If you purchase a product from one of our links below, we may earn a percentage from one of our affiliate partners. This does not impact how we review products. Read more about our review process and affiliate partners.
With so many different models and so many factors to consider, choosing your backpacking cookware can be daunting. So,we went ahead and tested the recommended backpacking cookware models out there. Read on to see what model is for you andreceive some buying advice to help you choose.
Key Factors to Consider When Choosing
PRICE
Material is the biggest factor when it comes to price. Titanium is light but expensive. Stainless steel is heavy but inexpensive. Aluminum falls in the middle. Features also can add to the price. Simple, single pots are generally less expensive than multi-pot sets or single pots with all the bells and whistles. Premium options are made of titanium and are extremely lightweight. They also can include extra features like a screw top lid, pasta strainer, or graduated measurements.
Backpacking Cookware that provides the greatest value:
Affordable Backpacking Cookware:
Premium Backpacking Cookware (Most Expensive):
WEIGHT
Like price, materials are the biggest factor affecting weight. Titanium is the lightest, followed by aluminum, and stainless steel ranks last. For a single pot, our recommendation is 5 ounces or less. For a two-person pot we recommend under 9 ounces.
The Lightest Single Pot: Vargo BOT 700ml
The Lightest Two Person Pot: Sea to Summit Alpha Pot
The Lightest Pot Set: Toaks Titanium Set
COOKING PERFORMANCE
Many factors affect the cooking performance of your cookware. Even heat distribution is key to preventing burning if you want to do more than just boiling water. Aluminum distributes heat the most evenly. Titanium and stainless steel are prone to hotspots. Durability is important so your pot holds up to cooking night after night. Like your cookwareat-homefeatures like handles, non-stick coating, and measuring marks will help you achieve your backcountry chef aspirations.
The best performing backpacking cookware:
The best budget performer: G4Free 2 Piece
CAPACITY/ VOLUME
Pot size is measured in milliliters (ml) or liters. For one person, 600ml is the minimum capacity to consider. This will give you enough to boil water for a simple backpacking meal - a dehydrated or freeze-dried meal, a cup of noodles, etc. Anything over 1,000 ml (1 liter) is overkill. For two people 1100 ml (1.1 liters) is as small as you should go, ideally, at least 1200ml (1.2 liters). If you plan on cooking more complex or larger meals you’ll want to size up.
The Largest Backpacking Cookware for one person: Olicamp XTS
The Largest Backpacking Cookware for two people: MSR Trail Pot
The Most Versatile Sized Backpacking Cookware: GSI Outdoors Halulite Pot
Other Things to Consider
- Cookware Materials
- Types of Cookware
- Packability
- Durability
- Non-Stick Coating
- Lids
- Handles
- Measurement Gradients
- Heat Conduction and Fuel Efficiency
Cookware Materials
Just like the pots in your kitchen, backpacking cookware is available in a variety of different metals. Some are heavy, some are light. Some are cheap and some are expensive. Below we breakdown the materials most commonly used for backcountry cooking:
Different models and sizes of backpacking cookware.
TITANIUM:LIGHTWEIGHT, STRONG, FUEL EFFICIENT AND EXPENSIVE
Titanium cookware is the most popular for ultralight backpacking and my personal favorite. As a raw material, is one of the lightest of all the material options. Despite being super light, it is extremely strong (on par with steel) and is known for being highly corrosion-resistant.
Vargo Bot
Because the material is so thin, it can transfer heat efficiently without using too much fuel. This efficient heat transfer makes titanium perfect for boiling water, but it is not ideal for "slow-cooking" as it tends to distribute heat unevenly. You can burn your food before you even realize it. Titanium’s other Achilles heel is its cost. Titanium cookware tends to be the more expensive option.
In general, titanium is considered safe for cooking. It's non-porous and does not tend to leach. It also does not corrode and is durable so you don't have to worry about it flaking off into your food.
ALUMINUM:USUALLY LARGER AND LIGHTER BUT LESS DURABLE
Anodized Aluminum is actually *slightly* lighter than titanium. It is the best for actual cooking as it distributes heat evenly across the cooking surface. This even distribution is why anodized aluminum is the first choice among household pots and pans. It is the least durable option though and can require a little more maintenance, especially if it has a non-stick surface.
Aluminum pots typically are larger than titanium which is important if you need to heat water or simmer food for a group. There’s also concern that aluminum may leach out into the food. This only happens when the pot is not anodized. Anodizing hardens the cookware and makes it more durable. It also makes it non-reactive so it will not leach into foods.
STAINLESS STEEL: AFFORDABLE AND DURABLE, BUT HEAVY
The strongest and heaviest option for cookware. Steel is able to take a beating with minimal, or no, scratching. It’s also the most affordable material with some pots costing less than $10.
There is little to no evidence that stainless steel is harmful for cooking. It does contain elements like iron, nickel and chromium that can leach into your food. The amount that can leach into your food is minuscule unless you damage the cooking vessel. Wash it gently with water and a mild soap if possible. Don't use abrasive steel wool or harsh chemicals and you'll be fine.
NON-STICK COATINGS:NOT DURABLE, POTENTIALLY UNSAFE
Some pots add a non-stick coating like Teflon to prevent food from sticking to the inside of the cooking vessel. It also makes it easier to clean. As convenient as it is, we recommend avoiding any non-stick coatings. They shorten the life-span of the pot. Your pot can be perfect on the outside, but once the non-stick coating starts to flake, you need to throw away the pot.
There’s also the question of safety as perfluorooctanoic acid or PFOA used to make the non-stick layer is a suspected carcinogen. Mot manufacturers, though, no longer use this chemical.
CAST IRON: NO WAY!
This is not the 1800's. Don’t bring it any cast iron cookware. It is way too heavy. Save your cast iron for car camping or van life.
Types of Cookware
There are several types of cookware options for backpackers. There is no right or wrong choice. What you pick to throw in your pack depends on what you plan to eat on your trip.
A. Kettle: If you are only boiling water, then you should consider a kettle. Just like your household teapot, a backpacking kettle is designed to boil water rapidly and pour it without spilling into another vessel. It has a wide base, a small pout, and a lid to help hold in heat. They tend to be relatively small in size holding 1.5L or less of water. Kettle’s heat water quickly but they can be bulky to pack and difficult to clean.
Pouring boiling water out of the MSR Titan Kettle.
B. Pot (Cup): You also can choose a pot, which people also call a pot. A backpacking cook pot looks more like an oversized mug than a typical kitchen pot. Most people heat water in their pot, but you also can use it to simmer food that needs some cooking time. It has a wide opening at the top so you can eat from it and then easily clean it. Best of all, many pots are big enough to hold your fuel canister. Being able to nest the two together can save some significant space in your pack.
C. Pan: Pans are great if you are frying or sauteing food, but they are not as versatile as a pot/cup. Because they are flat and wide, you can't boil a lot of water in them. They also are usually heavy to carry and take up a lot of room in your pack.
D. Cookset: There are a ton of multi-piece cooksets on the market, but we did not include the larger kits in this roundup. Many of those kits are too heavy for backpacking and are really meant for camping. Some of our pot choices may have multiple parts like a lid or a cup, but these items add value to the pot without adding too much weight.
PACKABILITY
When thinking about packability, there are two primary concerns. The first is the overall shape of the pot and how it fits into your pack. Small, compact pots are the best. Larger, flatter pans are more awkward to pack. The second is if your fuel canister and stove can fit inside. This not only saves space but makes it easy to organize your camp kitchen in one handy spot.
SOTO Amicus Cookset
DURABILITY
Durability is crucial for any gear taken into the backcountry, pots are no exception. Stainless steel is almost impossible to dent or scratch. But it is heavy. Titanium is much lighter while still being very strong, though it comes at a higher price. Most aluminum pots come with a non-stick coating, which is easily scratched by metal utensils and abrasive cleaners.
NON-STICK COATING
Non-stick coatings give your pot extra protection against food sticking and burning. Teflon is the most common coating but it is very easily scratched. When scratched the coating will flake off. There are concerns that these flakes are toxic to ingest. Ceramic coatings are relatively new on backcountry pots. They are becoming increasingly popular because they are more durable and non-toxic.
Cooking ramen in a Toaks Titanium pot.
LIDS
A well-designed lid should fit your pot snugly both for cooking and so you don't lose it on the trail. A snug lid also lets you store items inside the pot and not worry about them falling out into your pack. Keep in mind that the lid will be hot most of the time you want to lift it. Therefore, a small knob or tassel to easily lift it is essential. If you are a pasta or ramen fan, a lid with a built-in strainer can be a helpful feature to have as well.
Olicamp XTS
HANDLES
Most backpacking pots have hinged handles that fold away when not in use. Make sure these hinge and swing without much resistance. Also, make sure they are rugged as you will be using them when you remove the pot off of your stove or pour out the hot water. Some pots add rubber coatings to prevent you from burning your fingers. If cooking over a fire these can melt off. If using bare-metal handles grab a small cloth (bandanna, towel, sock, etc) to hold the handles when they are hot.
Measurements, retractable handles and a snug lid are must-haves.
MEASUREMENT GRADIENTS
Marks on the inside of your pot can be super helpful to quickly eyeball measurements for cooking. Measuring a little more accurately can prevent your noodles from turning into a watery sludge or a dry and crunchy paste. Try to find gradient lines that are etched into the pot itself and not painted. Lines that are painted eventually wash off, leaving you to guess where you should fill your water.
HEAT CONDUCTION AND FUEL EFFICIENCY
Aluminum is the best conductor of heat, making it the most efficient. If you want maximum conduction and efficiency look for features like metal heat sinks on the bottom of pots. This extra material more evenly distributes the heat and gets water up to a boil faster, saving you fuel.
FAQs
What's the best cookware for backpacking?
The best cookware for backpacking is Toaks Titanium according to our research.
How do I choose a backpacking Cookset?
To choose a backpacking cookset, think first about what your needs are. The most important consideration is volume. Is it for one or two people? Then decide on weight. Buy the lightest pot you can afford. The next important consideration is intended use. If you plan on using it to heat water only a simple, no-frills model will do. If you want to be a backcountry chef you’ll want more features. Other important considerations are durability, packability, lid and handle design, and fuel efficiency.
What pans for backpacking?
Pans for backpacking are often part of a backpacking cookset. For the best cooking performance choose pans made from aluminum.
📸Some photos in this post were taken by Ross Enlow (@rossaenlow)
