Titanium Cookware


Demonstration Video

In this video we show you just how amazing Titanium Cookware is. Watch us cook eggs with no oil!

Our Titanium Cookware is a Revolution in Cooking

Why Cookware made from Titanium?

Titanium Cookware is 10x more non-stick than Teflon, but without the harmful chemicals

Titanium is lighter weight and oven safe

Titanium is stronger and more durable

Durability Test

Watch our NEW video where we abuse Titanium Cookware with box cutters, steel wool, and more . . . and food still does not stick!

Titanium Cookware

Our Titanium Cookware is state-of-the-art cookware designed for the commercial restaurant industry, now available to the general public. Available in limited quantities to the public.

View Our Warranty

Titanium is the lightest and toughest metal known to man, and the same metal used on spacecrafts, airplanes and golf clubs. It is so safe for humans that it is the material used for the surgical replacement of knees and hips.

Titanium Cookware Facts

No Teflon

Yes, no Teflon in this Cookware! Also does not contain harmful PFOA

Metal Friendly

Normal wear and tear with metal spatulas will not affect the cooking surface

Oven Safe

You can bake, braise, broil, sear, poach, brown or blacken in any of these titanium pans, WITH NO OIL! However, you can use oil if you wish, it’s your choice.

No Oil

With Titanium frying pans and cookware, cooking with oil is optional. You will never need to use fat, grease, oil, butter or sprays to cook. It is ideally suited for healthy cooking as well as low-fat and fat-free cooking

NSF Certified

Every Titanium pan is Certified by the NSF, The National Sanitation Foundation. This makes it certified for commercial use.

Oven Safe Lids

Every Peice and lid is oven-safe up to 500 degrees! Just slip off the rubber “cool handle”. The silicon rubber grips can slide right off so you can put the cookware directly into the oven

Heavy Duty Handles

The metal handles are all tri-riveted. Nothing is screwed on or spot welded so they won’t break off or come loose. The rivets are also embedded with the oil-free, titanium surface.


All of the lids are heavy duty stainless steel and have an adjustable steam vent built right in. Each lid is recessed about a half inch, creating a reservoir for any liquid that may boil over and preventing messy spillovers. Titanium Cookware has all the advantages.

Exclusive Online Special! 35% OFF!!

Ends Midnight on November 26, 2015

Order Now!

Remember Special Pricing ends at Midnight on November 26, 2015

Still not Convinced?

Nonstick Teflon is literally a household name, but here’s why titanium cookware is a superior alternative. Switching to titanium is like buying a better, more expensive car: imagine a low-end hatchback and a luxury sedan. The former may cost less up front, and it works fine for the first 50,000 miles, but the other will last much longer and perform better for years to come!

Here are 11 Reasons Why Titanium Cookware is better than Teflon

1. Titanium is the Single Best Thing to Happen to Cookware…

…and Teflon is the worst. It doesn’t get more basic than that. Teflon is a synthetic polymer-based resin born of modern chemistry. It scientifically rates as a substance with one of the most slippery surfaces. Teflon was originally used for bearings and myriad other non-culinary industrial applications. It first found its way into cookware in the 1950s and emerged as a stateside product in the early 1960s. It’s is a cinch to fabricate and hence turns its licensors a hefty profit. However, it’s the last thing that food should cook on.

2. Scratched vs. Scratch-Proof

Scratched Teflon skillets are typically found in two of five households. This happens because Teflon wears down with continued use. Many uses and the resultant scratching cause miniscule flecks and chips to inevitably break away from the coating and find their way into your food. Apart from the related health risks, Teflon cookware must be replaced often. That condition impacts wallet and health alike. Many users procrastinate when it comes to replacement, however.

2. Titanium is Nonporous

What does this mean and why does it matter? Unlike cast iron and stainless steel alloys, titanium cookware does not allow toxic metals like chromium, molybdenum and nickel to leach into food. Maximum flavor and zero toxicity are the two greatest health benefits of using titanium cookware. After the time it takes to season and cook the food, there’s no reason to have to taste metal, too.

3. Teflon vs. Titanium: Toxic Times

Unlike titanium, Teflon is a porous material. When it becomes very hot, it releases PFOA, a synthetic surfactant or chemical byproduct. PFOA is linked to abnormal thyroid function, elevated LDL cholesterol levels and cancer. Titanium Cookware is PFOA-free.

4. Metal Health

A key perk to using titanium is heat optimization. It tolerates extreme heat in the neighborhood of 500°F. That means it functions in a variety of settings: stove tops, ovens, and open fire pits. When gauging the intensity of a temperature like 500°F and recognizing the limitations of Teflon, subjecting it to such intense heat becomes a personal choice. Proceed with caution.

5. The Heat is On!

Thanks to titanium’s conductivity, the user enjoys a thoroughly heated cooking surface. Feel free to bake, broil and fry! Since titanium cookware heats up rapidly, it’s important to choose a thick pan or skillet. This prevents bacon from burning black and meats from drying out. Cooking with Teflon isn’t healthy, but neither is eating blackened food.

6. Titanium Cookware Takes a Beating

Titanium’s arguably single greatest aspect is its durability. Unlike Teflon, it does not scratch, warp or fragment. Unlike tin, titanium does not dent. Once a titanium vessel is properly seasoned, or broken in, it lasts a lifetime.

7. It Doesn’t Take a Bodybuilder…

. . . to lift a pan made of titanium. Believe it or not, it’s a surprisingly lightweight metal. It’s easy to carry, which makes it ideal for random implements and campouts. It’s any wonder why titanium wasn’t appropriated for cookware construction until the 1990s.

8. Food Sticks to Your Palate, Not the Pan

Titanium is a nonstick material. Many dishes can be prepared traditionally or without oil and water. Using less butter means consuming less fat. Titanium cookware is also attractive and can be set directly on the dinner table. That saves the need to transfer food to another vessel, which results in less washing and hassle. Teflon looks cheap and belongs in the cupboard, not as part of a presentation.

9. Oxidation Resistance

Frequent washing of titanium cookware affects it the same as Teflon, with one exception: those small bits of Teflon that break off and wash down the drain don’t serve the environment. Titanium begins and ends with the shape it is cast in during the manufacturing phase. Environmental soundness and incorruptible titanium cookware go hand-in-hand.

10. “Suite” Storage

Getting back to titanium’s Superman-like exterior, storage is a snap. Teflon users often neglect to put a cloth or soft, nonabrasive material between their vessels. This results in the underside of the pot leaving scratches on the surface of the skillet, and so on. It becomes a veritable domino effect. Titanium cookware stores flat, sideways or upside down — storage wear is one downside its users can forget about.

11. New and Better Makes for Better Results

To come full circle to the car analogy, working with a high quality product acts as its own motivator. Titanium cookware’s nonstick advantages allow food to be transferred quickly to make room for prolonged cooking. There is no risk of damaging the cookware as there would be with Teflon. Metal spatulas, spoons, whisks and wands can be left in titanium vessels for intermittent bastings and stirring. The expanded palette of possibilities promoted a better attitude with regard to healthy and tasty cooking.

Exclusive Online Special! 35% OFF!!

Ends Midnight on November 26, 2015

Order Now!

Remember Special Pricing ends at Midnight on November 26, 2015