I use anodized aluminum both at home every day, and in my daypack. It does not react or put metallic tastes into food like some of the old shiney aluminum pots did. Heres a link to some information.

http://www.only-cookware.com/what_is_anodized_cookware.html

Bolded for emphasis is mine. When you say stainless steel is cheap, you mean relatively I assume? As in compared to Titanium? I only ask because a few years ago I got a deal on two stainless steel mess kits that were on clearance at a big box store. They were replaced by aluminum mess kits that were about the same price point. Upon searching around trying to find a third stainless set (I don't like the aluminum sets in spite of the weight savings), the price was double what I paid for the clearance sets and what the current rate is on the aluminum sets. I am just too much of a cheapskate for my own good I guess. Probably a big reason why I have not shelled out for any titanium gear to date.

Anodized aluminum doesn't fit in to the quote. It's more expensive than ordinary aluminum but not as expensive as titanium. It's stronger than ordinary aluminum and similar in durability to steel. It is not as light as ordinary aluminum because the cookware tends to be thicker than aluminum pots.

In short it middling of all three adjectives. I use it and love it. It cleans out really well. My 8" fry pan is non-stick as well but it's only big enough for 1 or 2 pan fish. (2 sets of GSI cooksets and 1 GSI fry pan)

The annodizing process itself is not adding significant thickness to the aluminum (~.005" thick at the most). As for strength, the anno will only increase scratch resistance, and the weight gain will will not be measurable. The only reason an annodized pan would be stronger/thicker/heavier is because it was built that way, the annodizing would have no effect.

I prefer stainless but Anodized aluminum is my second choice. Apparently The anodizing gets rid of a bunch of the concerns with aluminum. Just Dont let anodized rub to anodized, its a quick way to loose the finish, Just ask my two streamlights i had in one pocket </3.

I was told years ago that the aluminum we use daily isn't really pure aluminum, it's mixed with other metals. And there are minerals in the water, and in the foods we cook. With all those mixes of minerals, some are sure to react with some of the others.

The guy that told me this (a machinist) also said not to worry about it: if I'm not vomiting within five minutes of eating out of it, it can't be too poisonous.

Sue