The whole subject is nearly a red herring.

Back in the 1980s, given available fuel in U.S., one had various troubles in cool-going on cold weather with French-made canister stove "Bluet," which was the standard of its kind at the time.

It is no longer a issune for canister stoves, at least down to around zero F. They've changed the fuel mix.

True, with any stove in bitter weather, warming the tank & cooking on a little insulation is a good idea. But it needn't be complicated business.