I prefer anodized aluminum for real cooking--it distributes heat so much better and is far less apt to end up with scorched food stuck to inside. It's worth the extra couple of ounces! Of course, I rarely cook--just boil water to rehydrate my home-dried (or occasionally supermarket) food. Titanium is fine for that. I do take a small aluminum fry pan when I'm fishing, just on the off chance I might catch something. It's less than an ounce more than a Ti fry pan.

For those on a budget, consider the Stanco grease pot (just toss the grease filter). Amazon has it for about $10 and you may still find one for less at KMart as I did. Yes, it gets dented after a while so is good for only 2-3 years, but you can buy half a dozen for the price of one Ti pot. Because it's thin, though, it's primarily for boiling water.