What is Titanium Cookware Really Made of?

Titanium is a lightweight, stable and to a large extent, one of the strongest metals. In terms of strength to weight ratio, it has the highest rating of any metallic element. Even though it weighs about half of the average steel, it is as strong as stainless steel. Titanium is extremely acid-resistant and does not corrode easily; on exposure to oxygen, it forms a layer of titanium oxide that increases gradually. The titanium oxide coating on the surface of the metal material shields it from further degradation. In the event that the metal does get scratched, the oxide film serves as a sort of healing agent as the scratch will heal itself.
Titanium has found increased use in today’s modern world and especially due to its compatibility with human tissue,  it is extensively used in various surgical procedures as well as for making human body implants. Titanium is non-magnetic, and it is a fairly poor conductor of heat and electricity. However, the fact that it is lightweight, durable and highly resistant to corrosion makes it suitable for many manufacturing uses where these characteristics are utilized.
Cookware made with titanium seems to be the in-thing at the moment and can be found in most online stores. However, there is some confusion regarding the name because most of the advertised “titanium cookware” is actually not manufactured with pure titanium.

How is Titanium Cookware Constructed?

In terms of the materials used and the manufacturing procedure employed, “titanium cookware” can be classified into two.

  • Pure titanium cookware with the titanium core which may or may not have a silicon-ceramic coating.
  • Titanium reinforced cookware with aluminum base and the titanium-infused cooking surface.

Pure Titanium Cookware

This type is very strong, extremely light and has many functions. The heating characteristics make pure titanium cookware unsuitable for everyday cooking because it transmits heat unevenly and food also sticks to the base and the walls of the pot. However, it is quite good for backpacking adventures like camping and hiking because it is very light and can be easily included among the cooking materials needed for such activities. Pure titanium cookware is durable, doesn’t get deformed by bending and it is resistant to corrosion. To reduce sticking, the cooking surface can be coated silicon-ceramic non-stick coating.

Titanium Reinforced Cookware

Saflon Titanium Nonstick 8-Inch Fry Pan (Product from Amazon)

Titanium reinforced non-stick cookware uses a cast aluminum base to ensure fast and even heat distribution and good heat retention. The aluminum core confers the advantage of faster heat conduction, as much as seven times faster than metals such as steel or iron. The base is coated with a titanium-infused, ceramic cooking surface with non-stick properties for increased durability and better cooking performance. This non-porous coating also prevents the metal base from coming in contact with food.

Is Titanium Cookware Safe?

Pure Titanium is considered a safe choice for manufacturing cookware because it is non-toxic, stable, resistant to acid degradation, has no odor and will not affect the taste of food.
For titanium-reinforced cookware, its safety depends largely on the material used in the coating to achieve the non-stick property. Some manufacturers claim that they even don’t use ceramic, mixed with Titanium. For instance, Young Living Titanium Pans are made of a hand-cast aluminum base, patented, non-stick, titanium finish which is resistant to scratches. The titanium layer prevents aluminum from seeming into the food being cooked and because of the non-stick feature which results in a smaller amount of oil being used to cook, titanium-reinforced cookware is safe for individuals that are conscious about their health. The surface of premium titanium coated cookware doesn’t peel, even with the use of metal utensils and even if it does, titanium is chemically inert and will not have a toxic effect on the human body if ingested. No cases of titanium allergies have been reported and titanium has been discovered to be non-toxic even at high doses.

For cookware with the titanium infused ceramic coating, the metals and alloys used in the manufacturing of the base will not seep into your food because the cookware is made non-porous. Also, the materials used to achieve its non-stick property are not toxic and non-reactive in humans. Some of these materials are used to manufacture implants for medicinal uses. Cookware coated with titanium and titanium infused ceramic is both considered non-reactive and safe for cooking. However, if you consider buying this type of cookware, ensure that you check all the substances used to manufacture the non-stick coating to make sure it is free of PFOA, nickel, heavy metals and other harmful materials usually present in some non-stick coatings.

Benefits of Titanium Nonstick Coating

Certain manufacturers claim that Titanium-infused coating offers enough benefits to justify the high prices
associated with it. These benefits include:

Scratch-Resistance and Durability

Since ceramic coatings are fragile and require hand-washing and use of plastic or wooden utensils, titanium is added to increase wear resistance and ensure longer life of cookware with ceramic coatings. Titanium-infused cookware has a long-lasting and abrasion-resistant finish which offers a higher rate of durability than other non-stick coatings. Even with prolonged use, the material still retains its new, tasteful and stylish appearance. It is metal friendly and normal degradation due to metal utensils will have no effect on the cooking surface. Using knives can leave small scratch marks which will not affect the cooking performance and non-stick feature. Those marks would just be physical flaws and the pan can still be used with no worries.
Some manufacturers of Titanium infused cookware claim a Surface Performance Warranty of 20-years.

Less Fat

Due to the non-stick property of titanium infused ceramic coating, you do not have to use oil, fat, or butter when cooking food with these titanium-infused pans; this makes it ideal for fat-free, low-fat and generally healthy cooking. Even while on high heat, the non-stick feature will prevent your food from getting burnt.

Ease of Cleaning

This is perhaps one of the greatest advantages of this titanium coated cookware. They can be wiped clean easily using a piece of cloth or with warm soapy water and a sponge. A few brands of titanium coated cookware can be cleaned using a dishwasher. Another plus is that you don’t have to season the pan before using it.


You may also like:

Choosing the Best Glass Food Storage Container

What Makes Bamboo the Best Material for Cutting Boards?

25 thoughts on “What is Titanium Cookware Really Made of?”

  1. Coating of Ti on the the surface of every type of steel can make it cost effective and value added. But pure Ti is lighter in weight.

  2. I purchased my titanium frying pan about 6 years ago. I like it very much, but in the last few year I noticed a pebble effect on the surface. Should
    I be concerned about it?

  3. Thank you for this well-presented, in depth article on titanium-coated cookware as my son has spent a $ubstantial $um on same and I am currently using the products.
    I am wondering if you know any suppliers who may be able to give me info on “meshing ” that may be used in surgical procedures with the same properties as titanium?
    Thanks for any assistance.
    Kind regards,
    Jean Astone.

  4. You really have to be careful about what is labeled as a titanium pan. For example, I almost purchased an Analon Titanium Pan from Amazon, but when I dug into the details, it appears that only the exterior has a coating that includes titanium. Otherwise, it is an aluminum pan with an interior non-stick surface called “Dupont Autograph,” which, when I looked that up, is a Teflon coating.

    I have other expensive, German made titanium cookware, and now I’m suspicious of all of it. After all, if you have set aside your stainless steel pans for the convenience of non-stick cooking, then the main thing to be concerned about is what the non-stick coating is actually made of. It’s likely not titanium at all, since this article describes titanium as sticking to food. I thought my expensive, $100 titanium pans were an improvement over Teflon, but at this point I have no idea what their cooking surface is really made of. Perhaps they are all Teflon. Dupont’s data sheet describes its Autograph coating as a more durable Teflon.

  5. I have a Cuisinart titanium saucepan which my youngest son used an abrasive pad on to clean. It now has scratches all over the sides. Is it okay to use? If not, where can I get another one?

  6. Real titanium cookware are not sold online or shop. Those are either fake or secondhand. You will need to visit one of the authorised dealer offices to notice the difference. If u need more advise let me know

  7. I have been reading the series of articles.All the posts are helpful and I will heed the advice. Really we needed careful about what is a titanium pan I think people Don’t leave it unattended.

  8. So many websites are putting a disclaimer that forces you to accept cookies just to use their website. I hate it! It’s rude, it’s uncaring, it erodes human rights, and it’s against accessibility, and should be against the law. STOP. Sorry if this shows up twice, there looks to be trouble with the comment system.

    • Website owners targeted towards EU citizens must put this cookie notice to make sure their website complies with the law. Personally, I don’t use cookies and I don’t collect any personal information from my visitors,(you even can leave a comment without any identification) but some websites I link to might use cookies, so that is why I am required to put this cookie notice.

  9. I am a quadriplegic (tetriplegic in all English speaking countries except the US) and since I’m paralyzed from the shoulders down, I must rely on my care aides to do my cooking. Unfortunately they are more destructive than a demolition crew. They do things using serrated knives on no-stick surfaces, running very cold water onto a very hot pan, leave dirty pans in the sink either dry (so that foods dry on) or soaking in water (which caused my great-grandmother’s 120+ year old cast iron fry pan which they were told never to use to rust) I’ve been buying new pans on average every two months because that’s how little time it takes them to render the pans unusable. What I would like to know is what the most bullet-proof non-stick pan available is? Can it stand up to all manner of abuse, or am I better off bankrupting myself by purchasing new pans every couple of months?

    • I went to a Saladmaster store for a cooking show/ sales promotion event, they said it was a stainless steel alloy with titanium in the mix. It’s not pure titanium.

  10. Regarding titanium metal as cookware, we learned in metallurgy class that pure titanium is chemically stable in ambient temperature environment. Using it in salt heavy situations such as ocean going vessels, titanium is far superior than the best stainless steels (the best stainless is a low carbon version of 302 alloy). However, once titanium reaches 400-450 deg F and higher, it corrodes faster than bare iron. For this reason, aerospace jets such as the SR-71 have to be cleaned throughly to prevent sheet metal failure through stress corrosion cracking. It reacts with the chlorine from your bare hands and forms tiny pits in the metal. I don’t know if the resulting titanium chloride is a problem to humans. There is also the leaching of bare titanium to form titanium oxide, again it occurs at much higher temperatures- about 500 deg F.

  11. We are about to purchase a set of cooking utensils from Saladmaster and hence the need to look up articles on Ti. I am still not convinced on whether Ti is the best solution or just a “better than”, to merit the exorbitant price being asked of Saladmaster.

  12. Whatever you do, DO NOT purchase T-fal Extreme Titanium set – I was excited because they are lightweight and I have horrible wrists, but they release an odor while exposed to even medium temp on the stove, which was then tasted in food – SO NOT what I was looking for…

    Guess I’ll try ceramic as I’m not a millionaire LOL

  13. Checking out NutraEase 316 titanium cookware sold by reps and very $$$ pricey but sounds wonderfully healthy with the safe titanium plus low temp waterless feature. Cooking over 190 degrees changes many foods to simple sugars they claim. Any experience with this, please comment.

Leave a Comment

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. You can disable the usage of cookies by changing the settings of your browser. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.