The purpose of this guide is to pass on in practise what i have found using Titanium cookware for backpacking.
Many backpackers use titanium equipment, including cookware, eating utensils, lanterns and tent stakes. Though more expensive than traditional steel or aluminium alternatives, these Titanium products can be significantly lighter without compromising strength.
One of titanium's most notable characteristics is that it is as strong as steel but is only 60% its density. It is a light, strong, wear resistant, and corrosion-resistant including resistance to sea water.
Some would argue, however, that the thermal properties of Titanium cookware make it unsuitable for serious culinary applications (not me) as Titanium metals are also a class of metals extraordinarily resistant to heat.
Whilst the above is true it also means that once the food is heated the Titanium pots insulate the food from cooling as quickly as it would in Stainless Steel or Aluminium. Should Titanium Cutlery be used the heat will not travel to heat up in your fingers. Titanium Mugs used to drink from will not burn your mouth as easily as its Aluminium and Stainless Steel counterparts.
The use of Titanium in cooking pots will lengthen the cooking time but i have not found this to be very a significant factor and the benefits previously mentioned far outweigh this disadvantage.