I like to do a little Asian cooking and a good wok is one of the basics tools. Woks are designed to use on concentrated fires to make full use of the fuel and the food is cut small to cook quickly. I think that is exactly in tune with an UL cooing system.
Most of the hiking fry pans are nasty things to work with and I've always wanted an UL non-stick wok for cooking and haven't seen anything close until today when I found this little aluminum wok in a thrift store. It's not perfect, but it is a step in the right direction.
It is 9" diameter and about 2" deep. A traditional wok is more parabolic in shape and should be deeper. The idea is to concentrate the heat in a small spot in the center and move food out towards the edges if you need to slow the cooking process. You can see why that melds well with a small canister stove-- the heat is all in the center. So this one is passable in shape and it would pack a little better. It is fairly heavy gauge aluminum with a non-stick coating. The bare wok is 6.6oz and the 7.5" MSR Blacklite fry pan shown for comparison is 5.8oz, so it's really not out of the ballpark for weight. I removed the handles, saving 2.4oz and the lid is scrap-- stamped steel and 4.4oz by itself. It looks like a turkey roaster foil lid is the thing for now, or just plain aluminum foil. A lid is useful on a wok to steam tough veggies. I imagine your could bake in one.
The wok is shown on a three-leg Soto canister stove with an Open Country pot grabber. It needs one hand full time when stirring. In perfect world the wok and stove supports need to be a coordinated design and easily done. A more parabolic shaped version would actually be more stable I think, tending to nest inside the legs a bit more.
I would love to see this done in titanium with a non-stick coating, a more transitional wok shape and about 8" diameter. I would want a slightly domed lid and and folding handle. SNOWPEAK AND EVERNEW, ARE YOU LISTENING?