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Nesting Cast Iron Skillet, Mess Kit & Prep Utensils

Pack one tidy kitchen kit so you can prep, cook and eat well at camp.

Beginner

4 min

NESTING CAST IRON SKILLET, MESS KIT & PREP UTENSILS
[ ] 10" Pre-Seasoned Skillet
[ ] Cutting Board
[ ] Silicone Spatula
[ ] Chef Knife

  • 10" Pre-Seasoned Skillet: the owner's spec. A 10 inch pan feeds a small group and fits most camp stoves. Check the maker's care guide for seasoning.
  • Cutting Board: pick one that is dishwasher-safe or easy to scrub, and light enough to carry.
  • Silicone Spatula: it will not scratch the seasoned surface. Check the maker's heat rating.
  • Chef Knife: keep it sharp and sheathed, since a dull knife is harder to control.
  1. Heat is the hazard. Cast iron stays hot long after the flame is off. Use gloves, set the pan on a heat-proof pad and tell everyone in camp when a pan is hot.
  2. Knife care. Cut on a flat board, cut away from your body and keep the knife sheathed when you are not using it. Do not carry it while you walk around camp.
  3. Keep food safe. Wash your hands, keep raw meat apart from ready-to-eat food, and keep cold food cold. The USDA recommends cold food at 40 degrees F or below. See foodsafety.gov for current guidance.

Gear types only.

  • Pre-seasoned cast iron skillet
  • Nesting mess kit
  • Silicone utensils and a folding cutting board
  • Chef knife with a sheath
  • Wild Dirt clothing for camp chores and cool mornings (clothing category)

Cooking on open fires, grills and stoves is covered by local fire rules that differ by park, forest and state. Check current local rules with the campground host, nps.gov, fs.usda.gov, blm.gov or your state forestry agency. Knife rules in some places can limit blade types. Check with the land manager if you are unsure.

Good camp food starts with a simple, well-packed kit. Cook it, clean it and leave your site better than you found it. Built by explorers, for the trail.

Cook

  • 10" Pre-Seasoned Skillet with a lid if you have one
  • Silicone Spatula
  • Tongs
  • Heat-proof gloves or a thick pot holder
  • Small bottle of cooking oil in a leak-proof container

Prep

  • Cutting Board that is easy to clean and fits your bin
  • Chef Knife in a sheath or knife guard
  • Can opener and bottle opener
  • Measuring cup or a marked pot

Eat

  • Plate, bowl, cup and fork or spork for each person
  • Mess kit that nests together to save space
  • Napkins or a reusable cloth

Care for cast iron

  • Wipe the skillet while it is still warm, not hot
  • Dry it completely and rub on a thin coat of oil
  • Store it dry in a bag so it does not stain other gear

Pack

  • Bin or roll-up kit so everything travels together
  • Spare trash bags and a dish towel

Cook

  • 10" Pre-Seasoned Skillet with a lid if you have one
  • Silicone Spatula
  • Tongs
  • Heat-proof gloves or a thick pot holder
  • Small bottle of cooking oil in a leak-proof container

Prep

  • Cutting Board that is easy to clean and fits your bin
  • Chef Knife in a sheath or knife guard
  • Can opener and bottle opener
  • Measuring cup or a marked pot

Eat

  • Plate, bowl, cup and fork or spork for each person
  • Mess kit that nests together to save space
  • Napkins or a reusable cloth

Care for cast iron

  • Wipe the skillet while it is still warm, not hot
  • Dry it completely and rub on a thin coat of oil
  • Store it dry in a bag so it does not stain other gear

Pack

  • Bin or roll-up kit so everything travels together
  • Spare trash bags and a dish towel
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