What type of cookware you choose depends on what type of cooking you do. Titanium is certainly the lightest, and it's great if all you do in your pot is boil water to add to dehydrated foods (Lipton noodles, Mountain House, homemade boil-in-bag meals, etc.) or to make beverages. I've never seen or heard of a titanium pot shattering at low temperatures. However, any super-thin, uncoated pan will have trouble distributing heat evenly which leads to hot spots and burned food. A titanium mug works great for me, but then, I prefer to keep my meals as simple and no-cook as possible when I'm backpacking. If you enjoy backcountry cooking, you may be disappointed in ti cookware, especially considering the price point.
If you plan on doing anything more involved, such as eggs or pancakes or stirfry, take a look at hard anodized aluminum cookware, such as the MSR Aplinist or GSI Pinnacle series. Hard anodized aluminum weighs only a little more than titanium, is cheaper, and offers several advantages over other aluminum pots. It is durable, offers excellent heat distribution, and is easier to clean as it possesses some nonstick properties of its own even without a Teflon coating. Some hard anodized pans are sold with a Teflon finish, so if that's an issue for you, shop around or examine them in person before buying. If you do go with nonstick cookware, be sure to use bamboo or Lexan utensils to avoid scratching the finish.
I use hard-anodized aluminum pans from Calphalon for home cooking and I love them. They heat very evenly and are virtually nonstick. The material is much less reactive than plain aluminum (e.g. it doesn't turn the sulphur in your cauliflower yellow!), and leeches virtually no aluminum into your food. For perspective: there are about 50 mg of aluminum in an antacid tablet; if you do all your cooking in uncoated aluminum pans, you'll consume about 3.5 mg of aluminum per day, and with a hard anodized pan that number is even lower.