The cutting board dilemma. I have a small cutting board I made, weighs only 18g. Have done many trips. Works well, when there is only two of us or I alone. We like to cut cheese, fuet, biltong, chillis, onions etc on it when eating or cooking, so it is an important part of trail ritual.

Also when solo or in a pair, we don't need plates, we just eat out of the pot. But in a group of four, do I forego the cutting board and get myself a plate with a built-in cutting-board such as Sea-to-Summit's X-bowl. It rolls in at 80g, so quite a step up in weight.

WDYT?

What do you use for a chopping board?

https://seatosummit.com/products/x-bowl

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We are probably taking two pots, but on the FRC one specific pot is for certain. It is an MSR 1.1lt Stowaway. It is completed with a pot cozy I made. This allows us to cook meals which normally requires time and simmering to rather cook in own heat. Rice, dehydrated cooked beans all benefit from this. It also allows for one to start meal preration when arriving at camp and then go for a walkabout.

- https://www.msrgear.com/ie/cookware/stainless-steel/alpine-stowaway-pot---1.1l/321109.html

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