Ok so, I've been making different can stoves and such left and right, and obviously there are ten million variations on the theme.
So I've settled on taking two can-type stoves with me at a time. Not really an issue considering the size and weight. I feel like having two specialized stoves is advantageous, especially since I do more than just boiling water. To that end I'm using a penny stove or a regular pressurized can stove.
My question however is this: Which design have people found to be the best for simmering? I know that the open well type can stove works great as a dual purpose stove, but I'm looking for the most efficient design for low-medium heat?
Having two stoves available at once is priceless for more in-depth cooking, and I can fit two down in my pot anyway. Any ideas? Thanks!







