I've used a selection of both Ti non-stick and anodized Al pots and pans for frying. The MSR Duralite anodized Al pans are not very much heavier than similar Ti pans, but the duralite pans are far better for frying. I've used them now for months straight on extended trips, cooking for three people, multiple meals per day car camping and backpacking, and have yet to see any deterioration to the surface. I can cook things like hash brown potatoes or chicken stir frys and easily wipe the surface clean at the end. Real bacon cooks with ease, and I can fry other foods in the fat produced. With Ti pans, even with pretty careful control of the heat from a canister stove, I fairly frequently find that I missed stirring something and a hot spot developed which caused some sticking. Even with a fairly high flame that I use for stir frying, I have not had issues with hot spots developing on the duralite pans.