Um...what other differences matter? I don't want to knock the Bakepacker ($21), a well-thought-out, workable product that has its own merits I'll discuss shortly. But in terms of actually baking somethingpizza, brownies, biscuits, a frittatathe Outback Oven ($68 in the ten-inch size; www.rei.com) is simply superior in every way. Sure, the Bakepacker, which uses steam to cook food placed in a plastic bag, does just that: it cooks food. But it doesn't perform that bit of alchemical magic that occurs when high, dry heat hits the surface of rising bread. In short, no crust, nor any of the wonderful flavors or textures that emerge in that combustible mix of food, heat, and mouth.
So if you're already a fairly competent bakerand I'll assume you arethen you won't be satisfied with anything but the Outback Oven. Moreover, in the hands of a good cook, the Outback Oven can literally bake nearly anything you can do at home (true, big trays of cookies are a little impractical). Its distributor, Backpacker's Pantry, sells a variety of pre-mixed packaged baked goods. But it's a lot more fun to adapt home recipes for use on the trail. Pack along some olive oil, Parmesan cheese, some yeast, and there's almost no end to what you can come up with.
That said, the Outback Oven does have its foibles. Mainly, it's a little tricky to get the heat at the right level, so practice on some biscuits or something at home before taking your show on the trail.
And the Bakepacker can do a few tricks that the Outback Oven cannot. It's better at poaching fish, steaming vegetables, or making dishes that include rice. But for the most part you already can perform those tasks with an ordinary camping pot or skillet.
So, get an Outback Oven, and bon appetit!
Read more about some of the Gear Guy's other favorite things, pieces of gear that stand the test of time and on-trail abuse, from socks to stoves to ultimate packs.
Lead Photo: courtesy, REI
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