Care Guide

One thing to know. Everything else takes care of itself.

You have been managing a coated pan your whole life. Protecting the surface. Hand washing carefully. Wondering quietly what ended up in the food. This pan works completely differently. There is no coating to manage. Just metal, and one thing to learn.

Preheat on medium for 60 to 90 seconds. That is the whole technique.

Everything below is just detail. Medium heat, a small amount of oil, and a little patience when you first add food. That is all titanium needs from you.

No seasoning · No rust · No rules · Dishwasher safe

How to cook

Four steps. That is the whole guide.

01

Preheat on medium

The one rule that matters

Place your pan on medium heat for 60 to 90 seconds before adding anything. Titanium holds heat far better than coated pans. Medium is all you ever need, even for searing. High heat is the single most common reason food sticks.

Medium heat on a titanium pan is the equivalent of medium-high on a coated pan. Your food will cook faster than you expect.

Worth knowing: your old non-stick slid food off easily because a synthetic coating was doing the work. This pan uses heat and physics instead. One preheat step replaces the chemical entirely.
02

Add oil, then food

Any oil works. Any amount.

Lower the heat slightly. Add your oil. Wait until it shimmers. Add your food and leave it alone.

Titanium releases food naturally when it is ready. If it feels stuck, give it 30 more seconds. It will release on its own. Pulling food too early is the only way to make it stick.

Any oil works. Olive oil, butter, ghee, avocado oil, coconut oil, cooking spray. There is no wrong choice.

03

Cook without interrupting

Let the pan do the work

Leave your food undisturbed once it is in the pan. Titanium builds a natural release as the protein sears. You will feel the food loosen when it is ready. That is the moment to flip or remove.

If you try to move it before that moment and it resists, it simply needs more time. Give it 20 to 30 more seconds. It will always release cleanly when it is ready.

04

Cool, then clean

Ten seconds. That is all it takes.

Let the pan cool after cooking. Rinse with warm water. Wipe with a soft cloth. Done. Or put it in the dishwasher. There is no coating to protect, no seasoning to maintain, no rust to worry about.

One thing to never do: rinse a hot pan with cold water. Temperature shock can warp any pan. Let it cool first. That is the only rule that applies here.

The water test. How to know the pan is ready.

Flick a few drops of water into the preheated pan and watch what happens. One bead that dances means ready. That is all you need to know.

💧
Not ready

Water sits and steams

The pan needs more time. Give it another 30 seconds on medium and test again.

✨
Ready

One bead glides and dances

Perfect. Lower the heat slightly, add your oil, wait until it shimmers, then add your food.

🔥
Too hot

Drops sizzle and vanish

The heat is too high. Lift off the heat for 30 seconds, then test again. High heat is the most common reason for sticking.

What to do. What to skip.

A quick reference for every cook.

Always
Preheat for 60 to 90 seconds Medium heat. Every time. Before anything goes in.
Use any oil or fat Olive oil, butter, ghee, spray. All work perfectly.
Use metal utensils Titanium is solid metal. There is nothing to scratch through.
Use the dishwasher No coating to damage. Every cycle is fine.
Let food release on its own time If it sticks, wait 30 seconds. It will release when it is ready.
Never
Use high heat Titanium retains heat so well that medium is already high. High heat causes sticking.
Add food to a cold pan Cold pan plus food equals sticking. Preheat first, always.
Rinse a hot pan with cold water Temperature shock can permanently warp any pan. Let it cool first.
Compare the first two cooks to non-stick That pan released food because a synthetic coating was degrading into your meals. This pan uses physics. Give it five cooks.

Where you can use it

One pan. Every cooktop. Every cooking method.

The stainless steel base makes this pan induction-compatible. The titanium surface and handle are oven-safe. You can sear on the stovetop and finish in the oven without switching pans.

🔥 Gas
⚡ Electric
🍳 Ceramic Glass
🧲 Induction
🫕 Oven

Oven safe to 260°C / 500°F. The handle stays cool on the stovetop. Always use an oven mitt when removing from the oven.

Normal. Expected. Actually good.

Your pan will change colour over time. This is not damage.

It is titanium oxidation. The same process used on aerospace components and medical implants. It means the surface is hardening and becoming more naturally non-stick over time.

Day 1

Bright silver. Pure titanium as it arrives.

Week 2 to 4

Light gold tones where heat hits the surface most.

Month 2 to 3

Bronze and rainbow hues develop. Non-stick improves.

Month 6 onwards

Deep rich patina. Peak performance. Uniquely yours.

100% food-safe at every stage. Titanium oxide is the same compound used in surgical implants. It does not affect cooking, safety, or performance.

Compare this to what your coated pan was doing at month six. The coating was thinning. The non-stick was fading. The surface was breaking down and entering your food. Here the opposite is happening. The pan is getting better.

Cleaning

Simpler than any pan you have owned before.

There is no coating to protect, no seasoning to maintain, no rust to worry about.

After every cook

Let it cool. Rinse with warm water. Wipe. Done. Most meals leave nothing behind.

Dishwasher

Fully safe. No coating to degrade. Every cycle is fine.

Stubborn residue

Make a paste with baking soda and water. Apply, wait 10 minutes, wipe clean.

Never needed

Seasoning. Special oils. Rust prevention. Avoiding metal utensils. None of it applies here.

Things that look wrong but are not

If something feels off in the first few weeks.

Most things that seem like problems in the first few cooks are technique, not the pan. Here is what is actually happening and how to fix it.

Food is sticking

Almost always technique. The pan was not preheated long enough, the heat was too high, or the food was moved before it was ready. Go back to the water test. Preheat on medium for 60 to 90 seconds. Add food and do not touch it until it releases on its own. That resolves it nine times out of ten.

If sticking continues after several cooks, oil has carbonised in the surface and needs to be reset. Boil water in the pan with a teaspoon of baking soda for three minutes. Scrub, rinse, dry. Then warm a teaspoon of oil on medium for two minutes and wipe away the excess. The surface is completely restored.

The pan has changed colour

That is supposed to happen. This is titanium oxidation, not damage. It means you are cooking on real uncoated metal. Your old ceramic pan changing colour would have meant the coating was failing. This is the exact opposite. The surface is hardening and becoming more non-stick over time.

There is a dark mark that will not clean

Carbonised oil. It looks like damage but the metal underneath is completely unaffected. Make a paste with baking soda and water, apply it to the mark, leave for 10 minutes, then scrub and rinse. It removes it every time.

Someone told me titanium has poor heat distribution

Pure titanium alone does conduct heat unevenly. This is why Sear uses a 1mm aluminium core between the titanium cooking surface and the stainless base. The aluminium distributes heat evenly across the entire surface before it reaches the titanium. You get the safety of pure titanium and the even heat of aluminium in one pan. This is the same multi-ply construction used in quality stainless cookware, with titanium as the cooking surface instead of steel.

The pan feels heavier than my old non-stick

A 26cm Sear pan weighs approximately 880 grams. That is lighter than a cast iron pan of the same size and similar to a quality stainless steel pan. If it feels heavier than your old non-stick it is because most non-stick pans are made from thin aluminium. Titanium is a denser, stronger metal. The weight is the material.

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