When you’ve been cooking in the wild for as many years as I have—on the trail, in the bush, and by the coast—you start to develop an almost instinctive appreciation for the gear that just works. The kind of equipment that disappears into your system until the moment it’s needed… and then performs like a champ. One such piece in my kit? The Swedish-made Trangia Mess Tin (Small 210 size).
I first picked this up on a recommendation from a bushcraft instructor while teaching an overlanding course in British Columbia. Compact, rugged, and endlessly versatile, it quickly became my go-to for everything from quick ramen lunches to full-on field meals. At just 6.5 x 3.5 x 2.6 inches, it’s light enough for minimalist trips but tough enough to survive real expedition work.
Cooking Versatility: Four Meals, One Tin
- Bang Bang Chicken (Trail Edition)
This is a crowd favorite in my cooking workshops: quick-cooked chicken, tossed with peanut sauce, chili, and a dash of vinegar for that punchy “bang bang” flavor. I prep the sauce in a small squeeze bottle and marinate pre-cooked or dehydrated chicken ahead of time. In the field, I drop everything into the Trangia tin and set it over a wood fire or gas burner, lid cracked to help it steam through. The aluminum distributes heat surprisingly well, and the meal comes out steamy, spicy, and satisfying. - Shin Ramen Noodles
It’s no secret I’m a sucker for Shin Ramen—especially when the weather turns foul and you need something warming. Most folks just boil the noodles and toss in the packet. But if you want to elevate it, try this: add a few thin-sliced mushrooms, some rehydrated seaweed, and a soft-boiled egg. The Trangia tin handles the liquid volume perfectly, and the tight-fitting lid helps it cook faster than an open pot. Best part? You can set it right over a solid fuel stove or embers and forget it for a few minutes while setting camp. - Rice
Cooking rice in the backcountry can be finicky, but this tin makes it doable—even enjoyable. I’ve done both white jasmine and short-grain sticky rice in it using a simple 2:1 water-to-rice ratio. A slow simmer on a gas stove or alcohol burner gives you fluffy, perfectly cooked rice. The shape of the tin encourages even steaming, and you can nestle it just above coals to finish without burning the bottom. - Cornbread
Yes, cornbread. I bring a dry mix in a zip bag (just cornmeal, flour, baking powder, salt, and a touch of sugar), add a little oil and water in the field, and bake it over low coals. The trick is to elevate the tin slightly above the fire and rotate it occasionally. You’ll get a golden crust and a moist interior that pairs perfectly with chili or trail stew. Wrap it in a bandana, and you’ve got a warm, comforting staple meal anywhere.
Durability & Fire Compatibility
Unlike ultralight titanium pots, the Trangia Mess Tin is built for abuse. You can toss it in your drybag or lash it to the outside of your pack, and it’ll still come out ready to go. The aluminum body takes direct heat from wood fires, gas burners, or solid fuel tablets with no fuss. It’s also dead-simple to clean—no fancy coatings to baby.
Why I Recommend it
If you’re an overlander, paddler, bushcrafter, or anyone who wants to really cook outdoors—not just reheat—you need a cook system that’s adaptable, durable, and minimalist. The Trangia Mess Tin punches well above its weight in all categories.
In my overlanding and expedition cooking courses, I teach how to use gear like this to build real meals with fresh or dehydrated ingredients, no matter the conditions. The Trangia tin is often the first thing I hand to students because it represents exactly what backcountry cooking should be: simple tools, thoughtful technique, and damn good food.
Ready to Learn More?
Whether you’re gearing up for a kayak expedition, prepping your truck for an overland trip, or looking to expand your bushcraft skills, I offer hands-on field courses in backcountry cooking and minimalist meal planning.
Check out my offerings through Liquid Rhythm Kayaking, or shoot me a message if you want to book a private clinic. I promise you’ll leave full—of both food and knowledge.
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Cook clean. Eat wild.
– Jeff Fabiszewski
Wilderness First Responder | Expedition Guide | Backcountry Cooking Instructor
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