Once you start carrying everything on your back, perspectives tend to change.

No way would I go back to cooking. But there are some galloping gourmets in the backpacking world. Look at the book A Fork in the Trail for a happy medium.

MSR Wind Pro and a hard anodized aluminum pot/pan set will be where you end up, I bet. Not as light as possible but functional. Titanium is a poor choice for cooking and a wide burner is better for frying, simmering, sauteing....