Skurka already said that there are two fundamentally different approaches to hiking. In the first variant, the journey is the destination. This hits the core of ultralight trekking very well. There is also the approach of thinking from camp to camp. This applies to classic trekking on the one hand, and to relaxed trips with several people on the other. On this kind of trip, a lot of time is spent in camp. What could be more natural than cooking extensively?
For the latter, I have my gourmet kitchen set. I have the following requirements for the set:
Suitable down to at least -10°C
Temperature control of the stove
Kitchen for two people
My gourmet kitchen set consists of the following components:
Depending on the intended use, I take the 1.4L, the 0.9L, or both pots.
This set stands out for its versatility in the kitchen. Not only can you cook with a lot of power in a very short time, but meals with long cooking times can also be prepared. The set is almost as flexible as the classic Trangia kitchen, but weighs only a fraction of it. So this set is a compromise between comfort, weight and flexibility. Not to mention that a proper goulash on the trail tastes much better than couscous with tomato soup or even pea sausage! Even though this set is already very good, the stove and the gas cartridges are comparatively heavy. Soon I will invest time in a new alcohol stove; if it proves itself, I will let you know.
