Backpacking cookware comes in a variety of materials to meet the needs of everyone from fastpackers to dedicated backcountry chefs. Each material has its key benefits and understanding them will help you pick the cook set that’s right for your priorities, both on the trail and in the “kitchen”—whether that’s a portaledge and you’re brewing ramen, or a grand valley where you’re concocting a gourmet spread.
Here’s a look at the three materials used in MSR cookware and why you might choose one over the other:
Hard-anodized aluminum is the cookware of choice for all-around backcountry use. It conducts heat evenly, is lightweight, and is easy to clean, especially when coated with a nonstick finish. Because it disperses its heat uniformly across the cookware surface, it’s a better choice for cooking real meals in the backcountry with fresh ingredients or temperature-sensitive foods like eggs or pancakes. Aluminum is also extremely efficient. This helps to save fuel, allowing fastpackers and solo travelers to shed weight and move quickly.
MSR’s Alpinist and Quick Cook Sets utilize hard-anodized aluminum as their foundation. Hard-anodizing makes the material very durable. Some of these Quick cook sets are coated with a nonstick finish for easy meal clean up.
Stainless steel is very durable, so it’s perfect for when your pots take a lot of abuse. This makes it a top choice of backcountry travelers who are hard on their gear, or by guides and institutions, where cooks prep a lot of meals on a wide range of adventures. Stainless steel is the least light of the three materials MSR uses, but it is by far the toughest and most scratch-resistant. It’s used to make the simple, dependable systems in MSR’s Alpine Line.
When it comes to cooking, stainless steels lies somewhere between aluminum and titanium in terms of its performance and suitability. It does not conduct heat particularly well, which can lead to hot spots and burned food. To get around this issue MSR's Alpine Fry Pan features a heat-spreading aluminum disc on the bottom. This allows for efficient, even heating in a pan that really expands your meal options. Most travelers choose stainless steel for its affordability, exceptional ruggedness and simple sophistication.
Titanium is 45% lighter than steel and stronger than aluminum. It is the lightest cookware material you can buy before you must sacrifice on strength. It’s also corrosion-resistant, offering great durability.
Titanium pots are ideal for boiling water because they can be made with very thin walls, and transfer heat efficiently. But like stainless steel pots, they tend to develop hot spots, making them less than ideal for cooking real meals. Titanium is favored by the truly fast-and-light crowd, who count their grams and opt for quick boil-only meals after a long, exhausting day.