Nylon utensils are lighter and they are the wrong choice here. They soften against a hot pan base, they stain permanently with turmeric and tomato, and the thin ones snap at the neck when you lean on a pan of half-rehydrated pulses. Stainless does none of that and will outlast the pan.
Three things do almost all the work in this kind of cooking: a slotted turner for anything taking a crust, a solid spoon deep enough to serve with, and tongs, which are the most underrated item in a one-pan kitchen because they let you turn things without a second tool.
Buy them with a hanging loop or a hole in the handle. In a van or a crate, utensils that cannot be hung or clipped end up loose in the bottom of a box with the sand.
The one exception worth carrying in addition is a silicone or wooden spatula if you have a non-stick pan, because steel and non-stick coatings do not get on. With a carbon steel or cast iron pan that problem disappears and steel is simply better.