For solo work, I do not think I would consider anything less than 1L or about .75L in use.
A TI pot needs to be considered carefully. Why? Because ti is actually heavier than aluminum. At about 3.8oz I have a the traditional K-Mart grease pot. Hard to beat for 90% of camp cooking. A frying pan is somewhat better for fish and eggs, though.
Fried dough is easy. Mix up a small, dryish ball of flour, baking soda, olive oil, and water. Flatten it out and fry in a teaspoon of olive oil. Soups and stews are a given. Baking is possible, though steam baking in a piece of parchment paper can be different. You need some sort of limiter for the stove, though, often a ti spoon works well over the stove to slow it down some. A caldera cone works well for cooking. The stove needs some modification, like adding a vent closure "ring" on the bottom made with AL foil. Don't forget that bringing ingrediants for this stuff weighs less than the prepackaged, Mountain Souse stuff. Tastes better, too.
Bread dough wrapped on a stick works well over an open fire. I substitute Bisquik or Jiffy for flour, simply to avoid mixing salt, flour and baking powder in the correct amounts. Just a shaved forked stick with the dough wrapped around it works. Cook it slowly, of course. Avoid eating the stick. Or, heat up a thin, flat stone to cook it on. Lots of stuff you can cook, outside. Add rehydrated veggies to the fried dough to make "fritters." Goes good with soup. Pot pies, and, beef or chicken with dumplings. And so on. Dried beef makes good stew, just do not add salt. Pepperoni cut up and added to dried eggs makes OK scrambled eggs. Oatmeal (unflavoured) makes a good substitute for barley in soups and stews. Cooking outside is little more than boiling water with a good imagination and an eye for substitutes. Even if you make a mistake, it will be edible, at least. Everything tasts good outside, even the mistakes…hay, ha.
No matter what you select, it should be large enough to make a soup or stew in. Small enough to heat easily. A good lid will drip INTO the pan, not outside, along the sides. Caldera cones work well. But, so do canister stoves. WG really needs a small stove.
Anyway, a cup is often needed too. It helps to dip out a cup of hot water to make coffee/cocoa/tea while you cook. Cooking takes some time, but it isn't too much. After a 20mi day, it is enjoyable to sit on a log and play with cooking. A pot and cup can be set up for about ~$10 if you get aluminum. It will weigh about 5.5oz, for the two pieces. Trail designs makes a cone for the Kmart grease pot. All together this will weigh about 11oz and makes a very good, light weight, flexible cook kit. But, the pot is wide enough to fit on most stoves with a simple AL foil wind screen.
Anyway, this is only a suggestion…Aluminum is always lighter than Titanium. Ti has more strength for the gauge (thickness)of the metal. But, it gets brittle in very thin sheets. Al is easily dented, but doesn't crack as easily. And, if you try any cooking, aluminum will distribute heat better, even at very thin guages.
