A User's Guide to Titanium Cookware
Titanium cookware is prized by professionals for being incredibly lightweight yet as strong as steel. It is highly resistant to rust and corrosion and heats up extremely fast. However, its rapid heating requires careful temperature control. This guide will help you get the best performance from your pan.
Understanding the Protective Layer
New pure titanium cookware comes with a food-grade silicone resin coating. This layer assists with the initial uses of the pan and is designed to wear off slowly over time. To protect this layer, always use soft utensils (wood, silicone) and avoid deep scratches.
Step 1: Before Your First Use (Initial Seasoning)
You only need to season your titanium pan once before its first use.
- Wash the new pan thoroughly with a soft sponge and mild dish soap, then rinse.
- Dry the pan completely.
- Add a small amount of cooking oil and wipe it evenly around the inside surface with a paper towel.
- Gently heat the pan on a low to medium setting for a few moments to bond the oil to the surface. It is now ready to use.
Step 2: Daily Cooking & Cleaning
- Heat Control is Essential: Because titanium heats so quickly, you must always use low to medium heat. Using high heat will likely cause food to burn and can damage the cookware. Never leave the pan unattended while heating.
- Cleaning: After cooking, wash with a soft sponge and warm water. For burnt-on food, boil some water in the pan to loosen the residue before gently scrubbing.
- No Re-seasoning Needed: Unlike carbon steel, you do not need to oil your titanium pan after every wash. Its natural properties make it highly resistant to rust.
Understanding Your Cookware's Appearance
With use, your titanium pan will begin to show colour changes, often developing a blue or yellowish "rainbow" sheen. This is a normal and harmless layer of titanium oxide that forms when the metal is heated. It is not a defect and does not affect the pan's performance or the taste of your food.
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