46 Comments

  1. @FinnMcBrisket on April 4, 2025 at 1:34 am

    Some aluminum pots, such as the soto 750 ml, are as light as the same sized Toaks titanium pots.

  2. @petemainacc on April 4, 2025 at 1:37 am

    Stainless steel for me. Not any of this city kid hyped overpriced toys.

  3. @Zawxsecdr on April 4, 2025 at 1:37 am

    Thoughts on cast iron utensils?

  4. @YoutubeStiflesFreeSpeech on April 4, 2025 at 1:37 am

    As long as you are going out hiking you are winning.

  5. @AtotheK17 on April 4, 2025 at 1:40 am

    I’ve always been scared to use a zip lock for my freeze dried meals. Are the freezer ones the only ones that can handle boiling water?

  6. @CSNCSNCSN on April 4, 2025 at 1:41 am

    No, it is a DENSER material.

  7. @Melanie-Shea on April 4, 2025 at 1:44 am

    Aluminum is more fuel efficient.

  8. @warren6899 on April 4, 2025 at 1:46 am

    From South Africa you forgot .ention Alliminum is a natural element and is never exuded,from your body and is a known contributer to parkenses desiese
    …..just saying

  9. @jonb2046 on April 4, 2025 at 1:49 am

    cold soak raw oats… every meal!

  10. @andymytys on April 4, 2025 at 1:50 am

    In theory, titanium should be lighter but, in practice, I found both aluminum and titanium options to be about the same weight, given equal sized pots. Compare GSI aluminum cookware to MSR Titan Kettle, for example.

    Sure, you can get really small Toaks or Evernew ti pots and cut the weight in half, but those sized pots really don’t have an aluminum counterpart. Aluminum cookware is usually 900 ml+.

    I find that I can scorch things in aluminum just as easily as I can in titanium, and stainless steel isn’t that far behind. I feel the biggest issue contributing to scorching isn’t the material of the cookware but that the canister stoves blast a concentrated flame onto one focused area. Research heat distributors to get around this issue. There’s also the “hover” method to cooking, where you hold the pot or pan above the flame and move it around so that the focused flame is more distributed (in the case of a frying pan), or just constantly stir your food in an uncovered pot.

    When cooking on a non JetBoil canister stove, if you can hear the jet, it’s on too high. Crank it way, way down. You’ll save fuel and your cooking will be consistently better (less odds of scorching) – here I’m thinking of the case where you’re doing more than boiling water for rehydrating a meal. I cook real rice (not Minute Rice) on a Soto Windmaster, where I have to simmer for ten minutes with the lid on, and I don’t burn one grain of rice using a ti pot. Of course, after five minutes I am nose next to the pot smelling for the slightest hint of scorch, and then quickly removing the pot and fluffing the rice.

    The biggest issue I have with aluminum cookware is that most of it is Teflon or ceramic coated, or otherwise anodized) for non-stick purposes. You have to be careful and use utensils only made of plastic/silicone/wood to avoid scratching the coatings. Even then, the first time you burn something in the pot and want to clean that scorch off it’s really hard to do without damaging the coating. No using sand in the field, that’s for sure.

    Conversely, it’s easier to find lightweight non-coated titanium than it is nonstick ti options. The thing to understand if you’re going to be making real meals using uncoated, or really any cookware in the field, is that you’re not going to be able to walk away from the stove while you’re cooking, or pay more attention to talking with your camp mates than the cooking task at hand. You have to move quickly and with intent, in a given order of preparation, in order to make restaurant-quality meals in the backcountry using a UL kitchen.

    Note that a scratched coating will start flaking and those micro pieces of coating will find themselves in your meal. No thank you.

    The solution to it all, in terms of gourmet cooking, is to boil and rehydrate in a pot, and then finish off in a skillet, moving it around like a pro stir/fry chef, using the motion of the pan to distribute heat evenly, and then use the skillet as your plate afterwards. There’s really no reason for your meals to be soupy with a skillet – you can use the time that the skillet is over the flame to get that excess moisture either absorbed into the food, or dried out. Move things into the skillet when they are al dente.

  11. @spartanappel2712 on April 4, 2025 at 1:51 am

    What about aluminium being really bad for you

  12. @TheCulinaryCompanion on April 4, 2025 at 1:52 am

    What about stainless steel lol

  13. @tomevans4402 on April 4, 2025 at 1:53 am

    Soupy is a good thing

  14. @salmonella508 on April 4, 2025 at 1:53 am

    My titanium pot takes longer to boil water than my aluminum pot. So the question is, do I save weight or save gas?

  15. @thomasrands5728 on April 4, 2025 at 1:54 am

    Very great video nice and informative 👍

  16. @khamen723 on April 4, 2025 at 1:55 am

    I wouldn’t use aluminum for any use of cooking food. If you can’t afford titanium, buy stainless steel. I have several camp mugs, stainless and titanium and to be honest I use my stainless steel mug, more often.

  17. @wafflerofltrollzor on April 4, 2025 at 1:56 am

    Also mate aluminium is one of the leading causes of Alzheimer’s and dementia especially if you cook acidic or sugary foods with it material leaches in to your food

  18. @memathews on April 4, 2025 at 1:57 am

    Yep, uncoated aluminum is toxic and will kill you, but it’s light and does well transferring heat. I’ve been using an uncoated/non-anodized aluminum pot for 50+ years and expect to die in fewer than 30 more years. My first 10 years of backpacking I used a coffee can, that poisoned me too.😉👍

  19. @kikopasinecki5110 on April 4, 2025 at 1:58 am

    Aluminium is neurotoxin, it isn’t good for pots and pans.

  20. @4tdaz on April 4, 2025 at 1:58 am

    Aluminum causes Alzheimer’s

  21. @tomvana4270 on April 4, 2025 at 2:01 am

    You people are kind of weird.

  22. @chrishamilton2527 on April 4, 2025 at 2:02 am

    Not strictly correct. Use a lower flame and you’ll get superb results using titanium. Better still, use a puck style alcohol burner.

  23. @fredwurts4831 on April 4, 2025 at 2:02 am

    I normally prefer my pot to be locally grown 😉

  24. @joedean8017 on April 4, 2025 at 2:04 am

    If you don’t want early dementia and Alzheimer’s use stainless steel. Aluminum is the most leaching metal and it’s by product is poisonous fluoride. Good luck.

  25. @gymbobjoe1091 on April 4, 2025 at 2:05 am

    I can’t imagine any one more boring than Ultra lighters.

  26. @David-e1b3t on April 4, 2025 at 2:06 am

    "Thick" aluminum is a nicer, more forgiving cooking experience. Paper thin Ti boils water fine. But for frying onions or meat, I accidentally discovered that a very low heat allows frying to go OK, but with the meat cut small for easier cooking. In a Korean video I saw, they demo’d cooking rice in a Ti pot, with a cut out tin can lid under the pot to act like a heat diffuser.
    The can lid trick works great for rice.

  27. @vwaudiwelder on April 4, 2025 at 2:07 am

    stainless steel is the answer.

  28. @zedddddful on April 4, 2025 at 2:09 am

    Stainless steel cooks the best and the weight isn’t even that much more.

  29. @EspenFrafalne on April 4, 2025 at 2:11 am

    Considering i dont go camping very often, its not really a problem to be a bit limited on what i can make on such trips. Thin slices of chicken should work fine in a titanium pan, and instant rice and béarnaise sauce should work great for titanium pots.

    By investing in a dehydrator and food processor, you can make your own backpacker meals with minimal effort. Most vegetables i have tried tasted very similar to fresh vegetables – and having various vegetables chopped up in advance also makes home cooking a lot faster; comparable to less tasty and nutritious freeze dried meals. Another benefit is that by making bigger batches at a time, you dont have to clean the food processor (or knife and cutting board) every time you make food 👍

  30. @thecellm8tube on April 4, 2025 at 2:11 am

    You choose titanium for durability not for weight!

  31. @pija9505 on April 4, 2025 at 2:12 am

    Stainless steel. " Aluminium! " 🙄

  32. @andrewrollin3506 on April 4, 2025 at 2:12 am

    Did some research on this recently and was kind of shocked at how bad titanium is at heat conduction compared to iron. Then I found out stainless steel is similar to titanium. Did not expect that. I’m staying with aluminum bc I’m operating off of a motorcycle, so a little weight doesn’t hurt me and the advantages are worth it. The mild nonstick aspect of a hard anodization is a bonus. Thanks!

  33. @samuelfox8126 on April 4, 2025 at 2:12 am

    But, counting grams, do you burn enough more fuel with titanium pots to make up the difference in weight of the two? And aluminum is cheaper. But it will dent easier. Strength is titaniums best selling point for me. And no anodizing to come off with titanium.

  34. @seanedging6543 on April 4, 2025 at 2:13 am

    _looks over at my cheap steel pot_ 👀

  35. @charlesludwig9173 on April 4, 2025 at 2:14 am

    What about stainless like the cook pot from Stanley?

  36. @demonrosario5398 on April 4, 2025 at 2:15 am

    Doesn’t aluminum cause Alzheimer’s

  37. @robertdeleon4850 on April 4, 2025 at 2:16 am

    Aluminum also toxic . Steel or titanium is food safe

  38. @ReelBigC on April 4, 2025 at 2:21 am

    aluminium

  39. @EricWeeden on April 4, 2025 at 2:22 am

    I have a titanium pot and cup.

  40. @robinishchenko3335 on April 4, 2025 at 2:25 am

    Great short, thank you. But isn’t pouring hot water in PLASTIC like really bad for you!!? Heated plastic off gassing chemicals into that food!?

  41. @MuppetsSh0w on April 4, 2025 at 2:26 am

    How much weight are you saving? 200 grams? Lol

  42. @MichiganHiker on April 4, 2025 at 2:28 am

    I go to one quart pot has always been heavy stainless steel. But as I have wanted a lighter pack, I have gone to a 1 quart titanium pot. I have not had a lot of problems with scorching I’m just very careful when I cook.

  43. @TheTrailDancer on April 4, 2025 at 2:29 am

    It’s not that much weight savings at all. Really.. maybe 1-3oz

  44. @fire7side on April 4, 2025 at 2:31 am

    Just get a pot and go out there and enjoy the outdoors.

  45. @tmeryhewjsf35 on April 4, 2025 at 2:32 am

    Pours boiling water into plastic ziplock bags 😧

  46. @pinkiguana07 on April 4, 2025 at 2:33 am

    Wow. This was incredibly helpful.

Leave a Comment