At home in the kitchen we've now used all of the pots and pans in one way or another (mostly the smaller pot) on average once a day, to boil milk for our coffee, cook scrambled eggs, heat beans, soup or vegetables from a can, to cook a tortilla and to cook portions of fresh vegetables. Over the duration of the whole test the small pot must have been used and washed clean at least a hundred times. It washes out really easily, with only burnt-on food (almost always the milk. I think this is due to me having the heat turned up too high) requiring a short soak and a scrub with a nylon scrubber.

I'm pretty used to the Gripper handle now and I must say it's very secure once located and it does get easier to use with practice, but initially it required concentration and care, especially in poor light. It's not quite as convenient as a conventional rim-gripping grab handle, but (as well as security) the other good thing is there is absolutely no damage to any part of the pan's non-stick coating. I've now modified how I cook eggs in the small pan. As it heats up really quickly, I don't find it necessary to pre-heat the pan as I would with a thicker-based pan. I now just crack an egg directly into the cold pan and then, holding the pan with the Gripper handle, transfer it to the heat. Within a few seconds cooking starts, just ideal for backpacking and conserving fuel - brilliant! It's quite amazing how, even without fat or oil, a cooked egg slides easily out of the pan onto a plate.