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The right choice and organization of your bivouac cooking kit will enable you to make the most of your outdoor adventure while enjoying well-prepared meals. Lepape advises you on essential cooking equipment.

An essential piece of bivouac kit: the cooking pot

When preparing a bivouac, choosing the right popote is crucial for practical, efficient outdoor cooking. For a bivouac (unlike camping), lightness and compactness are essential, as the equipment is carried in the backpack. We’ll help you choose the ideal cooking utensil, the right stoves and other equipment for a successful bivouac.

Criteria for choosing your popote

There are various criteria for choosing a popote, but some are more important than others. We list them for you.

Meals-on-wheels material

  • Steel stoves: steel stoves are extremely hard-wearing, but heavy and therefore unsuitable for bivouacs and roaming.
  • Ceramic popotes: They retain heat well and are easy to clean.
  • Stainless steel popotes: stainless steel is strong and conducts heat well. Stainless-steel cooking pots are a little heavy, however.
  • Aluminum bakeware: lightweight, affordable and with excellent thermal conductivity. However, their lifespan is limited.
  • Titanium pans: lightweight, sturdy and abrasion-resistant, these are the best compromise.

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The weight of the equipment that makes up your kitchen kit

When bivouacking, the weight of your equipment is an essential criterion. Unless you’re going on a fast, a kitchen kit is a must! If weight is your criterion, we recommend a lightweight, durable titanium popote. Perfect for boiling water for freeze-dried dishes or cooking pasta.

The size of the kitchen and the number of people

Of course, the size of your picnic basket depends on the number of people going on the bivouac and the space you have in your bag.

  • For one person: 500 ml to 900 ml
  • Serves 2: 1 liter
  • Serves 3: at least 1.5 liters

It’s worth noting, however, that some hikers set off on bivouacs with nothing more than a 450-litre mug!

Frequency of use and type of food during bivouacs

If you often go bivouacking, opt for titanium or stainless steel equipment, as these materials are durable, resistant to abrasion and heat. If you’re an occasional bivouac-goer, an aluminum cooking pot will do the trick.

The type offeed will also be a criterion. If you only eat freeze-dried dishes (convenient and easy) or pasta and rice, titanium will be perfect. On the other hand, if you’re cooking food (fresh meat or vegetables, for example), stainless steel or aluminum popotes are ideal!

The stove: the other essential item in your bivouac cooking kit

The gas stove is a compact, lightweight cooking appliance that can be carried on a bivouac. It must, of course, be adapted to your popote and vice-versa, particularly in terms of dimensions.

A practical tip: choose a stove that can be stowed in your picnic basket, to save space in your backpack.

The different types of stoves are :

  • Classic gas stoves with one burner and 3 or 4 folding arms: a little heavy but reliable
  • Ultralight stoves: very light, very efficient but a little fragile
  • Jetboils: a stove-integrated popote system that reduces wind resistance and gas consumption, while ensuring optimal cooking.

See all our stoves on our site

Other kitchen kit accessories not to be forgotten when bivouacking

Stoves and cooking pots aren’t the only essentials for bivouac cooking. Lepape offers you a list of accessories to put in your backpack:

  • Cutlery
  • Collapsible bowls/cups, glasses, plates
  • A sponge and biodegradable soap for washing dishes
  • A gourd
  • A lighter or gas lighter to light your stove
  • From freeze-dried dishes if you eat them

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