FAQ

Everything you might want to know before you cook.

About the product

What is the cooking surface made of?
Solid Grade 1 pure titanium — clad, not plated, not coated. The food-contact surface is a full layer of titanium bonded over an aluminium core and a stainless steel base. Because it's a substantial solid layer rather than a microns-thin plating, normal use won't wear through it to another metal.

How pure is the titanium?
Grade 1 commercially pure titanium — the highest-purity grade in industrial use, the same class of titanium trusted for medical implants. No aluminium or vanadium alloying elements ever touch your food.

Is there any coating?
No. No PFAS, no PTFE, no Teflon, no ceramic, no silicone. Nothing chemically bonded to the cooking surface. That's the entire point of TITÁN.

Is titanium safer than stainless steel?
For what ends up in your food, yes. Stainless steel leaches small amounts of nickel and chromium — independent studies show it rises with acidic foods, longer cooking, and as a pan ages and its surface wears. Titanium is chemically inert and carries no nickel at all, so it releases virtually nothing, even under acidic, high-heat cooking. If you have a nickel sensitivity — the most common metal allergy there is — titanium sidesteps it entirely. (Our handles are stainless steel, but they're a handle, not the cooking surface — nothing you cook touches them.)

Wasn't titanium banned in food in Europe?
No — and it's an easy thing to mix up. What Europe restricted in 2022 was titanium dioxide (E171), a fine white powder used to colour sweets, sauces and tablets. That's a different material entirely from the solid titanium metal your pan is made of. TITÁN's cooking surface is the same class of titanium used for medical implants, chosen because the body tolerates it so well. The additive story simply doesn't apply to it.

If I scratch the pan, is it still safe to cook on?
Completely — and this is the real advantage of a solid titanium layer over a coating. On a non-stick or plated pan, a scratch breaks a micron-thin surface and can release particles or expose the metal below. Your TITÁN cooking surface is a solid layer of titanium bonded over the pan's body — thick enough that everyday scratches and utensil marks stay shallow and cosmetic. They become part of the patina, there's no coating to flake into food, and you're always cooking on titanium.

Is it non-stick?
Not in the chemical sense — there's no coating to be "non-stick", and no coating to fail. Titanium is naturally low-stick when used right: preheat the empty pan briefly, add oil and let it ripple, then cook on medium-low. It also develops a natural patina that improves release the longer you cook with it — and unlike a coating, it never wears off. Full routine in our Care Guide.

Will it scratch?
With enough force, yes — titanium is a real bare metal, not a hardened coating. The difference that matters is depth: on a plated pan the titanium is a micron-thin film, so a scratch quickly cuts through to the metal beneath. On a TITÁN pan the titanium is a solid layer bonded over the body — everyday cooking and utensils leave only shallow, cosmetic marks that don't reach through it. They become part of the pan's patina.

Do the handles get hot?
The handles are solid stainless steel and stay cool to the touch through normal cooking — no mitt needed for a quick flip or stir. On long cooks or high heat they can warm up, so use a cloth if in doubt, and always treat them as hot in the oven or under a grill.

Which cooktops does it work on?
All of them — induction, gas, electric, ceramic and halogen. Every TITÁN piece has a stainless steel base that's fully magnetic, so it's induction-ready as standard, with no adaptor needed.

What's the difference between Signature and Classic?
Finish. Signature is our hammered line — sculpted titanium surface, premium hand-feel. Classic is our smooth line — foundational, minimalist. Both share the same solid titanium cooking surface. The 28cm Signature Pan has a thicker clad construction (2.8mm vs 2.0mm) — it's our flagship piece.

Are lids included?
Yes. Every pan, wok, saucepan and pot comes with a vented tempered-glass lid.

Care & use

Do I need to do anything before first use?
Yes — a two-minute ritual: gently warm a splash of white vinegar in the pan, rinse thoroughly, and dry inside and out. It preps the titanium surface for its first cook. Full steps in the Care Guide.

Do I need to season it?
No — not the way cast iron needs seasoning, and there's no ritual to perform. The natural low-stick patina builds on its own simply through cooking: preheat, add a little oil, and keep to medium-low. That's the same routine every time, set out in the Care Guide.

What heat should I use?
Medium-low is the sweet spot — heat that stays within the base of the pan. Titanium's clad core heats fast, so high heat after adding food will carbonise it against the surface and cause sticking. Preheat first — briefly, and briefest of all on induction, which heats fastest — then cook lower than you're used to.

Can I use metal utensils?
Yes — nothing you do with a spatula will damage the pan's performance. Metal utensils may leave fine cosmetic marks over time, the way they would on any bare-metal pan. Because the surface is a solid layer of titanium, those marks stay cosmetic and never affect food safety.

How do I clean it?
While the pan still holds a little residual warmth, wash with warm water, dish soap and a soft sponge, working in circles. For stubborn stains, wipe with white vinegar or lemon, rinse promptly and dry — or soak in warm soapy water for 40 minutes and use a household scouring pad. Steel wool works but can scratch the polish; use it with care.

Is it dishwasher safe?
Yes. There's no coating to ruin, so a dishwasher won't harm your pan. We recommend hand-washing when you can — a quick warm wash keeps the exterior at its brightest and helps the natural patina build — but a dishwasher cycle is completely fine. Either way, dry it before storing.

What about rainbow tint, white spots or discolouration?
All normal. Titanium shifts colour at different temperatures — a faint iridescence is a sign the pan is being used, not a defect. White spots or localised discolouration can appear from seasonings and minerals in food; a soak in warm soapy water and a pass with a scouring pad lifts them.

Anything I shouldn't do?
Don't leave the pan dry-heating on the cooktop for extended periods, don't let it boil dry, and don't store very acidic or alkaline foods in it for long stretches. On glass-ceramic cooktops, lift rather than slide. The stainless handles stay cool in normal use but can warm on long or high-heat cooks — use a cloth if unsure.

Ordering & shipping

Where do you ship?
UAE-wide, with planned GCC and international expansion. See our Shipping & Delivery page for current zones and timelines.

What's your returns policy?
See our Refund & Returns Policy. Short version: 30 days, unused condition, original packaging.

Where are TITÁN pieces made?
Manufactured in China by a specialist titanium-clad cookware factory we partner with directly. Designed, branded, certified and shipped from Dubai.

Still have a question? Get in touch.