My wife and I bought a set of hexclad and that stuff rocks. only need low to medium heat and it is induestructible!

As I mentioned earlier, I think titanium provides little or no benefit for cookware. I’ve used this Cusinart SS frying pan for two+ years:
https://a.co/d/0jaQxAZp

Inexpensive.

Light weight because the 18/10 SS pan is thin. A layer of aluminum is bonded to its bottom for excellent thermal conductivity there. Check out the 3D view on my Amazon link.

Its SS handle stays cool because the thin SS sides don’t conduct much heat to it. And it’s shaped to be wonderfully comfortable to hold.

Its thin anti-drip lip is quite effective.

Compatible with induction cooktops.

It’s not intrinsically non-stick; I rely on good cooking oil for that. Available in 8, 9, 10, and 12 inch sizes.

Bought an 8” Hestan nanobond titanium fry pan a year and a half ago thinking it would be great for eggs but it turned out to be a major disappointment and sticky mess. It cleans up well and doesn’t scratch but I still don’t like it. Glad it’s not bigger and more money wasted.

I have had good luck cooking fried/scrambled eggs on our SS pans. The right amount of heat oil and butter is the key.

quote:

Originally posted by P210:
Bought an 8” Hestan nanobond titanium fry pan a year and a half ago thinking it would be great for eggs but it turned out to be a major disappointment and sticky mess. It cleans up well and doesn’t scratch but I still don’t like it. Glad it’s not bigger and more money wasted.

This is exactly my experience. We have many All-Clad peices and I decided to pay big $$ for a single Nano Bond pan to give me a non-stick option without the traditional coatings. Huge disappointment.

We cook a lot but haven't bought any new pans in years. I've seen the advertisements about the titanium pans and wondered how they'd work but don't have a need right now. I primarily use an older All Clad stainless skillet, an older Chinese carbon steel wok, and a 70 year old cast iron skillet. My wife mostly uses my cast iron skillet and a high quality full cookware set from Japan that was a wedding gift, so it's about 40 years old too. We don't have any teflon.

quote:

Originally posted by SHOOTIN BLANKS:
...I decided to pay big $$ for a single Nano Bond pan to give me a non-stick option without the traditional coatings. Huge disappointment.

That stinks when that happens (been there done that too many times).


I'm a recent convert to carbon steel pans for my non-stick use. It wasn't terribly expensive and was pretty easy to season. Granted it's not for everything, but after the seasoning it's every bit as non-stick as my old Le Creuset pan it replaced. There's something oddly satisfying to cracking an egg and after a minute or two in butter over low heat seeing it slip and slide in the pan.

Titanium Wok Sear Without Coatings, Cook Without Compromise · 14” · 3 lbs · 2mm Thick

https://www.valtcan.com/produc...ch-grade-1-pfas-free

After purchasing an infrared thermometer gun and doing some research into ideal pan temperatures for them (250°-275°) I can now slide fried eggs around the Hestan pan using a small amount of butter. At least it’s now useful for something but I’m still glad I didn’t buy more of them.