Care Guide
The 60-second version
| First use, once | Warm a splash of white vinegar in the pan for a minute, rinse, dry. |
| Preheat | Empty pan, ~2 min on gas/electric · ~1 min on induction |
| Then oil | Add oil, wait for the ripple — that's your “ready” signal |
| Then cook | Drop to medium-low, then add food. This is the whole secret. |
| Utensils | Metal is fine — marks stay cosmetic |
| Cooktops | All of them — induction, gas, electric, ceramic, halogen |
| Washing | Warm water + soft sponge while still warm. Dry before storing. |
| Dishwasher | Safe — there's no coating to ruin. Hand-washing just keeps the exterior at its brightest. |
Titanium's clad core is fast and efficient — the heat should never extend beyond the base of the pan. High heat after food goes in is what carbonises it against the surface and causes sticking. Cook lower than you're used to and titanium gives you the release it's capable of. On induction especially: medium is plenty, and you'll rarely need the top half of the dial.
Cleaning — problem & fix
| If you see | Do this |
|---|---|
| Everyday use | Warm water, dish soap, soft sponge in circles — while the pan still holds a little warmth. |
| Stubborn stains | Wipe with white vinegar or lemon, rinse promptly, dry. |
| Baked-on residue | Soak in warm soapy water ~40 min, then lift with a scouring pad. |
| White spots | Normal — salts and minerals. A soapy soak and a scouring pad lift them. |
| In a hurry | The dishwasher is fine — there's no coating to damage. Over time it can dull the exterior polish slightly, so hand-wash when you can. |
| Dull exterior | Steel wool works but can scratch the polish — use with care. |
Normal — and not normal
| Completely normal | Worth avoiding |
|---|---|
| Faint gold or blue colour shifts | Dry-heating the empty pan for long stretches |
| White spots from salts and seasonings | Letting it boil dry |
| Fine utensil marks — that's patina | Storing acidic or alkaline food in the pan |
| A surface that gets better with use | Chasing maximum heat — it doesn't need it |
Stainless steel releases traces of nickel and chromium — more with acidic dishes, and more as a pan ages. Coated pans have a different problem: once scratched, particles can lift away into what you're cooking.
Titanium does neither. It's chemically inert — acids, salt, citrus and wine don't react with it — and it carries no nickel, the most common metal allergy there is. Your surface is solid titanium, not a coating, so there's nothing on top to break down. A scratch stays cosmetic and you're always cooking on titanium.
Worth clearing up: titanium dioxide (E171), restricted as a food additive in Europe, is a white powder used to colour sweets and sauces — a completely different material from the solid titanium metal your pan is made of.
Titanium Cutting Board
| First use, once | Soak 5 min in warm water with white vinegar, rinse, dry completely — front, back and edges. |
| Cutting | Slice with a light hand. No heavy chopping of bones, frozen meat or very hard produce — those marks are permanent. |
| On the counter | Use a non-slip mat. Lift rather than slide on stone. No boiling-hot pans on the surface. |
| Frozen food | The board gets very cold — hold it by the edge. |
| Washing | Warm water, mild soap, soft sponge — right after use. No steel wool, no long bleach soaks. Dry fully before storing. |
| Stains & odours | Vinegar or lemon. Stubborn marks: baking-soda paste, 5 minutes. |
| Normal | Fine, even knife lines and slight colour changes. They don't harbour bacteria or absorb residues. |
We'd rather help you care for one pan for twenty years than sell you a second one.
Questions? Get in touch — a real person replies.
TITÁN cookware is intended for domestic food preparation only. The pan body and surfaces become hot in use; the stainless handles stay cool to the touch in normal use but can become warm during prolonged or high-heat cooking, and should always be treated as hot in the oven or under a grill. Use appropriate protection, keep out of the reach of children, and never leave a pan unattended on heat or allow it to boil dry. Sharp knives and cutting work should be kept away from children. Colour changes, patina and fine surface marks are normal characteristics of solid titanium and are not defects. To the fullest extent permitted by law, TITÁN accepts no liability for any damage, injury or loss arising from misuse of its products or from failure to follow the care and safety guidance provided. Nothing here excludes or limits any liability that cannot lawfully be excluded, and your statutory consumer rights are not affected.