Any shopping advice ? Prices and I'm sure quality are all over the spectrum. Mostly interested in fry/sauté pans. I've looked online many times and always give up !

I always thought titanium was a poor heat conductor. Is it a weight thing when it comes to cookware?

Not a weight thing for me but my wife can't handle anything heavy. My main interest is the non-stick properties without all the coatings that come off like Teflon and that group.

We recently bought this set of stainless steel pans and they are great! Ask any chef and they likely will tell you stainless is the way to go.

https://www.amazon.com/dp/B0BB5BTN9Y?th=1

I also was interested in a titanium fry pan. I needed a 8", and wanted to try titanium to stay away from the non-stick coating. All I could find was on Amazon, which came from china. That was a no go for me. My brother said to check out the local T.J. Maxx. I found both an 8" and 10" titanium fry pan. I don't have the tag anymore, but the bottom says T-Fal Technology.

Genuine question: Is titanium any more non stick that stainless without the proper conditioning and preparation?

AFAIK, titanium cookware is layered, usually with aluminum or stainless steel.

What I read on most that they had an aluminum core and I've never owned stainless frypans so I don't know about the non-stick, good question. I have stainless stock pots that are fantastic and have been in use for years.

Stainless with a copper core is nice, but very expensive, TMK.

I think carbon steel would be better.

I’ve never had a stainless steel pan work very well.

I know my father had a copper cored pfanne kuchen pan he used for eggs, which he liked - but it had a very high polish

quote:

Originally posted by xantom:
We recently bought this set of stainless steel pans and they are great! Ask any chef and they likely will tell you stainless is the way to go.

https://www.amazon.com/dp/B0BB5BTN9Y?th=1

I saw that these pans are American Test Kitchen an Food and Wine favorites, pretty good credentials.

Made In cookware (pans, woks) are pretty good. However, be careful where they are made (France, Italy, etc). Some may be better than others.

That being said, while I enjoy my Made In wok, I may prefer my carbon steel from Lodge, debuyer, matfer (I like these because of the weld instead of rivets for the handle leaving the inside smooth). Carbon steel - Lodge is hard to beat in my mind for cost / performance. It's not shiny and smooth like the matfer but it works just as well for a fraction of the cost.

I like my all-clad stainless pans as well. I may not be using them right but they aren't as non-stick as the seasoned carbon steel. That said, they are easy to deglaze and clean. Worst case, just some soaking in hot soap water and it cleans up easily.

Cast iron cannot be beat for cooking. I have two old Griswold frying pans that I do 90% of everything in. My wife refuses to use them because of the weight and that's fine as I do nearly all the cooking. She bought a set of cheap pots and pans that have the removable handles. Came with three handles and seven pots and pans I believe.

I was surprisingly impressed with them. The best part is the way they nest together and take up so much less room when the handles are off of them. Also much easier to wash and fit in the diswasher when you take the handle off.

I just saw a video on this. Not all titanium cookware is actually titanium.

Some use the metal, some use it as a coating, and some use it as an additive to other metals as an alloy. In any version, none of them are fully titanium metal.

Not sure what titanium is bringing to the table in regards to cooking.

I've been using All-Clad for over forty-years, it still remains my go-to. As the brand that made multi-metal cladded cookware the industry standard, there's a lot of options. Stainless-Copper-Stainless, Stainless-Aluminum-Stainless, etc it all works much comes down to your budget, the type of cooking you do and appearances. I also use cast iron and on occasion a carbon steel pan, mainly a wok so there's a sizable tool box I have.

Aerospace grade.

Finally an answer to all of those broken stainless steel pots and pans:



But wait! That's not all! 100% aerospace food grade pure titanium cutting board:



That one is not being sold by WalMart, but rather a third party retailer using WalMart's website. Apparently, titanium is the Chinese word for 304SS.

This message has been edited. Last edited by: trapper189,

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I like my all-clad stainless pans as well. I may not be using them right but they aren't as non-stick as the seasoned carbon steel. That said, they are easy to deglaze and clean. Worst case, just some soaking in hot soap water and it cleans up easily.

All-Clad is a great too, we just went the less expensive route. Having a mix of non-stick, cast iron, and stainless is what you should try for if you do a lot of cooking. They all have their pros and cons.

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But wait! That's not all! 100% aerospace food grade pure titanium cutting board

I'll bet that does wonders for your knife's edge!

Thanks for all the input. I looked at even more companies offering the newest, finest and purest Titanium cookware this morning and have decided to go with stainless like an All Clad quality product that has a track record. I'll still use my carbon steel for searing steak when I can't cook outside. I feel good about trying the stainless. Thanks again SF !

All clad helps with cooking acidic foods that are avoided with seasoned pans. But I think they are heavier, same size, than carbon steel. But lighter than cast iron.

I’m doubtful that titanium is worth its cost for cookware. It’s not intrinsically non-stick.