Uncoated titanium · 304 stainless · Induction ready
A triple-layer pan: uncoated titanium on top, an aluminium core, 304 stainless underneath. It browns a steak the way bare steel does — and once it’s hot, a fried egg still glides straight off. One pan, both jobs.
The best heat distribution you can build into a pan. Three metals bonded together, so the whole surface comes up to temperature at once instead of ringing round the burner — and the stainless base is the only reason a titanium pan works on induction at all.
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This is uncoated cookware, not cold-start non-stick. Preheat on medium, then a thin film of oil or butter. Do that and an egg slides. Skip it and it sticks.
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No coating. Watch what happens.
A non-stick coating is engineered to stop food gripping the pan — that is its entire job — so a steak sits slightly proud of the surface, lets its juice out and poaches in it. That is why steak from a coated pan comes out grey. Bare titanium lets the meat grip, and the bonded base holds enough heat that a cold steak doesn’t kill the temperature.
The same surface, the next morning
It grabs for a moment — that’s the part nobody films — and then it lets go on its own.
How you know it’s ready
You don’t have to trust us on this one — the pan tells you. Flick a few drops of water in and watch what they do.
The pan is still too cold. Give it another minute — an egg going in now is an egg that sticks.
That bead is the whole signal. Oil goes in now, then the food, then turn the heat down.
700+ orders shipped
Every one of these is a verified purchase, and we’ve kept the ones that start with a complaint. A page where nobody had a problem isn’t a page anybody believes.
Q. What about steak — can it take the heat?
★★★★★“Steak Friday, eggs Saturday, same pan. The crust comes at medium, which surprised me — I’d been cranking it and burning things for years.”
Q. Does it really release eggs, or is that marketing?
★★★★★“Honestly the first egg stuck. I’d given it about a minute because I was in a rush. Did it properly the next morning and it slid straight off. My fault, not the pan’s.”
Q. Is it heavy?
★★★★☆“Heavier than the pan it replaced and I noticed on day one. Two weeks in I don’t think about it, and I’d rather have the weight than the non-stick going patchy again.”
The mechanism
A non-stick pan is slippery because of a layer sprayed on top. This one is slippery because of the metal itself — and it cooks evenly because of what is underneath it. Three metals bonded into one wall, each doing a job the other two can’t.
The surface your food touches is titanium itself, not a coating over something else. Corrosion-resistant and non-reactive, so it doesn’t need a coating to become a cooking surface.
Sandwiched between the other two. Aluminium moves heat faster than steel or titanium can, so the whole cooking surface comes up together instead of a hot ring over the burner and cold metal at the edge — the best heat distribution you can build into a pan, and the reason you turn the heat down once food is in.
It does two things. It holds the heat, so a cold steak hitting the pan doesn’t drop the temperature and stall the crust. And it is magnetic — titanium on its own is not, so a pan made only of titanium cannot heat on induction at all. The stainless underneath is what makes this one work on induction, gas, electric and ceramic alike.
No rivets standing proud inside the bowl, so the cooking surface is one uninterrupted piece. Two nuts, about a minute, and the spanner is in the box.
No adjectives
| 26cm | 28cm | 30cm | |
|---|---|---|---|
| Outer diameter | 26 cm | 28 cm | 30 cm |
| Base diameter | 19 cm | 21 cm | 23 cm |
| Depth | 5.2 cm | 5.3 cm | 5.6 cm |
| Weight | 1004 g | 1088 g | 1290 g |
| Serves | 2–4 | 3–5 | 4–6 |
| Price | $79.95 | $89.95 | $99.95 |
| Oven rating | 1000°F, pan and handle together | ||
| Construction | Titanium surface · aluminium core · 304 stainless base | ||
| Applied coating | None — no PTFE, ceramic or enamel | ||
Sizes are outer diameter with a manufacturer tolerance of 1–3cm.
Before you decide
Yes, but it works differently and it’s worth being straight about how. A coated pan is slippery from cold. This one becomes non-stick once it’s properly hot — about three minutes on medium with nothing in it. The hammered pattern then keeps most of the food off flat metal and a thin film of oil does the rest. Do that and a fried egg moves around the pan when you tilt it.
Because bolting it on at the factory would mean putting the fixings through the cooking surface. On most pans that’s exactly what rivets are: two studs sitting inside the bowl, in the path of your spatula, collecting grease in a ring you can never quite get at. This handle bolts through the side wall instead, so the inside of the pan is one uninterrupted surface with nothing standing proud of it.
It takes about a minute. Two nuts, and the spanner is in the box — no tools of your own. Once it’s on, it’s on: two fixings rather than one, so it can’t work loose by twisting. It also comes off again, which is occasionally useful for the oven or a tight cupboard.
It is one piece of metal, so on a long cook the handle gets warm — a customer says exactly that in the reviews above and we left it in.
Yes. The rule about wood and silicone exists to protect a coating, and there isn’t one here. A steel spatula will mark bare titanium over the years the way any metal surface marks — but a mark is cosmetic, not a layer coming away, and it doesn’t change how the pan cooks.
Both. The 304 stainless base is magnetic, which is what an induction hob looks for — and it’s the reason this beats the solid-titanium pans sold on the same argument, because titanium on its own is non-magnetic and can’t heat on induction at all. Gas, electric and ceramic are fine too.
For the oven it’s rated to 1000°F, pan and handle together, so you can sear on the hob and finish under the broiler without changing pans.
None of them are on this pan, and the reason is structural rather than a reformulation: those compounds are associated with non-stick coatings, and this pan has no coating of any kind. The cooking surface is the metal itself, so there is nothing of that kind to shed, scratch off or break down at heat. We’re not making a claim about your health, or about anybody else’s pan.
Hot water and a sponge while the pan is still warm handles almost everything. If something has caught, put a little water in and bring it back to a simmer for a minute, then wipe. Because there’s no coating to protect, a scourer and some pressure are both allowed.
On the dishwasher: we haven’t verified it for this specific pan, so we’re not going to tell you it’s fine. Hand washing takes about twenty seconds.
The three-pan set is in the buy box above — 26 + 28 + 30cm for $194.95 against $389.85 at full price, and it carries the same free gift as the two-pan set. $74.90 of that comes off automatically at checkout.
The lid is deliberately not up there. It adds $10 per pan and is useful for anything you want to steam, braise or finish covered, pointless if you mostly fry — so it is a question for after you have chosen a pan, not before. Email us and we’ll add one to any order.
Email us within thirty days with your order number and we’ll refund it in full once it’s back with us — you cover the return postage, we cover the rest. If it’s the wrong size rather than the wrong pan, say so and we’ll swap it.
One pan, bought once
Three minutes on medium, then butter. A crust a coating can’t give you, and a surface that still lets an egg go. It does that tomorrow and it still does it in ten years.
Yes — we ship to the United States. You’re shopping in USD · tracked · dispatched in 1–2 business days
30-day money back · tracked delivery