Blitz,

My take, after too many years of trying -- (Drum Roll)

IT DEPENDS!!!!

Of course you knew that was comming. ;_)

I have used (and continue to use) aluminum for lots of my cookware. It heats fast, is light and fuel effecient. It also leaves a taste, especially if you cook tomato sauce, unless it is coated. BUT - it does not "cook" well. It carries heat so fast that it has very uneven heat and tends to stick and burn spots. It is worse on an open fire or a blowtorch (my MSR XGK). Not as bad if you have a stove that will simmer (my old Svea). If you are boiling water for tea or freeze dried foods - not a problem. If you need to cook the FD (altitude) or want to make pancakes or other foods then you might consider steel.

Steel cookware is heavier but tougher (I carry lots of rocks in my pack). It also cooks LOTS better - important if you cook, not if you don't. It may be cheaper, but not by much if you buy good quality stuff.

Titanium is like aluminum, only more so. Because they can make it thinner (necessary to improve the weight) and it transfers heat even better the hot spots are worse. It does not leave a taste though.

For a long time I carried aluminum, except for my fry pan. More recently I have moved to stainless, except for my fry pan - which is now stainless with an aluminum plate on the bottom (MSR) to improve the evenness of heating. I only wish I could find my favorite design (my old SIGG billy style pot) in stainless. The small difference in weight is not noticable in my pack (remember those rocks). I do have a Ti Tea Pot in my daypack. I only use it for heating water and it fits the canister from my small stove. My old one was aluminum and nothing would easily fit into it.

Look at the MSR website. Even if you don't buy from them, they have good food for thought in how they divide their different types of cookware.

Respectfully,

Jerry