Cookware sizes

If you are going to be dehydrating your own food, I would just rehydrate it with near boiling water in a ziplock bag. It's what you are carrying it in anyways and it's less cleanup. Cleaning caked on pasta out of a tiny titanium pot sucks.

As for size…figure out the largest amount of water you'll need and size up a bit. I can't help too much here because I use a pretty large pot for meals big and small. The weight difference with a smaller pot would barely be more than an ounce.

EDIT- now with better spelling!

Ben, I did a write up on that last week :-) It covers more indepth what I have posted on here over the years.
http://blog.trailcooking.com/2009/09/03/the-kitchen-setup/

As for size, if you plan in cooking in the pot for two, you want at least a 1.8 Liter, though a 2 Liter is a good all purpose size. If you will be just boiling water you can go smaller :-)

Edit: Forgot to add I use a 1.1 for solo often, sometimes a 1.3. I can push the 1.3 for my son and I if I am not doing a big amount of water. Usually though for two it is a 1.8 Liter or bigger.

Jeff,
What size pot do you use?

I use a 1.2 L. I can cook a very large meal for one in it. It is overkill if I am just boiling 2-3 cups of water to add to a bag of food (homemade dehydrated or commercial stuff like Mountain House).

It really depends on how you cook. If you are not sure, a 1.3 L pot should cover most of your bases for 2 people.

As for features….it also depends on what you are doing. All you need is a pot/cup for boiling water. A built in handle is nice because it's lighter, but I prefer none so I can use a pot lifter. I also like a lid, but you can make your own out of AL foil if you just buy a basic mug for boiling water for one. If cooking in the pot, I highly recommend a nonstick coating. I prefer hard anodized because it can take a serious beating. I have a pot set that is at least 5 years old and the finish is still going strong. I've never needed a spot for pouring, but they do help cut down on the dribble if you are pouring water into something. Also, if you will be cooking pasta in the pot, a solid lid with a handle of the lid is nice so you can use the lid to drain water from the noodles.

Or you can pick up a pot with strainer holes – it is the new rage in the past couple years :-) Makes straining a LOT easier and less likely to have a "whoops" moment.