Every year, Wilderness Inquiry guides over 20,000 people on outdoor adventures all over the world. How do we do it? We’ve learned over the years to keep it simple and to rely on systems. When preparing our wilderness kitchen, we use minimal equipment, keep it in good shape, and use great ingredients.
There is nothing better than fresh air, exercise and the excitement of being on the trail to spark hungers and heighten the senses. Truth is, when you’re camping, even the most ordinary food tastes good.
Now’s the season to check the equipment and stock the pantry, then we’re set to pack out.
Equipment
Camp stoves – we use the Coleman 2 burner stove that relies on small propane containers. These stoves are lightweight, easy to use and easy to clean.
To be ready, be sure you have propane!
Cooking equipment is bulky and heavy. You don’t need much. And with the right pots and pans, utensils and cutlery, you can do a lot with a little. Here is a list of essentials.
- Bowl
- Mug (with lid)
- Personal water bottle with lid
- 9 or 10 inch metal plate
- Spoon & fork (or spork)
- 12-inch frying pan
- 1 4-quart stainless steel pot with lid
- Large spoon
- 10 to 12 inch French knife
- 1 paring knife (or Swiss Army Knife)
- Collapsible water jug
- Spatula
- Cheese grater
- 2 pliable plastic cutting boards
- Different sized plastic containers for pantry goods
Check the equipment before packing up. Sharpen knives. Clean water containers, cups & cutting boards with a solution of 8 cups water to 1 teaspoon bleach (they can get moldy).
Stocking the Pantry
We purchase these staples in bulk then pack them out in smaller containers. Don’t purchase more than you think you’ll use within the season, especially dry spices. They will go bad.
Oils
- Extra virgin olive oil
- Sunflower or safflower oil for high heat frying
Vinegars
- Apple cider vinegar
- Balsamic vinegar
Flours / Mixes
- All purpose white flour
- Baking mix (pancakes, biscuits, etc.)
- Cornmeal baking mix (for corn pancakes & skillet bread)
Pasta / Rice / Grains
- Different shaped pasta
- White rice
- Pearl barley
- Oatmeal
Dried Beans (choose those that don’t require overnight soaking)
- Lentils
- Turtle beans
Condiments
- Mustard
- Tomato paste (tube is best, but expensive)
- Sriracha or any hot sauce
- Soy sauce
Spices (the sky is the limit!)
- Cracked black pepper
- Red pepper flakes
- Ground cumin
- Ground cardamom
- Ground coriander
- Ground nutmeg
- Ground allspice
- Curry powder
- Chili powder
- Kosher or coarse salt (tends not to clump)
Miscellaneous
- Coffee
- Tea
- Good quality cocoa powder
- Good quality chocolate
- Sugar
- Brown sugar
- Honey
- Maple syrup
Jenny Breen says
This is great. I have been camping for years and have lots of cooking ideas and approaches! I use old film containers for spices-when canoeing or biking, space is precious so these are ideal. We bring one frying pan and one saucepan, and manage with that. A wooden spoon and a spatula and a swiss army knife are our essential tools. Powdered milk (dairy or soy or rice) is great, so are various nut butters. I often buy prepared polenta for a great alternative to pasta or riceIn a pinch, dried beans rehydrate pretty well, and prepared pesto (either your own, or from the store-in the tube) is a great addition. Dried beans work great, and are very light, as well as dried soup mixes, and even dried felafel. Soba noodles are also a popular item in my family, with a tahini sauce-just like at home! Can’t wait to get out on the trails this summer!!