Titanium Coated Pans: Pros and Cons, Choice and Application

Among the huge variety of pans presented in shopping centers, it is not difficult and confused. Nowadays, manufacturers offer dishes with coatings not only from popular polymers, but also from some other materials. One of the most common options is considered to be a non-stick titanium coating.

Titanium is a fairly durable, but at the same time light metal, which is able to withstand elevated temperatures. It is characterized by corrosion resistance and versatility of use. This is a very expensive material, because in its pure form it is used only in such industries where there is no other alternative - for example, in the aircraft industry (some parts are made for aircraft) and in medicine (heart valves are made of titanium).

The dishes are not made entirely of titanium, since the cost of such kitchen utensils would be so high that only a few units could afford such pots and pans. Therefore, most often in stores represented tourist dishes made of titanium alloys - it is thin and light, it is optimal for use in field conditions, but also for the house it will be a good option.

It should be borne in mind that There are no GOST standards or regulations regarding anti-stick titanium coatingtherefore, each manufacturer independently determines which additives to combine metal to cover the pan. Some use formulations based on microparticles of titanium and Teflon, others make products based on ceramics, and still others bind the metal with polymers.

Titanium-ceramic utensils are best suited for use in everyday life - the combination of two eco-friendly materials is optimal both for frying products and for roasting them in the oven.

In any case, it should be understood the inscription on the dishes “titanium coating” is a marketing ploy, in practice the doses of this metal are negligible.

Cookware from non-stick materials has many advantages, among them are the following.

• Titan-coated frying pans, due to their optimum thickness, are characterized by good thermal conductivity, thanks to which the products are cooked quickly and cooked very well.
• The surface is heated evenly, which significantly reduces the time of frying and stewing dishes.
• When using a titanium pan, there is no need to add vegetable oil or any other fat for frying, since the coating itself has anti-stick parameters.
• Titanium-coated products can be used on any type of gas, electric, or induction stove.
• Titanium kitchen utensils are easy to clean, a dishwasher can be used for cleaning.
• In a pot coated with titanium, you can make pastries - the cooked dish effortlessly lags behind the surface.
• Products of this type are characterized by wear resistance.
• Food cooked in a titan-coated griddle remains warm for a long time.

However, it was not without drawbacks. As a rule, the most practical pans have a thickened bottom and dense walls. Titanium pans are not an exception - the massiveness in many ways makes the product as a whole heavier, and this does not add comfort when working in the kitchen.

Let us dwell on the rating of the most popular manufacturers of titanium pans.

The world-famous French company has mastered the production of titanium pans, which are multifunctional. They allow you to fry and stew meat and fish products, as well as vegetables. In addition, the pan is very tasty pancakes and pancakes, each model has built-in special elements that allow you to adjust the temperature of the cooking surface.

These are products of domestic producers, which in their technical and user properties are in no way inferior to frying pans of the French brand. It is important to note that this enterprise produces the most diverse kitchenware with a titanium coating, it is distinguished by a thick-walled surface and increased strength. Such products have a fairly high resistance to mechanical damage and serve at least 4-7 years.

The German company has established the release of aluminum cookware with a titanium heat-resistant coating. Similar products are distinguished by lightweight and usability. Food does not stick to them and does not stick in the cooking process.

Nonstick coating, including titanium, is a very important fact for the pan and is, without a doubt, one of the basic criteria in the selection. However, this indicator is far from the only one that needs to be taken into account when evaluating the practicality and durability of the product.

When choosing dishes it is necessary to consider a number of other factors.

• Bottom thickness It is well known that the longer a frying pan has to stand on a heated surface, the thicker its bottom should be. So, for roasting meat and fish, the minimum allowable thickness is 5 mm.
• The size. In this case, it follows from the characteristics of the hotplate and the volume of dishes that you intend to cook in your new dish.
• The bevel of the walls and the shape of the bottom. If you buy a frying pan mainly for frying, it is better to use products with a flat bottom, and if stews appear in your menu more often, it is better to give preference to dishes that are slightly rounded in the area of ​​the sides.
• The form. A classic pan has a round shape, but in the arsenal of a good housewife there are oval products (they are optimal for cooking whole fish) and square ones (they should be used to grill steaks and meatballs).
• A pen. It is advisable to purchase a model with a removable handle, since in this case you can use your dishes for baking products in the oven.

It is important to keep in mind that induction hob requires a frying pan with a magnetic bottom. To select the desired product, it is enough to pay attention to the corresponding symbols, pictograms at the bottom or packaging.

Pay special attention to the most titanium coating. If it is not enough quality, then simply cracked in a month. To avoid a wrong choice, carefully inspect the sputter and make sure it is consistent and uniform.

As we have already mentioned, for the production of titanium dishes use a variety of metal alloys and various materials. Each has its own characteristics of use.

Pans with non-stick coating of aluminum - this is quite ponderous dishes. It is usually made with a thickened bottom and dense walls, most often their thickness varies from 5 to 10 mm. Due to its high versatility, the product can be used every day for the preparation of a wide variety of dishes.It does not change its shape, retains its performance when working on all types of cooking surfaces, including gas and electric.

The coating of titanium particles greatly simplifies the process of cooking, because the products never stick to the surface and do not burn.

The main advantages of aluminum pans include:

• increased strength;
• ease of care;
• corrosion resistance;
• dishes can be taken for the preparation of various products;
• the period of use is 10-25 years;
• ability to withstand heat up to 400 degrees.

Such dishes have their drawbacks, in particular, a high price, especially when it comes to products with a thickness of about 10 mm. In addition, after cooking, be sure to shift the contents of the dishes to another container.

Stainless steel is characterized by fairly rapid heating and good wear resistance. In this case, the product is expensive, and in addition, is not suitable for cooking on induction surfaces.

Titanium coating significantly increases the service life of these products, some manufacturers even claim that the pan, if handled properly, will last about eight decades.

However, keep in mind, if, along with titanium, sputtering contains nickel additives, it is better to refuse to buy such dishes, because when it is heated, oxidative processes occur, which makes food unsafe and can be harmful to health.

Cast iron pans are now common, as in Soviet times. The quality of food cooked in such dishes is exceptionally high. Such products can be used on any plates.

Cast iron pans have their drawbacks. They are heavy and more suitable for extinguishing than for frying. But their cost, even with titanium coating, is relatively small.

The pans are often made of alloys, the best is considered to be a material consisting of 72% steel, 10% nickel and 18% chromium.

In order for the titanium coated pan to serve you as long as possible, It is worth adhering to some recommendations.

• It is undesirable to use the dishes in the mode of strong heating. Optimally, the flame was weak or medium.
• When cleaning a titanium-coated pan, it is not recommended to use metal sponges and abrasives, since in this case the non-stick layer will partially wear off.
• It is not necessary to scrape with a fork or a knife to remove pieces of sticky food. Such a mechanical effect quickly destroys the surface of the material.
• In order for food to be roasted evenly, you need to cook it with the lid closed.
• The cleaning field must be wiped thoroughly with a soft, dry cloth.
• Immediately after the purchase, before the first use, the dishes should be washed under running water with the addition of gel detergent, after which it should be dried and wiped with slightly warmed vegetable oil. Such processing is desirable to repeat once a month.
• For mixing the food in the container during cooking, you need to use wooden spoons and spatulas.

By applying all these tips in practice, you will be able to maintain the performance characteristics of dishes for several decades.

Owners of titanium pans first of all note their high cost - the price tag for high-quality dishes starts from 3 thousand rubles. The larger the size of the pan, the more expensive it is. For example, according to the data of last year, a frying pan 7 cm high with a removable handle cost 4-5,5 thousand rubles, and a product with a diameter of 20 cm and 5 cm high cost a little less than -3-3,5 thousand.

At the same time, as evidenced by the reviews, Titanium cookware is first of all reliability, practicality and durability and, most importantly, a guarantee of quality cooking. By overpaying for a frying pan today, you make substantial savings in the future.

On how to choose a griddle, see the following video.