Ti vs. Al Cooking performance?

I can tell you that a Snow Peak plate can work as a frying pan … but it heats so fast and conveys heat so well that it is very hard to use, even with a SP Giga with a good simmer ability. Just a guess, but aluminum would distribute heat better … but in that case I would just buy a frying pan.

I did some calculations, and found that the difference in temperature gradient from top to bottom was insignificant for the thin sheets. But the sideways diffusion of heat is MUCH better with aluminium.

For boiling water: effectively no difference. For frying – maybe some.

Thanks Roger, just the kind of info I was looking for.

Roger has a point on frying, Ti won't spread heat super well… realize that a stove with a lower power simmer than the SP Giga-Ti might work better… that or using a SP-like wind screen.

I just ran across some report today, on the web that compared several different cooking pots of different materials — aluminum, titanium, and stainless — and found no appreciable difference in cooking times between them. Here it is…

http://www.thru-hiker.com/articles.asp?subcat=2&cid=36

> Ti won't spread heat super well… realize that a stove with a lower power simmer than the SP Giga-Ti might work better…
Well .. not sure I would say that. I find the SP GS100 can be turned WAY down and stay stable. The thing is, if you want to fry in a Ti pan, you have to keep moving the pan over the flame. But this applies to lots of other frying pans as well. Ever seen a French chef do an omelette? CONSTANT motion!

useless drivel deleted by 20-20 hindsight.

Sound science to be sure.

also, aluminum performs better in conjunction with my wallet. now that's science!

PJ,
This debate is all well and good but which "Fry Pan" makes the best Frezbie when you are finished cooking?

I spent a lot of my time in college studing "Frezbe Science". A Titanium Frezbe / Fry Pan – next on my list.

Bill, agreed. it is a good discussion. just to be clearer (and perhaps i misunderstood your post?), it was MY useless drivel that i deleted.

while i still think that my comments were valid, i'm not sure that the tone was what i was hoping for when i first starting penning the post. plus it became WAY too long. based upon the timing of your post, you must have read mine before i deleted it (obviously), but long b/f you posted yours.

sorry, can't help you with the frying pan frisbie issue. you might have a good dual though!

PJ,
You may recall my 2 pound cook kit. When I can I like to eat real food while hiking. Making pancakes and bacon etc and doing a dry bake – baking cake in my cook pot.

I really think the key is a stove that will simmer low.
For me that is one of several "canister gas" stoves.

I have tried both Al, SS and Ti pots and pans. The Al being the one I use most. It is a bit heavier than the Ti but not as heavy as the SS. The Al is a little more forgiving than Ti is if you are not watching what you are doing close.

Bill,

Which stove do you use for the best simmer control? Is there a lighter, better fry pan, pan compared to others?

pj,
nothing wrong with questioning dogmatic statements based on shoddy research. a little verbose maybe, but so what… i believe nothing compares to actual field experience when trying to decide what gear is most useful/effective/efficient. maybe we all need to chill on the "science" and go back to old school methods of determining what works. after all, it's impossible to recreate conditions in the bc in a controlled environment like your kitchen…

i don't see what all the fuss is about, anyway. if you're a boiler ti is better. if you like to cook stew/fry up a northern on occasion/eat sticky oatmeal out of your pot etc. then nonstick al is better. that's how it seems to me anyway.

Caleb,

now sound words after your sound financial science. good for you. i'm with you on actual experience being very valuable. sometimes what works for one isn't the best solution for another.