Lightweight, compact, and well-constructed. Suitable for soups and heating water. However, not recommended for cooking.

The reason it is not recommended for cooking is because the flame hits a specific point, vertically on the cooking vessel, resulting in uneven heating of the vessel and burning of the food in that spot.

In general, I recommend two things regarding stoves and cooking vessels - if you want to cook with them.

First, prefer a stove that produces a circular fire in order to heat as much surface area of the cooking vessel as possible.

Second, regarding the cooking vessel, choose one that distributes heat evenly. Cast iron is very good but heavy and takes time to heat up - and later to cool down. However, there are cooking vessels with only the bottom reinforced for better heat distribution.