Gear
Spatula and ladle
For frying and stirring in camp cookware — silicone, wood or plastic, and why the size has to suit the shape of the pot.
For anyone who cooks something more than packet soup and freeze-dried meals on a trip, a spatula and/or ladle is needed for turning, stirring and spreading out the food. On short trips a spork is often enough — but on longer trips where you fry pancakes, omelette or fish, a dedicated spatula is worth having.
Spatula vs ladle — what do you need?
Stekespade (spatula) is flat, used to turn food — pancakes, omelette, fish, meat. Standard shape: rectangular with a sharp edge.
Sleiv (spoon, scraper) is concave, used to stir and scrape the sides of a pot — risotto, soup, stew.
For the outdoors a combined spatula-ladle is often enough — a single piece that can both turn and stir. Classics:
- Sea to Summit Alpha Light Spatula — silicone blade with a handle, ~30 g
- Light My Fire Mealmaker — plastic, combined spork and spatula, 25 g
- MSR Folding Utility — folding, weight 60 g
Materials
Silicone — withstands high heat, soft against coated surfaces, light (10–30 g). Standard for modern outdoor use.
Wood (bamboo or olive wood) — classic, imparts no taste, handsome to look at, but heavier (40–80 g) and can absorb moisture and odours.
Plastic — cheap, light, does not withstand direct heat above 100 °C. Standard for short trips.
For coated pots (PFOA-free, ceramic, PTFE), silicone or wood is standard — metal ruins the coating.
Packing
In a fabric side pocket in the pack or fastened to the cookware. Folding models pack better.
Maintenance
Wash with hot water and biodegradable soap after use. Dry in the open air.
Wood: oil annually with cooking oil to prevent cracking.
Silicone: dishwasher-safe, but hand-washing is simplest on the trail.
Text: Snuitide (2026).