WIRED Well made with sturdy cast-iron cooking grates. Also includes griddle and grill plates for more cooking options. Easy-to-use latch and carry handle. Electronic ignition. Excellent flame control, easy to simmer. TIRED Pricey.
Well made with sturdy cast-iron cooking grates. Also includes griddle and grill plates for more cooking options. Easy-to-use latch and carry handle. Electronic ignition. Excellent flame control, easy to simmer. Large enough to evenly heat 10-inch pans.of every circle, you find yourself back at the beginning. This is the best way to think about Coleman's new Cascade and 1900 series 3-in-1 stoves.
That doesn't mean these stoves are clones of the old ones. Both the Cascade series two-burner and the 1900 series two-burner feature modern updates like electric ignition, hot plates, and grill plates. Most importantly, both burn propane and not the mixed liquid fuel sources used in stoves of yore. Still, in other important ways, they are indeed throwbacks to an earlier age. The result is a camp stove that's both classic in design and modern in function.
The Cascade and 1900 stoves also share the same windscreen design, which features deeply scooped sides that made me nervous at first. How could this possibly block wind as well as the much larger side windscreens on the Classic, when they have so much less material? The answer is that they really only need to block wind at the base, to keep the flame from going out. At the base, they're no different than any other windscreen on any stove.
The burners of both stoves are the same as what you'll find on the Coleman Classic. Which is to say that, while a larger pan will fit on the stove because it's wider than the Classic, the ring of flame is the same size. Both the Cascade 3-in-1 and the 1900 3-in-1 are capable of delivering 12,000 BTUs per burner.
The burner size leans smaller, though. With large pans, the outer edges get significantly less heat. Using a digital thermometer to check the temp around a 12-inch cast-iron pan, I found that temps varied by as much as 100 degrees from the center to the edge. Now, it's possible to use this to your advantage by putting food you want to cook quickly in the center while the rest is around the edges, but I find this is more trouble than it's worth in practice.
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