Class B cookware

In our B we carried an induction ready non-stick 2qt.saucepan, a med. size fry pan, and a 4qt. multiuse pot and of course the portable Nuwave induction burner.

Found too much heat buildup in a B when using the propane burners. When we have electric the induction burner solved much of that and could also be plugged in outside.

We use a large and small pot and large and small non-stick frying pans, all of reasonable quality. With that, we can fix anything that we like that doesn't require an oven.

In a class B you really don't need to pare your food preparation tools to what you would use car camping or backpacking but that depends on your own tastes in food.

I just have electric, so I have a larger electric skillet for 3 years, just got a smaller one, a coffee maker, a toaster. I have a 4 cup plastic measuring thing to heat liquids in the microwave like soup and eat out of it. I eat mostly fresh raw foods anyway. Now that I have a trailer and a permanent campsite I have set up a screen room and bought a table to cook outside if it rains. But each year I look at what I have used, what I have not and leave the "have not" at home.

I use normal household pots and pans...it's our old stuff.

the thin aluminum stuff doesn;t heat evenly esp over gas.
as above the nesting and stacking means what ever you want from the set will mean taking it all apart and a shared handle is a bummer try clicking that into place when everything is hot.

Mike

A minor thing, but I was in a drug store during my second trip in our Class B, looking for a flashlight, and I came upon a small aisle section of, "As seen on TV" items. They had a non-stick small frying pan with a folding handle. I bought it immediately; very affordable. I thought of it as a novelty at first, but it has served very well for a number of functions, and the folding handle does make a difference. When I travel alone for the antique business, I will get a dinner with leftovers, and heat those for breakfast in the frying pan. So something hot, impressive, and substantive, but really just heat and serve.

I'm not fond of the stack and store pots and pans (or that all share the same handle) - seems I'm always fighting to get the one I want (which is almost always the same one).

For me (in a small class C), I just simply limit my pots and pans to the minimum I need. I don't need multiple pots and pans. A 2L pot will heat soup for 1 to 4 people. A 10" fry pan will cook a couple burgers at a time or an egg and a couple slices of bacon. No need to carry a 1L, 2L and 3L pot. No need to carry a 6", 8", 10" and 12" fry pan. For me, I have a 2L pot, 10" fry pan, 4L pot/deep pan (for potluck meals at rallies), and a teapot. They do everything I need whether it's just me or me and three friends. Rather than buy a cookset, I just bought the individual pots and pan that I wanted - cost a little bit more, but saves on room.

A friend with one of those really small chinooks uses one of those mess kits with a single person pot, pan, lid/plate, and cup. I end up doing all the cooking if we meet up because she can't fit 2 burgers in her pan or 2 servings of soup in her pot.