Experience: Evernew Ti Non-Stick Frying pan 16 ?

get a frybake deep alpine if you want to cook real food

https://frybake.com/products/deep-alpine-fry-bake-set/

Alpine Fry-Bake Set I found works a lot better and used the pan a lot more than the Deep Alpine Fry-Bake Set….BOTH ARE EXCELLENT PANS!!

https://frybake.com/products/alpine-fry-bake-set/

From a culinary standpoint, titanium sucks.  It doesn’t transfer heat very well and it tends to hot-spot, so it doesn’t make for a good “real food” pan, regardless of manufacturer.  It kind of acts like a miniature wok, which would be cool if it was possible to stir-fry in a 6″ pan…but it isn’t possible to efficiently do that; instead, you just have to constantly tend things to keep them from being burnt when they hit the hot spot.  The easy answer is to use aluminum and to go as heavy as you can stand; your food will be much better for having done so.

Ok thanks all for the feedback – I am intrigued and will order an alpine fry-bake to try.  It is a little heavy but I like the idea of being able to significantly expand on my meals

You didn’t mention your heat source, which is just as important for frying/sauteing/whatevering as the cooking vessel itself.  If you have any options, go for something that offers 1) the widest possible flame spread, and 2) a decent low-heat setting: those are important factors in the kitchen, and just as important in the outdoor kitchen.  If you can stand to carry a stove that offers both, your chances of successfully cooking more involved and yummy food options expand significantly.

You need to keep it moving to have even heating. Gourmet cooking on a canister stove is always a 2-handed operation. Set it down on the burner and ignore it for a few seconds and it’s all over.

IMHO, overheating (burning) is most of the problem with non stick. Do not use metal utensils, ever. Resist the urge to cut anything while in the pan.

I cut a small square of green scrubby sponge and clean up stubborn residue after a good hot water soak.

Fix yourself up with a little squirt bottle of olive oil.

X2 to everything Dale said.  The only change I would make is to swap oils: olive is good, but refined avocado is better when you have poor heat control.  You gain about 200° of tolerance before the oil smokes and off-flavors your food.  320-ish° for the extra-virgin that everyone loves, and 520° for refined avocado.  It’s a pricey oil, but worth it.

Silicon or bamboo utensils are good for anodized or coated pans.  Resist the urge to cut the handles to save weight; you want as much distance between your hands and hot oil as is possible.  Save weight elsewhere.

Good info on the oil. I’ll have add that to the pantry.

Yeah, I had that exact same ti skillet in the “non non-stick” version. Hated it B/C titanium does not dissipate heat like aluminum and I got a hot spot regardless which width burner I used. I sold it and to this day eschew ti pots as well. I have a 3 cup anodized aluminum Open Country pot that mates with my ti Sidewinder cone stove.

Now I use a small 6″ ceramic coated aluminum pan from Wal-Mart. I cut off the handle and use my pot lifters instead. This pan has been great for its even heating and non-stick lining. I use it mainly for cooking freeze-dried scrambled eggs and (in winter) sausage.

I forgot to mention double boilers. If you are working with really heat sensitive stuff, you can arrange a makeshift double boiler. I use a related technique as a warming pan when car camping using nesting pots with the bottom one full of hot water. That warm water is handy for cleanup after.

Great advice/options.

• I have a canister stove – Pocket Rocket Deluxe. Fairly wide flame for a canister and good simmer control but still a very concentrated heat source.
•  Noted about Ti. vs. Alu.
• Forgotten that I do have both Sea to Summit xPan and Alpha pan which are anodised aluminium (in back of cupboard). I was trying to go really light weight but sounds like a false economy vs capability
• The oils: I use a lot of avocado oil generally.  I will add this to  my kit.
• I really like the idea of a double boiler. – I  will get a couple of wider pots to try as well.

Looks like I need to get out and take a set of different stuff with me and experiment

As a side note: you can use a disc of aluminum to dissipate heat under titanium pans.  Basically works the same way that tri-ply and clad stainless cookware works.  It’s heavy and you don’t get any associated use from it, but it works amazingly well.

Experiment at home. Far easier to recover from than a bad meal in the woods!

Double boilers are limited to the temperature of the boiling point. Not hot enough to get a nice caramelization. Great to warm a sauce and keep it warm while boiling the pasta. Those extra pots are good salad bowls.

lids from another ti pot make good heat distributors.

Looks great Morgan. I will have to do some experimentation

at home! Point taken. Much easier to try multiple things.

I prefer a WG stove for actual cooking, and agree with everything said about titanium. Aluminum is my choice for a more even heat distribution.

One thing not mentioned that is a handy way to spread heat is a bunsen-burner flame spreader ala lab work. It’s an old trick I first picked up from Colin Fletcher as a way to spread heat evenly for cooking. Depending on the stove and flame it works.

https://www.ebay.com/itm/5pcs-Practical-Square-Bunsen-Burner-Ceramic-Tripod-Net-Mesh-Lab-Wire-Gauze/303174125537?

Just make sure to get a flame spreader that doesn’t have The Asbestos in it; nothing made in the US will have it, but I’m not going to vouch for Chinesean manufacturing.  I haven’t tried a titanium lid; might have to give that a shot.

Thanks all for the great advice.
I will experiment at home over the winter ready for the trail in spring