One method is to use the lye present in the ashes of many hardwood trees to saponify (residual) oils in your cooking pot. It doesn't need to be a precise blend; simply mix some water, ashes, and oil into a paste and use that to scrub. It's not as harsh a scouring powder as sand or salt, and won't scratch the metal, which can make everything stick.

Also deglazing a still hot pot or pan with cool liquid is not only a great way to free cooked on bits, but add a flour slurry and you've made gravy!

It depends on your definition of "away from civilzation."

Are you out for a few days or a couple of weeks hiking trip? Carry a small bottle of dish detergent. The travel size (2 oz) bottles of shampoo are available from almost any drugstore for around a dollar or so. Once you have emptied the shampoo, fill the fill the bottle with dish detergent. Used in small judicious amounts, this bottle will last quite a while.

There are other methods of cleaning pots and dishes such as using sand, ashes etc. However getting them completely clean of food containaments is vital as there is nothing worse then getting a severe case of the trots 20 miles from home because of food posioning. One thing to keep in mind also, food poisoning can develop in as little as a few hours to a few days after intial contact. This would not bode well if you are 3 days into a hike with no methods of rescue. Attempting to walk out in such as weakened state could be life threatening in it's own right.

I use the Three Tub method. First tub holds hot, soapy water. Second holds warm rinse water, third holds bleach sterilizing solution of 1 teaspoon bleach per two gallons water.

-Blast

My cavalier answer is lick my plate clean.

But more to the point, if we don't have water we have a problem. Water is always a consideration for us, selecting a good spot long enough to cook a meal that needs clean up.

Perfect world/planning: 3 tub method.
Usual multi-day trip: Dr. Bonners, boiled water, rag.
In a pinch: sand scrub and swirl some water around with fingers to clean out.

To my folly perhaps, I rely a lot on sunlight to sanitize my cook/drink wares between eating. I've always believed and not suffered for it yet, that if I modestly clean a cup, plate, bowl or pot and let the suns UV rays on it for a bit, I'll be good to go. I try to be as neat as possible with my cooking/eating gear anyway so maybe its just hoping it works.

It's been more than ten years. They are still sharp.

Jeanette Isabelle

Old threads never die, thy just fade away...(and possibly dull with the passage of time).

I favor an old hickory paring knife $6 at wally's. I can get a skinning/butchering edge back on it in 20 seconds, if I havent hit a bone. If I have hit a bone, it might take a full minute. ;-)