FAQs
Aluminum is the cookware of choice for all-around backcountry use. It conducts heat evenly, is easy to clean when hard anodized and even easier when coated with a nonstick finish. It is also extremely efficient. Stainless steel is very durable; perfect for when your pots take a lot of abuse. It lies somewhere between aluminum and titanium in terms of its cooking ability/suitability. Titanium cookware's biggest advantage is its light weight. Titanium pots are ideal for boiling water, because they can be made with very thin walls and transfer heat very efficiently. They tend to develop hot spots, however, making them less than ideal for cooking temperature-sensitive foods like eggs or pancakes. Cookware's efficiency is also dependent on its color and material. Testing has found that darker pots (esp. the bottom) are the most fuel efficient. Older cookware, which blackens through use, becomes more efficient than new cookware.