Gone are the days of picking between cast iron and stainless steel — now the cookware market is saturated with options. A newcomer to the category is titanium cookware, which claims to have the nonstick capabilities of Teflon cookware and the durability of stainless steel. After testing several titanium pans, I'm happy to report that the material really does offer great heat conductivity and a slicker surface than traditional stainless steel.
There are only a few titanium cookware options on the market at the moment. Our Place's Titanum Always Pan Pro won my top spot because of its incredible versatility and ability to distribute heat across its base. Its patterned interior transforms into a nonstick surface with the right heat application. For a breakdown of all the different cookware types and which one is best for you, check out our guide to the best cookware.
Our top-rated titanium pans
Best overall: Our Place Titanium Always Pan Pro — See at Amazon
Best splurge: Hestan NanoBond Titanium Stainless-Steel Skillet Fry Pan — See at Williams Sonoma
Best budget: Guy Fieri Flavortown Laser Titanium Fry Pan — See at Amazon
What is titanium nonstick cookware?
The latest innovation in nonstick cookware is using titanium as a strengthening agent in nonstick coatings. Titanium is exceptionally lightweight, durable, and scratch-resistant. All titanium pots and pans are bonded (or "clad") with other metals, layered or fused with aluminum or stainless steel. Clad cookware gives you the benefits of multiple materials — for example, pairing lightweight and highly conductive aluminum with the strength of titanium.
We're seeing titanium cookware marketed as a sleeker alternative to stainless steel pans or as a material to beef up traditional nonstick coatings. Ideally, this results in slick surfaces that are less likely to chip or scratch and, therefore, be thrown away. However, titanium in itself is not nonstick, and in our experience, titanium pans are not quite as slick as ceramic or traditional nonstick coatings and require cooking over a higher heat to prevent sticking. Still, they're easier to cook on than stainless steel and produce similar results with less sticking.
Best overall
This new generation of the Our Place Always Pan combines three metals — aluminum, stainless steel, and titanium. Our tests found it to be great at conducting heat and extremely durable.
- Tall sloping sides increase versatility
- Steam-releasing and adjustable lid
- Proper care (coating with a layer of oil before storing) keeps pan in good shape
- Incredibly even heat retention
- Heavy
- Stubborn residues are hard to clean
Our Place is a BI Reviews team favorite. The original Always Pan is the top pick in our best ceramic cookware guide. With the Titanium Always Pan Pro, the DTC brand took inspiration from a lotus leaf, which has nanostructures that transform it into a water-repellent finish. The pan has a pattern pressed into its titanium surface that grants it hydrophobic and semi-nonstick properties.
There's a learning curve to properly heating the pan. I found you really need to crank the heat before you add ingredients if you want to prevent sticking. Once I got the hang of it, the surface was effectively nonstick. I particularly appreciated the Pro when searing; it produces perfectly golden, crispy crusts that release effortlessly from the pan. This ability to smoothly go from, say, scrambled eggs to frying up a pork chop is largely due to the tri-ply construction. Using three metals — aluminum, stainless steel, and titanium — creates a tough and heat-conductive piece of cookware.
Out of the pans I tested, the Always Pan Pro handled the oven the best. It heated evenly across the surface and produced level bakes and roasted edges. I will note that this pan is the heaviest I tested, which made it difficult to move around the kitchen. However, I found its weight a price I was willing to pay for its size (it holds a larger volume than others tested) and top-notch heat conductivity and retention.
Best splurge
Despite its luxe appearance (and price tag), the Hestan NanoBond is a workhorse in the kitchen. The surface is a combo of titanium and chromium-based alloy, which stood up to our rigorous testing.
- Easy to clean, even with food stuck to the surface
- Ergonomic handle makes flipping and handling a breeze
- Sealed rims protect the pan’s layers
- Flush rivets increase ease of cleaning
- Handle can get warm, especially at the base
- Requires skill and finesse to achieve nonstick surface
Even if I didn't know the brand or price, I could tell Hestan's NanoBond is a luxury pan. The detailed craftsmanship is functional and aesthetically pleasing: gently sloping sides, an angled handle, and a lustrous finish. During testing, these details made a difference, especially the ergonomic handle. The center divet and upward angle made it the easiest to grip and transport around the kitchen.
The surface is ultra-durable and stood up to serious wear and tear; I'm talking heavy-duty, abrasive scrubbing, cutting directly on the pan's surface, and using metal utensils while cooking. Hestan's NanoBond Titanium Stainless Steel cookware is made by bonding blended titanium and chromium-based alloy layers onto a stainless steel body. If this sounds indestructible, we can confirm that it nearly is. Not a scratch on it.
While the interior is shiny and smooth to the touch, it's not nonstick. I found this Hestan to be reminiscent of a traditional stainless steel skillet in that it consistently requires a high-preheated surface or a hefty amount of fat to prevent sticking. Additionally, the NanoBond interior tends to retain a visual imprint of whatever food was last cooked on it. I noticed an almost rainbow-esque colored marking that I got rid of with a splash of vinegar after hand-washing.
Aesthetics aside, I was impressed by how well the thick base retained heat evenly across the pan's surface. There was no fear of hot spots, and cooking across the stovetop and oven was seamless.
Best budget
Not only is this Guy Fieri pan affordable compared to other titanium cookware, but it also functions like a more durable traditional nonstick skillet. In testing, it was comfortable to hold and super lightweight.
- Lightweight construction
- Ergonomic handle that stays cool during cooking
- No learning curve, easy to use right away
- Rivets connecting handle to pan base can collect food
- Rim can chip if stacked between pans
At first glance, the Flavortown pan looks and feels like nonstick cookware. It functions just like one with a slick surface that easily releases food. Instead of being covered in ceramic or traditional nonstick coating, the Guy Fieri pan features titanium atop a hard-anodized aluminum body. Just like with the Hestan and Always Pan, using a laser to bond titanium alloy onto the pan's surface allows the pan to tolerate higher temperatures and creates a more durable interior.
I found the pan easy to handle — it weighs less than the other pans I tried, and the handle was comfortable to hold. In terms of performance, the Flavortown pan slightly underperformed. The bottom of the food cooks more quickly than the interiors, a sign that the pan is prone to overheating and uneven heat distribution. There weren't burn spots, and after a few uses, I figured out that this pan works best over medium heat, even if the recipe calls for high.
It's also extremely easy to clean. Whether you pop it in the dishwasher or run a sponge over its surface, food debris slides right off. For a fraction of the price of the others we tested, the Flavortown pan is more competent and cooks better than my traditional nonstick pans.
How we test titanium cookware
During testing, I identified four key attributes: heat conductivity, heat retention, nonstick properties, and ergonomic ease of use.
Cooking: I cooked the same ingredients in each pan on the same heat and compared the results. This showed which pan cooked the quickest and heated evenly. I also used the cooking tests to evaluate how much preheating a pan needed to develop a nonstick surface.
Durability: I scrubbed each pan with abrasive sponges and used metal utensils during cooking. I also used the pans under a broiler and noted how they performed in high-heat ovens.
Ergonomics: As I cooked and cleaned, I considered the weight and handle dimensions of the pans. Heavier pans can be difficult to move from the stovetop to the oven, but often have better heat retention. All three pans had handles between 8 and 8.5 inches long, which kept my hand away from the heat without making it hard to wield.
FAQs
Can you use metal utensils on titanium cookware?
Generally, yes. It's always best to check the manufacturer's instructions for your pan, but every pan we tested is safe to use with metal utensils.
Is titanium better than stainless steel for cooking?
Most titanium in cookware is bonded with another metal — commonly stainless steel — so that you get the benefits of both materials in one pan. Cookware that contains titanium is generally lighter weight, more durable, and more nonstick than pans that are stainless steel alone.
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