For those of you who use the bowl as a pot also, can you give me an idea of how well it works? What are the down sides? What's the disadvantages relative to a formal pot? How many ounces/ml of water can it hold? Thanks.

It weighs 1.8oz/50g and holds 22oz/650ml. For the life of me, I don't know why it hasn't become the standard for UL hiking cook pots--- it is *light* and *cheap*. My guess is that it isn't a "finished" pot-- no lid or handles. Of course, a standard pot grabber and a bit of aluminum foil will take care of both. If you are really enterprising, a couple minutes with a drill and some stainless steel wire will add a bail and save the weight and possible loss of a pot grabber.

It is prone to hot spots like any thin Ti pot, but it boils water just fine. I guess it could use a crimp to form a shallow spout to aid pouring. Makes a dandy bowl too :)

It's been a round-to-it project to take the bowl to the grocery store to see if I could find some product that has a plastic lid that might fit.

It's a great pot. It's not a formal pot because it tapers like a bowl...does not have as much capacity. It's still great...the open country/antigravity gear 3-cup pot lid fits on it perfectly.

Just a thought, but one of these things would probably work really well with a caldera cone system. Kinda like a mini wok.

Dale,
What's a hot spot?

Hot spots are areas where the flame hits the pot bottom and the heat is not evenly distributed. If you are just boiling water, this is of no consequence, but if you are actually cooking in it, the food the will burn--- and stick --- at the hot spot.

Typically, the thinner the material, the more this will happen. Titanium transfers heat differently than aluminum anyway, and then is manufactured thinner because it is stronger and it is being used in applications where weight is a primary criterion.

On the other hand, the bowl shape is better for real cooking than the square-shouldered pots used for boilers-- the round bottom edge makes easier to stir and mix in. It is easier to eat from for the same reason.

The lighter butane stoves tend to be little blowtorches with a small very hot flame pattern, adding to the hot spot problem. Again, if you are just boiling water, it isn't a food quality issue, but it makes it harder to simmer or cook something like scrambled eggs.

>Just a thought, but one of these things would probably work really well with a caldera cone system. Kinda like a mini wok.

The Caldera for the AGG 3cup works perfectly with this bowl. In fact, if you have an AGG 3cup pot, you can put the cone in the pot and use the SPBowl as a lid to protect it and get rid of the caddy!

Rand :-)