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Well it looks your only choice may be Aluminum. However, personally having been through these choices of metals myself aluminum I found was the worst to cook in either over an open fire or camp stove as food burns very quickly and is a real bugger to clean afterwards as food sticks to it badly, and if your carrying all your water supply, makes the use of Aluminum for wash up difficult as it uses far too much water to get it clean again. I now make my own cooking gear. I bought a cheap Chinese made thin gauge light weight Stainless Steel (304) billy (and lid) and welded a 2mm thick S/Steel base to it which spreads the heat nicely, and yes it added to the weight somewhat, but no more hot spots or burnt bum to wreck whatever was being cooked in it. Actually just a thin gauge S/Steel pot may be your answer if weight is the problem and your not worried about hotspots. I found Titanium very light but far too thin and spoilt too much tucker due to hot spots and burning. My S/Steel billy works like a charm.
