Cook Curated · Field checklist
The complete camp-kitchen checklist
Build the kitchen around the menu, group size, weather, land rules, water access, and the heat source you are legally permitted to use.
Heat and fire
- Confirm current fire restrictions and permitted fuel
- Primary legal stove or explicitly permitted fire system
- Fuel plus a realistic reserve
- Stable pot supports, wind protection, and ignition backup
- Heat-safe gloves and long fire tools when live fire is permitted
- Required fire pan, extinguisher, or suppression water
Cookware and prep
- Cookware matched to burner size and meal volume
- Only cookware explicitly approved for real wood fire when applicable
- One useful knife with guard or secure sheath
- Cutting board separated from raw proteins
- Tongs, spoon, spatula, can opener, and eating utensils
- Thermometer for proteins and cold storage
Water, food, and storage
- Known potable-water plan plus treatment backup
- Cooler or insulated storage with enough cold reserve
- Animal-resistant food storage required for the destination
- Dry-goods bags and leakproof containers
- Labels for allergens, dates, and shared-trip ownership
- Separate drinking, cooking, and washing water allocation
Cleanup and shutdown
- Two-basin or leave-no-trace wash plan
- Biodegradable soap used according to local rules
- Scraper, brush, towels, and handwashing supplies
- Trash, food-scrap, and pack-out bags
- Extinguish, cool, inspect, and pack every heat source
- Final ground sweep for food, embers, micro-trash, and tools