Re: Evernew titanium pots

Chris~

In my experience (and my coated Ti pot is about ten years old) the coating deteriorated quickly.  In fact, I have this frightful thought that perhaps it flaked off into whatever I was cooking.

If your pot ever boils dry the coating will be damaged.*  If you ever use metal implements, the coating will be damaged.  If you use abrasives (sand, tree needles, scrubbing pads) in cleaning, the coating will be damaged.

Further, in ten years of experience, the Ti has almost always cleaned up quickly with just a few wipes of a scrubbing pad.  By quickly, I mean that I seldom had to spend more than 30 seconds doing both the inside and the outside (soot from an Esbit).  I am no trail gourmet, but I do cook in a clean pot.  Mornings are cooked cereal, evenings are re-constituted freeze-dried.

I never thought of using the lid as a pan.  Interesting concept.

* I make note here of something I discovered on the BrassLite site, which I explored after discovering the "scratch and dent sale."  It's a product called "TrailBaker" which essentially suspends a pot within a pot, and heats the outer pot to a high temperature.
http://www.brasslite.com/OrderForms/trailbakerOrder.html
As the page notes, the outer pot will become not only discolored but any coating will be damaged.

~Jeffrey


--- In [email protected], Chris Gilmore  wrote:
>
> Folks,
> I'm looking at the ever new pots and I'm noticing the Coated
> pots are about 1 oz. heavier.  Is the extra oz worth the
> extra oz? Also how useful is the pan lid for actual cooking?