Someone else recently expressed concerns about the small amount of cooking that an isobutane cartridge is capable of. Are there practices that apply specifically to isobutane? Using 220g cartridges instead of 110g would have half as many slumps from the nearly empty cartridge. Is this significant for month-long trip? Keeping cartridges warm seems to help, especially as a cartridge nears empty. For cooking on liquid fuel, a wind screen helps a lot. This can reflect radiant heat even when there's not much wind. An outdoor store employee said that wind screens are dangerous for isobutane cartridge stoves. Are they helpful? Dangerous? Only dangerous if they're full circle? I responded with some general cooking strategies: Boiling water with a smaller flame instead of WOT will save fuel. Flame should not extend past the bottom of the pot. Wider pot will turn fuel into more hot water than a tall narrow pot. Tall, narrow Jetboil-type cooking systems with wind protection and heat exchangers will be much more efficient than an open burner and a wide pot. Pots with radiused bottom edge will flow more heat up the sides than a pot with a sharp bottom edge. Some burners are simply more efficient than others. Many foods can continue to cook with the heat off. Pasta has a long tradition of cooking in boiling water but it cooks nearly as well in 99C water off the stove although it takes a stir or two to keep it from sticking. Pasta also doesn't take nearly as much water as tradition says. Even longer-cooking foods like grains can cook off the stove if the boiling-hot pot is wrapped in insulation. I responded to the concern with my own observations, but being an isobutane noob, I'd be interested in more. Also interested in other cooking strategies no matter if they apply to freeze dried meals or foods from farmers' markets.