Stainless, Aluminum, or Titanium??

What's your opinion?

I did a search but couldn't find a relevant thread.

All replies are welcome.

Thanks

Blitz

I use aluminum because it's light and cheap.

Depends upon your situation. If car camping, weight is irrelevant, so stainless is quite adequate and probably the cheapest.

If backpacking or any other situation in which weight is significant, you will choose between titanium and aluminum, Light weight aluminum is very close to titanium in weight and much cheaper, but titanium is very strong and light. Thin aluminum will dent on you. I have worn out an aluminum cook set, but it took thirty-five years of regular use (the surviving pot waters my doggie in retirement). I still use an army mountain cook set, made in 1951, for large groups (four or more) - two two liter kettles and a stainless lid/fry pan. My favorite for solo or for two is a Trangia 28 cook set - 0.7 liter bowl with lid/fry pan - light and cheap. I am working titanium into the rotation. I splurged on a peak 700 cup which nestles around my water bottle. I carry it routinely on day hikes and can use to boil water and cook if delayed.

There are many fine cook sets on the market, with many features. Many hikers favor the Wally world grease pot and aluminum mugs.

I'm looking at camping use, preferably long term use.

Thanks Hikermor,

I'm leaning towards the titanium because of the weight, just don't know enough about it. I already have some stainless but it's heavy. I'm thinking what I need for a BOB as well as camping. Thanks for your input. I appreciate it

Blitz

Has anyone done any time-testing on cooking in those various metals on an alcohol stove? It seems that I faintly remember something from long ago saying that aluminum was the best cookware for Sterno and other alcohol fuels. Any thoughts?

Sue

I would be looking at burning over a wood fire/stove direct flame for long term 2 weeks or more.

Thanks

Blitz

Okay, since you asked, here's what I've learned over the years, in no particular order:

Aluminum:
- aluminum is the most efficient at heat transfer; it will boil water a bit faster, and make best use of a modest heat source (alcohol/Sterno)
- aluminum pots will "hiss" rather loudly as they boil water
- plain aluminum pots noticeably change the flavour of food and drink, though you do get used to it
- aluminum is very good regarding weight and durability for a given volume
- do not try to drink from a hot aluminum pot/cup; you will give yourself a nasty burn/scald
- if I was using aluminum a lot, I would pay the extra money for the new anodized versions

Stainless Steel:
- stainless steel has rather poor heat conductivity compared to aluminum
- it's easier to clean
- poor heat conductivity has a bright side: you can drink directly from a hot pot that's 3/4 full without burning your lips; and it's slightly more forgiving in terms of scorching your supper
- lightweight stainless steel pots/cups are readily available these days; the weight penalty compared to aluminum is less than it used to be
- stainless steel is available everywhere, including discount stores and secondhand stores, for cheap

Titanium:
- wins on weight, hands down
- very bloody expensive
- might be best choice if you're boiling tea at Everest base camp

Personally, I have pretty much settled on stainless steel for utility, durability and cost. But I'm open to beguiling suggestions from catalogues. :-)

I have used aluminum most of my life, and had some problems with food burning to the bottom of aluminum pans. I have also heard of a problem with long term use of aluminum making you a little goofy. I don't think that I am all that goofy tho, so who knows...

I bought the GSI Bugaboo set and it's been great so far. It's aluminum with a non stick coating. It likes all my camp stoves fine and works great over open flame or coals. The outsides are painted so wiping any soot off is fairly easy.

Aluminum has been linked to Alzheimer disease, especially when used in cooking food

I dont have any references right now but I think Google can help

I'd go with stainless or anodized aluminum. If weight isn't a big issue stainless is the way to go. Don't have to worry about metal utensils scratching it up and its way easier to clean.

Published Thursday 20th April 2006 in Research news

Comment from the Alzheimer’s Society.

'There is no conclusive medical or scientific evidence of a link between aluminium and Alzheimer's disease. There have been three independent scientific enquiries into the Camelford incident, none of which have found a causal link with dementia.

Whilst this is a sad and tragic incident, it should not lead to wider panic. Aluminium is one of the most abundant minerals in the world, and worldwide research has not found any evidence that exposure to everyday levels of aluminium is a risk factor for Alzheimer's disease.

The Alzheimer's Society offers help and support to families affected by dementia throughout the country and we would be happy to offer advice to any families living in the Camelford area.

We still do not know what causes Alzheimer's disease, and until this time the Alzheimer's Society supports all research into potential causes and cures.'

Clive Evers
Director of Information and Education

The Sock

First I'll have to say that I don't really cook over an open fire that much except for dutch oven cooking. I'm a stove guy. I find it too hard to regulate temperature and the pots are such a dirty mess to deal with.

If you're car camping then take a look at the Open Country cookware. They're not the best, thickest material, but they pack well, come in sizes suitable for most needs, and are convenient. I prefer the 6-person deluxe camp cookset since it has more sizes of pots. Big pots are great for boiling water, but smaller pots can be much more convenient.

For cooking over an open fire it is hard to beat cast iron dutch ovens and fry pans, whether used as ovens (over/under coals) or as a pot (hung over the fire). For that I'd recommend the Lodge dutch ovens sized to meet your needs.

I like this dutch oven gear site: http://www.chuckwagonsupply.com/catalog.html

If you want something smaller - more personal - then take a look the GSI Outdoors Bugaboo or Hard Anodized Extreme cooksets sized to suit your needs. I use the Bugaboo pots/pans.

For open fire cooking I do think cast iron is the way to go.

I've switched to anodized aluminum recently for my backpack gear. Here's why:

It is still lightweight
It is more stick resistant than plain aluminum or stainless
It can be seasoned almost like cast iron
It is just thick enough it distrubutes the heat more evenly
It is easier to clean
It does not alter the taste of food cooked in it
It is becoming as economical as stainless cookware
It resists wear better

If I had a mule to pack my gear instead of putting it on my back, I would use cast iron for everything except the coffee pot to cook with. Nothing does better with a wood fire.

Is your anodized aluminum cookware teflon coated?

I was surprised to find an "expert" on one of the backpacking sites recommending teflon coated cookware over the naked stuff - mostly to avoid issues of badly sticking food.

Part of me likes teflon and part of me hates it. When on the boundary waters there was no shortage of sand to scrub pots clean (and remove teflon), but in other areas scrubbing is no fun at all.

No, my anodized cookware is not teflon coated.

However, any cookware you can season will be stick resistant. Anodized aluminum cookware can be seasoned and while not quite as slick as teflon, it will usually be enough to release most food items. Seasoning also greatly aids in cleanup. My anodized cookware is seasoned and works just fine.

Circulon coating seems pretty durable. I've been using a set for 10 years now at home and it is as good at non-stick today as it was the day I bought it. I've used a little extra care with it than the usual "throw it in the cupboard" cheap aluminum teflon stuff. Unfortunately, I haven't seen any dedicated camp cookware in circulon yet.

Even the regualar teflon coated pans today seem better than what I remember from a decade ago.

Regardless, seasoned cookware seems to clean up with a minimum of water, soap and effort, compared to the rest.

Seasoning anodized cookware is not much different from seasoning cast iron, except there's no need to season the outside of the pot/pan. I usually apply a very light coat of vegetable shortening to the inside, set it upside down over a drip pan in the oven at home, and bake at 400 degrees for about 90 minutes. I don't like to get aluminum cookware much hotter than that for so long because I am not sure it will take the heat without warping badly. Anyways, coat and cook it like that a couple times and it should be good to go.

Benjammin,

Do you have a link or the manufacturer? I haven't seen any anodized without the teflon coating. Is it camping cookware or regular kitchen cookware?

Thanks

Blitz

Anodized aluminum is also non reactive so you don't have to worry about highly acidic or alkalytic foods like you do with bare aluminum.

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

Aside:

Unless I'm going ultralight, I always take one of these "Outback Oven" heat diffusers when doing any serious cooking on a camp stove. You can even simmer porridge on an XGK! They're light, durable, and excellent.



http://www.mec.ca/Products/product_detail.jsp?PRODUCT%3C%3Eprd_id=845524441777289&FOLDER%3C%3Efolder_id=2534374302696309&bmUID=1202764023820

Trangia makes a line of 25 and 27 series stoves in both plain and non-stick HA. A bit pricey.


http://www.trangia.se/english/5615.27_series_ul_ha.html

"I only wish I could find my favorite design (my old SIGG billy style pot) in stainless."

Have you seen the 2-qt Zebra SS billy pot? It's not the same design, though.
http://store.sundogoutfitter.com/Items/ZBR2018

Sue

That's pretty cool Susan. Thanks.

WOW, thanks everyone, such a wealth of information on this forum. I'm not sure but I think, for car (FJ Cruiser) camping, I'll go with stainless. For the BOB I would like to find something lighter weight, the hard anodized looks good if I can find some without teflon.

I found a relatively cheap titanium set here:

http://www.basegear.com/snow-peak-titanium-cookset.html

Not sure yet.

Thanks to everbody for your input. You guys are great -

BTW I'm not affiliated but Basegear is great, I've made 2 orders with them recently. Good prices and free shipping over $50.00 quick.

Blitz

Thanks for the link Susan, great stuff. I also found a review of a homemade stove setup with the zebra billy can. Really nice setup.

http://www.ravenlore.co.uk/html/cooking_kit.html

I don't keep track of the mfr so much as I just walk into a place like Bass pro shop or Gander mountain and look for their cheap house brand basic anodized gear, usually on clearance or marked down. The last such item I bought was at the local Gander mountain; a basic 1 qt pot with lid in a mesh bag for $5.00 or so. It was just anodized aluminum, no non-stick at all. MSR and GSI have made anodized alloy pots and such, but the price on that stuff is way too expensive, and looks like anymore it is non-stick coated anyways.

It is getting harder to find the "just anodized without non-stick coating" items, but they are out there. You will just have to look. My search on the internet yeided nothing this morning, other than the expensive stuff. I know there's plenty of the cheaper basic kind out there, just not being advertised.

Trangia's duossal material is very nice, I like mine a lot.

My Sigg billy pots are a sentimental favorite.

If you are not carrying your gear - cast iron all the way.

I have used a GSI Bugaboo set several times and like it alot..works great on campstoves.

I have a stainless set that I think I will use for an emergency kit.

Well if weight isn't an issue IMHO Cast iron beats all the rest.
With a 15" and 10" skillet and a 12", 10 and 8" Dutch ovens there is nothing you can't make. They are scratch resistant and Non-stick if properly cared for.

For car camping I think stainless is hard to beat.

I have an older Cascade Design AL cookset that is still serving me very well for car camping and some backpacking. It's more durable then I would have guessed. Cascade Designs now sells what appears to be the same set under their MSR brand as the BlackLite Classic Cookset.

For a survival pack or backpacking I like the MSR Titan Kettle but I will readily admit that it was rather expensive for the small weight savings.

For a long time I used a quart-and-a-half aluminum pot that had a lid that worked as a small but deep fry pan that also worked a small sauce pan. I kept my Svea 123 inside. In usual camping fashion I most of what I ate were one-pot meals with the small pot being used to boil a cup or two of water for coffee to get me started.

Sometimes I carried a Sigg bottle just for water and if I wanted a hot drink I could heat the water in that. Just had to make sure I removed the top. A friend had one explode when he forgot to take the cap off.

Flat black anodized aluminum so it can be used in a solar oven.

I've seen a home made solar oven heat up a cast iron skillet to over 300 degrees.

Cast iron for a car or home kit paired with a solar oven, yep. For camping, cast iron may be too heavy.

Benjammin, does using soap affect the seasoning of your anodized aluminum cookware?

Made a heckuva score this weekend. Walmart had stainless cooksets on clearance for $5 each. Kit contains a .5 quart pot with it's own lid, 6" fry pan, Stainless lid/plate for fry pan, and plastic cup. fry pan is copper clad on bottom. I bought one just cuz I couldn't resist.

I believe they are texsport brand or something similar. Looks to be the typical stainless style I've seen often. It nests so self contained, and fry pan has fold up handle.

They had maybe 20 of the kits left yesterday morning.

Hey for $5 how can you turn that down?

Ben--better start looking for a footlocker..

Yep, I have two and they each have room in them.