Speaking of which,
Jim, what is your opinion of anodizing with and without nonstick coating.
Is the anodizing good enough or better without the teflon or does the teflon make it even better yet?
I have two Trangia sets, a 25 and a 27. Both are plain aluminum, so I can't specifically address Trangia's particular non-stick coating.
I can make the following very general comments:
For cooking real food, especially the fry pan, it is nice to have a non stick coating. Non stick coatings tend to be less durable than hard anodization. A good non-stick coating holds up reasonably well so long as you don't use metal utensils. You also want to have something in he pot or pan (don't heat the pot or pan empty in other words).
Hard anodization puts a very hard coating on aluminum. Hard anodization makes things more durable, but it's not quite the same as a non-stick coating. Hard anodization is far more durable than any non-stick coating I've ever seen, although there are a lot of newer non-stick coatings that are really an improvement over what was available, say, 10 years ago.
HJ
