Originally Posted by
cyccommute
Go with aluminum. As I said above, it does take more to heat it if the mass is the same (it usually isn't) and the heat goes through the metal faster rather than just heating the outside.
I use aluminum. I was being sarcastic in response to the claim that the fuel requirements are determined solely by the need to heat the food, not the cooking vessel.
I do fine with aluminum, and I cook meals as opposed to simply heating stuff out of can.