Pure titanium is light, rust-resistant, and conducts heat quickly. Those same properties mean it needs more careful heat management than ordinary cookware. Please read this guide before first use.
Titanium conducts heat faster than steel, so a setting that suits an ordinary wok will burn food and can damage this one. Moderate settings cover most cooking.
Not induction compatible. Pure titanium is not magnetic and will not work on an induction cooktop. Use it on gas or another direct heat source.
The Protective Seal
A food-grade silicone coating protects the raw titanium in transit. It behaves like solidified oil: it prevents oxidation before first use and helps through the first few weeks of cooking.
The seal flaking off is the design, not a defect. With continued use it wears away, and that is what exposes the permanent titanium surface underneath.
First-Time Seasoning
A single seasoning prepares the metal surface.
- Wash with mild dish soap and a soft sponge to remove factory residue.
- Dry the pan completely.
- Rub a small amount of cooking oil over the inside surface with a paper towel.
- Heat briefly to bond the oil to the metal. The pan is then ready to use.
Cleaning & Care
- Warm water and a soft sponge are enough for daily use. For stubborn or burnt-on residue, boil water in the pan to loosen it.
- Re-oiling after every wash is not necessary — titanium resists corrosion naturally.
- Dry thoroughly before storing.
Colour Changes (Patina)
Pure titanium changes colour when heated. Oxidation produces a blue or golden rainbow sheen, which is characteristic of genuine titanium. It is not a defect and does not affect food safety or cooking performance.
Three Rules Worth Keeping
- The body and handle become hot during use — handle with care.
- Do not leave the pan unattended while cooking.
- Keep it out of reach of children.
