You used to be able to find quality, spun steel backpacking skillets by sigg or one of the other euro manufacturers. Thick bottom, thin sides (think "wok")and very lightweight, but I haven't seen campers' spun steel pans on the market for a while, and i've lost mine.
It's a shame, too, cooking in a wafer thin slice of teflon coated aluminum simply doesn't cut the mustard for an outdoor gourmand.
I had a friend often pack a quite small, spun steel wok on backcountry and bike trips. I would suggest this.
Last edited by Bekologist; 01-10-13 at 07:05 AM.