Hammered Pure Titanium Pan — No Coating
A pan made from pure titanium, without a single non-stick layer to flake off. The hammered surface forms thousands of micro-ridges that limit contact between food and metal: food releases on its own, with no chemical coating.
What changes in the kitchen
- Zero PFAS, PTFE and PFOA. You cook right on the titanium: nothing can migrate from a coating to your plate, because there is no coating.
- Even heat. Titanium conducts heat about three times better than stainless steel, which removes hot spots and gives even cooking from edge to edge.
- Three times less oil. A drizzle is enough where a regular pan needs three times as much.
- Metal utensils allowed. No fragile layer to scratch: a metal fork, tongs or spatula leave no mark.
Compatibility
Induction, gas, electric and ceramic hobs. The ferritic stainless steel base works on every hob, and the pan is oven-safe up to 548 °C.
Sizes
26 cm for one or two people, 28 cm for everyday family use, 30 cm for big batches and one-pan cooking.
Care
Let it cool, then wash with hot water and a sponge. A golden tint may appear over time: it is titanium's natural oxidation and does not change its performance.
WHY THIS ONE
What changes in the kitchen
Nothing sticks, no coating
Titanium is naturally low-stick, and hammering adds thousands of micro-ridges that reduce the surface in contact with food. The material and the shape do the work, not an applied layer.
No PFAS, no PTFE, no PFOA
There is no coating at all, so nothing can break down in the heat and end up on your plate. You cook directly on the metal.
Heat that spreads evenly
Titanium conducts heat about three times better than stainless steel. The result: no scorching spot in the centre while the edges are still catching up.
Three times less oil
A drizzle is enough where a regular pan needs three times as much, for the same result.
All hobs, and the oven
Induction, gas, electric, ceramic. The ferritic stainless steel base makes it work on induction, and the pan is oven-safe up to 548 °C.
Metal utensils don't mark it
No fragile layer to scratch: metal tongs, forks or spatulas leave no trace.
Hassle-free cleaning
Hot water, a sponge, and you're done. It is also dishwasher-safe, though you will almost never need to.
In detail
A surface that does the cooking work
The hammering isn't decorative: every dimple reduces the surface in contact with food. It's this texture, not an applied layer, that stops food from sticking.
Metal, and nothing on top
No resin, no binder, no surface treatment. What you scrape with the spatula is the pan itself, not a coating that wears away.
Heat reaches everywhere at once
Titanium conducts about three times better than stainless steel. The base heats up from edge to edge, with no area burning while another lags behind.
A drizzle of oil is enough
Where a regular pan needs three times as much to stop food sticking, a teaspoon covers the whole surface here.
From hob to oven, no transferring
Induction, gas, electric, ceramic, then the oven up to 548 °C. The ferritic stainless steel base works on every hob.
A sponge is all it takes to clean
No care needed to protect a coating: hot water, a sponge, and the pan is ready for the next meal.
Coatings have an expiry date
Teflon, ceramic, non-stick: the layer breaks down in the heat, flakes off, and the pan ends up in the bin after two years. Then you buy another one.
Every scratch goes somewhere
One spatula, one fork, and the coating is marked. What comes off doesn't stay in the pan.
Two-speed cooking
Hot spots on one side, cold zones on the other: on a base that conducts poorly, one edge of the steak is seared while the other is still waiting.
In pictures
What you get
- The hammered pure titanium pan, in the size you choose
- A user and care guide (in French)
Frequently asked questions
Does it stick?
No, as long as the pan is hot before the food goes in. The hammered pure titanium surface limits contact and food releases on its own, without a non-stick coating.
Why titanium rather than a regular non-stick pan?
Because a non-stick layer has a lifespan: it scratches, breaks down in the heat and eventually wears off. Pure titanium has no layer, so there is nothing to lose. It is also a biocompatible metal, used in medical implants.
Will it work on my hob?
Yes, on all of them: induction, gas, electric and ceramic. The ferritic stainless steel base makes it work on induction.
Can I put it in the oven?
Yes, up to 548 °C. You can sear on the hob and finish in the oven without changing pans.
Is it really PFAS-free?
Yes: no coating, no surface treatment. There is only pure titanium and the stainless steel base.
Which size should I choose?
26 cm for one or two people and small dishes. 28 cm for everyday family cooking, the most popular size. 30 cm for big batches in one go.
Does the handle get hot?
It is designed to stay easy to handle during normal cooking. For long cooking over high heat, or in the oven, use an oven glove.
The colour has changed, is it a defect?
No. Over time titanium takes on golden or bluish tints: this is surface oxidation, with no effect on cooking or safety.
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