Cooking utensils

[Sweep]

I agree that threre's a nice simplicity to stainless steel and that you can always get it clean, but I thought that the supposed health risks of aluminium cookware remained unproven.

Top marks to you though for avoiding the dreaded titanium fetish/obsession with gram saving

[psmiffy]

I just take a handful of normal stuff - I like a proper meal at the end of the day - no idea what a pot noodle is or tastes like - I think my only concessions have been to cut the handle off my plastic sieve and shorten my wooden spatula so that they fit into my panniers more easily

https://www.crazyguyonabike.com/doc/page/?o=1&page_id=274354&v=z

[gloomyandy]

I dried one of those plastic spork things from Go Outdoors. First time I used it, it melted, well drooped very badly, so went back to my old plastic spoon and fork!

[willem jongman]

http://www.gsioutdoors.com/products/pdp ... e_utensils These are the lightest and just about cheapest you can get. Add a Swiss army knife that you probably take anyway for real cutting and you are done.
Willem

[Vaya]

For the main cooking then wooden spoon and spatula - make them yourself or they are cheap to buy. Won't scratch the pan or give the food that 'metal' taste.

Took me ages to realise the secret to good cooking was a wooden spoon.

[Sweep]

For the main cooking then wooden spoon and spatula - make them yourself or they are cheap to buy. Won't scratch the pan or give the food that 'metal' taste.

Took me ages to realise the secret to good cooking was a wooden spoon.

Good tip Vaya - and spares I think often available at market stalls as you tour I think.

Your comment made me smile - sod all those faffy TV cookery programs - all that technique and bother - just stir it with a wooden spoon and all will be well