Cookware, explained · 5 min read
6 reasons to cook on a panwith nothing to flake off.
Ever found a black fleck in your eggs and hoped it was pepper? A materials explainer on where a worn coating goes, what our lab report says, and what changes when there's no coating at all.
The Uncoated Kitchen is the kitchen journal of Titanella. We make the pan in this article, so we've stuck to facts you can check. Sources are listed at the end.
01/ 06
Nothing to flake into your eggs
Look at the center of an old nonstick pan: the black has turned gray. That coating didn't evaporate. It wore away a little at a time, every time you cooked and scraped. A titanium cooking surface has nothing sprayed on top, so there's nothing to flake off.
02/ 06
Certified PFAS-free
03/ 06
No low-heat rule
Coated pans come with "low to medium heat only" printed on the box, to protect the coating. With no coating, you can preheat on medium-high and lay a steak down for a real crust.
04/ 06
Metal utensils welcome
Whisk, flip and scrape with steel. Fine marks can show over time. They're cosmetic and don't change how food releases.
05/ 06
Rinse it, or run it
It goes in the dishwasher. Most nights, warm water and a sponge are enough.
06/ 06
No replacement date
If a coated pan costs $40 and lasts two years, ten years of cooking means five pans and $200. The Pan N° 28 is $139, with no coating to wear out.
The honest part
It asks for20 seconds.
Bare metal behaves like bare metal. Put an egg in a cold pan and it will stick, exactly as it would in stainless steel. An independent test of five titanium pans found the same thing: with a little fat, the egg released almost completely; without it, it stuck. So preheat for about 20 seconds, add a little oil, then the food, and let it set before you move it. It browns, then lets go, and there's no layer here to wear thin.
Meet the pan
The Pan
Hammered titanium, three layers, no coating to wear out.
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Quick answers
Before youchoose a size.
Is it really titanium if a magnet sticks?
Yes. The magnet sticks to the stainless steel base, which is what lets the pan work on induction. The surface you cook on is titanium.
Is it the same as a "titanium-reinforced" nonstick pan?
No. Most of those are coated pans with titanium particles mixed into the coating, so the release still comes from the coating. Here, the surface you cook on is the titanium itself.
Will my eggs stick?
If the pan is cold, yes. Preheat for about 20 seconds, add a little butter or oil, and let them set before you move them. Then they slide.
Is it heavier than my nonstick?
A little. The aluminum core and steel base add weight. That layered build is what spreads heat evenly.
How do I clean it?
Warm water and a soft sponge, then dry. For stuck-on bits, soak a few minutes. It can also go in the dishwasher.
Fixed or detachable handle?
Both. The fixed handle is riveted steel. The detachable one (+$20) clips off for the oven and for storage.
No magic,just good metal.
See the panSources
- Ashokkumar & Adler-Nissen, "Evaluating non-stick properties of different surface materials for contact frying", Journal of Food Engineering 105(3), 2011 (Technical University of Denmark).
- Studies on micro-dimpled surfaces as lubricant reservoirs, Materials (MDPI), 2022.
- Thermal conductivity at room temperature: aluminum ≈ 237 W/m·K, titanium ≈ 22 W/m·K (standard reference values).
- Independent test of five titanium pans, prudentreviews.com, 2025.
- Heat and care guidance: printed use-and-care instructions of major nonstick cookware makers.
- Reader comments quoted: Reddit (r/Costco, r/Cooking, r/newzealand), 2026.