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?
have you tried carbon steel? really great once you season it and usually pretty cheap compared to other non-stick pans and last forever. only catch is just a bit of maintenance like a cast iron and i generally use stainless if it’s really acidic food like a tomato sauce. though even if it starts to become sticky a coat of oil and throwing it in the oven often repairs it.
i haven’t used a titanium coated pan though, curious if anyone has experience with both?
Yes, all the time. Sorry for the abbreviation. CS
This is probably similar to slightly less nonstick to a really well seasoned CS. I find CS needs a little more attention than Cast iron to really keep it nonstick. Difference here though is that Ti does acid, cleans easier if you do get adherence (no one is perfect), and can even go in dishwasher.