tools organized and safe from the environmental conditions is to invest in a toolbox. These boxes are relatively cheap and are a great way to protect your investment. I would recommend purchasing one with multiple drawers for knives. Lining the drawers with rubber mats will add a layer of protection for your tools.
Chef’s Knife: A Chef’s knife ranges in length from 8 to 12 inches and cost anywhere from $20 to $400. The knife should feel comfortable in your hand, balance well and be made of one of these materials:
• Carbon steel is relatively inexpensive, holds an edge well and is easier to sharpen than most stainless steels. On the downside, they tend to rust and stain. You must also clean, dry and lubricate the blade after each use. A word of caution: when new, the steel may impart a metallic flavor in acidic foods.
• Plastic, not usually known for its sharpness, is good for cutting vegetables to help prevent discoloration. Even though it is generally not sharp enough to cut deep into flesh, you must still be careful when handling it.
• Titanium is not as wear resistant and is difficult to sharpen. It is more flexible than steel and does not impart metallic flavors. It is also more expensive and not the best choice for a chef’s knife.
• High carbon stainless steel blades do not discolor or stain, stay sharp longer, are stronger and cut better.
• Ceramic blades stay sharp longer, do not corrode, stain or impart flavor and are lightweight. The bad news is they are brittle, will break if they fall or sharpened improperly and require a special sharpening tool.
• Stainless steel tends to be softer than carbon steel, needs sharpening more often and is highly resistant to corrosion.
Bungee Cords: While bungee cords might seem out of place in the kitchen, they come in handy when cooking outdoors. They can be used to hang things on the sidewalls of the screen house or a battery powered lantern to the inside peak of the frame. They also can help fasten the lids to your storage bins.
Tongs & Spatulas: No campside kitchen would be complete without a pair of tongs and spatula. I recommend buying a silicone tipped stainless steel pair of both. The silicone tips are heat resistant up to 500°F and will not scratch the non-stick pans. Prices range between $5 and $10 for each.
Can Opener: This is something many people forget until they need it. Hand cranked openers are inexpensive but they still need to be durable and feel comfortable in your hand.
Fire Extinguisher: There are five classifications of fire extinguishers: A, B, C, D and K. A combination extinguisher of types A, B and C is all you will need for your campside kitchen. This multi-purpose, dry chemical extinguisher contains mono-ammonium phosphate.
Temperature Probe: This is essential for every kitchen! It takes the guesswork out of making sure the food cooks to the proper temperature. You will need to check the calibration before every camping trip to ensure its accuracy. You can calibrate a probe by using the ice point method. Fill a large container with crushed ice and add cold water. Put the thermometer stem into the ice water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator stops moving. Do not let the stem touch the sides or bottom of the container. If the probe does not read 32°F turn the adjustment nut underneath the head until it is the right temperature. If using a digital display probe, follow the calibration directions that came with it. Probes range between $10 and $40.
Wash Sink, Rinse Sink & Drying Rack: Every kitchen needs a place to do dishes. The campside kitchen is no exception. You will need a plastic washtub, a rinse tub and a drying rack. They do not have to be fancy or expensive. To conserve space the tub and rack should make one unit when not being used. Include biodegradable dish soap, a dishtowel and scrubby sponge also. Portable hot water systems are available but a simple pot of water heated on the stove will do the job.
Water Jug: Whether it is for washing your hands, filling up the dish washbasin or a variety of other things, you will need a water jug. You can purchase one for around $5 to $20. I recommend a hard shelled, 5 to 7 gallon capacity container. Collapsible models tend to leak and do not stand up well in the kitchen.
Pot Holders: Potholders are important because they protect your hands from burns. I do not recommend using oven mitts since they are harder to remove in case a hot liquid spills on them. Always have an extra pair in case one gets wet.
First Aid Kit: Every kitchen poses a risk of injury so it is important to have a well-stocked first aid kit on hand. Keep it in the kitchen for quick and easy access in case of an emergency.
Pots & Pans: This is not the place to cut corners. Good pots and pans should be durable and long lasting. There are several types below but I will leave it up to you to consider what the best choice for your outdoor kitchen is.
•Aluminum: These pans are lightweight, heat quickly, and are usually inexpensive to purchase. These attributes sound great but aluminum cookware can also dent, create hot spots that can burn your food, and create chemical reactions with some types of food. If you are dead-set on buying aluminum cookware, then try the stainless steel clad type. This will at least prevent the chemical reaction.
•Stainless Steel: Stainless steel is durable, strong and can last a long time. Pans with less thickness tend to burn foods easily. Try to purchase ones that have thicker bottoms or aluminum bottoms that are not in direct contact with the food.
•Teflon Coated: Most non-stick pans are made of aluminum with a Teflon coating, which makes them lighter. Silicone tipped utensils is necessary when using Teflon coated pans. Throw away the pan once the coating on it flakes or shows signs of excessive wear. The downside is they leak toxins into the air and food when the pan gets overheated. These pans distribute heat unevenly which is in contrast to their cast iron counterparts. When it comes to Teflon coated pans, I recommend a thicker or heavier gauge kind. They may be more expensive but they will distribute the heat more evenly.
•Cast Iron: Cast iron pans if seasoned regularly will last a lifetime. Although they are very durable and can take a beating, they will always need to be maintained by “seasoning” them after each use. Another negative aspect is that they are much heavier than their other three counterparts above are. Some feel that the flavor derived from cooking in cast iron cookware is like none other and is worth the extra effort to maintain them.
Long Stem Lighter: Even if all of your equipment has electronic starters, it is a good idea to have a long stem lighter. I recommend buying two in case one does not work or is empty.
Measuring Cups & Spoons: These will be essential if you plan to measure ingredients in your outdoor kitchen. They do not take up much room and will be needed if you are following a measured recipe.
Citronella Candle: While technically not considered equipment, these candles are essential for every campside kitchen. Place it near the preparation area to keep bugs away from the food.
Non-Essentials: Some items that might be good additions to your campside kitchen include a vegetable peeler, bottle opener, garlic press, boning knife (for filleting fish), paring knife (for more precise cutting), serrated knife (for cutting bread), matches, calculator, pen or pencil, notepad, radio, bug spray and battery pack (for any recharging needs).
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