Originally Posted by
Burton
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.
True, but I find that the less even heat distribution and temperature changes can be dealt with quite well when one is only using a single burner and can pay full attention to what's cooking in that particular pan - as opposed to preparing an assortment of things simultaneously on a full kitchen range. So even though I'm rarely using the stove to just boil water I find the lightweight camp pans to be quite well suited to the task and wouldn't want anything heavier.