Backpackers who take short trips or prefer simple, no-fuss menus require only basic cookware—perhaps as little as a cup and a spork. Campers, larger groups and longer journeys usually require more pieces.

This article gives you an overview of your outdoor cookware options.

Aluminum

• Pros: Lightweight, affordable and a good conductor of heat. Good for simmering foods without scorching.
• Cons: Breaks down slowly when exposed to acidic foods. Dents and scratches easily.

Hard-anodized aluminum

• Pros: This oxidized material resists scratches and abrasion and is long lasting.
• Cons: None.

Stainless steel

• Pros: Tougher, more scratch-resistant than aluminum.
• Cons: Heavier than aluminum, doesn't conduct heat as uniformly (can cause hot spots that scorch food).

Titanium

• Pros: Super lightweight—it's your lightest option without compromised strength. Highly corrosion-resistant, heats up quickly and operates effectively without maximum heat.
• Cons: More expensive than other options. Conducts heat less evenly than stainless steel. Take care not to overheat it.

Cast iron

• Pros: It's tough and ideal for baking or cooking.
• Cons: Very heavy; not for backpacking. Requires proper care.

Nonstick coatings (available on some metal cookware)

• Pros: Make clean up a breeze.
• Cons: Less durable than regular metal surfaces. Most can be scratched by metal utensils.

Plastic

• Pros: Lightweight, cheap, non-abrasive. Perfect for utensils and air-tight food containers.
• Cons: Not as durable or heat-resistant as metal. Some plastics can pick up and retain food flavors/odors.