Cookware on the move: material, size, care

How fast a pot heats water depends on three things: how well the material conducts heat, how wide the pot is and whether there is a lid on it. A wide, low pot catches more of the flame than a narrow, tall one. A lid stops hot steam, and with it a lot of heat, from simply escaping. Without a lid you are partly heating the air above the pot.

Heat conduction decides how evenly the heat spreads across the base. Aluminium conducts heat very well. The heat of the flame spreads quickly across the whole base, and food burns less easily. Titanium and stainless steel conduct heat much less well. Over a small, concentrated stove flame a hot spot then forms in the middle, where food quickly burns.

For simply boiling water this hardly matters, because the water moves and spreads the heat itself. For meals that need stirring and simmering, however, even heat distribution is a real advantage.

Titanium is very light and highly resistant to corrosion, but expensive. It is ideal for boiling water and for simple meals that you just add water to. It is unsuitable for frying, because it spreads heat poorly.

Aluminium is light, spreads heat well and is therefore suited to real cooking. Outdoor pots made of aluminium are often anodised, meaning they have a hard protective surface layer. Some also have a non-stick coating. Never heat it empty and do not scratch it with metal utensils. Follow the manufacturer's guidance here.

Stainless steel is heavier but very robust and usually affordable. It copes well with knocks, scratches and an open fire, provided the handles are suitable. For group and family trips by car or over an open fire it is often the most practical choice. There is no best material for everything – it depends on the trip, the group and the stove.

For one person a small pot is often enough. For groups you need several medium pots or one large pot that suits the stove. A pot that is too small means cooking several times in a row – that costs time and fuel, and the food gets cold before everyone has eaten.

Practical details are a lid with a strainer, a scale inside for measuring water, a firm handle that does not wobble, and enough room for the stove or canister to be stowed inside the pot for transport. For open fires, sturdy pots with bail handles work well. It is best to pack the soot away in a separate bag.

Make sure pot and stove go together. A very large pot on a small stove stands unsteadily. A windscreen improves efficiency but must never enclose a gas canister, because it can overheat – follow the stove manufacturer's instructions.

Hygiene when cooking follows the same principles on the way as at home. The WHO sums them up in five keys: keep clean, separate raw and cooked food, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials. Wash your hands before cooking as well as you can.

After eating, clean the cookware with hot water while the leftovers are still soft. Scatter the washing-up water away from streams and lakes so that food scraps and detergent do not get into the water. Then let everything dry before packing it – cookware packed damp soon smells and can grow mould.

Without refrigeration on the way, avoid keeping cooked leftovers for long. Whatever is left over should be eaten soon or disposed of properly.

Thin-walled pots and metal handles get very hot. Use a pot grip or glove and set the pot centred and stable on the stove. Stir carefully and hold the pot while stirring so it does not slide off the stove. Children keep their distance from stove and pot – hot water quickly causes serious scalds.

Plastic tableware never goes over a flame or into embers. Cooking happens outside, never in the tent. Cool small burns or scalds with cool running water; for larger burns, burns to the face or burns in children, call the local emergency number (112 in the EU) or seek medical help.