[Philmont] 6qt Pots...

The heat dissapation plate is under the pot, not IN it! :-) (I'll bet it would help keep from having scorched pots though.) We do the cooking bag method (roasting bags and/or freezer weight ziploc bags) so scorching was never an issue.

Kevin

----- Original Message ----
From: Joseph Jansen <jajansenjr@gmail.com>
To: Philmont List Member <Philmont@troop47.com>
Sent: Wednesday, October 31, 2007 5:34:47 PM
Subject: [Philmont] 6qt Pots...

And I'll bet the "plate" trick would be useful in working with
backpacking stoves. Granted it's a bit of weight but overall I'll bet
it could be very useful, depending on what you are trying to
accomplish with your menus (and what your attitude toward clean up is
:-) ).

Joe
JAJansenJr@gmail.com

On 10/31/07, Kevin Mineart <kjmineart@yahoo.com> wrote:
>
> The 'scorchability' tends to follow the heat transfer charateristics of the
> particular materials you're considering. The aluminum is the worst because
> it transmits (and loses) heat very rapidly whereas the cast iron and ceramic
> materials tend to transmit slower but also hold the heat longer. It's a HUGE
> trade off, light and scorchy or heavy and 'not scorchy'.
>
> One thing I do on the camp stoves my troop uses (granted, not backpacking
> style stoves) is to have a 1/8 inch thick stainless steel plate 5 to 6
> inches in diameter that we put over the burner so that the heat is spread
> around the steel plate before hitting the aluminum pots we generally use. We
> just keep the plates right with the stoves. This also helps with thinner
> stainless steel cookware.
>
>
> ----- Original Message ----
> From: Joseph Jansen <jajansenjr@gmail.com>
> To: Philmont List Member <Philmont@troop47.com>
> Sent: Wednesday, October 31, 2007 4:22:36 PM
> Subject: [Philmont] 6qt Pots...
>
> What would be nice would be cookware that doesn't scorch easily.
> Nothing like brillo scrubbing out burnt food on the inside of a pot.
> Part of the game is to have
> a material that spreads heat evenly and doesn't build up in one spot.
> Dutch ovens are successful at this some of the time but this may be
> due to the thickness of the dutch oven wall which doesn't admit
> transmission of heat in one spot (at least some of the time).
> Aluminum seems to scorch easily; stainless steel less so. Ceramic
> crock pots are wonderful in the home - an all day slow cook results in
> tender, flavorful meals. Wonder if there is a backpackable crock pot
> equivalent.
>
> Joe Jansen
> JAJansenJr@gmail.com
>
> On 10/31/07, Andre Houser <ahouser@yahoo.com> wrote:
> >
> > I think that the 9 inch skillet doubles as the lid.
> >
> > Andre Houser
> >
> > Daniel Smart <bhamdans@gmail.com> wrote:
> > Looks like Texsport sells a 6-qt pot in its 4-person Heavy Duty Cook Set.
> > It appears to NOT have a lid, but could use one off a 8 or 10qt Open
> Country
> > set. Best news, only costs $14.00 for the set. You get some other stuff
> > that the Troop might be able to use in their sets.
> >
> >
> http://www.texsport.net/four-person-heavy-duty-aluminum-cook-p-487.html
> >
> > Only other one is the now obsolete Open Country Billy pot which is
> heavier,
> > and much more expensive, and becoming hard to find.
> >
> > -=Dan=-
> >
> >
> >
>
>
>
>
>
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Received on Wed Oct 31 18:11:46 2007