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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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[–] 2 points 1 week ago (5 children)

Titanium pans do seem promising, Kenji seems to be a fan. Until they're a little cheaper I'll stick with cast iron and stainless.

Stainless can be incredibly nonstick by the way - but you have to pay attention to the heat. If a bead of water skitters across the pan, it's ready for your oil and whatever else. You can also season them, but it only lasts for one cook!

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  • [–] 1 point 1 week ago (2 children)

    but it only lasts for one cook!

    Tell that to my oil stain that resists all soaps and acids. Turns out if you get the pan hot enough to warp it nothing will remove the seasoning!

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  • [–] 1 point 1 week ago* (1 child)

    Interesting approach, I wasn't aware of any recipes that require you to approach the melting point of steel. Have you tried Barkeeper's Friend?

    Edit: Forgot about pizza, explains why mine are so mid lmao

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  • [–] 2 points 1 week ago

    You are what you eat, as they say. How else am I to become the man of steel?

    No, I rarely use that pan so I've been ignoring it but I'll give that a go if I come across it in a shop. Ta!

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  • [–] 1 point 1 week ago* (last edited 1 week ago) (1 child)

    Any pan is non stick if used correctly. People blast too much heat.

    Hot pan, cold oil is what they teach in cooking schools, and professional chefs don't coated pans unless they are selling them.

    https://www.youtube.com/watch?v=LVJwOjMOlBY

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