http://www.backpackinglight.com/cgi-bin/backpackinglight/antigravi
tygear_pot_cozy_review.html
Lets play devils advocate for a moment. The article demonstrates that
using insulation slows cooling…. but I think we knew that. No
argument there. When you think about and plug your own cooking style
in to the data it also seems to show little reason for most folks
practicing light weight backpacking to own or use one. You are not using it until after you have raised you food/water to
a peak temperature. Except for subfreezing temps by the time the
cooling graph lines seperate 5 degrees most folks are eating. Perhaps
it matters more to know what specific long cooking foods would
bennefit and where the break even point on the extra weight is reached.
Anyone have experiance or specifics? What’s your view?

