What is Titanium Cookware Really Made of?

Titanium is a lightweight, stable, and exceptionally strong metal. 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 buildup gradually. The titanium oxide coating on the surface shields the metal from further degradation. In the event that the metal does get scratched, the oxide film serves as a sort of healing agent and the scratch will heal itself.

Titanium has found increased use in today’s modern world 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 different uses where these characteristics are needed.

Cookware made with titanium seems to be the in-thing at the moment and it 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 types.

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

Pure Titanium Cookware

This type of cookware is very strong, extremely light, and has some special uses. The poor heat distributing characteristics make pure titanium cookware unsuitable for everyday cooking because it transmits heat unevenly and food tends to stick to the base and the walls of the pot. However, due to its lightweight, it is quite good for backpacking adventures like camping and hiking and is favorite cookware 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 with a 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 conducts heat seven times faster than metals such as steel or iron. The base is coated with a titanium-infused, ceramic coating. The addition of titanium enhances non-stick properties, increases durability, and ensures better cooking performance. This non-porous coating also prevents the Aluminum base from coming in contact with food.

Is Titanium Cookware Safe?

Pure titanium is considered a safe choice for producing cookware because it is non-toxic, stable, resistant to acid degradation, and will not affect the taste of food.
When it comes to titanium-reinforced cookware, its safety depends largely on the materials used in the coating in order to provide the non-stick property. Some manufacturers claim that they even don’t use any ceramic, mixed with titanium. For instance, Young Living Titanium Pans are made of the cast aluminum base and their interior surface is coated with the patented, non-stick, titanium finish that is resistant to scratches. The titanium layer prevents aluminum from seeping into the food. The non-stick feature results in a smaller amount of oil needed to cook foods. Therefore, titanium-reinforced cookware is a good choice 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. Even if the surface peels of, the chemically inert titanium will not have any toxic effect on the human body if ingested. No cases of titanium allergies have been reported and titanium is considered to be non-toxic even at high doses.

When it comes to 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 this cookware is non-porous. Also, the materials used to provide the non-stick property are not toxic and non-reactive. 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 in the production of the non-stick coating. This way you can be sure that the coating is free of PFOA, nickel, heavy metals and other harmful materials that are present in some non-stick coatings.

Benefits of Titanium Nonstick Coating

Some 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 the coating to increase wear resistance and ensure longer life of the cookware. Titanium-infused cookware has a long-lasting and abrasion-resistant finish which offers a higher rate of durability than average non-stick coatings. Even with prolonged use, the cookware will retain a brand new look and stylish appearance. The coating is metal friendly and normal degradation due to using metal utensils will have no effect on the cooking performances and non-stick feature. Knives can leave small scratch marks that would just be physical flaws and the pan can still be used with no worries.
Certain brands of titanium infused cookware carry 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. This makes cookware with titanium-reinforced ceramic coating ideal for fat-free, low-fat, and generally healthy cooking. The non-stick capability of such cookware prevents your food from getting burnt, even when it is cooked on high heat.

Ease of Cleaning

This is one of the greatest advantages of titanium coated cookware. It can be wiped clean easily using a piece of cloth or washed 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 never have to season a pan with a titanium-reinforced ceramic coating.

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26 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.

    Reply
  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?

    Reply
  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.

    Reply
  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.

    Reply
  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?

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  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

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  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.

    Reply
  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.

    Reply
    • 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.

      Reply
  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?

    Reply
    • 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.

      Reply
  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.

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  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.

    Reply
  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

    Reply
  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.

    Reply

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