The stock pot with its lid off, showing the depth

The Stock Pot, 28cm

€139,99 €349,00
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The stock pot with its lid off, showing the depth
  • The stock pot with its lid off, showing the depth
  • The stock pot with its lid off, showing the depth
The Stock Pot, 28cm

The Stock Pot, 28cm

€139,99 €349,00

Stainless steel with a honeycomb interior and a tempered glass lid, 28cm across.

This is not titanium. It is a steel pot, and it is here because the titanium range does not run to this size. Twenty eight centimetres takes a week of stock, or a full box of pasta with water enough to move.

Specification

  • 28cm diameter, with tempered glass lid
  • Stainless steel, honeycomb interior
  • Riveted steel side handles
  • Gas, electric, ceramic, induction. Dishwasher safe

The handles are steel and they get hot. It is 28cm rather than 24cm because 24 could not reach you inside two weeks.

The Stock Pot, 28cm

€149,99 €459,99
Save €310,00 today

Included free with your order

FreeTempered glass lid$49Tempered glass lid, 28cm
FreeThe bare metal recipe book$19The bare metal recipe book
Free90 days to send it back, used
Select your package

Free shipping anywhere in the US. Ninety days to send it back, used, at our cost. Limited lifetime warranty against defects.

Solid titanium, no coating Free tempered glass lid Free US shipping Lifetime warranty 90 day money back No PTFE, PFOA or PFAS Metal utensil safe
What the alternatives ask of you

Every other pan asks for something back

Not one of these is a bad pan. Each one just carries a maintenance cost, and it is worth knowing which one you are signing up for.

Non-stick (PTFE)

Non-stick (PTFE)

  • The coating is a wear item, not a surface
  • Metal utensils cut through to the base metal
  • Most households replace them every two to three years
Ceramic

Ceramic

  • Sold as the safe coating, but still a coating
  • Chips at the rim with ordinary handling
  • Usually loses its release sooner than PTFE
Stainless steel

Stainless steel

  • Food sticks unless you preheat and use fat
  • Roughly twice the weight of titanium
  • Salt and acid can pit and stain the surface
Cast iron

Cast iron

  • Rusts if the seasoning is not maintained
  • Roughly three times the mass to lift
  • Acidic food strips the seasoning back

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.

A worn non-stick surface after ordinary use
CoatedA worn non-stick surface after ordinary use
Our hammered titanium surface, close up
UncoatedOur hammered titanium surface, close up
Inside a coated titanium pan Top to bottom
1

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.

2

The bond layer

Adhesive. It holds the coating down until heat and metal utensils stop it doing that.

3

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.

Criterion OursSolid titanium PTFE nonstick Bare stainless
BodySolid titanium Aluminium Stainless steel
Cooking surfaceBare titanium PTFE plastic film Bare steel
CoatingNone at all The whole product None
PTFE, PFOA, PFASNone Present None
Replace everyNever 2 to 3 years Never
Weight vs stainlessAbout half Light Heavy
Metal utensilsYesNoYes
Food releaseGood, with a little oil Best, needs none Hardest
Needs preheatingYesNoYes
Reacts with acidNever, inert NoCan pit
Metallic tasteNone None Possible
Flakes into foodNothing 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.

An egg releasing in one motion from a preheated, lightly oiled pan.
A steel spatula dragged hard across the surface. Nothing to cut through.
Water beading across the honeycomb texture.

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.

A steak searing, edge to edge contact with the metal
A steak searing, edge to edge contact with the metal
Two eggs, preheated pan and a thin film of oil
Two eggs, preheated pan and a thin film of oil
Salmon skin side down, releasing without tearing
Salmon skin side down, releasing without tearing
Light enough to tilt and serve one handed
Light enough to tilt and serve one handed
The hammered surface, up close. A shape in the metal, not a layer on it
The hammered surface, up close. A shape in the metal, not a layer on it
High heat stir fry, metal utensils, no conversation about it
High heat stir fry, metal utensils, no conversation about it
Straight out of the dishwasher. Titanium does not rust
Straight out of the dishwasher. Titanium does not rust
Hung on the rail, because it does not need protecting
Hung on the rail, because it does not need protecting
Wall depth and the riveted handle
Wall depth and the riveted handle
Pancakes, even colour across the base
Pancakes, even colour across the base

Why solid titanium

Coatings, layers, binders

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.

Lighter than stainless

50%

Lighter than stainless

Titanium carries comparable strength at roughly half the mass. You feel it the first time you lift it one handed.

Pan, not a subscription

1

Pan, not a subscription

Non-stick is a consumable you re-buy every few years. Bare metal has no equivalent failure point.

Reacts with nothing

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.

  1. Heat it first, medium
    Heat it first, medium Two minutes. Flick in a drop of water: it should skitter and roll, not sit and hiss.
  2. Then the oil
    Then the oil A thin film, into a hot pan, never a cold one. It should shimmer within a few seconds.
  3. Then the food
    Then the food It 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.

90Days

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.

What arrives

  • The pan The pan28cm, solid titanium
  • FreeThe lid The lidTempered glass, 28cm
  • The warrantyLimited lifetime cover
  • The Titanium Pan, solid titanium, 28cm $149.99
  • Matching tempered glass lid Free
  • Free US shipping Free
  • Lifetime warranty Included
  • 90 day money back guarantee Included
  • Care and technique guide Included
Four coated pans over eight years €240,00
One Titanium Pan €149,99
€149,99€459,99
Get The Titanium Pan

Free shipping in the United States. Ninety day guarantee, used pans accepted, return postage covered.

Questions

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.