Cook Kit option – a SKILLET

I just ordered an MSR skillet for backpacking. Should have it in time for my next trip, will be interesting to see how much I use it.

“The skillet is an aluminum ceramic lined, “one-egg” skillet. I’ve cut off the handle and will use my pot gripper with it.”

Weight & diameter? What stove do you use with it?

I have a MSR Quick skillet that I’ll occasionally bring. Mostly if fishing is a major part of the trip. It’s hard anodized aluminum with a non-stick coating, 7″ diameter, and weighs 5.9 ounces with removable handle. Quesadillas, pancakes (Krusteaz blueberry just add water mix!), and precooked bacon are favorites when the pan is included.

When I am hoping for trout, or when I go with a friend who likes to have eggs I bring one.  I have a tiny one for one person, and a larger one; I think both came from Wal-Mart and have the handles removed.

Sore subject.  I was too lazy to find one of my smaller cheapie backpacking skillets and tried frying some bacon and eggs in my 1.5 liter MSR titan pot last weekend.  As one should predict, this didn’t end well.

The cheap aluminum ones from the box stores work well enough for me over a stove but I’m in the market for an upgrade and will follow this thread with interest.

I sometime take a skillet.  I dont fish, and we only take it for kicks.  Pancetta, pizza, egg breakfasts… usually, we dont cook all fancy like that, lol

I use the MSR one (the bigger of the two… flex?)

I’ve used my 6″ Ikea Skanka a couple of times car camping but I haven’t ever bothered to bring it backpacking. It’s pretty light with most of the handle cut off. I can dig it up if anyone really wants to know the weight.

https://backpackinglight.com/forums/topic/102360/

Alex, the weight is exactly 4.0 oz. and it is 5 1/2″ in diameter. Yes, kinda heavy but it’s “necessity” on some trips.

K.T. Thanks for the re-post that shows the skillet. Do you troll my past posts?

Just trying to be helpful. Consolidate your answers in one place has to help the search system here. We all know it needs it.

I hace used several light skillets over the last few years for backcountry use .
Light weight = thin guage metal. If the pab is not properly lubricated with oil and the flame us not spread across pan evenly ,scortching results no matter what metal is used .
Coated pan can also scortch as well. A little one inch square of a 3M Green scrub pad is your freind cleaning up a slightly scortched pan..( Ian?;)

I have used the Walmart Ceramic coated skillets, the teflon coated 6″ IMUSA skillets, a 8″ Trangia HA skillet and the 2 oz Snow Peak Ti plate as a skillet.
I find that if one lubes the pan with oil and takes care to move the pan around the flame ( just as any decent cook would on a home range burner) then the $15 uncoated Ti SP plate makes a pretty fair UL skillet, especially with any cookpot that already required ghe use if a pot grabber.
I use one of the little stainless tong style Trangia pot grabbers at .7 of an ounce.. With the SP Ti plate it makes for a tough sub 3 oz Ti skillet package at less than $25.

THE FRY BAKE ALPINE

its the beees knees cats meow elephants elbows

about 10 ounces with the lid. deep enough to use as a pot. put coals on the lid to bake things. the lid makes a huge difference in efficiency.

cooking on the larger “expedition fry bake” (the alpine is smaller):

multi layered – super breakfast

frying bread is very easy, add any toppings

this is the deep alpine fry bake