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“About to buy some new cookware and wanted some input. Titanium is lightweight and non-stick coated but stainlees steele will last forever pretty much. The weight difference is not a huge concern nor is the price difference. Any input is appriciated”
“The non stick on titanium sucks generally. The metal is too thin too distribute heat evenly. For boiling water its the best and last forever, for cooking, use something else.”
“I've used an aluminum bowl for about 8 years now, nearly a light as TI w/o the cost. Holds a little over 2 cups. Only utensil I carry is a Lexan soup spoon. Mini multi-tool with pliers doubles as knife and pot-grabber (the ultimate in 'dual-use').”
“1camper is correct ...titanium is light...but you can only boil water....
I uset to carry a non stick skillet....and made lovely things like carry frozen sausages in and cook first morning....or pita pizzas...or take mexican cornbread mix and make little fried cornbread pancakes....so yummy on a cold eve....with hot soup....
...but titanium is awesome if you are going to do freezer bag cooking...”
“I guess the first thing you need to decide is what/how you plan to cook most of the time.”
“Anodized Aluminum...screw lightweight, versatility rules....”
“I use a 2 litre Alpine Stowaway pot from MSR/Cascade Designs. I only boil water now and it's bomber.”
“I've always used a cheap $10 aluminum mess kit from Wal-mart. They can be beat up pretty easy but heat up real quick and come with about 3 pots. The kettle type holds about 20oz. and hasn't failed me yet. I quite enjoy them, but I beat on them pretty good and have dented them a bit. But if they ever fail, I'm only out 10 dollars so it's not a big deal.”
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