Owen,
I don't mean to "dis" Ryeman in any way, but my guess is he's not quite completed his BS or BA in either Metalurgy or English. "Cooper and Sodder?" From many years of experience I will tell you that aluminum is fine for yearly trips, and I've also used stainless (copper-clad and not) for many years with fine results. The very best cooking utensils for even, controlled heat are actually cast iron or cast aluminum, but cast iron can be prohibitively heavy. Frankly, I think titanium is way overpriced since you'll get great results with much more "humble" and proven materials. The real key is controlling your cooking fire temperature, whether wood or gas, the key is not in spending a ridiculous amount on a pot or pan. Incidentally, titanium pots were developed for ultra-light mountain use, where the main purpose of the pot was to be very lightweight and to do nothing more than boil water. You really don't need to save those few ounces and end-up with questionable results in Canoe Country. My recommendation is based on 28 BWCA/Quetico trips spanning 23 years, where a cast aluminum griddle and aluminum and stainless steel pots have produced countless memorable (and safe)meals.
Happy Paddling!
Matt

Posted by Matt on August 19, 1999 at 21:03