For years, backpacking cookware has fallen into two categories: stainless steel and aluminum (I have yet to meet a backpacker who carts around cast iron). In the last decade, however, a third player has emerged: titanium cookware. How does the newcomer stack up against the venerable, time-honored choices? Read on.

Weight

Everyone agrees that titanium is pretty light. It’s used in aircraft manufacturing, an industry that places a premium on strong, lightweight materials. Although aluminum is lighter, titanium has a higher strength-to-weight ratio, making it more than twice as strong. This means less material can be used for a similar strength.

Durability

Titanium’s strength translates into good durability. Titanium is highly corrosion resistant (acidic sauces won’t slowly eat through it), and it can take a lot of heat. Even if you burn your dinner, you’re not likely to harm your titanium cookware set. The strength of titanium allows the walls and bases of pots and pans to be thinner than stainless steel or aluminum. Unless you’re really rough with your gear, denting shouldn’t be a problem.

Cooking Performance

If you’re boiling water and nothing else, it may not matter to you how your cookware distributes heat. If you do cook on the trail (man cannot live on Mountain House alone, you know) this is an important question. Unfortunately, the answer is a little complicated and will vary depending on what brand of cookware you get. Most agree that aluminum is a superior distributor of heat. This may or may not be a problem depending of what you’re cooking and what type of stove you’re using. Because titanium is generally thin, you’ll want to be watchful to prevent scorching.

Ease of Cleanup

Titanium scores well here. It is a nonporous metal that will resist cemented-on food and stuck-on scorched spots. Again, if you’re only boiling water, this may not be an issue.

Cost

Titanium is more expensive than stainless or aluminum, but it is very durable, and a set of titanium cookware will last for many years. Depending on your backpacking culinary style, you might find it is worth the investment, or you may find less expensive materials adequate. Whatever your preference, it’s nice to have choices that fit every style.

Health

The issue of health and cookware gets into an area of disagreement not only among backpackers but also among the general population. Some people are worried about using aluminum cookware because of the supposed link between aluminum and risk of Alzheimer’s disease. While studies on this link have not come up with proof, there is still reason to be concerned about the effects of aluminum on the body, especially in the long term. A Google search will turn up plenty of reading material, particularly from the alternative medicine angle, to give one pause. For the backpacker concerned both about aluminum and gear weight, titanium will be a natural option. In addition, many people notice an unpleasant aluminum taste after cooking/boiling in aluminum, a problem eliminated by titanium. However, if you’re not concerned about aluminum, you have just as many respected sources to back up your opinion.