Good video! Nice to see British opinions on camping gear as our hiking and camping differs so much from those over the pond, Keep it up

I don't really see this as a "scam." Most people who get titanium know that they are only for either boiling water, and are also going really like with dehydrated foods, whether freeze dried backpacking meals or Knorr rice sides etc.

I've accumulated a shockingly large collection of camping pots, pans, canteens and cups. I switched back to stainless steel if I'm going out for more than one night solely because I can use it on an open fire if needed

A tip for those who already invested in the titanium gear: to improve the spreading of heat over the entire surface, make sure you have a liquid base: baking butter, oil or water. Even when making a rizotto, add a spoonful of water and a spoonful of oil and stir like you never stirred before. The liquid will carry the heat better than the titanium since it will flow, and it will also transfer the heat faster into your food, preventing the highest temperatures in the metal. Of course, when hiking you don't want to be hauling too much extra. In my experience, having that bit of extra luxury weight increases the quality of your meal dramatically and certainly is worth it.

As a hiker and now bicycle tourist. Its Stainless steel, all the way. Zebra Billie Pots are the greatest.

Great! You confirmed all my fears about titanium. I am not sold on titanium. No need to try it myself now. Anyway the price is crazy for a metal that may not be genuine titanium. Particularly out if China.

After a long time of “hanging on the fence”, I’ve forked out for a Keith Titanium Rice Cooker, have to say, it’s brilliant! I finally got one after a year or more, because the price had come down to a tad under £80 from nearly £100. It cooks rice really, really well. It does rice cooking (I eat it at least 3 times, sometimes more a week, so I have got it down to a fine art) far better than I usually do it, which, when camping with lightweight pans, is not easy. Because it’s sort of like a double boiler/steamer, the rice can’t burn, but even better, you can do pilau rice, biryani type dishes or cous cous with meat and vegetables mixed in. I’ve been using it in my kitchen for my meals, so it’s not just a “one trick pony”. The most rice you can do is 280 grams, it’s meant to do for 4 people, but personally, I would say for 3 max or if you’re putting meat and veg in it as well, 2 portions on the small side- normally I have about 120 grams of rice for myself. You can also use the outer pot as a normal cooking pot and it has a 900ml capacity- that’s 900ml with an inch or two to spare! If you enjoy rice dishes, ai would say it’s actually worth getting, if it was, say £50, it would be absolutely worth it, I did notice on Keith’s Chinese site, it is very expensive on there also, priced in Yen, so it’s not a case of the price being hiked exponentially for the European or American market- forgot to say, I got it off Amazon and it came from USA in about 5 days, no extra charges.

I get around burning food by using less heat. Works for me with aluminium, ti and stainless. I use what is possibly the simplest home made alcohol stoves. Works for me but I've got a lot of flak for suggesting it. I recently picked up a set of ex military mess tins and found that they cook a lot better than the cheap copies probably due to the original ones being a lot thicker.

I still use stainless steel. I generally don't care about weight. I take a minimum of best available equipment and just hike.

As a dinosaur, i cook my bacon and eggs and bannock over a Firebox stove, in an old cold handle skillet. They were made from very thin carbon steel that becomes non stick with use. Cook over coals rather than flames. 👍

My favorite is hard anodized aluminum from gsi but they call theirs Halulite. I use it over stoves and open fire. Back in the 1970’s all of our group cook sets and boy scout mess kits were plain (uncoated or treated) aluminum.

I own still some aluminium containers but don't use them any more for cooking purposes, instead I'm using stainless steel since decades and titanium since many years, and I don't have any problems whiles cooking. The thing is, I use either small wood stoves or ethanol burners, and every once in a while I use good old Esbit/Hexamine tablets as fuel, but never use gas again. IMHO, it is less the pot material but more the stove which creates problems when cooking outdoors. These modern standard outdoor gas stoves are totally great for getting very fast your water boiling, but they act similar to bunsen burners and heat up only a small spot of the cookware, and even worse, they burn all too hot, what makes them great for modern style of dehydrated meal cooking i.e. heating up water, but makes them at the same time almost completely useless for any other/normal cooking. You can use heat diffusors or try it with aluminium or copper or even iron pots and pans, but you will always have somewhere a hot spot and won't get even heat distribution whatever you try with those stoves. Also most of the commercial wood stoves are nowadays completely over dimensioned - as the size of the combustion chamber is usually too big they are misleading the users to burn too much of wood in order to have a 'nice' fire, what results in extreme heat which is usually too much for common cooking purposes, and some of these stoves are even increasing the heat by adding extra oxygen (with the help of a little fan, or since the construction principle of a rocket stove creates that heat). You could start a blacksmith business with those stoves, but for cooking ... well, why would you heat up your fire sooo much? At home, nobody would ever cook at the highest level the kitchen stove can offer, except maybe for heating up water (in case you don't have a kettle). Usually we use at home small or medium heat for cooking, nobody puts bacon and eggs on highest flame because every kid knows it would burn in. That is simply common sense and has nothing to do with the pans or pots we use. But it seems, in the outdoors, everybody wants to have the highest heat possible, and fires up a bottle of gas or half a forest in order to get something done ... and I'm not sure whether almost everybody nowadays uses dehydrated meals and uses stoves in the outdoors just for boiling water, or whether it has to do with the fact that most reviews and comparisions of stoves you find on youtube just measure how fast one can boil a certain quantity of water. What might be a certain standard to prove that a stove in fact emitts some heat, but has basically nothing to do with cooking. If one uses the right amount of heat, and the right technique (e.g. adding a little bit of oil or water etc.), any pot or pan can do it.

Nice honest video. Since I only carry one pot, I don't mind going with the lightest stainless steel I've found.

Some good points. Titanium is a good solution for a light-weight water boiler, but cooking proteins or carbohydrates will prove troublesome in thin titanium or thin stainless. Neither metal spreads the heat laterally well enough. On all but the largest burners, you get one smaller, super-hot, spot. That's less of a problem with a really wide burner or a bed of coals. Some camp pans made of stainless steel will have clad bottoms ( 2 layers of steel that sandwich a layer of aluminum between), and that works better.

Stainless has almost the same poor heat transfer as titanium. You can use a heat defuser.

You are not mentioning the fact that. all the alu pans tend to have non stick coatings, which all eventually wear off and u consume it,and its carcinogenic. so i tend to use Ti and stainless stuff and avoid them,, good summary tho cheers

Agree. I have a Titanium mug which is set up as an emergency brew kit which goes everywhere with me and that's it. I've used it twice. All the rest for camping is anodised alu, with the exception of a ss kettle in my Trangia 25 set. My wood stoves are ss. Titanium cookware isn't a scam; its just unnecessary, but will always have believers.

Thank you. I was thinking about titanium, and you just saved me time and money. 🎉

I replaced my titanium pot and pan for a Trangia T28 for the same reason, burnt food. As you say ghey are great for boiling water but anything else is a real faff. I also have a Zebra can, it's a tad heavy but worth it.

There is a saying my father has always told me throughout my life: "A tool is only efficient as the user holding it." Titanium cookware is a tool, much like any other cookware. It has a specific style needed to cook with for it to be efficient. I tend to focus on moving the Ti pan around on the heat when using a "pocket rocket" like stove where the heat tends to be concentrated in one area. I do this even when they have liquids in them as well. I prefer Ti because it heats up quick, it cools down quick, it's easy to clean, it's lighter, it doesn't rust, which is perfect for the winter time and quick lunch breaks when you want to pack up right away and be on your way. In this case, I really like having a Ti wood stove for that reason exactly, is the fact it heats up quick and allows me to cook quicker, and it cools down quick and allows me to pack it up quicker. Going back to what my father has said, it's about experience, knowledge, and the ability to adapt to your circumstances. Thanks to him, I don't blame items because I misunderstand them, I blame myself because I might be using them improperly. Use a hammer for nails, and use the screw driver for the screws. Sure, a screw driver can hammer in a nail in a tight squeeze, but it's not designed to do that, and it will be difficult to do so, so just get the right tool for the right job and use it appropriately.

First vid I have watched of yours. Interesting. Subd, I will check out some more of your vids. I have been putting off titanium pots for years until just recently. I haven't tried them yet, but what you say makes perfect sense, because we use titanium clamps and trivets in jewellery making because titanium does not suck the heat away from the piece you are working on. Low thermal conductivity. Very good thank you. See you further down. All the best.

You can easily clean Titanium by placing directly into the fire. It will burn off the carbon and leave it clean.

Most helpful and credible, thanks!

Thanks for this film

Tool for the job, I totally agree. I've got Ali, Ti, Stainless and Cast iron. Depending on the camp, and how far I've got to carry the bl00dy stuff 😆 depends on the kit I bring. Hikes would be Ti, for the weight. Cast iron, I'd used for based camps. Horses for courses as they say.

I bought over 13 years ago out of curiosity two Trangia Titanium Pots, they were quiet affordable but discontinued probably for a reason. They are super light yes but they work/perform horribly, for heating up water OK but for cooking they suck like all Titanium cookware. I have as well a MSR Stainless Steel Set for more than 2 decades, some Hard Anodized Aluminium Primus Pots and a full Set of SIGG InoxAL Pots + Pan I bought 30 years ago. The InoxAL are by far the best I ever used thick black anodized Aluminium outside clad thin Stainless inside with Stainless Lids who are used as plates as well. They are not the lightest but also only weight a little bit more compare to the MSR and they work brilliant for serious cooking build like tanks, in this case I favor performance + quality over weight after 3 decades of experiments. The two things out of titanium I really love for over 2 decades and use all the time are a MSR Fork + Spoon.

Hear, Hear! You are very right. Aluminum are better for cooking, and the little extra weight are not a problem. I believe the titanium thing is a gimmick for sale purpose, and many of us buy new titanumstuff to carry 300 g less in our backpack. Its kind of ridiculous because many of us weigh 5-10 kg to much i bodyfat. I have a steel twigoven (flatpack version) and it have its not pretty anymore after countless of hours of burning, but is as zero warping. Then I bought a titaniumversion and it warped after the second times, its still working but annying never the less, but it is not as "flatpacking" because of the warping.

I use a diffuser with a titanium pan and it works great. The diffuser also acts as a grill plate and so it is worth the weight.

It sounds like you're not controlling distance and heat well enough.

For almost 30 years, I've used a long-discontinued Sigg Inoxal pot - aluminum outer bonded to stainless steel inner. The aluminum provides good heat transfer and the steel strength, durability and an excellent food surface. The all-steel lid is a bit oversized as it is intended to double as a frying pan (which it's not very good at). The 1-litre pot is a bit on the heavy side at around 260g. Back in the day, though, it was the best of all worlds.

I don't think anyone was buying titanium stuff becuase it cooks good. That is a well known drawback. Aluminum is also not great at cooking. Steel is better for cooking. It's all tradeoffs like everything in backpacking. None of them are "scams". For the record I usually carry steal pan and a titanium cup. For me, the extra weight for a steel cup is not really worth it, but the extra weight for a steel pan is worth it over titanium (and aluminum pan) for cooking. I worry about using non-stick stuff over a fire or very hot burner.

I've been using the same MSR Expedition cook set for the last 30 years

Pure aluminium melts at 660C, but the alloys go far higher & they're unlikely to ever melt on your stove. I go for heat exchanger pots every time & a folding windbreak too. If you want to cook properly, try cast iron,.... but not on long hikes !

I'd bet that if you took a blow torch to what you are calling a burn that you can't remove... it will change color, its just that titanium changes colors over time under high heat conditions, purples, blues, gold bronze. I actually have done that to some of my titanium ware because it looks really cool in my opinion.

If you are melting aluminum cookware when you cook, your fire is way too hot. Cooking fires don't have to be very large or very hot for pots and pans type cooking. Literally burning twigs is sufficient for most things unless you are cooking a gallon of food in a cast iron dutch oven or roasting meat over a fire. Your cookware shouldn't melt or warp, even aluminum.

I like titanium pot but i use only boil water. Recently using anodized aluminium pot and coated fry pan a lot. Easy clean!

Totally understand for the pan ! It’s made only for cocking so titanium it’s not a good idea. But I’m cocking sometimes in my Toaks 900ml, risotto, eggs, stirring ognon and carrot. You need some olive oil and some care but you can do it 👌

My apologies perhaps I should of translated the quote to modern tongue instead of direct extract. It means you should not pursue the taste in food but its nourishing capabilities. I totally agree that people should avoid those types of foods you mentioned. When I say 'hardening yourself' is understanding that you comprimise menu variety when going lightweight cook kit options or you comprimise weight to have a greater menu variety. Personally food is fuel to me and I only seek to maximise nourishment and make the meal palatable only. In my previous messages I suggested a means of dealing with the heat distribution on titanium pots. There are videos on titanium heat distribution.

I am glad that someone is telling the truth about titanium pots and pans. IN regards to your rmeark about using stainless steel because you can cook on an open fire.....Fifty years ago, I cooked in the U.S. government issue aluminum Mountain Cook Set over an open fire while backpacking in the California high Sierras.

Hard anodised aluminium. Great heat transfer, light enough, FOOD SAFE and kinda sorta non stick. Nice vid.

If someone thinks aluminum is a health risk and stainless steel is too heavy, then they could try "Duossal" pots from Trangia that combine the advantages of both materials (Duo-SS-AL): The outside of the pot is made of aluminum for weight reduction and heat distribution, and the inside is made of stainless steel for hardness against abrasion and food acids

Hey Tim, Great video sir. A very interesting watch and thanks for the shout out. New sub from me pal. Keep them coming.

Those torch stoves will ruin the non stick finish on your pans…it’s too hot in one little spot.

IIRC a lot of aluminum pans are Teflon nonstick. I usually stick to stainless steel or titanium pots. I don't really do much more than boil or rehydrate food on the trail.

All good valid points there, a bit of oil goes a long way though if cooking meat. Yeah you do need to keep it not too close to a flame though, for fire the higher melting point I prefer. If it does get really dirty I've found you can burnt off using a gas flame. You didn't mention cast iron 🤣

How does a hot drink work in the collapsible sea to summit cup? Doesnt it get too hot to hold on your hand?

Hey! Beryllium is lighter than aluminum and stiffer. We should make cookware out of it. Nevermind that silly berylliosis toxicity and the brittleness. That's how you do engineering - focus on the one attribute you like and ignore all the problems. Go marketing!

I'm not in to lightweight stuff and I've never owned titanium gear, because I don't see the point. Aluminium isn't good for your health, it leeches. You can get pretty cheap 304 stainless gear from Chinese merchants and they work fine. Also, your fire shouldn't be up that high for risotto. That was on you 🤪 I've heard (but never witnessed) that you can just heat your titanium really hard and it cleans off with a brush. As a side effect it turns all types of pretty colours. (not sure if this is true, or just salesmanship on part of a titanium pot owner)

Titanium pots aren't really a scam per say but the user MUST KNOW that this metal isn't known to be a good heat conductor hence why it's used in Fighter jet exhaust systems because it cools down really quickly so forget using it for a frying pan because pretty much everything you fry on it WILL STICK guaranteed regardless if how carefully you "seasoned" this cooking utensil!

Just trying to sort out what will work for me. I might yet get a 400ml titanium mug just for hot drinks and maybe instant noodles, but I ruled out titanium for cooking from the outset At the moment a supermarket budget non-stick 8" aluminium frying pan (288g minus handle) and/or a 1.1 litre stainless steel pot (204g), give a decent choice of menu. Of course, copper, gold and particularly silver are better thermoconductors, but unlikely to feature in my cook set for the foreseeable.🥴

Jup aluminium is better on a burner. Often the extreme ul backpackers shoot em self in the foot for a gram. Say a backpack 50+ litres whitout hip belt at 800g instead of an Osprey Exos pro at 1000g with a great carry system.

If you want good heat distribution with titanium you can use a diy heat diffuser or a double boil.

You are using a way too hot heat on your Ti pot. Ive been using my 750ml ti pot for years. I like to get the tins of curry or chicken in white sause for simple camping meals. You hardly need a flame and you need to constantly stur it, a long handled ti spoon is a must. I dont have a burnt bottom in my pot. Ive used the BRS3000T, soto windmaster and trangia. I find if you use the pots handle and hold it abouve the flame on less controlled flames is the best way to cook, not just leaving it on the stand to make a hot spot. Ive used alu, ss and ti pots. Ti i find best, then ss. I dont like ti frying pans. Something like the pathfinder or msr skellet i find best.

Titanium is for a water boiler and thats about it. Fantasic for that. If your really cooking than aluminum clad stainless and good old carbon steel reign supreme.

yes it is "Ultra Light" and it is designed to be used by Hikers who stay on the trail for several days, weeks and months at a time. and those Hikers will carry foods similar to MRE's, where they only need to boil water to heat and prepare meals, teas and coffee. they are not made for frying Fish or cooking Beef stew. Same with the Stainless Steel hiking cook kits, they don't handle the heat very well and they burn the pans easy.

I have tried and dont like Titanium - it gives food a metal taste often to me. And I dont like aluminium due to its possible link to dementia. So stainless steel is for me! Not that heavy for what I use and I can even pop it into the dishwasher if I am really desperate!

Nice Ramble Rant!!!😂 As just a thought provoking question, I wonder if you used a copper plate, say 2mm thick or so to put under your titanium pot to act as a heat spreader??? Copper is used in serious computer cpu thermal waterblocks and heat sinks due to its thermal conductivity which is the next best to silver. I bet the copper would allow for more even heating!!!...which also brings to mind my mom used to have copper clad stainless steel pots & pans. The brand name was "Revere Ware".

Most of my cookware in cast iron small fry pans,revere ware( copper bottom,or heat exchanged pans.If weight slows you down,whats the hurry? Its a hike,not a speed trial! Tis times bane when the blind are led by fools.🤠🇺🇲

Wait a minute, it is not just about titanium pot but you should reconsider the stove too. Flame pattern is important. During most of my hikes I use Vargo Hexagon wood stove, in some cases alcohol burner and if I use gas stove then the key is to use very small flame and it is important to use a stove with wide burner. Give it a try...

Steak: Just throw it on the campfire coals. No pan needed whatsoever

Hmm. Seems more of a skill issue. Don't use a blow torch to cook on tin can thick materials and expect *not* to burn stuff. Seems pretty straightforward. Btw, if you're familiar with cooking at all, you can over-easy eggs in those lil titanium skillet lids with little trouble and hardly more cleanup than wiping the warm bacon sweat out of them when you're done. You'll never do it by putting the skillet over a blow torch tho. Not once, ever.

Titanium's advantages over aluminum are strength and high temperature tolerance. My pots don't have to be all that strong. I've had the same set of Evernew aluminum pots for 40 years, so I suspect they are strong enough. Neither are they burnt through anywhere. So then you're left with the facts that aluminum has better heat conductivity and lower density than titanium. Are the titanium pots really that much lighter? That means they are very thin, otherwise the aluminum pots would be lighter. So the design concept is to run THINNER walls on the poor conductivity metal? Are they TRYING to burn your food? Really? It just doesn't pass the engineering sniff test. That's why the only titanium I've got is a spork and even that is only marginally better than properly hardened aluminum. I have to admit that my Esbit Triangle stove stand would be a little better in titanium than the current stainless steel. Easton could be making kick-ass titanium tent poles. MSR Groundhog stakes in hardened titanium too. Why aren't they using titanium where it really shines instead of being weirdly focused on cookware?

All things being equal, ie; material thickness and pot dimensions, titanium is heavier than aluminum. That means, if cooking food items in your pan, a thicker aluminum will serve you better than titanium. Aluminum diffuses the heat much better............. Thanks for sharing.

Since "Awatt" asked me for peer reviewed research supporting "the claim that aluminium is in someway harmful" but my reply to his comment won't stick. I'm posting it here instead. From, "What is the risk of aluminium as a neurotoxin?" by Christopher Exley in Expert Review of Neurotherapeutics, Volume 14, 2014 - Issue 6. "The neurotoxicity of aluminium has been demonstrated in humans, animal models and in tissue and cell culture Citation[1]. While aluminium’s neurotoxicity is incontrovertible, it is much more difficult to understand the risk that this neurotoxin poses to human health. Aluminium is neurotoxic because it possesses an extensive biochemical toolkit and because neurons are predisposed by their longevity toward its intracellular accumulation up to and beyond toxic thresholds Citation[2]. Aluminium is neurotoxic as the establishment of toxicity thresholds can result in neuronal dysfunction, neurodegeneration and ultimately neuronal cell death through a continuum of disruptive events from classical apoptosis through to sudden and violent necrosis Citation[3]. "

Try a different stove, like trangia, alcohol or gas. Or something more controllable. Or different pots, stainless steel, cast iron, steel or alumi num.

Steel every time.

All good points but did you know you can just put the Ti pan in the fire to clean it and just scrape the ash out when done. No scrubbing or cleaning necessary

I just use the titanium pots for boiling water .Good for noodles 😎

If you have all three set up the same TI/SS/AL ,The SS will come to boil the fastest ,saving fuel .Though on a big trip I would still choose Ti over the others .

I bought my very first Titanium set which was the Boundless Voyage Canteen set-with no canteen of course, and in my testing under the car port it has a sticking problem even with water and a couple of hot dogs...STRANGE!

Titanium for low weight and boiling water. Aluminum good weight and heat transfer and better cooking performance. SSteel for durability. That's about it....

Careful using Aluminum pots for acidic things like tomato sauce, you'll etch the pot and eat the Aluminum :(

Square of aluminium worth trying maybe to act as a heat conductor? Anyone tried this?

I try not to expose myself to aluminium , plastic or titanium ( titanium may be great I just don't want to be the tester ) Aluminium was great ( now it has been linked to alzheimers)! Stainless ain't that heavy ! Man up !

Stainless for me.

We think more expensive is always better. In the outdoor gear world, it’s often true (even if the improvements are minimal), but it’s not the case here. Great video and honest information. The only situation where titanium is genuinely the best is cooking with fire - aluminum could melt so you’d be forced to use SS which is far heavier, and so titanium would be lighter. It would also be easier to clean and sanitize as shown by lonewolf 902. In this case, it is the best material. That’s why I might still order a titanium billy pot and grill. Though with their prices, I have been posting the decision. Im still somewhat conflicted between the Widesea 1.3/1.9L billy pots, and the Tatonka billy pot 1.6L. Tatonka’s size is better, and it comes with a pan. Aaaaaaaaaaaaaaa

I like titamium, anodized aluminum, and stainless steel. Titanium and stainless steel gets those burn marks on the bottom even when it's full of water. The coloration does not cause any problems. With backpacking, the light weight anodized aluminum cooking gear, the anodized coating wears out after awhile. I found with the fry pans of all of the materals seasoning really helps. All of the non-stick coatings wear out quickly. I say go with your pocket book. Car camping you can use your seasoned carbon steel fry pans. With backpacking weight is your enemy. I go with titanium pots and the 8 inch Banks fry/bake pan, so I can boil, bake and fry. I love my bread, fish, desserts, and pizzas. If I had only one piece of cookware it would be my fry/bake, the anodized aluminum is high quality. I've had my Banks fry/bake for twenty years and it looks like it will last forever (knock on wood). I love cooking outdoors with gas, liquid and wood (my favorite).

Boundless Voyage makes non stick titanium pans

Though NOT a backpacker, I've always believed titanium is highly overrated - mainly by the "blow your own horn" crowd. Hard-anodised aluminum is almost as light and tough as titainium, but far better conductivity and much less costly. And it is inherently somewhat non-stick.

*Titanium is just the latest example on a very long list of supposedly life-changing, weight-saving, MUST HAVE pieces of equipment or clothing, that the so-called KNOWLEDGEABLE outdoors person HAS TO PURCHASE in order to feel complete.* *Every time that I watch a UKposts video where a titanium water bottle or canteen is being showcased I literally cringe when I hear the absolutely terrible sound that always occurs when the titanium lid/cap is unscrewed from the body of the bottle or canteen, and when that cap/lid is retightened back into place. That sound is the sound that sticky metals in their refined state that possess little natural lubricity make when they rub against one another in opposite directions. It is called galling and IT IS NOT a desirable quality to have in a piece of outdoors oriented equipment that potentially needs to be applied, removed, and reapplied hundreds of thousands of times across the operating life of the item in question.*

It is not a scam but I can see that in this day and age titles need to be somewhat clickbaity. Titanium does not corrode (unlike aluminium), has no health concerns (unlike aluminium) and can endure more heat than aluminium and you dont burn your lips that easily and handles get loss hot. You can put a non-stock patina on titanium. But yes it has worse heat distribution due to 1. heat conductivity 2. the material being very thin. So you need a heat source that spreads the heat well. A pocket rocket may really be the worst option. I can cook with a small titanium pan quite well on coals or my optimus svea regulated down to simmer. But hey most people just cook water in it. If titanium is really titanium you can quickly find out by anodizing it with high heat or electricity...it should color change

Have you tried putting water in a cup pot then sitting your frying pan over it,so the heat going to the frying pan isn,t so intense and doesn,t burn your food on the bottom ,It,s more of a steaming method,if that makes sense.

I use a titanium bail handle pot to boil water over an open fire,it makes no sense to have a bail handle with a rubber covering! ( my opinion) ✌️

The only scam here is that you sucked me (and others) into watching this senseless video. There is no "titanium scam" here whatsoever, only your misguided interpretation