cookware- steel Vs. aluminum Vs. titanium

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martin j

Joined
May 16, 2001
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What is your preference, what is their advantages and disadvantages?
Titanium is strong and very light but most expensive, however, in my experience I don't care for it because it gets TOO hot and it retains heat longer than aluminum or stainless steel. Food burns faster and unevenly when I used titanium pot, also titanium cup was still to hot to sip from/hold without glove much longer than steel cup. Is this common for titanium for others?
I liek aluminum as good compromise of weight/strength, it scratches easily but it is lighter than stainless steel.
Also I have not used non-stick cookware of any type, how do these perform?
Thanks,
Martin
 
I like anodized aluminum, light, tough, good cleanup. GSI makes a great 'double boiler' combo of cup and 1 liter pot in anodized aluminum that I use all the time now. Made a cheap cozy for the pot from an old closed cell wrist rest & duct tape, with the cosy I don't use much fuel making cous-cous or other 'boil 'n eat' dishes.
 
I find I burn things too easily in titanium, but that could be just not being used to it compared to steel and aluminum. And it's expensive. For titanium cups, get a double wall cup and you won't have a problem. I did, but my single wall gets too hot. Aluminum has a worrying association with some health problems, but the status of current research I don't know. Otherwise it's great. Steel is heavy, but tough.
If you get used to titanium and don't mind the cost, and wear gloves for the really hot stuff or have a high heat tolerance, the weight savings is a plus. If you don't have any health concerns, aluminum can be great. But if weight is no object, steel is great.
 
I was going to mention the aluminum health problems, also. Aluminum leaches into the food and has been associated with Alzeheimers.

Also, high acid foods corrode aluminum and can cause pitting.

I use steel and don't find that it adds that much weight difference. Plus steel can be more non-stick than aluminum.

As for the Ti stuff - never tried it, never had the inclination. Non-stick is nice in the kitchen but I've never used it in the woods. If we're driving into a camping spot or using ATV's then I take a cast iron fry pan that is so seasoned it's non-stick. But I don't recommend trying to hump cast iron in! ;)
 
I've been using MSR ti stuff for a few years and love it. It's really light, cleans easy, and best of all really, really light. After carrying heavy packs for a while I'll pay to enjoy the same performance out of lighter stuff, and your back will thank you at the end of a hike as well.

Nice wolf Suzanne..... or should I say lone wolf Suzanne?
 
I like the stainless steel stuff myself, I have some Ti items and they are LIGHT but that in itself makes me feel they are weak in design. They just feel too flimsy for me to feel confident carrying them. Aluminum has always had a "taste" to me so I threw all of it out years ago. Stick to SS; its cheap,avalible and lets you avoid that health issue altogether.
 
The research I've reviewed hasn't been able to establish a credible link between aluminum and health problems. I've never had a problem with it. I usually use aluminum for backpacking and stainless steel for horsepacking, river running, anytime I don't personally have to carry it.
 
For cooking I use aluminum (I don't get out often enough to worry about Alzheimers) because I already have it. That said, most of my trips are 3 days or less, so I only bring an MSR Titan Kettle for boiling water over an Esbit wing stove to make soup or whatnor to go with my bread, bagles, etc.

P.S. I also have a Stainless Olicamp Space Saver Mug for each of our 32 oz. Nalgene Wide Mouth's, but if I'm backpacking I usually only bring a Platypus for water and the Titan Kettle for cooking/eating.
 
Sorry for not responding to my own thread sooner, I was not able to check in this busy weekend! I'm definitely going to get one of those Olicamp cups/small pots - thanks for the tip in the other thread, Diletante:)
As for aluminum, is there links discussing health hazards, I have read in magazine also that this connection to Alzheimer is not substantiated. Of course this is potentially serious, I would like to hear as many informed opinions as possible.
Martin
 
Someone asked this same question on the Outside Gear boards, here's the reply (Minus the gear suggestions that followed):


It's true that aluminum cookware can be chemically reactive with some foods, but primarily highly acidic ones such as tomatoes and then only if the cookware is not anodized (these days, all the stuff you buy in cook shops is anodized). And dairy products? Not a chance. That is a complete fiction that sprang from the sales clerk's fertile and paranoid imagination. And even if there is any leaching of aluminum, its health effects are apt to be zero. Back in the 1970s, aluminum cookware got a bad rap because aluminum deposits were found in the brains of Alzheimer's patients. But it turned out that was not a cause-and-effect issue; the damage caused by Alzheimer's caused the aluminum deposits, not the other way around.

Besides, you're eating aluminum ALL THE TIME! It's the third most abundant element on the planet, as difficult to avoid as Britney Spears. In food, sources include processed cheese, baking powder, citrate (a food additive), and tea. Many antacids also are made with aluminum salts. Plants accumulate aluminum as they grow—in fact aluminum toxicity of plants is a major problem for agriculture. So that broccoli you ate last night? Yup, contained aluminum.

Outside Magazine Gear Guy

As I said earlier, I like GSI anodized aluminum cookware, best balance of low price, low weight, non-reactive, tough and easy to clean.
 
Aluminum. Just make sure it is Nonstick so you don't get aluminum in the food. Like the previous post said, that's only a concern with acidic foods. It's also light and cheap, cooks well (spreads heat evenly), and cools down fast. Unfortunately, the pots dent very easily.

Stainless steel is tough, but heavy. Stuff tends to burn in it because it does not dissipate heat. Regarding the toxicity issue, the nickel in stainless steel is also toxic if taken in in high dosages, and the problem is with acidic stuff again.

Titanium. Never used it, but it's expensive and cooks like steel (it burns food, anotherwords). It is stronger than aluminum, but not much lighter (some sets might actually be heavier).
 
Titanium all the way! Great stuff! Lightweight, strong and my titanium cup won't burn your lips like an aluminum cup will. SnowPeak makes some great ti cookware at reasonable prices (especially compared to MSR). If you are trying to cut down on packweight, ti is a great way to go.
 
It may not be as easy now that the dollar has taken something of a beating, but you used to be able to get some good deals by shopping internationally on the internet. For example, I got my SAK Outrider cheaper for less than any US vendor was asking even after paying shipping. I also got a Buffalo Windshirt (www.buffalosystems.co.uk), which I could not even find in the US

How does this relate to the current topic? Well Trangia (www.trangia.se) makes some really light cookware in Aluminum, Titanium and "Duosol" (an aluminum-stainless sandwich). I don't recall the exact weights, but their Ti pots are lighter than the competition. When I last checked, the Kroner was weak and you could get a 1.5 liter pot for $35 plus shipping. If you have friends who travel to Sweden, you might ask them to pick up a pot and a Fallkniven for you ;)
 
i dont use any food utensils made from aluminium, they say it makes you ill, then they dont, then they do, then they dont to me its just not worth it. i dont use anti persperant deodorants either as they too have aluminium compounds in them. Stainless steel for me, I cant afford titanium, but i never ever doubt the strength of titanium, my spectacle frames are titanium less than 1mm thick and they have been hit HARD by branches etc and have never even deformed. my old glasses were thick titanium i had them for 10 yrs while i was growing up and my sister hit me in the face several times they never broke and still are as strong as the first day i had them. its not as hard as steel though so would scratch more easily, not as easily as aluminium i dont think...
 
I just purchased the mess cup that goes with the G.I. military issue 1 quart canteen. It is aluminum.

Does anyone know whether this item is anodized? How can you tell if something is anodized or not?

The question concerns me because the cup is large enough to cook/boil things other than water and it is likely that i may have instances where I may use it for other stuff.
 
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