Care Guide
Titanium asks very little of you — but the little it asks makes all the difference. Five minutes here will make your TITÁN cook better for decades.
Before your first cook
Unbox and inspect each piece. Then a one-time ritual: pour a splash of white vinegar into the pan, warm it gently for a minute, swirl, and rinse thoroughly with clean water. Dry the pan completely, inside and out. That's it — the surface is ready.
Which cooktops it works on
Every kind. Induction, gas, electric, ceramic and halogen — the stainless steel base is fully magnetic, so your TITÁN is induction-ready as standard, with no adaptor needed.
Every time you cook
1. Preheat empty, briefly. On gas or electric, warm the cold pan for about two minutes on medium. On induction it heats almost instantly — a medium setting for around a minute is plenty. Either way, let the oil ripple (next step) be your real signal, not the clock.
2. Add oil, watch for the ripple. Add your cooking oil and heat until it ripples with the faintest wisp of smoke — that's the surface telling you it's ready, on any cooktop.
3. Drop to medium-low, then add food. Titanium's clad core is fast and efficient — the heat should never extend beyond the base of the pan (on gas, the flame shouldn't lick up the sides). Keeping the heat down after food goes in is the whole secret: high heat carbonises food against the surface and causes sticking. Medium-low conserves energy, prevents discolouration, and gives you the release titanium is capable of.
A note if you cook on induction: induction paired with titanium's fast clad core is seriously responsive — it heats quicker than you'd expect. Use less heat and less time than you're used to: medium is plenty, you'll rarely need the top half of the dial, and short preheats are all it takes. Trust the oil ripple, not a timer.
A few habits worth keeping: lift rather than slide on glass-ceramic cooktops; never let a pan boil dry; and keep small hands away from the cooktop. The solid stainless handles stay cool to the touch in normal use — though they can warm on long or high-heat cooks, so keep a cloth handy.
After cooking
Clean while the pan still holds a little residual warmth — it's dramatically easier. Warm water, a drop of washing-up liquid, and a soft sponge worked in circles, inside and out. Dry thoroughly before putting away.
Stubborn stains: wipe with white vinegar or lemon slices, rinse promptly, and dry — don't leave acidic residue sitting on the surface. For baked-on residue, soak in warm soapy water for about 40 minutes, then lift with a household scouring pad. Steel wool works too, but can scratch the polish — use it with care.
What's normal (and what isn't)
Colour changes are normal. Titanium shifts through faint golds and blues at different temperatures. A gentle iridescence is the mark of a pan that's being used — enjoy it.
White spots are normal. Seasonings, salts and minerals in food can leave pale spots or localised discolouration. A warm soapy soak and a pass with a scouring pad lifts them.
Fine marks are normal. Bare metal earns fine lines with use — that's patina, not damage. Your cooking surface is a solid layer of titanium (not a plating or coating), and everyday marks are far too shallow to reach through it. They stay cosmetic — you're always cooking on titanium.
Why titanium is the safest surface you can cook on
Most pans quietly give a little of themselves to your food. Stainless steel releases traces of nickel and chromium — more so with acidic dishes like tomato sauce, and more still as the pan ages and its surface roughens. Coated and non-stick pans have a different problem: once the coating is scratched or worn, particles of it can lift away into what you're cooking.
Titanium doesn't do either. It's chemically inert — acids, salt, citrus and wine simply don't react with it — so in independent cookware testing it releases next to nothing into food, even under acidic, high-heat conditions. It carries no nickel, which matters more than most people realise: nickel is the most common metal allergy in the world. And because your TITÁN surface is solid titanium, not a coating, there's nothing on top to break down. A scratch stays cosmetic and you're always cooking on titanium.
One thing worth clearing up: you may have read that "titanium dioxide" was restricted as a food additive in Europe. That's a fine white powder (E171) used to colour sweets and sauces — a completely different material from the solid titanium metal your pan is made of. TITÁN is the same class of titanium trusted for surgical implants precisely because the body tolerates it so well. Nothing about the additive story applies to the metal you cook on.
A few don'ts
Don't leave the pan dry-heating on the cooktop for extended periods — under any circumstances. Don't store highly acidic or alkaline foods in the pan for long stretches (titanium resists them famously well while cooking, but it's a pan, not a container). And don't chase maximum heat — this cookware simply doesn't need it.
Questions about a specific situation? Get in touch — we'd genuinely rather help you care for one pan for twenty years than sell you a second one.
Safety & liability
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. 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.