Chaps.
In that quest to make things lighter, I was thinking of getting a titanium pot for boiling and cooking.
But I've heard that titanium isn't that good at heat transfer and is a relatively poor material for cooking in. Quite simply, stainless and ally make much better cooking pots.
Is this true, or just anti-titanium humbug? More importantly, does anyone have personal experience of cooking on both titanium, stainless, and ally, and can say what they found?
And all that kind of stuff.
Cheers.