Living with your TITÁN

Titanium cookware is forgiving, but a few small habits in the first week make a big difference for the years that follow. This is everything you need to know.

The first time you use it

Rinse the pan with warm soapy water, dry it thoroughly, then put it on the hob over a medium heat for two or three minutes — empty. The pan will reach an even temperature.

Add a thin film of cooking oil (anything with a reasonable smoke point: sunflower, rice bran, olive). Swirl it around for thirty seconds, then tip it out. The surface is now primed.

That's it. Cook as normal.

The patina effect

Over the first few weeks of regular use, you'll notice the titanium surface gradually developing a smooth, slightly darker character. This is the patina — a microscopic, naturally low-stick layer that builds with heat and a little fat.

Unlike a chemical coating, this patina improves the pan rather than slowly destroying it. The longer you cook on a TITÁN pan, the better it behaves.

Daily use

Pre-heat. A hot pan is the difference between a pan that sticks and a pan that doesn't. Two or three minutes on medium before food goes in.

Add fat to the hot pan, not the cold one. Oil hits the heat and starts performing immediately. This is one of the bigger habit shifts coming from Teflon — worth getting right early.

Use any utensil you like. Titanium is hard. Metal spatulas, whisks, tongs — all fine.

Use any heat you need. No "low and medium only" rule like with coated pans. High heat for searing is exactly what this pan is built for.

Cleaning

Most days: hot water, dish soap, a soft sponge. Done.

For stuck-on food: add a little warm water to the still-warm pan, let it deglaze for a minute, then wipe. Don't shock a very hot pan with cold water (warping risk on any clad pan).

Stubborn marks: a non-scratch scourer with bicarbonate of soda is fine. Steel wool is fine in moderation but will dull the polish over time.

Dishwasher-safe in principle, but we recommend hand-washing to keep the handle and stainless base looking new.

What's normal

• Rainbow or iridescent tint on the cooking surface — the patina developing. Cosmetic, not a defect.
• Slight darkening over months of use — expected.
• Small surface scratches from metal utensils — the pan isn't damaged, it's broken in.

What to watch for

• Warping — usually caused by thermal shock (running cold water on a screaming-hot pan). Avoid the shock and you'll never see it.
• Severe blue/black discolouration in one spot — indicates overheating an empty pan for too long. Move the heat around.

Look after it once a week and you've done the work. The pan does the rest.