Absolutely, the only aluminum camp cooking item I use is a GSI pressure cooker. I use it for home use as well, been 10 years and it still performs like new. It's also great for high altitude trips.
Good Vid. I've just bought my 1st Aloy cook set. loving the weight and fast heat. Keen to see how it looks after some cook ups and what I can cook. I had to trim the rubber on the handle as it burnt while on the stove. Definitely prefer cast iron, but not really practical for a hike/Camp. Keen for next Camp.
I think the aluminum pots and pans are the way to go if you need the lightweight, we use a couple of plain aluminum billys for boiling water and cooking and are very happy with them👍 Cheers Daryl
I switched all my camping cookware over to Titanium to help being Ultralight. It's light weight and cools quicker then anything else. My frying pan is a non stick one from Evernew and my cook set is the complete Evernew Appalachian set. Even my grill is in titanium from Vargo. The coffee filter is titanium from Vargo and the coffee cup is titanium from Toaks , 750 ml cup. Frying foods with titanium you have to use a lower heat setting then with anything else. Pancakes or eggs are in the frying pan ( even pizzas ) , meat is normally done on the grill and water in the cup or the "T" Kettle ( Keith titanium ). All or parts go on trips depending where I'm going.
thanks for the honest review... I need to put together a real mess kit instead of the random bits I've had for years and thinking I'll only go with Ti for weight savings in the windscreen & mug, oddly enough. Anodized aluminum seems like a better option for the cook pot.
Yep the hard anodized aluminum is a healthy choice compared to straight aluminum. I've since discovered that I can "season" my titanium pan the same way you can with cast iron and that makes it non stick but doesn't fix the hot spots burning the food from titaniums poor conductivity. Cheers Daryl
Great break down and evaluation of titanium cookware mate! shame ive got my lifeventure plate already ordered! ill take your advice on board on see if mine will suits my needs!
My favourite is the Stanley frying pan. Stainless with a laminated aluminium base. Not light but the heat distribution is fantastic, cooks scrambled eggs and pancakes with ease. Worth the extra weight.
I think titanium is a fantastic option for most things such as canteens/water bottles, utensils, plates, etc. But for anything going directly on the fire like a pan/skillet or a nesting canteen cup, I prefer stainless steel even despite the weight penalty. And, at least for me, we're talking very few bits of a whole kit needing to be stainless.
Interesting video mate, I have a titanium 900ml pot with 300ml frypan coming in from China as we speak, going to be taking it out bush the first weekend of April so I will take notice and see if I find the same results as you have.
I should pointout I ordered the set for my backpack that lives in the car all year round, just never know when you will need to get out of Dodge in a hurry lol
Yeah I'm looking at a 750ml titanium pot and a nalgen water bottle to slip into it for when I'm on solo trips, should save some space in my pack. Hope your pot and pan works out well for you 👍 Cheers Daryl
Best thing I have found is a copper vessel to boil water. The soot isn't a problem because it seems to be repelled once it get blackened. It's like anodised. You just give it a light wipe and its clean enough to put in the back pack. But wait there's more. The water boils 25 % quicker
Thanks for the review. I avoid using Aluminium because it can react with acidic foods like tomato sauce/paste etc. This can make the food toxic. If used in extremely high heat, aluminium will melt. So, I’ll stick with titanium.
@@metricdeep8856from quora : " Anodized aluminum cookware and containers are safe for cooking and storing acidic foods, as the anodization process forms a protective oxide layer that prevents leaching of aluminum into food. However, if the anodized surface is scratched or damaged, the underlying aluminum may be exposed and leach into food, potentially leading to aluminum toxicity."
Great point. I gave up all my 3 titanium fry pans and used them as a food steamer, not working for me at all for frying and works best for liquid boil.
Great advice for anyone who doesn't mind aluminium for cooking, I personally outright refuse to use aluminium for anything that will touch food or boil water so titanium and stainless is all I will use, I use a combination of both and cook and boil from a gas stove or over coals. Titanium in my experience is extremely non stick and easy to clean, but I'm not an ultralight person so I have no issues carrying a bit extra weight to throw my stainless frying pan and lid in my bag. I think people are too concerned with weight saving these days, I'm not a big or particularly strong man and even when carrying far more gear than I'd ever need the weight has never once been an issue even on very long hikes, the bulk is the only problem for me and you get that no matter what materials your carrying.
Idk how weight is not an issue for you. I am athletic as a mtber and cyclist overall, but I can tolerate hiking backpacking for more any length with the pack I first made. Anything other than summer hiking is out of the question honestly, because I can’t be taking rain gear or layers weight. I dislike walking thought I go on nature walks and forget all about it, but add more than 5kg and I can’t tolerate it.
Mate you will be happy to know. My new Induction cook stove works with Titanium. So relieved I don’t need to purchase “Induction cook pots”. And it conducts or inducts the heat rapidly.
What most people who have an irrational fear of aluminium pots fail to recognise is that for camping purposes the aluminium is usually anodised these days, and thus the food or liquid never touches raw aluminium. But if they wish to, they can always raise their concerns with the myriad makers of aluminium cookware, or indeed their government, you know, the ones which convinced them that the covid jabs were safe and effective, which have clouded their judgment further, or so it would appear. Bear in mind too - everyone who has ever eaten an organic carrot will die, just as dead as if the carrot was not grown organically. 😊
We wouldn't recommend buying Ti either after trying it on a few camps. It's a poor material as a camp cook pan. Ali for us - cheap, light and usable. Completely agree with what you've said D. Good advice! ATB, GnZ
If you wondering how aluminum can stand heat, is good example: disposable coal grills are made from aluminum. Nowdays I use steel or aluminum cookware in home and in camping.
You absolute ripper, I was considering splurging a bit to save weight in my bag, & not having a lot of spare cash means that I am _very_ grateful indeed to you for having rescued me from wasting my precious on what would, it seems, be just getting stuck with a miserable cooking experience. And I do like to _cook_ - even hiking, I enjoy coming up with creative 1-pan 0-chiller meals (e.g. my "trail stroganoff" uses biltong for the steak - you simmer+drain it twice separately beforehand to bleed off some of the salt - dried mushrooms from an Asian grocer, & powdered milk in place of the sour cream; light as billy-o in the bag, & surprisingly good eating), rather than simply rehydrating or heating stuff. I'll save it for my dinnerware, + a single narrow water-pot, & just keep with good ol', cheap 'n' cheerful aluminium for my cooking equipment. Thanks for spilling the Ti, boss. 😉
Raising titanium off direct heat just an inch or so is enough to give the entire surface an even amount of heat and in this scenario, I find Titanium perfect because that heat efficiency going directly through the material to food is perfect. If I can't raise it off direct heat source, then the only thing I use is steel now.
Titanium is the only option out there, unfortunately. Steel and iron are too heavy, and aluminum tends to exceed biological toxicity tolerances when used for cooking...but it's possible I missed something here. Thanks though for sharing your experience in cooking with titanium.
@@Outdoorsaustralia how much less weight in percentage compare to stainless steel triply of same thickness like hard anodized 20 to 25 percent less bulky compare to ss triply of same thickness. Which have highly scratch proof and corrosion resistance properties out of Ss 316L, ss 904L and titanium cookware?
It would increase cooking times (and resource usage), obviously, but I wonder if adding a layer of water to the bottom of the pan and boiling it away would be effective for getting the entire pan surface hot
elevating over the fire is key. you can cook with titanium, but it's a very hands on process. you have to constantly regulate the temperature by moving the pan away from the heat source. Not the most convenient way of cooking.
I think we still have titanium as a winner....given the discussions below. Even cooking on a household stove with the wife's cookware requires heat regulation...and she will tel you what you did wrong if there is food stuck to the bottom....so she is a built in instruction manual. Nothing competes with real-time behavior correction.
For me, i use titanium for anything thats boiling or stewing. Pots, nesting cups, canteen cups, sierra cups, etc. But any sort of frying or baking is steel. Safer and tougher than aluminum, but not as good as steel. But to make a soup, or boil water for tea, titanium works just fine. Also looking to find a titanium russian shovel.
The Fry-Bake is probably the best lightweight pan you can buy for backpacking. I only buy titanium products that are for other things besides heating food. The titanium cups and pots are excellent If all you’re doing is boiling water.
Ive got an Titanium 1100ml small pot and its just fine in its purpose of heating liquids soups and that sort of operations. If your going to be baking or frying or roasting something titanium in general is a horrible choice.
The bottom of my titanium pot, both from inside and outside, has turned blue from the heat. I’m afraid it is toxic now. Is it safe for health when it turns blue?
With current trends in cookware towards multi-ply, it seems they could easily make Titanium cookware with a multi ply pancake on the bottom to solve the heat distribution problem, yet retain lighter, more durable cookware. I'm thinking sandwich copper between layers of aluminum then Titanium, basically replacing stainless steel layers with Titanium, making a 5 ply stronger and lighter than current cookware..
That was a good review, I think I’ll go with a hard anodized trangia cookset instead, on their website they say you can put their pots and pans on an open fire, I assume that’s only if you have water or oil in the pot or pan though, and even then I’ll stick to cooking on coals rather than flames 🤔 the Trangia 27 cookset is just the right size for 2 people but the fry pan is a little small, could always get a 27 set and swap the smaller fry pan for a separately purchased 25 set size fry pan 🤔 Also with the Trangia set you can cook with alcohol/meths and even a gas burner can be bought separately too, that gives gas, alcohol and cookware on wood fire if you have no other fuel, very versatile, can also leave the kettle and one of the two pots at home if not needed on a trip to save a little weight, very interesting option
many many yrs ago, before I had an actual Trangia set I had used a Trangia kettle on an open fire, but, only on raked out ashes with small amounts of embers, happy to report aport from the greasy soot no damage not even to the plastic coating on the handle
Totally agree with your review on titanium cookware. Not a good conductor of heat. Not for normal camping use. However for long distance backpacking or i. Situations where weight is a major concern, nothing beats titanium. That said, I have been using titanium cookware, including the pan/plate you showed in this video. If you want to make it work, it can. With a little creativity, you can even make perfect pancake with this pan! It's just not very convenient. But once you master the technique, you can cook up all kind of delicious meals daily with this titanium pan without having to worried about horrible taste food.
@@tnts999998 It depends on what kind of heat you use. If it is heat from wood/charcoal burning, spread the coal wide and constantly move the ti pan until you master the proper heat level by adjusting the amount of hot coal, the distance between ti pan and coal etc. If you are using the stove, the pattern and size of the flame and the size of your ti pot make a lot of difference. A flame that spread wider and ti pot/pan with wider bottom cooks better. If you are using a concentrated flame type, ie, BRS ti 25gram stove or MSR pocket rocket, then unless you use a diffuser, it will be a challenge to cook besides boiling water. but cooking delicious soup is still possible. Hint, be patient with lower heat and constantly move the cookware and stir the food, everything is possible. Happy camping!
I found out the hard way titanium is not a good material for cooking, burned my egg on the first try and ended up only using it to mix uncooked ingredients. Glad I bought a Trangia aluminium cooking set first before buying that bowl for testing. Aluminium is still the king when it comes to lightweight and heat distribution.
Let us know how it went 👍, I've found you can season the pan like you can with cast iron and that makes it non stick but doesn't help with the hot spot problem. Cheers Daryl
OK so I just cooked on this titanium pan, And I went for the most barbaric simple way of cooking, steak on a pan. I sliced off a piece of fat and used it to lube up the pan which worked, moving the pan in and out from the flame if it gets too hot, im using a jetboil flash with pan attachment. I am never letting the steak sit in the same spot for more than 8 seconds I am always keeping the steak moving in the pan, if it’s smokes too much I hold it off the flame and keep it moving and flip the piece of meat, I must’ve flipped it at least a dozen times and even cook it up on its edges, the steak was sitting out for hours so it was room temperature. Final verdict, it worked and I had a perfectly medium rare steak, since there was no salt or pepper I did taste a definite searing from the pan but it is palatable, after adding salt and pepper its perfect. Cheers
it is definitely noticeable that the heat distribution of titanium is acute to the heat source. my jet boil cant even go low enough and it wouldn't matter anyway. but constantly moving the food around on low heat seems to work even though though my first test i changed methods often... or as low temp as i can get... regulation still posed a challenge. i am going for round 2 tomorrow with a modification to try and not have a charred flavor.
Thanks for the detailed report Matt, sounds like with alot of persistence you can make it work which is all that really matters. Would you buy another one again if you lost this one knowing what you know now? Or hello aluminium?
Titanium is a terrible surface to cook on, as is aluminium, and the weight 'savings' you're getting are minimal in the grand scheme of your entire backpack contents.. I literally just went to Coles and bought a 24cm Tefal non-stick frying pan and I simply use a flathead screwdriver to unscrew the handle when I pack it in my bag - it takes about 60 seconds to screw back on.. I'm always the envy of those around me when I pull it out and cook fish, steak or eggs etc. without a single thing sticking to it... I've even left the handle off (used a pot grabber instead) and cooked in it over a low/weak campfire and a Bushbox XL stove and the soot on the bottom cleans off with a damp sponge.
Yes, non sticking aluminum could give you a better cooking experience, but if exposed directly to flames or a lot of heat it becomes toxic, while titanium won't. Reading the comments seems that steel whit a layer of aluminum gives the best cooking experience. You just adds a little extra weight.
simply....titanium isn't good for cooking. it is good for camping because strong and light, but that's all (ok for boiling). i agree with everything in the video.
Just use a small aluminium pan u can buy anywhere, they cost under $5, weigh nothing, the non stick actually works properly, the only downside is the handle but if chucking in a rucksack does it really matter.
Give me cast iron for camp cooking any day Daryl, Good old Dutch oven I've used aluminium and it burns every thing... the only problem with cast iron it's heavy but as long as you oil it up after every use it lasts for ever
Yep couldn't agree more, when I'm not worried about weight I have a nice cast iron pan that I use heaps and the camp oven is my favorite for roasts and winter stews👌 Cheers Daryl
No John I haven't done a video on seasoning the titanium pan, I give it a little cooking oil and gently burn it off over a gas flame, just season it the same way you would do a carbon steel pan and it should work great👍 Cheers Daryl
I have a Toaks 750ml pot (sort of a mug too, because of the dimensions) anyway, I do almost all my cooking with it, even at home. It’s super convenient. I can make scrambled eggs, ramen, couscous, grits, coffee, tea, hot chocolate etc. i find it super convenient and the size means the whole cup heats up evenly over pretty much any flame source. Plus, it cools down so fast that I only have to wait less than a minute for the handles to cool down to be touchable by bare skin. I literally couldn’t recommend it enough. Oh, and get titanium chopsticks they’re the best
Should add that the pot is titanium since I didn’t explicitly say that =^//^= A few other benefits of titanium; it doesn’t rust, so it’ll outlast you Unlike aluminum (which can leach a small amount of lead and can be bio reactive on its own) titanium is entirely inert to the human body, so it’s safe even with acidic foods and high temperatures Now, I haven’t used a Ti pan yet, though I want to give it a try, I do expect hot-spots to be a problem, and you can remedy this with more fat, water or food to take up the heat and constantly move the pan or food around. I don’t really expect it to be worth it over stainless steel, but I wanna give it a try.
I would not recommend aluminum cook wear, as it toxic for food use and is banned in 6 European countries. Stainless steel can also be questionable, cast iron is the best option but titanium is also a good safe alternative to cast.
This video is useful, but not about pots. It's about titanium fry pans. Important point. Also stainless steel has the same failures with more weight. Aluminum is poison, don't use it. For frying use carbon steel. Tougher than cast iron without all those other issues.
Yeah I gotta admit I'm unimpressed with titanium for frying, I just bought a little titanium wire grill for on the fire that should be good for steaks 🤞 Cheers Daryl
Don’t buy Aluminum or Anti Stick Gear. ua-cam.com/video/0uATfA_WoTA/v-deo.html (same for Camping Gear) Steel is the Best and Titan is not as Bad as u say. :P At least it’s save.
Yeah they aren’t good at cooking. I own small TI pots and kettles, which are awesome. They are for long treks and only used for making coffee/tea, boiling water for freeze dried meals or to sterilise said water. I would not go for long multi day hikes with anything heavier. That being said I wouldn’t try to properly cook on those treks either. Not unless I had a pack goat/horse, or a dummy to carry it for me. I save proper cooking for base camps or car camps.
aluminum is toxic, stainless steel would be better, also who in the world is cooking food over a tiny candle flame or lighter flame? if you do that to a stainless steel pan you'll get the same result and be able to put your finger on the other end and be ok too so no argument their, if you cook over a fire you'll be able to cook your food just fine, also its not going to burn your food anymore than a stainless steel pan at the same thickness. Its the same, the only difference is it gets hotter slightly faster. For backpacking, survival, this is a very viable option, and anyone that has cooked on titanium wear never had a problem cooking. so i don't see your narrative as viable.
The point I was making was aluminium is half the weight of titanium for the same thickness, so you can have an aluminium pan twice as thick for the same weight, also aluminium conducts heat 3x more than titanium so a much more even heat distribution when cooking on something like a jetboil with its very concentrated flame. Regards Daryl
@@Outdoorsaustralia ya aluminum is lighter, but it's also less durable and can be bend with your own hands, also do you really want to be rating off aluminum in the elements for long duration? Aluminum is toxic and can leech into the food. And fires push aluminum to its melting limit. It had the lowest melting degree out of the 3 metals. I guess if you cook very seldom over a small propane stove burner it's fine. But for long term use, hard core back packing and or survival I would not recommend aluminum at all. Food grade Stainless steel without toxic chemicals and led and 99.9% titanium is what I would recommend. I guess our use case scenarios are different.
@@Outdoorsaustralia Btw, we in America are seeing what's going on over their and feel for you people over their. Things are getting very bad in world all over. But Australia tyrant cops are taking it too far.
Yep I agree with you mate, most (not all) aluminium pans are hard anodised now so no more leaching toxicity into the food but some plain aluminium could still be dangerous. I cook on a fire often and use aluminium and titanium but scrape out some hot coals to cook on so not to damage the cookware and have great success with both but find it easier with the aluminium pan compared to the titanium. I use a 750ml titanium pot in my kit and it works 👍 Yes the Australian police and government have gone way overboard with their response to covid but the Australian people will remember and vote accordingly 😉
The TRUTH has finally been told...I don't own any Titanium...but I've seen an awful lot of videos when they cook on them to pattern out the truth you have just told. Anybody wants to send me one for free to test out to change my mind, I am willing...lol.
Best thing with Titanium is that its non toxic to the body like aluminium is if you get small shavings of aluminium inside of you when you eat.
So do you also avoid drinking out of aluminum cans?
@@ericfricke4512 they are lined with plastic but Nice try.
Absolutely, the only aluminum camp cooking item I use is a GSI pressure cooker. I use it for home use as well, been 10 years and it still performs like new. It's also great for high altitude trips.
Aluminum is just too risky and toxic to cook on imo
Good Vid.
I've just bought my 1st Aloy cook set.
loving the weight and fast heat. Keen to see how it looks after some cook ups and what I can cook.
I had to trim the rubber on the handle as it burnt while on the stove.
Definitely prefer cast iron, but not really practical for a hike/Camp.
Keen for next Camp.
I think the aluminum pots and pans are the way to go if you need the lightweight, we use a couple of plain aluminum billys for boiling water and cooking and are very happy with them👍
Cheers Daryl
I switched all my camping cookware over to Titanium to help being Ultralight. It's light weight and cools quicker then anything else. My frying pan is a non stick one from Evernew and my cook set is the complete Evernew Appalachian set. Even my grill is in titanium from Vargo. The coffee filter is titanium from Vargo and the coffee cup is titanium from Toaks , 750 ml cup. Frying foods with titanium you have to use a lower heat setting then with anything else. Pancakes or eggs are in the frying pan ( even pizzas ) , meat is normally done on the grill and water in the cup or the "T" Kettle ( Keith titanium ). All or parts go on trips depending where I'm going.
I also use a lot of titanium gear like stoves and a 750ml pot/mug but I don't like to cook in it, it's definitely light weight 👍
You realize Evernew frying pans are made of aluminum ? Only pots are made from titanium.
The fact that titanium cools down so fast is why it’s so good. Cool up a quick meal, wait like 5-10 mins and throw it back in your pack.
thanks for the honest review... I need to put together a real mess kit instead of the random bits I've had for years and thinking I'll only go with Ti for weight savings in the windscreen & mug, oddly enough. Anodized aluminum seems like a better option for the cook pot.
Yep the hard anodized aluminum is a healthy choice compared to straight aluminum. I've since discovered that I can "season" my titanium pan the same way you can with cast iron and that makes it non stick but doesn't fix the hot spots burning the food from titaniums poor conductivity.
Cheers Daryl
Great break down and evaluation of titanium cookware mate! shame ive got my lifeventure plate already ordered! ill take your advice on board on see if mine will suits my needs!
You will make it work mate, it's not easy to cook on but the type of person that wants a frypan even in the bush can make it work lol 👍
Cheers Daryl
My favourite is the Stanley frying pan. Stainless with a laminated aluminium base. Not light but the heat distribution is fantastic, cooks scrambled eggs and pancakes with ease. Worth the extra weight.
I have Titanium plates but stainless cookware - the Stanley Stainless frying pan is defo the best to cook on
Keep up the honest reviews !!
Thanks Mark 😀
I think titanium is a fantastic option for most things such as canteens/water bottles, utensils, plates, etc. But for anything going directly on the fire like a pan/skillet or a nesting canteen cup, I prefer stainless steel even despite the weight penalty. And, at least for me, we're talking very few bits of a whole kit needing to be stainless.
aluminium is your friend
@@riskinhos I prefer stainless steel, despite the weight penalty.
@@riskinhos I can crush most aluminum camping pots/pans with my bare hands heh
Interesting video mate, I have a titanium 900ml pot with 300ml frypan coming in from China as we speak, going to be taking it out bush the first weekend of April so I will take notice and see if I find the same results as you have.
I should pointout I ordered the set for my backpack that lives in the car all year round, just never know when you will need to get out of Dodge in a hurry lol
Yeah I'm looking at a 750ml titanium pot and a nalgen water bottle to slip into it for when I'm on solo trips, should save some space in my pack. Hope your pot and pan works out well for you 👍
Cheers Daryl
BURN it!
Best thing I have found is a copper vessel to boil water. The soot isn't a problem because it seems to be repelled once it get blackened. It's like anodised. You just give it a light wipe and its clean enough to put in the back pack.
But wait there's more. The water boils 25 % quicker
Thanks for the review. I avoid using Aluminium because it can react with acidic foods like tomato sauce/paste etc. This can make the food toxic. If used in extremely high heat, aluminium will melt.
So, I’ll stick with titanium.
Aluminum won't do this if it's anodized.
Same mate, except I’m poor so I go with steel 😂
@@ericfricke4512 Hey....that's good info.....Is there any additional info to back that up? That's a significant game advantage. Cheers.
@@metricdeep8856from quora : " Anodized aluminum cookware and containers are safe for cooking and storing acidic foods, as the anodization process forms a protective oxide layer that prevents leaching of aluminum into food. However, if the anodized surface is scratched or damaged, the underlying aluminum may be exposed and leach into food, potentially leading to aluminum toxicity."
Great point. I gave up all my 3 titanium fry pans and used them as a food steamer, not working for me at all for frying and works best for liquid boil.
Great advice for anyone who doesn't mind aluminium for cooking, I personally outright refuse to use aluminium for anything that will touch food or boil water so titanium and stainless is all I will use, I use a combination of both and cook and boil from a gas stove or over coals. Titanium in my experience is extremely non stick and easy to clean, but I'm not an ultralight person so I have no issues carrying a bit extra weight to throw my stainless frying pan and lid in my bag. I think people are too concerned with weight saving these days, I'm not a big or particularly strong man and even when carrying far more gear than I'd ever need the weight has never once been an issue even on very long hikes, the bulk is the only problem for me and you get that no matter what materials your carrying.
Idk how weight is not an issue for you. I am athletic as a mtber and cyclist overall, but I can tolerate hiking backpacking for more any length with the pack I first made. Anything other than summer hiking is out of the question honestly, because I can’t be taking rain gear or layers weight. I dislike walking thought I go on nature walks and forget all about it, but add more than 5kg and I can’t tolerate it.
@@pedroclaro7822exactly and add a lot of elevation changes too, weight can ruin a good time.
Mate you will be happy to know. My new Induction cook stove works with Titanium. So relieved I don’t need to purchase “Induction cook pots”. And it conducts or inducts the heat rapidly.
What most people who have an irrational fear of aluminium pots fail to recognise is that for camping purposes the aluminium is usually anodised these days, and thus the food or liquid never touches raw aluminium. But if they wish to, they can always raise their concerns with the myriad makers of aluminium cookware, or indeed their government, you know, the ones which convinced them that the covid jabs were safe and effective, which have clouded their judgment further, or so it would appear. Bear in mind too - everyone who has ever eaten an organic carrot will die, just as dead as if the carrot was not grown organically. 😊
We wouldn't recommend buying Ti either after trying it on a few camps. It's a poor material as a camp cook pan. Ali for us - cheap, light and usable. Completely agree with what you've said D. Good advice! ATB, GnZ
Thank's GnZ😉
Thanks, really appreciate your opinion on this!!
Great review. I had to check that "twice as heavy stat" though.
"Titanium's density of 4.5 g/cc is actually 50% heavier than aluminum's 3.0 g/cc."
Thanks mate, correlates with my experience too. I prefer aluminium and steel cookware. Or cast iron if car camping.
Good points. Thanks for posting.
Thank's Quincy
What about boiling hot dogs in a titanium pot? Do they scorch/gum up the pot?
great review mate and so true
Thank's for the comment mate, much appreciated 👍
Cheers Daryl
Tack för informationen.❤ fr Sweden ❤❤
Nice info. BTW, what about stainless steel pans?
Whats the name brand of the frying pan he is holding. Thanks 😊 JMHO
From memory it's made by Keith titanium, they were available on ebay and amazon
Legend! Great video
very interesting thanks
Thank you sir 😄
Hi !! Sorry for bothering you , but What is the make , model and size of your pan !!??
Thanks !!
I think it's an 8 inch Keith titanium pan
If you wondering how aluminum can stand heat, is good example: disposable coal grills are made from aluminum.
Nowdays I use steel or aluminum cookware in home and in camping.
You absolute ripper, I was considering splurging a bit to save weight in my bag, & not having a lot of spare cash means that I am _very_ grateful indeed to you for having rescued me from wasting my precious on what would, it seems, be just getting stuck with a miserable cooking experience.
And I do like to _cook_ - even hiking, I enjoy coming up with creative 1-pan 0-chiller meals (e.g. my "trail stroganoff" uses biltong for the steak - you simmer+drain it twice separately beforehand to bleed off some of the salt - dried mushrooms from an Asian grocer, & powdered milk in place of the sour cream; light as billy-o in the bag, & surprisingly good eating), rather than simply rehydrating or heating stuff.
I'll save it for my dinnerware, + a single narrow water-pot, & just keep with good ol', cheap 'n' cheerful aluminium for my cooking equipment.
Thanks for spilling the Ti, boss. 😉
Thanks for sharing your recipe. I’m gonna have to give that a shot, it sounds good. I love stroganoff
@@1mataleo1 you're welcome, I hope you like it!
Raising titanium off direct heat just an inch or so is enough to give the entire surface an even amount of heat and in this scenario, I find Titanium perfect because that heat efficiency going directly through the material to food is perfect.
If I can't raise it off direct heat source, then the only thing I use is steel now.
Titanium is the only option out there, unfortunately. Steel and iron are too heavy, and aluminum tends to exceed biological toxicity tolerances when used for cooking...but it's possible I missed something here. Thanks though for sharing your experience in cooking with titanium.
Which one is best out of ss 316 and titanium cookware in scratch free at using ss ladle, corrission resistance?
They are both very corrosion resistant but titanium weights less
@@Outdoorsaustralia how much less weight in percentage compare to stainless steel triply of same thickness like hard anodized 20 to 25 percent less bulky compare to ss triply of same thickness. Which have highly scratch proof and corrosion resistance properties out of Ss 316L, ss 904L and titanium cookware?
It would increase cooking times (and resource usage), obviously, but I wonder if adding a layer of water to the bottom of the pan and boiling it away would be effective for getting the entire pan surface hot
Then for the weight of the extra fuel and the extra water if you have to carry it, might as well go with stainless.
@@simonh6371 I have a titanium wood gas stove with alcohol as a backup - what fuel really? And water is plentiful if you know where to look :)
elevating over the fire is key. you can cook with titanium, but it's a very hands on process. you have to constantly regulate the temperature by moving the pan away from the heat source. Not the most convenient way of cooking.
I'm looking at going back to stainless steel.
maybe heavier, but a much better cooking experience
All the best
Clive
Couldn't agree more Clive, hard anodised aluminium is also considered safe and gives a lightweight and nice cooking experience
@@Outdoorsaustralia A day late, Happy Australia date mate
I think we still have titanium as a winner....given the discussions below. Even cooking on a household stove with the wife's cookware requires heat regulation...and she will tel you what you did wrong if there is food stuck to the bottom....so she is a built in instruction manual. Nothing competes with real-time behavior correction.
For me, i use titanium for anything thats boiling or stewing. Pots, nesting cups, canteen cups, sierra cups, etc. But any sort of frying or baking is steel. Safer and tougher than aluminum, but not as good as steel. But to make a soup, or boil water for tea, titanium works just fine. Also looking to find a titanium russian shovel.
The Fry-Bake is probably the best lightweight pan you can buy for backpacking. I only buy titanium products that are for other things besides heating food. The titanium cups and pots are excellent If all you’re doing is boiling water.
Thanks boss!
Thank's Sean
aluminium has entered the chat
Ive got an Titanium 1100ml small pot and its just fine in its purpose of heating liquids soups and that sort of operations. If your going to be baking or frying or roasting something titanium in general is a horrible choice.
Cups and pots do really well.
Great, thanks for sharing your results. Probably will go for aluminium…
The bottom of my titanium pot, both from inside and outside, has turned blue from the heat. I’m afraid it is toxic now. Is it safe for health when it turns blue?
Yes it's still safe, titanium reacts from heat with colours
@@Outdoorsaustralia Thanks!
Thanks, been floating around if I even wanted Ti. Now I know I don't. I will go with anodized aluminum.
With current trends in cookware towards multi-ply, it seems they could easily make Titanium cookware with a multi ply pancake on the bottom to solve the heat distribution problem, yet retain lighter, more durable cookware.
I'm thinking sandwich copper between layers of aluminum then Titanium, basically replacing stainless steel layers with Titanium, making a 5 ply stronger and lighter than current cookware..
That was a good review, I think I’ll go with a hard anodized trangia cookset instead, on their website they say you can put their pots and pans on an open fire, I assume that’s only if you have water or oil in the pot or pan though, and even then I’ll stick to cooking on coals rather than flames 🤔 the Trangia 27 cookset is just the right size for 2 people but the fry pan is a little small, could always get a 27 set and swap the smaller fry pan for a separately purchased 25 set size fry pan 🤔
Also with the Trangia set you can cook with alcohol/meths and even a gas burner can be bought separately too, that gives gas, alcohol and cookware on wood fire if you have no other fuel, very versatile, can also leave the kettle and one of the two pots at home if not needed on a trip to save a little weight, very interesting option
Sounds like you know just what you need mate👍
many many yrs ago, before I had an actual Trangia set I had used a Trangia kettle on an open fire, but, only on raked out ashes with small amounts of embers, happy to report aport from the greasy soot no damage not even to the plastic coating on the handle
Totally agree with your review on titanium cookware. Not a good conductor of heat. Not for normal camping use. However for long distance backpacking or i. Situations where weight is a major concern, nothing beats titanium. That said, I have been using titanium cookware, including the pan/plate you showed in this video. If you want to make it work, it can. With a little creativity, you can even make perfect pancake with this pan! It's just not very convenient. But once you master the technique, you can cook up all kind of delicious meals daily with this titanium pan without having to worried about horrible taste food.
what's the technique you use? Do you add something below the pan as heat buffer or what?
@@tnts999998 It depends on what kind of heat you use. If it is heat from wood/charcoal burning, spread the coal wide and constantly move the ti pan until you master the proper heat level by adjusting the amount of hot coal, the distance between ti pan and coal etc. If you are using the stove, the pattern and size of the flame and the size of your ti pot make a lot of difference. A flame that spread wider and ti pot/pan with wider bottom cooks better. If you are using a concentrated flame type, ie, BRS ti 25gram stove or MSR pocket rocket, then unless you use a diffuser, it will be a challenge to cook besides boiling water. but cooking delicious soup is still possible. Hint, be patient with lower heat and constantly move the cookware and stir the food, everything is possible. Happy camping!
I use the ss Stanley pan. You can actually use it
So what material would you recommend :)
I've been using hard anodised aluminium now.
@@Outdoorsaustralia Awesome thank you
Aluminium will give you dementia though. You get titanium pots and pans with an aluminium base.
😂😂😂😂😂
Thanks ,for that price it shouldn't have any drawbacks at all.
I found out the hard way titanium is not a good material for cooking, burned my egg on the first try and ended up only using it to mix uncooked ingredients. Glad I bought a Trangia aluminium cooking set first before buying that bowl for testing. Aluminium is still the king when it comes to lightweight and heat distribution.
100% agree with you there mate 👍
@Sipseyhiker Fine but not ideal though.
Alot more attention on the ultralight titanium lol
Works great on a flat rock
I just bought this exact pan, i am determined to make this work with a jetboil flash with pan attachment. Trying a steak tonight. Updates to come.
How was it?
Let us know how it went 👍, I've found you can season the pan like you can with cast iron and that makes it non stick but doesn't help with the hot spot problem.
Cheers Daryl
OK so I just cooked on this titanium pan, And I went for the most barbaric simple way of cooking, steak on a pan. I sliced off a piece of fat and used it to lube up the pan which worked, moving the pan in and out from the flame if it gets too hot, im using a jetboil flash with pan attachment. I am never letting the steak sit in the same spot for more than 8 seconds I am always keeping the steak moving in the pan, if it’s smokes too much I hold it off the flame and keep it moving and flip the piece of meat, I must’ve flipped it at least a dozen times and even cook it up on its edges, the steak was sitting out for hours so it was room temperature. Final verdict, it worked and I had a perfectly medium rare steak, since there was no salt or pepper I did taste a definite searing from the pan but it is palatable, after adding salt and pepper its perfect. Cheers
it is definitely noticeable that the heat distribution of titanium is acute to the heat source. my jet boil cant even go low enough and it wouldn't matter anyway. but constantly moving the food around on low heat seems to work even though though my first test i changed methods often... or as low temp as i can get... regulation still posed a challenge. i am going for round 2 tomorrow with a modification to try and not have a charred flavor.
Thanks for the detailed report Matt, sounds like with alot of persistence you can make it work which is all that really matters. Would you buy another one again if you lost this one knowing what you know now? Or hello aluminium?
seasoning the pan helps quite a bit.
Put a piece of 8th" steel under your pan to heat evenly
Yep that works well
Accurate opinion, I'm still excited to cook bacon in my new titanium plate (can't use the main pan since my partner is a vegetarian weirdo xD)
Nothing like having a solution and searching for a problem. This is like using a wrench to drive a nail and complaining about it not being a hammer.
I see what your saying but it's more like a frying pan that's "shit to cook in" then complaining that it's "shit to cook in"
Titanium is a terrible surface to cook on, as is aluminium, and the weight 'savings' you're getting are minimal in the grand scheme of your entire backpack contents.. I literally just went to Coles and bought a 24cm Tefal non-stick frying pan and I simply use a flathead screwdriver to unscrew the handle when I pack it in my bag - it takes about 60 seconds to screw back on.. I'm always the envy of those around me when I pull it out and cook fish, steak or eggs etc. without a single thing sticking to it... I've even left the handle off (used a pot grabber instead) and cooked in it over a low/weak campfire and a Bushbox XL stove and the soot on the bottom cleans off with a damp sponge.
I love the cup, however the pot... well atm im eating burned meal...
Yep the cups great but the pots and pans can easily burn your food 😩
if only they could line it with silver, the heat dissipation would be nice.
Your personal opinion vs uninformed views, no contest you are correct well said mate. I love genuine no BS information, good on you mate. [subscribed]
Thank's Tom 😀
I spat rice all over my screen when I thought I heard 165 'Grand'. --_--
Yeah that would be paying to much lol
Yes, non sticking aluminum could give you a better cooking experience, but if exposed directly to flames or a lot of heat it becomes toxic, while titanium won't. Reading the comments seems that steel whit a layer of aluminum gives the best cooking experience. You just adds a little extra weight.
simply....titanium isn't good for cooking. it is good for camping because strong and light, but that's all (ok for boiling).
i agree with everything in the video.
Thanks Alberto 👍
Just use a small aluminium pan u can buy anywhere, they cost under $5, weigh nothing, the non stick actually works properly, the only downside is the handle but if chucking in a rucksack does it really matter.
Give me cast iron for camp cooking any day Daryl,
Good old Dutch oven
I've used aluminium and it burns every thing... the only problem with cast iron it's heavy but as long as you oil it up after every use it lasts for ever
Yep couldn't agree more, when I'm not worried about weight I have a nice cast iron pan that I use heaps and the camp oven is my favorite for roasts and winter stews👌
Cheers Daryl
Yup! Agree!
@Aegon Aram I've never used thicker titanium but I've managed to "season" my titanium pan like I do cast iron and now its non stick👍
Cheers Daryl
@@Outdoorsaustralia Interesting. Have you done a video on doing this "titanium pan seasoning?"
No John I haven't done a video on seasoning the titanium pan, I give it a little cooking oil and gently burn it off over a gas flame, just season it the same way you would do a carbon steel pan and it should work great👍
Cheers Daryl
I have a Toaks 750ml pot (sort of a mug too, because of the dimensions) anyway, I do almost all my cooking with it, even at home. It’s super convenient. I can make scrambled eggs, ramen, couscous, grits, coffee, tea, hot chocolate etc. i find it super convenient and the size means the whole cup heats up evenly over pretty much any flame source. Plus, it cools down so fast that I only have to wait less than a minute for the handles to cool down to be touchable by bare skin. I literally couldn’t recommend it enough. Oh, and get titanium chopsticks they’re the best
Should add that the pot is titanium since I didn’t explicitly say that =^//^=
A few other benefits of titanium; it doesn’t rust, so it’ll outlast you
Unlike aluminum (which can leach a small amount of lead and can be bio reactive on its own) titanium is entirely inert to the human body, so it’s safe even with acidic foods and high temperatures
Now, I haven’t used a Ti pan yet, though I want to give it a try, I do expect hot-spots to be a problem, and you can remedy this with more fat, water or food to take up the heat and constantly move the pan or food around. I don’t really expect it to be worth it over stainless steel, but I wanna give it a try.
Yes I agree about the 750ml ti pot I use one also, I can't say it's a good cooking experience but it is doable 👍
I'll stick with aluminium for my camping cookset.
Yes I use the jetboil aluminum non stick pan now
My cheap titanium pan has warped terribly. I hate using it now.
Mines still going strong
I would not recommend aluminum cook wear, as it toxic for food use and is banned in 6 European countries. Stainless steel can also be questionable, cast iron is the best option but titanium is also a good safe alternative to cast.
Titanium is GREAT for boiling stuff, but terrible for frying.
This video is useful, but not about pots. It's about titanium fry pans. Important point. Also stainless steel has the same failures with more weight. Aluminum is poison, don't use it. For frying use carbon steel. Tougher than cast iron without all those other issues.
всё так! жарить на титане плохо!
я жарил яйцо с беконом, пригорело. нужна привычка.
кипятить воду и пить чай, титан лучший))
fuck, i’m from USA. love your accent
Never been a fan mate. Cast Iron for me, as you know. Still, great for trekking.
My most used pan is cast iron I love it, but its to big and heavy for the backpack 😪. Thank's for the comment moose👍
Cheers Daryl
Cast iron ALL day Moosie!
Titanium camp ware = light.....thin....doesn't season.....and tends to scorch food due to hot spots. Great for boiling water. Not great for "cooking".
Err no thanks! Ok for boiling water, but not frying or stewing stuff in!
Yeah I gotta admit I'm unimpressed with titanium for frying, I just bought a little titanium wire grill for on the fire that should be good for steaks 🤞
Cheers Daryl
@@Outdoorsaustralia Yep. THAT sounds good however!
titanium pan sucks at cooking over a fire, will burn everything.
Yes, not easy to cook on at all.
Don’t buy Aluminum or Anti Stick Gear. ua-cam.com/video/0uATfA_WoTA/v-deo.html (same for Camping Gear)
Steel is the Best and Titan is not as Bad as u say. :P At least it’s save.
Yeah they aren’t good at cooking. I own small TI pots and kettles, which are awesome. They are for long treks and only used for making coffee/tea, boiling water for freeze dried meals or to sterilise said water.
I would not go for long multi day hikes with anything heavier. That being said I wouldn’t try to properly cook on those treks either. Not unless I had a pack goat/horse, or a dummy to carry it for me.
I save proper cooking for base camps or car camps.
Only a did would down vote this vid. Thank you, Sir....
Thanks mate 👍
aluminum is toxic, stainless steel would be better, also who in the world is cooking food over a tiny candle flame or lighter flame? if you do that to a stainless steel pan you'll get the same result and be able to put your finger on the other end and be ok too so no argument their, if you cook over a fire you'll be able to cook your food just fine, also its not going to burn your food anymore than a stainless steel pan at the same thickness. Its the same, the only difference is it gets hotter slightly faster. For backpacking, survival, this is a very viable option, and anyone that has cooked on titanium wear never had a problem cooking. so i don't see your narrative as viable.
The point I was making was aluminium is half the weight of titanium for the same thickness, so you can have an aluminium pan twice as thick for the same weight, also aluminium conducts heat 3x more than titanium so a much more even heat distribution when cooking on something like a jetboil with its very concentrated flame.
Regards Daryl
@@Outdoorsaustralia ya aluminum is lighter, but it's also less durable and can be bend with your own hands, also do you really want to be rating off aluminum in the elements for long duration? Aluminum is toxic and can leech into the food. And fires push aluminum to its melting limit. It had the lowest melting degree out of the 3 metals. I guess if you cook very seldom over a small propane stove burner it's fine. But for long term use, hard core back packing and or survival I would not recommend aluminum at all. Food grade Stainless steel without toxic chemicals and led and 99.9% titanium is what I would recommend. I guess our use case scenarios are different.
@@Outdoorsaustralia Btw, we in America are seeing what's going on over their and feel for you people over their. Things are getting very bad in world all over. But Australia tyrant cops are taking it too far.
Yep I agree with you mate, most (not all) aluminium pans are hard anodised now so no more leaching toxicity into the food but some plain aluminium could still be dangerous. I cook on a fire often and use aluminium and titanium but scrape out some hot coals to cook on so not to damage the cookware and have great success with both but find it easier with the aluminium pan compared to the titanium. I use a 750ml titanium pot in my kit and it works 👍
Yes the Australian police and government have gone way overboard with their response to covid but the Australian people will remember and vote accordingly 😉
You’ve just talked about the size rather than the material…
funny accent
Cheers mate 👍
The TRUTH has finally been told...I don't own any Titanium...but I've seen an awful lot of videos when they cook on them to pattern out the truth you have just told. Anybody wants to send me one for free to test out to change my mind, I am willing...lol.
Cooking in Al is also unhealthy!
Yeah to an extent it's not good for you no doubt but most are hard anodized these day's so that's not really a problem anymore.
Cheers Daryl
@@Outdoorsaustralia Well that's GOOD 2 hear!
Lol aluminum is toxic,
not even an option in my book.
You need to get "hard anodised" aluminium cookware as its non toxic.
Never use aluminium cookware. It's terrible. Just don't do it.
Why?