipped to the pack, which could be used as a skillet or for paella. They cooked thier own meals in this every night.

It is overkill, but I like to be prepared for those Xunta albergues in the middle of no where or where the only restaurant is closed the day I am there.

I always have a package of dry soup mix, some Baby Bell Cheese, a package of walnuts, instant coffee. At a store, if available, I would buy yogurt, eggs, and mandarin oranges for a breakfast the next morning.

Kindred spirit, hello . I love outsmarting those stripped down kitchens. Fondly sandi, heading to the Norte on Tuesday

 

[J Willhaus]

Kindred spirit, hello . I love outsmarting those stripped down kitchens. Fondly sandi, heading to the Norte on Tuesday

Just be aware that the cheap pans don't work if the albergue has an induction cooktop. Works fine on the rest, but not at the one in O'Pedrouzo.

 

[duncanwhyte]

You are likely to carry more than you need or will use. But if you don't take something you may starve on occasion.

I take a steel pot and mini gas burner. Steel pots usually come with a plastic bowl insert. the ones from Decathlon work well .

I found titanium became tarnished if used to cook with. And some are difficult to clean.

 

[JerryStroebele]

Just be aware that the cheap pans don't work if the albergue has an induction cooktop. Works fine on the rest, but not at the one in O'Pedrouzo.

I backpack with titanium pots. Great on a small gas stove. But I don't know if they would work on an induction cooktop and surely not in a microwave. I try to avoid plastic but I carry a small very light plastic cup on the Camino for emergency morning coffee and to share a bottle of wine in an albergue. Buen Camino

 

[Jeff Crawley]

And possibly some kind of utensil? I stayed in an Air BnB in Prague in June - fabulously equipped kitchen but not a single dinner or steak knife. We ended up using a carving knife at the counter and eating American style with a fork.
My implement of choice is a titanium spork - longer lasting than plastic and never been snagged be security either.

 

[Gringazolana]

Small titanium pan that doubles as a bowl, small collapsible Tupperware-type container, titanium mug, immersion coil. Covers all bases: stovetop, oven, microwave, neither. Well worth the weight IMO! #TeamCoil

 

[J Willhaus]

And possibly some kind of utensil? I stayed in an Air BnB in Prague in June - fabulously equipped kitchen but not a single dinner or steak knife. We ended up using a carving knife at the counter and eating American style with a fork.
My implement of choice is a titanium spork - longer lasting than plastic and never been snagged be security either.

We also buy a pocket knife with a sharp blade if we don't bring one from home. I am curious what eating American style looks like?

 

[Jeff Crawley]

We also buy a pocket knife with a sharp blade if we don't bring one from home. I am curious what eating American style looks like?

I bought a copy of an Opinel in Puenta la Reina in 2012. 4,50€ and still going strong.

I think it's also called "cut-and-switch" - Use a knife and fork, cut the food up. Put down the knife. Transfer the fork to the right hand. Eat. It's obviously not common across all 50 states then?

One of my school teachers (we're talking about the 1960s here) was Anglo-French and helped train SOE and OSS agents being dropped into occupied Europe. She said one of the hardest lessons the OSS agents had to learn was to eat like a European.

 

[J Willhaus]

I bought a copy of an Opinel in Puenta la Reina in 2012. 4,50€ and still going strong.

I think it's also called "cut-and-switch" - Use a knife and fork, cut the food up. Put down the knife. Transfer the fork to the right hand. Eat. It's obviously not common across all 50 states then?

One of my school teachers (we're talking about the 1960s here) was Anglo-French and helped train SOE and OSS agents being dropped into occupied Europe. She said one of the hardest lessons the OSS agents had to learn was to eat like a European.

Ok, as a rule, I was taught to be polite to keep one hand in your lap on top of your napkin when eating (after cutting something with two hands if course.) Never really thought of that as American.

 

[Robo]

And possibly some kind of utensil? I stayed in an Air BnB in Prague in June - fabulously equipped kitchen but not a single dinner or steak knife. We ended up using a carving knife at the counter and eating American style with a fork.
My implement of choice is a titanium spork - longer lasting than plastic and never been snagged be security either.

Yep. Got one of those…
And a small pocket knife.

 

[Robo]

We also buy a pocket knife with a sharp blade if we don't bring one from home. I am curious what eating American style looks like?

With a fork only, having first cut things up and laid the knife down

 

[Stephan the Painter]

And possibly some kind of utensil?

I did well with a pocket knife and just a small spoon.

And of course, the microwavable cup and heat coil I mentioned above. Originally this was all designed for my coffee addiction, but I managed to cook a lot of things with those implements

 

[Jeff Crawley]

I did well with a pocket knife and just a small spoon.

And of course, the microwavable cup and heat coil I mentioned above. Originally this was all designed for my coffee addiction, but I managed to cook a lot of things with those implements

A spoon is, after all, more useful than a fork. Imagine trying to eat soup . . . .

 

[ChrisGoh]

Mine is slightly extreme. I brought with me a dual voltage travel cooker (900 grams). Some albergues I stayed in on Frances do not have cooking facilities / some are super busy. It’s a commitment for sure, but as a vegetarian who does not take allium, it’s been worth while for me. I’ve boiled eggs, cooked instant noodles to frying rice (with pre-cooked rice/grains from Brillante which you can find in most supermarkets in larger towns).

 

[Mycroft]

I bought a copy of an Opinel in Puenta la Reina in 2012. 4,50€ and still going strong.

I think it's also called "cut-and-switch" - Use a knife and fork, cut the food up. Put down the knife. Transfer the fork to the right hand. Eat. It's obviously not common across all 50 states then?

One of my school teachers (we're talking about the 1960s here) was Anglo-French and helped train SOE and OSS agents being dropped into occupied Europe. She said one of the hardest lessons the OSS agents had to learn was to eat like a European.

I am happy I read your comment, Jeff! I got a laugh about how we Americans eat--and yes, that is how we do it in all 50 states. We just don't think of it being called 'American style'! When I was doing post-graduate work in England many years ago, The Society for Overseas Students said something about the group getting together to eat American style. What is that?, I asked. It was what we Americans call a potluck supper!

I also was pleased to add that bit of history from your school days to my repertoire! What a treasure to have had a teacher with such interesting experiences!

 

[Mycroft]

OK. I'm over thinking this............again

But planning is fun!

For our (Pat and I) next Camino we are doing a Hybrid.

1. The Madrid to Sahagun.
2. Sanabres from Ourense to SDC
3. Then Muxia Fisterra SDC.

As I write this I'm telling my self the answer is neither!
But..........

We may need to cook a couple of evening meals or breakfasts on the Routes 1 and 2 above when staying at Albergues.
I'm thinking of breakfast in Oseira for example. But there might be 2-3 more times.

So the question is, because I'm not carrying both.

Would you carry a very light (80g) titanium 600 ml pot. to use on a stove.
or
A similar size and weight 'cup', that could be used in a Microwave?

The question being of course, what is most frequently available?
A stove top or a microwave?

I'm more inclined to just make do with cold food.
Sardines and a bread roll are my go to DIY breakfast.

But 'madam' may require a boiled egg / instant noodles or something.......
Happy wife..........happy life.

Of course a Rice Cooker would be the obvious thing!
No. Not going there again..........

BC (Before COVID) I found albergues to have such a variety of utensils in the kitchens, it was easy for me to prep my vegetarian meals. After lock down, I was shocked kitchens had nothing or next to nothing. Even newly remodeled albergues might have a microwave or a stove, but no way to use them. As others have mentioned, I, too, have found most places will have a microwave oven. I bought a good quality silicone zip-lock pouch-style container that I can use in the microwave to heat water or food, and it doubles as a to-go container. I've seen many sizes and styles for sale. I also have a collapsible silicone cup that I can use to make my cuppa from the heated water, and then use the zip pouch to heat the food while I sit back and sip.

 

[unadara]

Plastic beaker with lid as above that fits a Can or the like, also I might carry Coffee/Wine etc or leftovers, I tend to eat cold though, pick and mix with a Tin of Tuna..

 

[Robo]

I bought a good quality silicone zip-lock pouch-style container that I can use in the microwave to heat water or food, and it doubles as a to-go container. I've seen many sizes and styles for sale.

Interesting. I don't think I've seen those.
Do you have a link to an example?
It sounds a bit dangerous to use with liquids in a Microwave?

 

[Stephan the Painter]

Interesting. I don't think I've seen those.
Do you have a link to an example?
It sounds a bit dangerous to use with liquids in a Microwave?

I was curious also, and found this:https://www.target.com/p/ziploc-end...torage-pouch-large-8211-64-fl-oz/-/A-84594678

 

[Jeff Crawley]

I was curious also, and found this:https://www.target.com/p/ziploc-end...torage-pouch-large-8211-64-fl-oz/-/A-84594678

I've something similar - if anybody knows how to get the tomato'y stains of bolognaise sauce out please advise. Otherwise they great - especially poaching fish without smell.

 

[Mycroft]

Interesting. I don't think I've seen those.
Do you have a link to an example?
It sounds a bit dangerous to use with liquids in a Microwave?

I'll try to remember to look it up in the next few and pass the info on to you, Robo. The one I have has a fold at the base and so stands up on its own. I have not had any problem with spillage.

 

[Kirkie]

Sorry if I am late to the party: Lekue is a reliable brand. Wonderful for fish in microwave, and presumably for whatever else. I cannot be daft enough to say it weighs nothing, but it is negligible, and bends much more easily than your elbow.

 

[duncanwhyte]

A food flask system can provide soups and stews. You prepare in the albergues before you walk. Fill with food pieces then top up with boiling water. By lunchtime it's cooked. Usually two feedings can be got from the one flask.

 

[RJM]

On my most recent Camino Frances this past July-August I stayed in both private and public albergues and definitely saw more microwave ovens available in their kitchens than conventional stoves, though I did see a number of water boilers. For that reason I would say a microwaveable bowl, about 20 oz size and a microwaveable coffee style cup, 12 oz size, would be quite handy along with a couple of backpacking style utensils (spoon, fork) for those that want to prepare their own quick meals from food bought at the mercados. They don't weigh much at all and if it's something you will use frequently while walking the Camino they are worth carrying. If you look on amazon there are many available.

 

[Robo]

I was curious also, and found this:https://www.target.com/p/ziploc-end...torage-pouch-large-8211-64-fl-oz/-/A-84594678

Interesting. I bought the 'medium' pouch (473 ml) to see what it is like.
12.7 x 15.2 x 2.9 cms.

A clever idea, but........

at 80 gms it weighs the same as our 550 ml microwave container or our 650 ml titanium pot.
Also it's quite small. Whilst it has a 473 ml capacity, I'm not sure that much would fit in and still be easily closed / handled.

So not sure it will find its way into my pack sadly.

Nice idea though.

 

[Jeff Crawley]

A food flask system can provide soups and stews. You prepare in the albergues before you walk. Fill with food pieces then top up with boiling water. By lunchtime it's cooked. Usually two feedings can be got from the one flask.

The old Boy Scout hay box technique! I use this to make porridge (oatmeal to our US readers) in the winter - prep it before bedtime and breakfast is ready when you rise. BUT, and it's a big but, where can you find one that is a) compact; b) lightweight and c) rugged enough. I had a lovely one that was plastic and had a convenient handle, came with a screw off bowl and was easy to clean. Sadly the glass inner shell didn't survive a drop of 6" onto a work counter

 

[Kirkie]

The old Boy Scout hay box technique! I use this to make porridge (oatmeal to our US readers) in the winter - prep it before bedtime and breakfast is ready when you rise. BUT, and it's a big but, where can you find one that is a) compact; b) lightweight and c) rugged enough. I had a lovely one that was plastic and had a convenient handle, came with a screw off bowl and was easy to clean. Sadly the glass inner shell didn't survive a drop of 6" onto a work counter

Well, having never been any kind of scout, tell me more...
I put a minuscule little cup of porridge oats into a pot before going to bed, top it with three equal measures of milk, turn on the gas in the morning and stir for three minutes. Poured into a bowl, and more milk in a little cup, dipping a spoonful of porridge into the cold milk to get the contrasting hot and cold...
In my childhood, salt was always added. Whatever about hints re healthy living, I no longer add the salt.
Sorry, ancestors.
Never sugar by the way.
Too Sassenach.


I will explore further - why be lazy and wait for someone else to give an answer! - but here is a photo with a Dixie...

Every day is, or can be, a school day. When my mother took me to register for school, the secretary, the inimitable Miss Hall, told my mother, and me, by extension, that there were no spare places. I would not be five till tomorrow's date, 1952. Next enrollment was January of the following year. Yes, I will be 77 tomorrow! On the way down the corridor, open classroom doors showed me empty desks. My first disillusionment in the truthfulness of adults.

 

[Robo]

The old Boy Scout hay box technique! I use this to make porridge (oatmeal to our US readers) in the winter - prep it before bedtime and breakfast is ready when you rise. BUT, and it's a big but, where can you find one that is a) compact; b) lightweight and c) rugged enough. I had a lovely one that was plastic and had a convenient handle, came with a screw off bowl and was easy to clean. Sadly the glass inner shell didn't survive a drop of 6" onto a work counter

You can actually make a nice Bircher Muesli with cold ingredients.
I used to make it at home for years.

For plain 'cold' porridge.....add some rolled oats to a cup, top up with water and leave in fridge overnight.
The Scots may want to use water instead of milk and add a pinch of salt

At home I would use a ziplock bag to make up a more interesting mix of whatever I found in the store.
Rolled Oats + Melon seeds, sesame seeds, raisins, oat bran, lethicin, etc etc.
Fill to about 2/3. fill up with milk.
Leave overnight.
Yummy!

I'm not sure I'd bother carrying all that on Camino, but some rolled oats and trail mix might work well enough.

Of course the difficulty in Spain is getting fresh milk.
But I suppose UHT would OK........ish.

For a warm version, just microwave.

 

[Kirkie]

You can actually make a nice Bircher Muesli with cold ingredients.
I used to make it at home for years.

For plain 'cold' porridge.....add some rolled oats to a cup, top up with water and leave in fridge overnight.
The Scots may want to use water instead of milk and add a pinch of salt

At home I would use a ziplock bag to make up a more interesting mix of whatever I found in the store.
Rolled Oats + Melon seeds, sesame seeds, raisins, oat bran, lethicin, etc etc.
Fill to about 2/3. fill up with milk.
Leave overnight.
Yummy!

I'm not sure I'd bother carrying all that on Camino, but some rolled oats and trail mix might work well enough.

Of course the difficulty in Spain is getting fresh milk.
But I suppose UHT would OK........ish.

For a warm version, just microwave.

Not so hard now to get fresh milk.. but uht is based on similar. Or exact. We are lucky, we have choices.

 

[Jeff Crawley]

Well, having never been any kind of scout, tell me more...
I put a minuscule little cup of porridge oats into a pot before going to bed, top it with three equal measures of milk, turn on the gas in the morning and stir for three minutes. Poured into a bowl, and more milk in a little cup, dipping a spoonful of porridge into the cold milk to get the contrasting hot and cold...
In my childhood, salt was always added. Whatever about hints re healthy living, I no longer add the salt.
Sorry, ancestors.
Never sugar by the way.
Too Sassenach.


I will explore further - why be lazy and wait for someone else to give an answer! - but here is a photo with a Dixie...
View attachment 181351
Every day is, or can be, a school day. When my mother took me to register for school, the secretary, the inimitable Miss Hall, told my mother, and me, by extension, that there were no spare places. I would not be five till tomorrow's date, 1952. Next enrollment was January of the following year. Yes, I will be 77 tomorrow! On the way down the corridor, open classroom doors showed me empty desks. My first disillusionment in the truthfulness of adults.
View attachment 181352

Last thing at night in Crawley Mansions the butler tempers a vacuum flask with boiling water, empties it out and adds one measure of oats and two and a half measures of milk just off the boil and seals up the flask before snuffing out the candles and going to bed. On rising with the lark he then prepares the coffee and the creamy porridge mixture is decanted into a bowl - no salt due to BP concerns but sometimes a squidge of honey is added. Bliss ensues.

As to the hay box method you simple took a wooden tea chest - one of the few left after that disgraceful episode in Boston (the one in the colonies, not the real one) and line it with hay on the base and around the inside. Take your mother's dixie fill it with the goods and bring the mixture up to not quite bubbling. Place said dixie in said tea chest. Cover with hay. Replace wooden lid. Spend an uncomfortable night in a damp, mildewy tent covered by an itchy wool blanket. Rise the next morning to a drizzly English pre-dawn. Dip your mess tin into the grey sludge that lines the dixie and remind yourself of all the fun . . . that your brothers and sister are having at home,
PS I understand that modern day scouts use polystyrene nodules rather than hay.

PPS many happy returns. 77 is a good one. I was 73 in September and have taken to remind people of the fact quite often and in a quavering voice . . . "Do you know how old I am??? Se se seventy three!"
My daughter asked me how long I was going to keep it up and I told her "All Year"
Lá breithe shona duit!

 

[Jeff Crawley]

"You can actually make a nice Bircher Muesli with cold ingredients."

I'm sure you can but fail to see why you would want to, on purpose that is

No disrespects but I'll stick with what I'm used to - as there's no chance of breaking a tooth as might happen with muesli (ask me how I know).

My father, who learned how to make real porridge while defending Scotland from impending invasion in WW2, would not approve but there you go. The world of porridge making is a broad church, all worshippers are welcome therein.

Not sure how we got so side tracked from cooking pots and cups but there we go.

¡Buen Camino a todos!

 

[Robo]

"You can actually make a nice Bircher Muesli with cold ingredients."

I'm sure you can but fail to see why you would want to, on purpose that is

No disrespects but I'll stick with what I'm used to - as there's no chance of breaking a tooth as might happen with muesli (ask me how I know).

My father, who learned how to make real porridge while defending Scotland from impending invasion in WW2, would not approve but there you go. The world of porridge making is a broad church, all worshippers are welcome therein.

Not sure how we got so side tracked from cooking pots and cups but there we go.

¡Buen Camino a todos!

LOL.

Try it one day.

Nothing hard in it to break your teeth. It's the texture of porridge.
Not to be confused with that packet Muesli rubbish!
Think of it as Milky Porridge with tasty bits in it

Back to cooking pots.
I might try making some on Camino.........

 

[peregrina2000]

Of course a Rice Cooker would be the obvious thing!
No. Not going there again..........

I can’t resist, because I think our newer forum members would love to see this classic thread about a rice cooker. I’ve linked it here.