Benjammin,

Yes, Marduk's method still uses some water, but if I'm reading it right I can reuse the same water for the length of the stay (though being sure to maintain the -OCl concentration in the sterilization dip), then pack the water out or dump it in portapotty on my way out. This is better for me than creating new wash-water after every meal.

-Blast

This is the human sump method. If you lick clean your bowl and pot and let air dry, at the next meal you boil your cooking water in the pot and dip sanitize the bowls and spoons before using the water to hydrate your meal. This assumes dehayrated meals requiring only hot water for cooking.

I've never heard that term before. I just figure that if it's good enough to eat in the first place it's good enough to get cleaned up and consumed. Why waste any nutrients? Why add pollutants to the nearby stream or lake? I just saw my solution as being practical - to hell with urbanized conventions and ways of doing things. <img src="/images/graemlins/smile.gif" alt="" />

Well, I have to think that after a few cycles, that water is going to have a fair amount of grease/scum floating around on it. Not sure what that would do to the taste of subsequent meals prepared/served with stuff cleaned that way, but it would at least be safe. I suppose you could boil off most of the water at the end and have a lot less (maybe none) left to have to contend with.

With no water to cycle, I reckon the dutch oven method to be superior given the restrictions. Chemical treatment or boiling the washwater might disinfect it, but it won't do much to purify it. Now if you had a microscreen and a good reverse osmosis system, you could drink that water, no worries, when you were done processing it.