How to Use a Solid Titanium Pan

Solid titanium is not coated non-stick — and that's the point.

You don't protect a film. You cook on metal. A few habits make the Titanoré Labs Chef's Pan feel natural from week one.

This article expands our Cooking & Care page into a practical how-to.

First use

1. Wash with warm water and mild soap (dishwasher is fine too).
2. Dry fully.
3. Preheat the pan on medium before adding food.
4. Add a little fat when the pan is hot — then cook.

Titanium responds to heat. Give it a moment. Rushing a cold pan is the most common early mistake.

Eggs, sears, and everyday food

• Eggs: preheated pan + a little fat; don't force a scrape in the first seconds.
• Vegetables: medium-high once the pan is ready; don't overcrowd.
• Steak / chicken: dry surface, hot pan, patience on the first flip.

Metal spatulas are fine — there's no coating to baby.

Dishwasher vs hand wash

Titanoré pans are dishwasher safe. Hand wash is fine if you prefer. Avoid aggressive scouring powders that leave residue; everyday soft scrub is enough.

High heat

Solid titanium handles serious heat — up to 540°C. That doesn't mean every meal needs max flame. Match heat to the food. Extreme empty preheating for long periods is unnecessary for home cooking.

Induction and hob types

Use a burner that matches the pan base. On induction, centre the pan and avoid tiny rings under a large base. For size help, see the Chef's Pan size guide.

What not to do

• Don't treat it like a soft non-stick coating that must never see metal
• Don't expect cold-pan "slide" the way brand-new PTFE feels on day one
• Don't ignore preheat — metal cooking rewards temperature control

Still have questions?

Read the full Cooking & Care page and FAQs, or shop the Chef's Pan.

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Titanoré Labs — solid titanium. No PFAS. No coating to protect.