Solid titanium. No coating. Ever.
Nothing between the metal and your food
Almost every pan sold as titanium is aluminium wearing a thin coat of it. This one is solid titanium all the way through, with a hammered surface that releases food and nothing applied on top to wear out.
Ninety day guarantee. Used pans accepted. We pay return shipping.
The word doing the lying
Most "titanium" pans are aluminium in disguise
Read the listing and the word doing the work is infused, reinforced or coated. A pinch of titanium dust goes into an ordinary non-stick layer, and that layer is still the only thing your food ever touches. Underneath is the same cheap aluminium as a supermarket pan.
The coating
PTFE or ceramic with a little titanium stirred in. This is what your food touches, and it scratches, chips and starts breaking down above roughly 500F.
The bond layer
Adhesive. It holds the coating down until heat and metal utensils stop it doing that.
The pan
Aluminium. Light and cheap, which is why it hides under almost every pan marketed as titanium.
Ours has no coating. Not a better coating, not a titanium-enriched coating. None. There is nothing between the metal and your food, which is why there is nothing to scratch off into it.
Solid titanium against the alternatives
Including the two rows where non-stick still wins. A table where one column sweeps every line is an advertisement, not a comparison.
| Solid titanium | PTFE nonstick | Bare stainless | |
|---|---|---|---|
| Body | Solid titanium | Aluminium | Stainless steel |
| Cooking surface | Bare titanium | PTFE plastic film | Bare steel |
| Coating | None at all | The whole product | None |
| PTFE, PFOA, PFAS | None | Present | None |
| Replace every | Never | 2 to 3 years | Never |
| Weight vs stainless | About half | Light | Heavy |
| Metal utensils | Yes | No | Yes |
| Food release | Good, with a little oil | Best, needs none | Hardest |
| Needs preheating | Yes | No | Yes |
| Reacts with acid | Never, inert | No | Can pit |
| Metallic taste | None | None | Possible |
| Flakes into food | Nothing to flake | Once worn, yes | No |
Replacement intervals are typical manufacturer guidance for coated pans and vary with use.
Watch it work
No edits that hide the technique. Preheated pan, thin film of oil, then the food.
In use
What it looks like on a working stove
Our own pan, our own kitchen, no stock photography and no styling that hides the technique.
Why solid titanium
0
Coatings, layers, binders
Nothing sits between the metal and your food. No film to scratch through, so no point at which the pan is used up.
50%
Lighter than stainless
Titanium carries comparable strength at roughly half the mass. You feel it the first time you lift it one handed.
1
Pan, not a subscription
Non-stick is a consumable you re-buy every few years. Bare metal has no equivalent failure point.
Inert
Reacts with nothing
No rust, no corrosion, no metallic taste. Tomato, wine, lemon and salt do not touch it.
The specification, in full
The full specification
Published in full, because in this category the specification is the product. Ask any brand selling a titanium pan for these six lines and watch what happens.
Body material
Solid titanium
Commercially pure titanium throughout. Not an alloy, not a plating, not a coating over something cheaper.
Cooking surface
Bare metal
The same titanium as the body, hammered into a honeycomb texture that aids release. Nothing is applied on top.
PTFE, PFOA, PFAS
None
There is no coating in which such chemicals could exist. This is a structural fact about the pan, not a treatment choice.
Diameter
28 cm
Roughly 11 inches. Four eggs or two large steaks without crowding.
Compatible hobs
All four
Gas, electric, ceramic and induction.
Care
Dishwasher safe
Metal utensils are fine. Heat discolouration is an oxide layer and is harmless.
Mill certification and independent laboratory results are held on file and published here rather than summarised.
Before you buy
It needs oil, and it needs a minute
Bare titanium releases food when it is hot and lightly oiled. It behaves like the best stainless you have used, not like a plastic coating. Hot pan, thin film of oil, then the food.
-
Heat it first, mediumTwo minutes. Flick in a drop of water: it should skitter and roll, not sit and hiss.
-
Then the oilA thin film, into a hot pan, never a cold one. It should shimmer within a few seconds.
-
Then the foodIt grips for a moment, then releases on its own. If it resists the spatula, give it twenty more seconds.
We could leave this out and sell a few more pans this week, then see them come back next month. If you want food to release from a cold dry pan with no technique, buy a coated one and replace it in two years. That is a real trade and some people should take it.
Ninety days to prove us wrong
Cook on it properly for three months. If it has not become the pan you reach for first, send it back and we refund you, including what it costs to return it. Used pans are fine. A pan you kept in the box is not a test.
- 90 day money back
- Lifetime warranty
- Used pans accepted
- Return postage covered
- No restocking fee
One pan, or the next four
A coated pan is replaced every two to three years. Price this against the four you would otherwise buy, not against the one on the supermarket shelf.
- The Titanium Pan, solid titanium, 28cm$149.99
- Matching tempered glass lidFree
- Free US shippingFree
- Lifetime warrantyIncluded
- 90 day money back guaranteeIncluded
- Care and technique guideIncluded
Free shipping in the United States. Ninety day guarantee, used pans accepted, return postage covered.
Choose your set
One pan, or the pair that replaces the drawer
The per pan price falls as the set grows. Every set ships with a matching lid for each pan, free US shipping, and the same lifetime warranty.
The questions that actually matter
Is it actually solid titanium?
Yes. Body and cooking surface are the same solid titanium, with nothing applied over it. Ask any other brand selling a titanium pan whether the pan is titanium or the coating is. The answer is usually the coating.
Is it non-stick?
It releases food cleanly with a thin film of oil in a properly heated pan. It is not a plastic coating pretending to be metal, so it does ask for a hot pan and a little fat. Three steps are above.
Does it contain PTFE, PFOA or PFAS?
No. There is no coating on this pan, so there is nothing those chemicals could be in. That is a fact about how it is made rather than a promise about what was left out.
Will it work on induction?
Gas, electric, ceramic and induction. Check the specification above for the induction base detail before ordering.
Can I use metal utensils?
Yes. There is no coating to cut through, which is the whole point. Scratches are cosmetic and change nothing about how it cooks.
Dishwasher safe?
Yes. Titanium does not corrode, so detergent does nothing to it.
It has gone bronze in places. Is it ruined?
No. Titanium develops a bronze or blue tint where it has been heated. It is an oxide layer, it is inert, and most owners come to like it.
Why does it cost more than a non-stick pan?
Compare it to the right thing. One coated pan is cheaper. The four you would buy over the next eight years are not.
What if I do not get on with it?
Ninety days. Cook on it properly and send it back if it does not become the pan you reach for. We pay the return postage and we accept used pans. The lifetime warranty covers defects for as long as you own it.
Before you go further
What do you want to know first?
Pick the one that matters to you and we will send that answer, plus the buying guide we wrote for people comparing titanium pans.
Where should we send it?
One email with the answer and the guide. Unsubscribe in one click.