Evernew 1.3 Titanium Pot – ok for light cooking?

I have the evernew 1.3, and it's absolutely perfect for the kind of cooking you're talking about. Mine has been used for hundreds of meals with no problems.

10.6 oz for a pot is criminally heavy. Make the change.

I use the same pot for the same kind of cooking all the time. I find that if you need to "simmer" pasta/rice/etc it works a lot better if you keep the rest of the ingredients seperate and add them after simmering and turning the stove off. Make sure you stir often or the food will stick and burn though.

More important, what Stove??

Simmer capability is the important factor if you're actually cooking.

Also, an ounce or 2 of water one way or the other can make a huge difference.

Agreed, 10.6oz for a pot is SUPER heavy!

I think that the Evernew 1.3 liter Ultralight pot is perfect for cooking for 2 people. Since it looks like your cooking is pretty straight forward, you might get by with the 0.9. It does depend on what kind of stove you are using. Get one with good simmering capability and you might consider using a diffuser plate (like an old can lid).

It's been my cookpot for over a decade now. Perfect for two. The rubber on the handles needs to be replaced periodically (that self-fusing silicon tape works well). My SnowPeak 450ml single-wall cup, containing SnowPeak stove and lighter and spoon and little 2oz Lexan jar (for mixing Nido for next morning's coffee), all fit inside it nicely.

consider the 1.3 toaks with bail handle. Mine weighs 3.2 ounces without the lid, handles, and bail swapped out for wire. .2ounces for a steel foil lid.

If you actually cook in the Ti pot (as opposed to merely boiling water) prepare yourself for food sticking &/or burning in the center area. Ti does not transfer heat well.

I agree with Eric. I often cook stews (thickened soups, really) that burned easily in a Ti pot (1.4L, I switched back to aluminum and it didn't happen.) Ti does not distribute heat well enough to really cook in. IFF you have a wide burner and can put it on very low, it might be OK. Ti is also a bit more brittle than aluminum. They tend to break much easier than aluminum will (al just dents easier.) Unless Ti is polished (not the dull finish as supplied, but polished to a shiny surface) it is difficult to clean. It tends to stick easily, making a scrubbie a necessity when camping. Even a little water and letting it sit for a half hour doesn't help much. Aluminum just cleans off with a couple fingers.

If you look at the OP, the questions was about "light cooking" and if by that you mean meals with a fair amount of water, then titanium could be fine. If you are cooking a thick based stew, not so good. A lot of this takes practice and knowing your stove/cooking gear. I routinely steam rice on the trail without burning it. Get to know your system and see what works for you. For thicker meals, you may consider steam baking. Works great on thick chili's and it is pretty fast.

Titanium will scorch food if there is a hot spot on your burner. It really depends if you have a narrow tight flame of a broader flame. Again practice make perfect. While you can burn food on a titanium pot, I have found that cleaning the pot out with a slurry of sand / gravel works pretty well. This is not a technique that I would use on a coated aluminum pan.

Like the title says, Fifty Shades of cooking. The only definitive answer that you can get is if it works for you. Best regards.

I'm not sure how you define cooking, but I do all mine in my 1.3 liter Evernew, with little difficulty. Basically, it's freeze-dried dinners (decanted to 1-quart freezer-grade ziplocs before the hike) and breakfast packets of 5-minute oatmeal, Nido, and dried fruit. I boil the water, then pull the pot off the stove and add the dry stuff. Then wait however long. Usually, I'll "return to a boil" once or twice, by holding the pot over the SnowPeak stove with one hand and continually stirring with the other – takes less than a minute and no sticking occurs. True, I try to never leave the pot on the stove with food in it and not stirring; so, occasionally I'm careless and get some stickage, with is easily scrubbed out with a slurry of sand.

read up on andrew skurka's recipes. he does a lot of soupy meals for rehydrating ones self and more filling meal. 1.3l is perfect weight to multipurpose cooking, 1.1 could work.bite the bullet and go titanium, it is the most advances cooking metal in human history. your grand kids will appreciate the hand down

I plan on pairing this pot with my MSR Pocket Rocket. If anyone has reservations about this pairing let me know. thanks!

Again, you may find that a diffuser between your stove and pot can help out quite a bit. You can use the lid off a 28 oz. can. Simple, basically free and can work very well.

Jon, that reminds me of a diffusion plate called a Scorchbuster, one of which I still have up in the attic. However, when using it with a Whisperlite on those very rare occasions when I actually tried to cook, I would lightly pressurize the fuel bottle "juuuuusst so" to achieve something faintly resembling a simmer, use the Scorchbuster over the burner, then put 3 small pebbles on top of the Scorchbuster to create a little space between it an the pot. Voila! Simmer!

I would imagine the much lower flame velocity and much wider flame pattern would make alcohol and Esbit better for simmering. I simmered my oatmeal last week on the last licks from an Esbit and it worked out perfectly.

Bob,

I just use alcohol and Esbit stoves that will simmer (~100 watts) and they don't tend to burn.
With canister stoves (even on low) a plain can lid seems to work well for me (cheap and light)

Yes, I understand what the OP was asking for. Boil and dump meals are not real cooking but this is what Ti is really good at. Rehydrating veggies, with some dried beef takes about 5-7 minutes. Adding some flour (bisquik or jiffy) just thickens it to a stew. This takes less than 10 mimutes all told and is light cooking is somewhere beyond boil and dump. Real cooking takes about 20-30 minutes of time (like fried potatoes&onions with a steak.)

At least this was always my conception…

I have heavy Al, light HA Al, and Ti (and even stainless steel).
I have been using the Ti pots for the last 6+ years very happily – and I do COOK dinner.

cheers

Just came back from my first trip using a Ti pot. Is the scorch marks and discoloration normal? The black lines are angel hair pasta. Don't recall what the discoloration blob came from. Also, in wondering the pot was a little wet in the picture from washing.

That is normal for where you had something scorch. I have the same look on my snowpeak 700 from the first time I cooked rice. Enjoy the 1300!!

The dark spot is due to heat anodization, this occurs when the temperature is above about 650 F. Looks like your burner may have a hot spot to it. It might get a hot spot because there was not enough water int he pot. Best regards.

Yup. That happens with Ti pots. It also burns food in the area, as you have experienced and is difficult to clean, again, as you have experienced. A light aluminum pot weighs about 3.3oz pot/lid, has good diameter, holds a quart (full-900ml is good) and works about as good as any without all the clean-up hassles. Soak for 5 minutes with a bit of water and wash with your fingers. Ya' gotta love the $6 grease pots. I cook everything from apple or corn fritters, rolls, to stews, to frying fish, to boiling water in one.

If you have a hot stove that doesn't simmer well, you need to keep things moving– what I call "active cooking." Having a good pot grip and some insulation for your hand and keeping things moving over the flame and stirring will make for better cooked meals vs boiling. Saute chefs practice much the same thing, constantly flipping and tossing the food. It is more work, but can expand the menu exponentially.

This is where I want a small titanium wok. Much Chinese cooking is based on small intense heat sources with the food chopped small to cook quickly. It would be so easy for a manufacturer to make a small wok and a stove with pot braces to match that would also hold a flat bottom pot for boiling. I'm thinking of something like a Snowpeak Ti bowl. You could use the same rig for steaming food.

This steaming setup could be easily adapted and sized to a Ti bowl for backpacking:

Another option for flame diffusers is the wire gauze we used as kids back in chemistry class. It's what I use. Weighs almost nothing. Works pretty well. It'll spread that quarter sized flame out to a hotspot the size of a fifty cent piece.

A Ti pot discoloring is nothing to worry about. It happens a lot, especially if you screw around with dry baking and such. Doesn’t hurt anything. Ti is pretty fricking tough.

I’ve done tons of cooking with a 1.3 L Evernew pot (UL, not the non-stick). Mostly I’m doing simple cooking like what you’re doing. The 1.3 L is pretty good for two people and light enough that I take it for one person trips a lot of the time.

Here’s a photo of a 1.3 Evernew with a Bobcat set up from Flat Cat Gear (Jon who posted earlier in this thread is the man behind Flat Cat, and, no, he didn’t pay me to post this).

And here’s breakfast.

Adding a bit more water than recipes call for helps eliminate sticking. I mostly cook with alcohol stoves. A simmer ring is super nice to have. I do a lot of instant noodles, instant rice, instant couscous, ramen, and instant potatoes. Infrequently, I’ll have sticking with noodles, but stirring really helps as does the “bring it to a boil, turn it off, let it sit for a while, bring it back (slowly) to a boil” technique.

HJ
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