Mole
Thru Hiker
Sounds like in that circumstance the setup might be inappropriately "overstoved" or the stove in thermal runaway.
But yeah I don't use pots with plastic lids with alcohol. Just with gas.
HA & meths cookset choices
- Thread starter Masca
- Start date
But yeah I don't use pots with plastic lids with alcohol. Just with gas.
WildAboutWalking
Thru Hiker
Not a fan of 'cooking' in a Ti pot, to be honest, the thinner metal coupled with its very low thermal conductivity (for a metal) means that hot spots are inevitable. Fine for water, but a thick sauce is almost guaranteed to burn unless you are very attentive.
Mole
Thru Hiker
I get what you're saying. There's a definite spectrum of burnability with different materials. And Ti takes a lot of management and has limitations. But really, you need to be very attentive even with an aluminium pot in my experience. Even stainless steel camping pans. It's not as if you can go away and leave a sauce simmering away like you can with cast iron?
I guess it really depends on how much and how elaborate the "cooking" you are doing. I tend to just do plain pasta first and then add sauce ingredients to the pasta water when it's nearly done, rather than doing the pasta type meals which cook in the sauce ingredients from the start.
I actually found titanium even worse with drier stuff than wetter food. I once attempted warming up some canned haggis in a titanium pot. Did give me something to do for half an hour afterwards. Chipping off and scrubbing away the stuck bits
Tychonius
Thru Hiker
Is there even such a thing?
No more grief about US Southern-style Biscuits and Sausage Gravy from you blokes then…
Mole
Thru Hiker
It's actually ok. Well, it tasted amazing to me after 10 days on dehydrated food
Premium Haggis | 6 Can Pack – Grants Foods
Grant's Haggis is one of our most popular products and is loved by both Scots and foreigners around the world. Shop packs of 6 cans at www.grantsfoods.com.
grantsfood.com
(Looks like they do tinned Black pudding as well which I've never heard of before!)
I've never tried the biscuits and gravy, but it looks all right to me.
I recall the first time I was served white gravy as a child by old lady farmer my father was working for. Having only seen brown gravy at home I was quite surprised and needed to be reassured by my father that it was okay to eat.
WildAboutWalking
Thru Hiker
I thought that it was the 'Lights' (lungs) that were forbidden, rather than the 'skin'?The saddest thing is that you are forbidden to import proper haggis in it's skin into the US - You can only import it in a tin.
Many Scots folks wanting to celebrate their heritage have moaned about this for decades.:-(
PS - once made Haggis from some Shetland sheep that we had slaughtered on our Orkney smallholding, didn't include the lungs as the slaughterman discarded these, but used the heart, liver and kidneys - was absolutely delicious.
PPS - on the subject of white gravy - we have a recipe from Orkney for Fish Custard. Have never tried it, unsurprisingly.
PPPS - I love it how threads often wander onto the subject of food
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Tychonius
Thru Hiker
I could see that happening.The saddest thing is that you are forbidden to import proper haggis in it's skin into the US - You can only import it in a tin.
Many Scots folks wanting to celebrate their heritage have moaned about this for decades.
I have a sliver of Scots blood (MacNab - have the tartan and tie, which is among the less attractive patterns to my eye) from some tryst up the ancestral thread, and sister married into a pure-blood Scottish immigrant clan. Several of us have actually made haggis. You can source all the necessary ingredients here in Chicago without too much effort.
Tychonius
Thru Hiker
Maybe my bad, but it is a topic I enjoy…
Jim_Parkin
Section Hiker
Likewise. My workplace is very multicultural and we often discuss the different choices of food. Quite interesting to see even a couple of the Italians have started drinking tea.
cathyjc
Thru Hiker
Indeed ...
Bmblbzzz
Thru Hiker
Okay, so the reasons I prefer my Soto New River Pot to the Toaks ultralight (or superlight or whatever they call it) 700ml titanium pot are as follows.
Firstly, there have been one or two occasions (though I can't now remember quite what) when I felt it would be good to have a slightly larger pot. Doing actual cooking rather than just hot drinks and rehydrating.
Secondly, for anything other than boiling water, aluminium is easier to cook in. Things burn in titanium in a way they wouldn't in aluminium (though this might be in part down to my poor cooking skills). And for the same reason I have the vague impression that boiling water is actually slightly quicker in the aluminium pot, thus saving (a no doubt minuscule amount of) fuel.
Thirdly, although the Soto is larger and heavier, it is easier to pack. This is because my mug, Opinel, freezer bag containing tea bags, washing up sponge, all fit neatly inside it. The mug at least is too tall to fit in the Toaks. So using the Soto is not so much a space saver as a faff saver. I know that things I want are inside it (and if I'm getting my cook kit out, I want a cup of tea! YMMV... )
Downsides: It's bigger. Possibly the ease of packing allows me to be a bit lazy in packing? And of course it's quite a lot heavier: 144g v 89g. Though in terms of grams per cc it's closer: 0.144 v 0.127.
I'm not bothered by the plastic lid. I really don't think it's going to melt unless it gets dropped in a flame. It seems pretty strong, I'm not worried it will break in my pack. And if I should accidentally step on it (and I'm not convinced even that would totally destroy it), it has the exact same diameter as the Toaks lid! Although the Toaks titanium lid is actually 2g heavier!
Firstly, there have been one or two occasions (though I can't now remember quite what) when I felt it would be good to have a slightly larger pot. Doing actual cooking rather than just hot drinks and rehydrating.
Secondly, for anything other than boiling water, aluminium is easier to cook in. Things burn in titanium in a way they wouldn't in aluminium (though this might be in part down to my poor cooking skills). And for the same reason I have the vague impression that boiling water is actually slightly quicker in the aluminium pot, thus saving (a no doubt minuscule amount of) fuel.
Thirdly, although the Soto is larger and heavier, it is easier to pack. This is because my mug, Opinel, freezer bag containing tea bags, washing up sponge, all fit neatly inside it. The mug at least is too tall to fit in the Toaks. So using the Soto is not so much a space saver as a faff saver. I know that things I want are inside it (and if I'm getting my cook kit out, I want a cup of tea! YMMV... )
Downsides: It's bigger. Possibly the ease of packing allows me to be a bit lazy in packing? And of course it's quite a lot heavier: 144g v 89g. Though in terms of grams per cc it's closer: 0.144 v 0.127.
I'm not bothered by the plastic lid. I really don't think it's going to melt unless it gets dropped in a flame. It seems pretty strong, I'm not worried it will break in my pack. And if I should accidentally step on it (and I'm not convinced even that would totally destroy it), it has the exact same diameter as the Toaks lid! Although the Toaks titanium lid is actually 2g heavier!
Bmblbzzz
Thru Hiker
Someone mentioned Alpkit Alipots earlier. I used to have these but got rid of them as I didn't like them. For me, the problem was mostly the lids. That design of dual purpose frying pan/lid seemed like a really good idea, but in practice I ended up with steam condensing on the inside of the lid and dripping over everything down the outside of the pot. Not so much of a problem when it's just water, but during Real CookingTM things get sticky. However, clearly this isn't a problem for everyone, so might just be me being messy again. Also, they're kind of heavy.
However, if you already have Trangia pots, carrying on using them seems like the most sensible course.
However, if you already have Trangia pots, carrying on using them seems like the most sensible course.
Many thanks for taking the time to do this comparison. It's confirmed a lot of what I suspected, and reassured me regarding the lid. The two contenders are now just the Soto or the Trangia pots. So, the question is simply, do I want a new toy... ☺
Thanks again.
Johnny3000
Section Hiker
They used to make the Trangia lids in uncoated aluminum, you might find one second hand.
dovidola
Thru Hiker
Totally agree. Ultralight gauge titanium is good for boiling water but not much else. For that reason, I have kind of built my hiking cooking around the needs of my pot rather than the other way around. Any sensible person would say that is crazy and they'd be right. So long live the Evernew 900, the lunatic's choice.
What size of toaks lid fits the 27?
Is it the 145mm outside diameter?
Are there any cheaper plain/HA formed aluminium lids in similar style ?
Jim_Parkin
Section Hiker
Have you seen this thread
Thread 'Speedster Stoves Conversion Kit for Trangia 27 Pot' https://www.trek-lite.com/index.php...oves-conversion-kit-for-trangia-27-pot.12734/
Yes, but it doesnt give the diameter and the Speedster lid is only sold with the kit...