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Titanium Cookware - Is it worth the money?

  • m

I have a 12in. " Titanium Elite " fry pan. It really works well - truly non-stick, impervious to high heat, easy clean, and seems to cook well in my limited experience.

Would appreciate comments and recommendations from more knowledgeable cooks out there.
Thanks..

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  1. Is it non-stick because of the titanium or a non-stick coating? The 'care and use instructions' imply the latter.

    4 Replies
    1. re: paulj

      No coating, it has a very slightly rough surface. Bought at a home show 6 years ago. I know the product is made in Germany.
      I'm thinking about buying another piece or two at an upcoming home show next week - that's why I'm asking for more opinions.
      Cheers.

      1. re: mpdjr

        The online sources of this " Titanium Elite " line are not clear about their construction. Where is the titanium in the pan? Is it the core, a bonded metal layer, or a titanium ceramic nonstick coating? Seems that your own experience is the only thing recommending this product.

        1. re: paulj

          The titanium is in the cooking surface. This is clear from their website.

          1. re: GH1618

            I suspect that these have a titanium oxide (or similar, e..g "titanium ceramic") cooking surface, similar to the calphalon aluminum oxide cooking surface. Titanium does not have superior properties for cooking, e.g. heat transfer, except for lightnes, which is not necessarily and advantage, and perhaps if some titanium oxide or compound performed really well as a non-stick surface...

            The question is...is the titanium compound surface stick resistant? Well, we don't know. I have a titanium pot. It is for backpacking. It has a plastic coating for no-stick. It works OK, but my home pots are better, just heavier. My thought is that cheap "plastic" (teflon coated fry pans are good enough, and even if they migh give me cancer, which I don't think they do, I dont use them enough to get cancer from them. So I don't want to pay a lot for some expensive titanium cooking surface that may or may not perform a little better as fat as not sticking.

    2. mpdjr: I own only titanium ice screws, so I comment not from direct experience...

      Titanium is light and strong (and trendy), but it is a lousy thermal conductor. It has roughly 1/4 the conductivity of cast iron, which isn't much. 1/10 that of aluminum, 1/20 that of copper. If you compare specific heat capacities (heat holding ability), titanium is excellent, better than cast iron, but a little over half that of aluminum. Given the density, aluminum is the better choice.

      But tell me about the nonstick propensity...

      5 Replies
      1. re: kaleokahu

        Some backpackers like titanium cookware because of its lightness - both because of the low density of the metal, and its strength (allowing for thin pan walls). But their cooking consists most of boiling water. Anything resembling a frypan has a nonstick coating. My impression from discussions is that bare titanium sticks pretty bad.

        1. re: paulj

          paulj: "...bare titanium sticks pretty bad."

          I learned it from you here, then. Thanks.

          I am wondering now whether the OP's pans are straight-gauge titanium, clad, or somehow surface coated. Since you are an outdoorsman, you know that many things with "titanium"in the name have precious little of it in them. I hope the OP elaborates.

          1. re: kaleokahu

            This may quote may give a clue:

            "Titanium is nonreactive and lightweight but a poor heat conductor. So typically what is labeled titanium cookware is actually aluminum cookware that has a fused ceramic-titanium, nonstick coating. This cookware is expensive, but durable and a healthful, nonreactive choice."
            http://www.rwood.com/Articles/Healthy...

            Apparently Scan Pan falls in this category.

            1. re: paulj

              ScanPan is PTFE with titanium, I think. This seems not to have PTFE.

          2. re: paulj

            AS a backpacker, this is the truth. Burns because of the thinness and sticks like a wicked witch.

        2. i have german made, aluminun pans coated with titanium, made by SKK. They are fantastic and really take a beating. they are very sturdy pans and conduct heat well. I use them daily. I just replaced one that was 9 yrs old and was no longer very non-stick. They are expensive, but worth it. and pfoa free if anyone cares.

          3 Replies
          1. re: abgilliam

            I see on the SKK site a strong claim that 'the use of PFOA has been eliminated from the entire production process of SKK' http://www.skk-guss.de/media/pdf/skk_...
            But they still use PTFE for its non-stick properties.

            1. re: paulj

              Yes, here it seems to imply they are using PTFE, where elsewhere they imply they do not. Why not just say what it is?

              If it's PTFE with titanium, then it seems similar to ScanPan. If so, then the question is: how does the price compare between them?

              As far as I am concerned, PTFE is good. No reason to be coy about it.

            2. re: abgilliam

              SSK products are made by spraying on titanium oxide....not true form of titanium.

              1. re: Td61

                "All you need to know"? That's a puff piece.

              2. Hey, I saw some of this at a home and garden show today. Pretty impressive. What do you think 2 years after your purchase.

                1. Their website claims:

                  "... you no longer have to be concerned about the healt [sic] risks of PFTE [sic] and PFOA carcinogins [sic] emitted by Teflon fry pans."

                  Doesn't say anything about PTFE, however.