Titanium has a certain cachet to it. If it’s good for aerospace engineering and medical implants (and let’s not forget expensive bicycles), shouldn’t it be good for camping cookware? Titanium’s high strength-to-weight ratio, low thermal expansion, and corrosion resistance sound like the perfect ingredients for a nice hot camping 

Titanium cookware is great for preparing simple dehydrated “just add hot water” backpacking meals, but not so good for real cooking with fresh ingredients like most car campers do. Read on for a quick overview of why this is and what materials you should choose instead.

Why Choose Titanium

When it comes to cookware, titanium’s main advantage is lighter weight. It’s a lightweight metal to begin with, and its high strength-to-weight ratio allows for pots and pans with very thin walls. 

Titanium pots are typically made with thin walls that transfer heat quickly. While this has downsides for cooking ,it’s very efficient for boiling water. Titanium also won’t leave a metallic taste in your food, doesn’t rust, and isn’t typically used with potentially harmful non-stick coatings.