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I will be going to a big city in 3 weeks which gives me the chance to ogle gear, gear and gear.
I will be buying a pot which I know comes in both aluminium and titanium (forgotten the brand).
I seem to recall reading here that titanium is a bit lighter then aluminium but that aluminium conducts heat better so things cook quicker.
Is this true? Which do you prefer?
Cheers, Ian
The atomic weight of titanium is actually higher than aluminum but because it is a lot stronger the walls can (and are) made a lot thinner, hence the lower final weight.
Apart from that titanium will stand up to a lot more abuse. I have dropped my pots ( I only have one with me..) several times with no ill effect.
BTW, I have removed the handles of my pots and use a pot lifter. on top of saving an ounce or so, I find it more versatile because I use mostly alcohol but occasionally canisters. Without the handles I don't need extra slots in the windscreen.
Aluminum is a better heat conductor and will not scorch the food as easily as titanium.
My pot is used to boil not to cook so I use titanium.
Franco
In my own experience W/ a Japanese fry pan Ti's thinness makes it a poor choice for dissipating heat. Hot spots burn food. Also Ti cookware is pricey.
My 1st choice is the JetBoil 1.5 L. pot W/ the cozy anf "Flux Ring" on the bottom. This "Flux Ring" is THE heart of JetBoil's efficiency. I don't own their stove, just the pot, and love it.
Remove the handles & use a light aluminum pot gripper. Yes, the pot is coated on the inside, but not W/ Teflon.
Eric
Sorry to start a tangent, but what burner do you use under that Jetboil pot?
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