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Valid choice to chose for a non-stick plate. I choose a cast-iron one because I have bad experience with scratching off the non-stick surface. A cast iron plate is as good after treated right at the beginning (rubbing it with cooking oil) it is as good as any non-stick.
I have to admit: It's not lightweight either and it does take a bit more elbow grease but it is so much more rewarding to cook when it's prepped in the right way.
Here is a new Dutch site for ordering outdoor equipment Ray Mears / Bear Gryll style, but also those sought after parts for your twenty year old burner or a complete coleman kitchen if you will. I have my keen eye set on a Dutch Oven.
Also good for just browsing...
Qvist Outdoor cooking
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Topic: Coleman dual fuel stoves
