Cooking Instructions
1. Heat Management
Titanium conducts heat rapidly and efficiently. To achieve optimal results and prevent food from sticking or burning
Preferred setting: LOW to MEDIUM heat for most cooking tasks
Avoid: Preheating an empty pan on high heat or leaving the pan unattended over high heat.
Tip: Unlike cast iron or stainless steel, titanium requires less heat to achieve the same cooking temperature - start low and adjust as needed.
| Cooking Task | Recommended Heat Level |
| Eggs, delicate fish, crepes | Low |
| Vegetables, sautéing | Low-Medium |
| Pancakes, grilled cheese | Medium |
| Meat searing (steak, chicken) | Medium-Medium High(gradually increase) |
| Boiling water/sauces | Medium High |
2. Cooking oil
Using a small amount of cooking oil or butter is recommended, especially during the initial uses before the natural patina has developed
Oils with high smoke points (avocado, grapeseed, canola, coconut) produce better results.
For healthier cooking, even a light mist of oil is sufficient.
3. Recommended Utensils
Use: Wooden, silicone, bamboo, or heat-resistant nylon utensils.
Avoid: Metal utensils ( steel spatulas, spoons, forks ) - while titanium is highlyscratch-resistant, metal tools can abrade the surface and reduce its non-stickproperties over time.
4. Cooking Tips for Best Results
Always allow the pan to warm up gradually before adding oil or food.
Do not overcrowd the pan - leave space between ingredients for even cooking.
When cooking protein (meat, fish, eggs): Allow the food to form a natural sear
before attempting to flip - it will release more easily.
Acidic foods (tomatoes, lemon, vinegar): Titanium is completely inert and will not react with acidic ingredients - no flavor alteration or metal leaching.
Avoid thermal shock: Do not plunge a hot pan into cold water. Allow the pan to cool naturally before washing.