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?
Did I just read a blog post? :P
(just kidding, good comment 🙂)
Good point about hand-washing, which I also do but forgot to mention above. Also, use of wooden-only utensils. And I specifically avoid silicon since it’s yet another polymer that likely leaches chemicals in to the food.
Good question about the non-stick surface. Traditionally it’s been very dangerous to cook if one has pet parrots in the house, as some chemical in the non-stick formula vaporises and kills ones’ birds tragically quickly.
When these wear out, I’m probably going to replace with cast iron or similar just to avoid the coating.
Allegedly this Ti is dishwasher safe!
As for stainless steel, just heft it.
I believe that if you practice the mastery of “scorching hot and yet not burning”, and the art of “smokeless but still very hot oil”, you too can have a nonstick experience but with more difficulty if wearing pajamas and sorting out the coffee situation.
I really don’t want to be esoteric like the cult of cast iron, but if you hear “copper cladding”, just run for your lives! [as many as you can muster]