Titanium Cookware Collection

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Cookware 101

May 23rd, 2016 08:00:00 am

Cookware 101

When in the market to purchase new cookware, it is likely that you are replacing what you have, unless you are setting up your new kitchen or home. Cookware should be an investment in a quality product that will last, that will perform well (making your job easy and pleasant), and that will not add unwanted metals, chemicals or toxins into your food and air. Frying_pan_Casserole_pan


Have you done your research?

Our lives are busy, hectic, full. We are consumed with so much inbound information, that it is often difficult to reach out and cover our bases with product research. Saavy shoppers rely on experts who have been in the industry for a long time, and have kept up-to-date on their area of specialty. Some consumers also rely on reporters, however, the reporter is not the expert, so they rely on interviews and research as well. Forums and experience from others is another way in which we find information and make choices. Pulling all of our resources together is probably the biggest and most time-consuming challenge. But, we can’t really start that process, until we’ve defined what it is we want to know, or what it is we are looking for. And sometimes that changes as we dig further into our research!


Following are some questions to assist in defining what you might want to consider in a quest for top-quality, safe-to-use cookware. It is essentially the anatomy of a pan, which may be more complicated than you realize.


Performance and Ease of Use:

  • Do you want to do “waterless” cooking in order to lock nutrition into your food?
  • Do you want to vapor cook stovetop in order to cook quickly and use low temperatures to avoid creating AGEs? (for information on this read here)
  • Do you want to reduce or completely eliminate the use of oils when you cook?
  • Do you want a nonstick surface, or a surface you’ll need to work to clean?

If your answer here is yes, and you want to proceed with a nonstick pan, read on…


Nonstick Cooking Surface:

Not all nonstick cookware is created equal! 

  • Is the nonstick surface going to leach chemicals into my food?
  • Will it crack and peel and slough off into my food?
  • Will it emit chemicals into the air I’m breathing when I pre-heat the pan?

The questions above describe Teflon and other nonstick coatings manufactured by DuPont for big brands such as Calphalon. Read here.


  • Is the nonstick surface temporarily nonstick?
  • Will it still perform after I’ve burned or scorched something accidentally?
  • Will I be soaking and scrubbing to release food that is stuck onto the pan?

The above statements or situations describe Ceramic and Enamel. If nonstick, it’s temporary. As soon as something is burned, the performance declines. Enamel isn’t really nonstick at all, so with that choice you’ll be soaking and scrubbing.  The industry has come a long long way since Le Creuset and although that brand is still popular, we’ve been told by customers that it is because of its nostalgia, not necessarily its performance.


  • Will I be required to use oil for some things?
  • Will I be required to use a lid with a locking feature dialed in to achieve nonstick?
  • Will I have to host a dinner and learn about a business opportunity?
  • Should I avoid cooking certain foods that are acidic so that they don’t cause metals to leach into my food? (tomatoes, leafy vegetables, citrus)

The questions above describe stainless steel and/or organizations such as Saladmaster.  Read here for a comparison.


  • Will my pan perform as a nonstick surface over and over, for years to come?
  • Does my pan feature a warranty on that surface, and if so, for how long and is it “limited”?
  • How long has the business offering that warranty been in the cookware business?


The Handles:

  • How is the handle attached?
  • Does it have screws and rivets that harbor bacteria, and that may become loose, wobbly and fall off the pan with use?
  • Are the handles oven-safe or do they have to be removed for the oven?
  • If they need to be removed, how difficult is it to re-attaché in order to pull your pan out of a hot oven?

(Many brands require you to remove the handles before putting the pans into the oven).


Interior and Base Construction and Manufacturing Process:

  • What is the pan constructed of? Specifically what metal(s)?
  • Are the details clearly disclosed?
  • Was the cookware machine-pressure cast, die-cast or hand cast?
  • Is it layered clad?

Why does the process used to form the cookware matter? 

NOTE: The answer to this is durability, even heat distribution when cooking, and also determines whether or not your investment has the tendency to warp or lose its shape.  Most cooks find it very important that the pan sits flat and firm on the burner. In addition, they do not want to have to chase food around the pan for even browning/cooking. So the overall construction of the pan is important.


If machine pressure cast, or if layered clad, it will warp and loose shape if exposed to extreme temperature change (like cold water).  In addition, machine or die-cast cookware will have air bubbles in it, which create cold spots on your cooking surface (uneven heat distribution).  Hand-casting is the only method that assures a solid pan that will always sit flat on the burner, and that will never have hot/cold spots on the cooking surfaces. It will also a much heavier pan because it is solid.


That summarizes the items you may want to consider. Following is a bulleted list of how Titanium Cookware Collection measures up to the criteria on cookware, and more.

Titanium Cookware Collection offers a nonstick pan that features the following:

  • Made in Germany
  • Lifetime Warranty on the workmanship of the pan
  • 20-year Surface Performance Warranty
  • Glass, oven-safe lid, for vapor cooking and waterless cooking that requires no special skills or learning. Just apply the lid and enjoy.
  • Hand-cast Aluminum. Not lightweight because it is hand-cast, solid.
  • Handles that are oven-safe up to 450 degrees. No need to remove them, ever. Lids are also oven-safe up to 450 degrees.
  • A surface that is chemical-free and won’t leach anything into your food including metals.
  • A surface that won’t react to acidic foods (tomatoes, leafy vegetables, citrus)
  • A surface that will never require you to use oil, ever.
  • A surface that will never require you to soak or scrub stuck food off your pan, ever.
  • A surface that does not need to be babied. Use the green side of the 3M scrubber with soap.
  • We ship directly to our customers. Buy one piece or a full set, no minimums. No MLM to sign up for. We offer high-quality premium hand-cast cookware, not a business opportunity to sell it.


Our premium cookware has been offered since 1999. Happy customers are our specialty. So much so, that the majority of orders are existing customers, returning to add a new piece to their collection, or purchasing it as a treasured gift for a wedding couple, Mother’s Day, Father’s Day or birthday.



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