Click to view our Accessibility Statement or contact us with accessibility-related questions

For anyone going for the titanium stuff, just some words of experience here.
Cooking on Titanium sucks, even if you use a lot of oil. Cooking eggs sunnyside up, let alone over easy, is pretty hard. Titanium is ok if you need something to eat out of and to boil water.
Whenever possible, try to cook on nonstick or get a pot and pan that heats up evenly. Anodized is lot better in this regard. Stainless is bad but better than titanium, just make sure you season it and remember to use oil. The right stove and windscreen combo is also super important too.
You'll want to use a wind screen so you don't have to turn your stove on high to get your pan to heat up in a controllable manner, likewise a stove with a broader burner will only help you cook actual meals.
kalieaire
0
I'm going to have to echo kalieaire's warning. I initially didn't fully understand this, but backpacking cookware made of titanium is usually made thinner than aluminium to get a lighter product. The thin base burns food really easily and it's best suited for boiling water with a stove. Using a campfire is also slow, because titanium has such a low thermal conductivity.
I've been using hard anodized cookware for a while now and I really like the material. It's safer than straight up aluminium and very easy to clean.