Thread: Titanium pans

My Mrs and I had a weekend in the bush cooking on one of these: https://www.macpac.co.nz/macpac-fryi...B&gclsrc=aw.ds

It is very light, has a sturdy handle that locks in place, and did up some bloody good meat patties and bacon. It is not non-stick so to clean it we simply boiled some hot water and dish liquid in it. This process took all the burnt on stuff right off with no scrubbing. Would highly recommend. Only downside is perhaps it could even be a wee bit bigger, but if you don't mind cooking in stages (i.e one meat pattie and some onions or 2-3 snags at a time it is fine. A good bit of kit.

Thinking I may have to go SS, slightly heavier but good to cook on and cheaper.
Snoop the jetboil one is amazing but again I'm avoiding non stick

Jetboil frypan works well.

If you were feeling flush, you could go for something like this.
https://dwights.co.nz/products/msr-ceramic-skillet

I use the macpac anodized frypan already mentioned and it works great.
Thin bottom pans, you just need to be a bit more attentive when using them. But that macpac one is pretty forgiving and cleans up well.

Titanium is good for heating water, that's it IMO. It sucks for frying, stewing, soup, porridge etc as its' too thin and things burn too fast. Hard anodised alu is a good tradeoff of weight vs. functionality and offers pretty good non-stick. I also like my SS billy with frypan "lid". Heavier but nice to cook proper food with.

Not titanium but wondered if anyone had used something like the Tatonka stainless set with pot and frypan? Seems pretty handy and relatively light. I'm also not that keen on non-stick coatings and they seem to be a pretty good price.

PTFE (aka teflon) has a list as long as your arm of toxic properties associated with its use in the field of food preparation. Especially when it gets hot.
Anodised aluminium, copper bottomed stainless steel and cast iron are all better options. Ceramics is still in the unsure list, especially if scratched.

I went off dehy food a while back too and have gone to cooking real food. Snags, mince, steak, pasta etc. Tastes way better and feel better for it too. Have been using a little alloy pot and pan set from torpedo7. They work ok and weigh bugger all. I reckon something similar to this but a bit bigger would be ideal, as they are really only big enough to cook for 1 person

There are tenuous links with Aluminium and some neurological illnesses

Originally Posted by Happy Jack

There are tenuous links with Aluminium and some neurological illnesses

Generally if you avoid cooking with tomatoes and other acidic ingredients aluminium is safe.

Identify your target beyond all doubt because you never miss (right?) and I'll be missed.

She's neither titanium nor ultralight .. but Equip Outdoors currently has these stainless jobbies at $2

https://www.equipoutdoors.co.nz/oute...-steel-fry-pan

Managed to get a whole knockaround cooker/cookset for $30 total

Bushbuck have a pan they have been pushing. I got one the other day, seems more robust (heavier base) than one might think. Haven't used it yet.

Not sure I ever will - seems like one of those good ideas that remains just that.

Originally Posted by davetapson

Bushbuck have a pan they have been pushing. I got one the other day, seems more robust (heavier base) than one might think. Haven't used it yet.

Not sure I ever will - seems like one of those good ideas that remains just that.

I bought one of them as well on their latest sale, i have their little cooker (jetboil ripoff) that has been great the last few years for boiling water for coffee / dehy meals etc....
Also haven't tried mine yet but liked the idea of having the heat transfer pan that fits the cooker perfectly to cook eye fillets & back steaks on out in the field, Hopefully it works well

Cast iron. Excellent thermal mass for cooking.
Also, extremely lightweight.