I use the same skillet for coffee and breakfast. The first thing I use it for is boiling water to serve a Hario dripper to a steel carafe. Depending on the number of people on hand, I sometimes brew it quite strong, then boil a second pan of water to dilute everyone's first cup AND the then-partially-emptied carafe of strong brew. I then do the fresh hash browns/egg/bacon thing, two persons per batch.
The trend in my own use of equipment when in the boonies is to use one thing for multiple purposes. Of course, I'm doing tent camping in canoes, where minimalism really helps. Folks with RVs and pop-ups and the like can sanely carry more gear.
I did abandon my decades-old SVEA 123 -- which is unacceptably unstable for my needs for small group river outings (though it was fine in my youthful days of winter camping and backpacking) -- for the Korean type stove. There are myriad manufacturers/vendors --
this one is representative. Safe, practical, usable even at home for table-top cooking (lots of cool accessories for these in Korean stores).