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?

  • Uranium 🟩@sh.itjust.works
    0·
    7 days ago

    I absolutely adore the generic titanium pans, they’re non stick as long as you get them up to temperature with some oil before adding food, but by far and wide the easiest pans to clean, plus easily replaceable handles (I know that’s an odd complaint, but fuck riveted handles)

    When it comes to cleaning, use a chainmail scourer, this avoids any deep scratches, though a regular brush does as well most of the time

    And re the pans: hammered is good, hex is better; the honeycomb patterned ones have the best nonstick and easy clean properties by far. (This is an embossed/pressed honeycomb pattern, not a laser etched one)

    I did very aggressively scrape my hammered one with a metal spatula when first using it and it didn’t seem to affect it, but I would still avoid doing that too often