Super cool Tyler! Just catching up on this thread.
I note you mention a sealable lid you are working on in order to facilitate cold soaking. I was wondering this too, as, another way to save fuel is of course to cold soak in a couple of manners, eg;
1. cold soak your main meals. But use the same pot to also boil water for hot drinks.
2. cold soak your main meal, then heat it up to eating temp (no need to reach boil temps) for aesthetics, comfort, etc. (eg if you are going from 20C to 60C, rather than 100C, you are using ~half the fuel).
3. partially cold soak your main meal (ie, less time cold soaking, or, things that just need a couple of minutes of finishing off at boil or near boil temps), then run the stove a much shorter amount of time than you otherwise would.
Probably the main/only (?) contender for any of these options so far, is the Vargo Ti BOT (700 or 1L). I have the 700 and its great, but not perfect… the lid for example is extremely strong with multiple folds and likely overkill (there is at least one extraneous 90 degree bend in there…), also there is a super annoying lip on the lid that basically just functions as a great big gutter to catch food, liquid and sh*t. That lip is my biggest gripe. I still haven’t gotten around to it but at some point intending to dremel it off with my brother. There’s nothing I can do about the extraneous 90degree bend.
Interestingly on the BOT pot, and lid, I’m certain that the threading in the pot adds quite a bit of strength in itself. Not sure if that helps.
Another random thought I had in regards to “cooking” and cleaning in your design. I don’t see the non flat base as too big a deal personally. It looks fairly smooth (certainly better than dealing with the lip on the BOT lid see above), and as its the aluminium portion I’d feel more comfortable putting more oomph into my cleaning eg with a small plastic scourer, or spoon, or leaf. I’d feel less comfortable about doing more intense cooking because of the silicon coating and CF sides… but without trying it I wouldn’t know. Eg, if I cook a pasta with a creamy sauce (my least fave pot clean up job!) will I struggle to get the sauces off those surfaces without damaging it?
It seems though if you could combine the function of a super light HX pot with the ability to cold soak… wow.