Are these pans cooking my food much faster?
Yes. This is performance cookware. It is solid, hand-cast aluminum. Aluminum is the best heat conductor as it heats very fast. Our cookware will also heat very evenly because it's hand-cast. And finally it will retain heat so well that you can often turn off the burner for food to finish cooking slowly. Keep that in mind when choosing cooking temperatures.
Can I damage the pan with metal utensils?
Metal will scratch metal. We recommend utilizing bamboo or silicon utensils to keep your cookware attractive in appearance for years to come. That said, scratches on the surface will not affect the cookware's non-stick quality. So if you do mark it with a metal utensil, it will still perform as specified and will not flake or peel (since it is not a chemical coating).
Can I put them in the oven?
Yes, both the lids and the handles are safe for the oven, up to 450 degrees.
Can the non-stick coating come off into the food?
No. It is not a "chemical coating" rather it is Titanium, so it will not flake or peel. Titanium is extremely durable, and it is also inert so it will not absorb into the body. That is why it is used in medical applications such as tooth implants and hip replacements.
How do I clean the pan?
Use a green scour with dish soap regularly. Even if the pan does not look dirty, please scour it. 3M Scotch Bright offers a product with a sponge on one side, green scour on the other. You can safely use the green side on your cookware, with soap and hot water. Do not use steel wool, stainless steel or copper scrubbers. Keeping the surface free of grease and food will ensure long-term, optimal performance. It is NOT recommended to clean it in the dishwasher. As with any surface, traces of use can become visible with time on the surface of your cookware. However, this does not influence the cooking characteristics. Watch HERE for a video on maintenance!
How should I store my pans?
Store or stack or nest in any manner you choose, making sure to use felt pieces in between to prevent scratching and wear. If you store your lids upside down inside your pans, pay special attention to ensure that the knobs do not touch the cooking surface and cause scratching. Should the knob and the cooking surface be in close proximity (as with the more shallow frying pans), simply place a paper towel or piece of felt on the cooking surface prior to placing the upside down lid into place. Please do not leave food overnight in your cookware.
Should I pre-heat my pan for vegetables?
No. If you are vapor cooking vegetables, just rinse them and put them in the pan, apply the lid, and turn the heat on very low. When you see moisture form on the lid, start timing. See this link for more on VAPOR COOKING and why it is such a healthy way to prepare your food. If you keep the heat low, you do not need to add water and the vegetables will baste gently in their own natural moisture.
What happens if I burn the pan dry or scorch something in it?
If you had the pan properly heated prior to adding the food that got scorched, you can simply wipe it clean with a paper towel. If not, add water and use a mild-duty scrubber on the surface with soap and hot water (the green side of a 3M scrubber). Do not use steel wool.
What oils/fats should I use?
Use any oil you choose, (but never sprays). Our nonstick surface means you do not need oils or fats to prevent sticking, however, you can use any type of oils you wish, in any amount you wish. This cookware provides you with options!
Note: Please never use chemical cooking sprays such as PAM or other Non-Stick Cooking Sprays. This can cause a chemical build up on the surface.
What types of cooktops can I use these pans on?
Our cookware is perfect for any stovetop: electric, gas, or ceramic/glass cooktop. Note: Our base has a unique design called “salt ridges” that allow any debris to fall into those grooves and prevent scratching a ceramic flat-top surface. NOTE ON INDUCTION STOVETOPS: If you wish to use your cookware on an induction cooktop, you will need to order from our Induction Line of cookware here. The induction line is identical to the other cookware, however, the base is different in order to react with the magnetic surface of an induction stovetop. We can also special order most any selection in the induction line, in addition to what you see on this link.
Why did my egg stick a bit?
For Scrambled Eggs/Omlettes: You probably did not have the pan up to temperature when you added the egg. You must first get the pan sufficiently hot to get the most out of your nonstick surface. To determine if it is hot enough, pour a small amount of water into the pan. If it dances and disperses, the pan is not hot enough. The pan is ready when the liquid balls up and rolls intact around the surface.
For Fried Eggs: They have zero fats/moisture in the whites. For a fried egg, we suggest putting a small amount of oil on a paper towel and lightly brushing it across the pan surface. Get the pan to temperature and proceed. If do not want to add a tiny amount of oil, then use your lid, which will bring some moisture into the cooking process and assist to remedy the dryness of the egg white.
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