My kids all use stainless steel messkits/cookkits and they have been simple to clean. YMMV. I use a variety of cookware bits n pieces when backpacking, depending on who is with me, cooking arrangements, duration, etc. Least I carry is a current issue ss canteen cup. In wintertime and/or when I expect to have to boil water I have an ancient battered aluminum 2 quart pot with a bail and a very tight fitting lid - I don't cook in it if I can avoid it - too many dings to be easy to clean, and it's about as lightweight as it gets. Made a lot of water in that pot... Have a nesting ss set of pots and lids (has a "skillet" that I don't think I've ever used) that go from 2 quarts on down - maybe GSI; maybe Evernew - or neither. Anyway, that''s handy for groups up to about 4 provided everyone has some sort of mug and/or bowl and it cooks well. Sometimes supplemented with an old enameled pot with lid - it's a bit larger than 2 quart; maybe 4 quart filled to the brim (?). And then ther's a relatively heavy aluminum no-stick skillet with folding handle - perhaps a 10 or 12 inch? It sees use on weekend trips when I want/expect to fry things. Has held up very well - probably one of the first versions like that to hit the shelves - but it's nearing its useful life, hence I'm considering a GSI replacement.<br><br>Last couple of years have been messing with an MSR ss kettle - probably about 1 liter absolute capacity. Pluses and minuses to it - it's not as versitile as my old 2 quart aluminum kettle and nearly as bulky. Not interested in Titanium for various reasons. All the stainless steel stuff has performed very well and I don't mind the small weight penalty, so I'm eyeing cookware. Like I said, the GSI hard anodized no-stick stuff is very interesting to me, but so are stainless steel pots. Thin aluminum gets dinged so easily... and I am very, very partial to bails instead of no-handles or other alternatives.<br><br>I think I see a hard anodized messkit with your name on it...