Non-Stick v. Untreated

imported
#1

Another question! (no such thing as a stoopid question, right?)

What would you more experienced folks recommend regarding cookware?

I’ve read reports of non-treated aluminun and titanium pots burning and scorching very easily. Alternatively, I’ve read about treated non-stick pots and pans beginning to scar and blister after a few months, with the non-stick coating peeling and leaching all kinds of nasties into the yum-yums.

If you had a brand-new version of each a treated and untreated titanium pot, which would you go for?

Thank ye again!

Dingo

#2

I have had good luck with all pots, stainless steel, coated aluminum and titanium. I like my small 1 liter titanium the best. It has a small amount of dark color around the bottom from using ISO-HEET, when that was all I could find. Otherwise in great shape after all those miles. It’s coming with me again this year. I think it is called Evernew??? Sue/HH

HammockHanger

#3

I’m still using the same .9 litre untreated Trangia aluminium pot I used on my thruhike.
Never let my dinner burn, so never had any real problems cleaning it. The bottom got discoloured from the continual flame, but that scrubs off with a bit of hard work.

She-Ra Princess of Power