I've been known to bring cast iron cookware on cycle outings. It really depends on what you want to cook. Thin lightweight cookware is perfect for only one thing - boiling water. There's a reason that quality cookware for home use has heavy metal bottoms - even heat distribution and more temperature control. If you really want to know what something's like - try cooking with it at home on a normal stove for a while.

If travelling in a group - a small cast iron paella pan can be used for omlettes, pancakes, fried fish, stews, couscous, fried rice - and of course -paella. Alternatively I have a couple really small stainless steel pots and pans that are perfect for cooking for two. Each unit is about 5 1/2 inches accross. Pefect for oatmeal, or soup, or KD, or rice - and the frypan will do 2 eggs perfectly. Some people can live of freeze-dried camping foods -I can't.

But during hotter weather I generally leave it all at home and stick with salads, cold drinks, fruit, cheese, nuts, energy bars and whatever turns up along the route. There's usually no shortage of restaurants, grocery stores and convenience stores.