I have a pretty good propane two burner stove and bought some Coleman cookware at Cabela's... skillet and sauce pan, and carry a 2nd older metal saucepan .
I'm not a bad cook ... really! But it seems like I'm constantly burning things... eggs, bacon, even veggies in the saucepan sometimes.
I thought it was because it seems like I can't get the flame low enough to 'simmer' but that's not always the case.
Someone mentioned that the cookware is too thin or not suitable for the higher heat of the propane stove. That it's different than a regular stove (huh? even a home gas stove?) Is that right?? This Coleman cookware is marketed for that.
I'm seriously considering getting an electric skillet , one that is a couple of inches deep not just a griddle.