Bushcraft Perfect

When you’re out in the wilderness, the tools you bring with you can make or break your experience.

If you’re cooking over a fire, it’s the cookware that takes center stage. Not just any old camping gear will do. Bushcraft cookware is about finding that balance between durability, weight, and function.

I’ve tried plenty of cookware over the years. Some gear has stood the test of time, while other stuff barely made it through a few trips.

In this post, I’ll talk about what to look for when choosing bushcraft cookware, what I’ve found works best, and what’s worth skipping.

Material Matters

One of the first things you’ll notice with bushcraft cookware is the material. It’s not just about weight; it’s about how the cookware holds up to the open flame and how easy it is to clean.

Stainless steel is a classic choice. It’s tough, handles abuse well, and doesn’t rust easily. You can bang it up, toss it in your pack, and forget about it. The downside?

It’s not the best for even heat distribution. That means if you’re not careful, you’ll burn food at the bottom while the rest stays undercooked. Still, for durability, stainless steel wins out.

Then there’s aluminum. It’s lightweight and heats evenly, which is great when you’re cooking over unpredictable fire conditions.

But aluminum isn’t as tough as stainless. You can dent it pretty easily, and if you’re not careful, the non-stick coating on some aluminum cookware can get scraped off.

If weight is your main concern, aluminum is a solid option.

Lastly, there’s cast iron. I love it, but not for every trip. It’s the heavyweight champion, literally. Cast iron is fantastic at retaining heat and can handle everything from frying to baking.

But it’s heavy. I’ll only bring it if I’m not trekking far. If you’re setting up a base camp for a few days, cast iron cookware can make camp cooking feel almost like home cooking. But you’ve got to season it and take care of it, or it’ll rust.

Pot Size and Shape

You don’t need a 12-piece set to cook in the wild. In fact, that’s just extra weight you’ll regret later. I’ve found that a simple pot or two, with a frying pan that doubles as a lid, works for most meals.

Look for pots with a bail handle. It’s useful for hanging over a fire, and most bushcraft cooking happens over open flames. A pot without a good handle just makes life harder.

As for size, that depends on how many people you’re cooking for. For solo trips, a 1-1.5 liter pot works fine. If you’re cooking for more than one, a 2-3 liter pot is a better bet.

You want something big enough to boil water for a stew or soup but not so big that it takes forever to heat up.

Weight and Packability

When you’re moving through the woods, every ounce counts. If your cookware is bulky or heavy, it’s going to slow you down, and you’ll feel it. That’s why I generally stick to a setup that’s light and compact.

One trick I’ve found useful is nesting. If your pots and pans can fit inside each other, you’re saving space. Some brands sell sets designed to nest perfectly, but you can also improvise.

Sometimes, I’ll throw in a bandana or piece of cloth between them to keep them from rattling around in my pack.

While it might be tempting to grab ultralight gear, there’s always a trade-off. Ultralight means thinner material, which means it won’t handle rough use or high heat as well.

In bushcraft, your gear has to handle direct flames and the wear and tear of the wild. Opt for gear that’s light but still durable.

Versatility Wins

When you’re out there, the fewer items you need to carry, the better. That’s why I look for cookware that can pull double-duty.

A frying pan that can also serve as a plate? Perfect. A pot that’s deep enough for stews but wide enough to fry some meat? Even better.

One of my go-to pieces of gear is a kettle. It’s not just for boiling water for coffee or tea.

A good bushcraft kettle can handle soups, stews, and even some light frying in a pinch. Its compact shape and handle make it ideal for hanging over a fire, and the spout helps when you’re pouring.

If you’ve never tried using a kettle beyond boiling water, you’ll be surprised at how versatile it is.

Cooking Over an Open Fire

Bushcraft cooking often means dealing with unpredictable heat. Unlike cooking on a stove, you don’t have precise control over the flames.

This makes cookware with thicker walls a good choice, as it helps distribute heat more evenly and prevents scorching.

I’ve learned that it’s best to keep the fire moderate. A roaring blaze is going to burn your food fast and unevenly. Build a fire with coals, which give you a steady, even heat.

And don’t forget to bring along something to lift the pot or pan off the direct flames, like a grill grate or just a few rocks to prop it up.

Cleaning Up

The less you have to scrub in the wild, the better. If you’ve chosen the right cookware, cleaning shouldn’t be too tough.

Stainless steel can be scrubbed down with sand or gravel if needed. Aluminum needs a bit more care, especially if it’s non-stick. And cast iron? As long as it’s seasoned, a quick wipe down should be enough.

One of the best cleaning tools I’ve found is ashes from the fire. Just sprinkle a bit on the pot with some water, and it works like a mild abrasive to scrub off food bits.

It’s simple, effective, and doesn’t involve hauling soap into the woods.

The Right Cookware for the Job

In the end, bushcraft cookware is about durability and simplicity. You need gear that works well over an open fire, can handle being packed up and knocked around, and won’t weigh you down.

For me, that means sticking to stainless steel or aluminum pots and pans, with the occasional cast iron skillet for short trips.

Keep your setup minimal, but don’t skimp on quality. It’s better to invest in one solid pot or pan that’ll last for years than to go through a bunch of cheap ones that won’t make it past a season.

Bushcraft cooking isn’t about having the fanciest gear, but having the right gear that’ll hold up when you need it most.