Hot food isn't a priority during the summer months and preprepared salads, sandwiches and hot or cold drinks are usually pretty easy to come by at supermarkets, restaurants and convenience stores. But there might still be the odd occasion I might want to cook.


My preference for bike-touring (which is largely a warm weather activity) has long been an alcohol stove and I managed to pick up a couple SS versions before they were discontinued.

Alcohol or fondue fuel is pretty universal, and easy to find. It doesn't have the smell/contamination issues associated with gasoline or kerosene when packed in a pannier. The heat output can't be regulated directly, but there's a way around that.


The stove is used with Thai, Zebra brand tiffin stainless steel food containers.
http://www.zebra-head.com/en/product...yid=0000000007


The containers stack and although tiffins are usually used to DELIVER, not COOK food - they're perfect for a one burner heat source. Something can be started in the bottom, and then shifted up the stack to continue cooking at a lower temperature. The same principal as a double boiler. That approach not only gives more cooking options - it increases fuel efficiency. The concept may not suit everyone's cooking reauirements, but is effective enough that MEC marketed an exact equivalent (for a lot more money).


As well as being stackable, the containers are available in a variety of sizes and configurations and can double as storage units for food, or you can eat directly out of them. A Thermos comes in handy too ocassionally.