Cheap-ish billy can?

IMO stainless it too heavy.

In fact I've stopped using nearly all of my stainless backpacking stuff.

I'm a big fan of aluminum.

Seems to me most of the Billy Cans I have seen are for cooking over an open fire, hanging.

If that is one of the duties I highly reccomend the Open Country camp boiler.

Holds 1.8 quarts if I recall correctly. Has a lid, a little point for pouring a nice bail for hanging and folding handles on back for tipping.

You can hang this thing over the fire, getting it hot and then take sticks with notches and take it off the fire, remove the lid and pour it without spilling a drop.

Best thing is it's about 13 bucks. I fill it with either my zip stove or my food.

cb1.jpg
 
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The picture kind of says it HD, but has the aluminum held up pretty well to repeated use, banging, and heat? I really like the looks of that one. Got a source?
 
Not sure Spooky. I'll look. I got mine at Campmor but both Campmor and the Open Country Website are both showing only their 1.1 qt model.

I remember last time I looked they had put an actual spout on it rather than just the v lip which would be an improvement over mine.

Also Open Country makes what they call a Billy Can but while it has a bail it doesn't have the pouring handle.

Hang on... I'll surf a bit and see if I can find anyone still has them.
 
Over the years, I've heard gazillions of mutterings about aluminum cook-ware and the potential for the metal leaching into the human system. Never got a definitive report, but it has caused me to minimize my use of aluminum cook-ware. For the difference in weight (ounces), my choice has been stainless steel.

YMMV.

justsayin'


Kis
 
Kismet said:
Over the years, I've heard gazillions of mutterings about aluminum cook-ware and the potential for the metal leaching into the human system. Never got a definitive report, but it has caused me to minimize my use of aluminum cook-ware. For the difference in weight (ounces), my choice has been stainless steel.

YMMV.

justsayin'


Kis
Click to expand...


Mostly disproved from what I can garner.
 
Thanks for the lead on that one HD! I do like the looks of it. Luckily it's cheap enough to give it a whirl. I also found this one and like it, 2qt, aluminum:
nonstickcoveredkettle.jpg
 
Spooky for what it's worth I do not like any non-stick for camp cooking. The coating of non stick seems to come off in open fire plus if you fry in it without using a lot of oil there will be charred marks inside not to mention on the outside as well. I have a pot similar to what you show but without the handle I got at a sportsman's warehouse. It is good for say warming soup or heating water but for cooking I'd go with some of the fore mentioned ideas.
 
That's a good point. I think every piece of camp cookware I've ever owned has been stainless, to date. (Uncoated).
 
I have a little 6" ss skillet I use sometimes.

I agree on the non stick coming off but I think the "hard andonized" no stick type stuff works.

Anymore I leave the fire black on it but scrub with steel wool when i get home to get any loose soot off.

The plastic shopping bags are great for carrying the sooty pots in.


I have a set of aluminum pots i have had over 20y. One is pitted though cause I used to spray them with oven cleaner to get the soot off and left it on too long.
 
I wouldn't worry to much about the aluminum thing. I know many many people who drink more coke in one month from aluminum cans, with acid festering inside of it, than most of us will ever use in our aluminum pot. They are not any more retarded now than they were 30 years ago.

Now if you were eating off of lead plates like the royalty did in England and France, then I would be worried. Heck the affects of that fine dining can still be seen today in those two countries. ;)
 
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