I've been using long handled anodized sporks from Sea-to-Summit and have never had them get hot while cooking and eating. Maybe there length dissipates the heat and I don't leave them in the pot while cooking. I've done freezer bag trips with no clean-up, except for a cup rinse out. If I need to, I boil a few ounces of water at the end of a meal for cleaning, with frezzer bags, only water is ever in the pot, and no dishes. It's why I like the long sporks- easy to mix up food in a bag and eat it. 2 of them weigh 1/2 oz. They make oatmeal packs you can pour water in, stir, wait, and eat, too. In April I'm doing a dry trip into the Bisti Badlands in New Mexico. Only 3 days, so no cook, cold coffee. No clean-up.