The carbon steel pan does the browning. This does everything else: the simmer, the rice, the pasta, the soaking, the boiling of water for treatment.
Stainless rather than aluminium or non-stick, for three reasons that all matter away from a kitchen. It takes a scourer, which is what you have instead of a dishwasher. It does not react with tomato, vinegar or lemon, and this corpus is built on acid. And it works on induction, which aluminium camping cookware does not.
Buy the one with a lid. A lid roughly halves the fuel used to bring water to the boil and is the single cheapest saving available on a finite gas canister. It is also what turns a pan into a steamer and a rice cooker.
A sandwich or clad base is worth paying for. A thin-bottomed stainless pan scorches anything with milk powder, tomato or sugar in it, which is most of the sweet things here and half the savoury ones. Around 18 to 20 cm suits two to four people and nests with most cooksets.