>>566259For three day trips cast iron isn't too much of a bother if you can find a relatively thin walled kind (I found my quart dutch oven in a flea market and it's maybe 3/4 the thickness of a regular one that holds a shit ton of heat)
Regarding aluminum, don't stress it too much. A lot of people here will say IT KILLS FASTER THAN COTTON but the amount leached into food really isn't much and the milsurp ones are damn cheap, durable and light.
Stainless steel will be a more expensive but it's not beyond the wit of man to find a cheap pot in your local dollar store or something and rig it with bailing wire after cutting down the handle. The Stanley ones are pretty good for the money.
If you want to save cash buy used, it's not like anything the previous owner did could make it unsanitary after a soak and scrub with bleach and soap.
