If you're a bit cramped for space I'd go normal every time. If you're cooking over an open fire they'll develop a non-stickness automatically. No need to go mental and scratch of all black deposits off normal pans - they are sterile (once heated) and act as a non-stick surface - that's what the Chinese do with woks
Non-stick material will be quickly scraped and you'll have the worst of both worlds
Whilst all that is true, I'd take a non-sticker and a wooden spoon - all you need. I got some non-stick Trangia pans in a bargain bin - they are fab - you can just clean them with a tuft of long grass, rince, and your're done.
My normal trangia cookware has never been a problem to clean apart from the time I burnt some porridge in one of the pans. There's no fear of scratching the non stick surfaces if there's none to damage
You can get sticky porridge off the inside of pans by simmering water in them for a little while. My cheap non-stick pan became very 'normal' very quickly.
My Trangia set has normal cooking pans but a non stick frying pan. Non stick is heavier, but it is really very convenient for a frying pan (and better for your health as you will use less fat). I see no real advantage for the other pans.
Willem
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