To make sure that you get the most out of your outdoor cooking experience, ask yourself the questions below and think about how you will primarily use the gear.
No matter your preferences, Primus has the cookware that suits your needs.
Primus offers complete cookware sets as well as single pieces.
Our pot sets consist of pots, pans and lids that nest neatly together. They are made from the same durable and lightweight material but have different coatings depending on what type of cooking they are used for.
Most Primus pots can be bought as individual pieces. This way you can build the perfect set of cookware for you or you can replace an item if needed. The downside of buying individual pieces is that they might not nest/pack together, thus taking up additional space when you pack.
Pots and pans made of stainless steel are robust and offer great durability and pair well with metal utensils. The stainless steel has a high resistance to rust. Our stainless steel range can be used over a standard stove burner or over an open fire as it handles high temperatures.
Products made with naturally anodized aluminum, a thin layer of oxidization. Aluminum conducts heat effectively which makes it ideal for lightweight pots and pans.
Primus PrimeTech, Primus LiTech
Hard-anodized aluminum has a thicker oxidation layer which makes the pot harder and more resistant to wear, and can be easily recognized by its dark grey finish. Like the anodized pots, aluminum conducts and distributes heat effectively in a lightwight material which makes it ideal for backpacking pots and pans. Hard anodized aluminium (with ceramic coating) can handle higher temperatures and can, with care, be used over open fire. This essentially means that the pot must not be heated while being empty.
Our PrimeTech pots include a heat exchanger on the bottom of the pot which increases heat transfer by 50% when compared to conventional pots. This saves fuel and shortens the boil time.
A non-stick coating is practical when searing or frying and makes cleaning easier. We use two types in our aluminum pots and pans:
We use a PTFE coating from Whitford for some of our non-stick coating. PFTE offers low friction and can handle high temperatures, making it great a great option when you need something that is non-stick. It is however a bit sensitive to scratching and too high of a cooking temperature will ruin the coating. The PTFE used in our products is PFOA free. PTFE is the best choice for most standard meal preparation and temperature-sensitive ingredients like eggs.
Primus products with PTFE
Essential Stove System (pan only)
Essential Pot Sets (pan only)
LiTech Pot Sets
LiTech Coffee Kettle
LiTech Trek Kettle
Campfire Griddle Plate
Ceramic coating is a great choice for outdoor cooking as it is tough and can handle the high heat of a gas flame or open fire safely. Ceramic coating is the best all around choice for cooking and heavy frying.
Primus products with ceramic coating
Essential Trek Pots (pan only)
Primtech Stove System (pot with heat exchanger only)
Primetech Pot Sets
LiTech Frying Pans
Kuchoma (grill grate only)
Anodized aluminum without coating is used in our pots where the intended use is primarily to heat or boil water, without searing or frying. Note that these pots should not be used with highly salty or acidic food as those will break down the material. This is the best choice for water boiling.
Primus products without coating
Essential Stove set (except pan)
Essential Pot Sets (except pan)
Lite Stove System
Lite Plus Stove System
Lite XL Stove System
Lite XL Pot
Now that you understand a bit more about the different options available when cooking outside, all you have to do is decide what type of pot or pan suites your cooking style!
February 07 2022
are a large part of the energy intake on a trip. A few readily available nuts or a large piece of almond paste (my personal favourite!) can make a big difference to the mood of the group when you’re tired and it's a long way to your planned campsite...or anytime!
I've written a lot about how to cook high-energy food on trips, but not so much about how you can save energy on the cooking itself. I mean the consumption of gas for your stove. This will not be a post describing exactly how much gas you need to bring on your excursion/expedition but I have some great tips and tricks to share that will make your gas last longer and maybe even allow you to carry a little less in your pack.
The aim of this post is to inspire you to dehydrate simpler ingredients that you can use in your cooking and to make it feel like a better alternative to ready-made freeze-dried dishes. I will mostly focus on drying fresh vegetarian produce here, because it's the easiest to do successfully in my opinion and the least risky in terms of bacterial growth if the drying fails. For those who want to delve deeper into the subject, I would recommend Eric Tornblad’s book Torka mat (“Dry food”).