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Titanium coated pan (europe.pub)
submitted 1 week ago by to c/cooking@lemmy.world
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I really don't like nonstick pans. I love my CI and CS pans and my beloved mirror finished SS pan. I do always keep one medium sized nonstick around as they do have their utility. I replace it every two years though as no matter if it's a cheap as seen on TV one or a fancy name brand, they all loose their nonstick properties with regular use. I had enough and decided to try a non-treated titanium coated pan. I have to say, so far I'm pretty impressed. Nowhere near the performance of a freshly purchased nonstick, but a bit less sticky than SS. Where it's really shining is with cleanup. It been very easy to wash clean even when there is charring or adherence. I haven't tried yet, but I think it's going to be perfect for cold-searing. Has anyone else tried these? Does the nonstick quality fade with microabrasions over time? If so hopefully lasts longer than 2 years?

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[–] 9 points 1 week ago (1 child)

I dislike nonstick. Handwash only and if it's too cheap it's not even nonstick in my experience. Enamel cast iron and regular cast iron is where it's at.

Random $5 cast iron tortilla pan I found in an ALDI bin ended up being the most nonstick pan I've ever had. Eggs slide right off. Latest nonstick pan lasted about a month before stuff started sticking - and no, I don't use metal utensils on them. But I can on cast iron.

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