Materials
MOST people take into the woods too many utensils and of too heavy material. The result is a disproportion between the amount of food transported and the means of cooking it.
I have experimented with about every material going, and used all sorts of dishes. Once I traveled ten days, and did all my cooking in a tip cup and on a willow switch—nor did I live badly. An ample outfit, however, judiciously selected, need take up little bulk or weight.
Tin
Tin is the lightest material, but breaks up too easily under rough usage. Still, it is by no means to be despised. With a little care I have made tin coffee pots and tin pails last out a season. When through, I discarded them. And my cups and plates are of tin to this day.
Sheet Iron
Sheet iron had its trial—a brief one. The theory was all right, but in practice I soon found that for a long time whatever is boiled in sheet iron pails takes on a dark purplish-black tinge disagreeable to behold. This modifies, but never entirely disappears, with use. But also sheet iron soon burns out and develops pin holes in the bottom.
Agate Ware
Agate or enamel ware is pleasing to the eye and easily kept clean. But a hard blow means a crack or chip in the enameled surface, and hard blows are frequent. An enamel ware kettle, or even cup or plate, soon opens seams and chasms. Then it may as well be thrown away, for you can never keep it clean.
Iron