22 cm Titanium Sauce Pan

How much of the pan the food actually touches. Ink a flat plate, press each pan onto it, compare how much ink came away. A flat pan leaves a full print — 99%. This one leaves a print of the peaks: 27%. Measured against a flat plate, not against an egg.

Yes, and the mechanism is different. The non-stick is the shape: food rests on the peaks of the raised titanium and liquid drains into the channels between them. You still need sensible heat and a teaspoon of oil — we're not going to pretend otherwise. What you don't need is a layer doing the work, because that's the part that eventually stops.

Because raising a ridge grid needs expensive tooling, and putting a layer on a flat pan costs cents and creates a replacement cycle. They didn't fail to solve it. They solved it and chose the version that keeps you buying.

Geometry only works while the peaks stay peaks. On a softer metal they flatten under a spatula and round off through years of heat, the contact ratio creeps back toward 100%, and the pan slowly becomes flat again. Titanium holds the shape and doesn't corrode in the channels where moisture sits. It isn't here for health. It's here because it's the metal that can keep the geometry.

Yes. Four minutes, once. Wash, oil, heat 2–3 minutes, cool, rinse, dry. It fills the microtexture between the ridges. If you use the dishwasher, repeat it every 3–6 months.

Heat, or no fat. Medium on this pan is high on the old one. Drop a notch. Run the water test. Use a teaspoon of oil or butter. Give the food a few seconds to release before you push it.

Yes, every time. A little oil or butter. This is not a dry pan, and we're not going to pretend otherwise. Skip aerosol sprays.

No. Textured non-stick still has a coating in the valleys doing the actual work, and that coating still wears. Here the titanium is the surface, peaks and channels both. Nothing extra.

That's the right question. Most textured pans still coat the peaks too, so the spatula scrapes the release anyway. Here the peaks are bare titanium. The tools land on metal and never get down into the valleys.

Yes. Spatula, whisk, tongs, fork — that's what the ridges are for. Don't cut on the surface; a knife edge is a different kind of force.

Yes, every wash. Repeat the oil step every 3–6 months to keep release at full. Wedge it so it isn't knocking around against loose metal all cycle.

Yes. Magnetic steel base. Also gas, electric, ceramic, halogen and open flame.

A warped base puts all the oil in a ring around the outside and leaves the middle dry. The magnetic steel base is built to stay flat on glass. Never pour cold water onto a hot pan.

Rated to 1112 °F / 600 °C. Your oven stops around 500 °F and your broiler not far past it, so in practice you will never find the ceiling. Open flame and grill are fine too. Never heat it empty for more than a minute, and never the microwave.

No. Titanium takes on a faint bronze or blue tint at high heat. That's the metal reacting to temperature. It doesn't affect performance, safety or the warranty.

Because we sell direct, we don't pay a celebrity, and we're not charging you for a wellness brand. Expensive titanium pans are mostly still flat — you pay for the material and the brand, then manage sticking with oil and technique the same way you always have. The money here went into the geometry. Also: add up the last four pans you bought. That number is the real comparison.

Manufacturing and material defects, for the life of the pan. It doesn't cover misuse or normal wear and tear. Register it with the QR code in the box.

This is not a dry pan — it wants oil or butter every time. It runs hotter than the one you're replacing, so your usual setting is now wrong. It needs four minutes of prep before the first meal, and ninety seconds again every few months if you use the dishwasher. If you want something you can put on max heat, empty, with no fat and no thought, this isn't it.