Trangia Cooking

Middle School Outdoor Education

What is a Trangia?

Trangia is a trademark for a line of alcohol-burning portable stoves manufactured by Swedish company Trangia AB.

Designed primarily for backpackers, with a focus on light weight, durability and simple design.

The key component of a Trangia stove is the burner. This is a small brass cup. Fuel is poured into the burner and ignited. The heat from the flame causes the fuel to vaporize, forcing it out of jets around the top of the burner, and producing a steady cooking flame.

In addition to the burner, the standard stove set includes a base, which lifts the burner off the ground and has vents to provide airflow, and a windscreen, which protects the pot and flame

The entire set is designed to fit together in a single, portable package.

Trangia Parts - PotsEach Trangia comes with two pots for cooking

Trangia Parts - BaseThis is the base of the trangia. It lifts the burner off the ground and allows for air to circulate.

Trangia Parts – WindshieldProtects the burner from wind as well as providing a stand for the pots.

Trangia Parts – BurnerThe Brass burner is filled with Methylated Spirits and lit. The heat vaporises the fuel, forcing it out the small jets located around the top of the burner.

Trangia Parts – Simmer RingThis adjustable ring can be placed over the burner to limit the size of the cooking flame.

Trangia Parts - OtherOther parts included in the Trangia are:• Grips: used to lift the pots from the burner• Lid: can double as a frying pan• Strap: used to pack the stove away

Trangia Cooking - Hints

Cooking on a Trangia Stove is exciting and interesting. For some, it is not easy cooking a full meal if it is your first time. Some of you may have used the stoves on previous camps and would know they take a little longer than the usual stove to heat up.

Trangia Cooking - Hints

Some Tips: Remove all excess packaging and place food into

snap lock bags, e.g. remove from cardboard boxes – NO BINS where we are going.

Ensure the quantities are correct, e.g. If you only need a table spoon of oil then put a table spoon into a film canister and leave the rest of the bottle at home.

Your meals should be relatively quick and easy to prepare.

Choose recipes with the least and reasonably lightest ingredients.

Use a combination of long life and powdered milk.

Try to minimise the amount of tinned food you take with you (rubbish)

Trangia Cooking - Hints

Some No No's: No two-minute noodles to be taken on camp for any

meal. They are high in salt and provide little energy needed to recover after a hard day.

Do not plan to have meats such as steak, bacon and sausages or frying eggs as the meat spoils quickly and can cause food poisoning and eggs are messy and hard to cook.

No Pancakes as they are messy, take ages to cook and for all the effort of cooking and cleaning they are quickly consumed.

Trangia’s are made from Aluminium Susceptible to sticking and notoriously hard to clean Frying – Not recommended

‘Wet Meals’ (high water content) are much easier to cook and then clean afterwards Stews Curries Pasta

Trangia Cooking - Hints

Clean the Trangia as soon as possible Don’t give food the chance to stick!

If food does become stuck/burnt to the bottom – soak the pot with water!

Heat your washing water in the dirty pots – this will make it very easy to clean!

Add a drop or 2 of water to the metho to be burnt – this helps limit the carbon buildup at the bottom of pots = Less Cleaning!!!

Get your teacher to check you ‘clean’ Trangia before returning it.

Some Major Cooking Rules

When we cook, we cook in a ‘cooking circle’ at all times. What might be some reasons for this?

If your burner runs out, wait until it is cool enough to touch before refilling

When we are cooking, we have a fuel station. This is to keep bottles away from flames.

Trangia goes to fuel station to be filled up, NOT the other way round!