Triple-Layer Titanium Pan No coating
Steakhouse crust. Eggs that slide.
Save $40.00
$89.95
Save $114.95
$164.95$82.48/pan
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$249.95$83.32/pan
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I got all three sizes. These are great pans. People have problems with them because they run the heat too high — these conduct heat better than the old ones. I cooked these eggs on less than 4.
Initially I was very unsure. It seemed so heavy, and when my husband and I first tried it everything stuck badly — but there was a reason, and a trick. I had a hunch and turned the heat down, halved it even. It worked. It cooked our eggs thoroughly and perfectly. The pan is huge, you can easily cook a steak or two in it, and the metal is obviously high quality titanium — the kind of pan I imagine professional chefs use.
The hammered pattern helps create a natural non-stick surface with very little oil needed. I used a spray of olive oil and had no problem with my breakfast sticking. Very impressed by the weight of it. It cooked the food at an even temperature right across the whole pan, and the handle did not get warm at all.
It heats up quickly and spreads heat evenly across the surface, so there are no hot spots to burn food or brown it unevenly. Searing chicken, sautéing vegetables, cooking delicate eggs — the results are consistent. It feels solid and well balanced, strong without being heavy.
I bought this mainly for cooking steaks, and the size works well for the portions I usually make. It feels sturdy without being difficult to move around, and the handle gives me a comfortable grip. There's enough room to sear a steak without it feeling crowded. It heats evenly, which is what gets me a proper sear across the whole surface.
Very good quality, and above all it doesn't stick.
I am beyond impressed with this pan. The 3-ply construction heats up fast and evenly on my stovetop, no annoying hot spots, just a perfect even sear on meats and veggies every time. It's scratch-resistant, so I don't have to baby it with silicone utensils. Going straight from the stovetop into the oven to finish a dish is a game changer. Once you get used to preheating it with a little oil, cleanup is effortless. The hammered look is the cherry on top.
The pan cooks food quickly at a lower heat, and it's very easy to keep clean.
This has been the only pan I need. It's the heaviest-duty one I have ever used, and a perfect size for everyday cooking. It transmits heat uniformly across the surface — food cooks evenly, not with one hot spot in the middle. That's been very helpful when I'm sautéing vegetables or cooking several pieces at once. The surface has held up well under heavy use for weeks.
I really liked this frying pan. It's a comfortable size for daily meals and heats up quickly. It feels resistant and well made, and I like being able to use it on both the gas stove and induction. For now I am very satisfied and I feel I am going to get a lot out of it.
You do still need a little oil, but it cooks very well and it cleans up easily.
Incredible pan. Cooks hot and fast, non-stick, easy clean. Solid feel, not cheap. A long-term investment for the quality. Slight learning curve on the heat, so don't turn away for too long.
Real kitchens
Built to outlast them all
Three bonded layers and no coating, so it cooks the same on day one and year ten.
A coating stops food gripping the pan, so steak steams and goes grey. Bare hammered titanium lets it grip, brown and build a deep crust — then lets go when it’s ready. No smoke alarm, no cast-iron weight.
Preheat 3 minutes on medium, add a little butter, crack. The hammered fish-scale surface keeps the egg from gripping, so it slides off with a tilt — the forgiving version of cooking on steel.
Non-stick coatings scratch, peel and wear off — that’s why you replace them every year or two. This pan has no PFOA, PFOS or PTFE and no coating at all, so metal utensils are fine and you buy it once.
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Reviews from our orders
“Steak Friday, eggs Saturday, same pan.”
The crust comes at medium, which surprised me — I’d been cranking it and burning things for years.
Rob M. ✓ Verified
“Honestly, the first egg stuck.”
I’d given it about a minute. Did it properly the next morning and it slid straight off. My fault, not the pan’s.
Steph A. ✓ Verified
“Heavier than the pan it replaced.”
Two weeks in I don’t think about it, and I’d rather have the weight than the non-stick going patchy again.
Marcus T. ✓ Verified
Good to know
Not once it’s preheated. Give it 3 minutes on medium, add a little butter or oil, then cook. The hammered surface keeps food from gripping, so eggs slide off with a tilt. If the first egg sticks, the pan wasn’t hot enough yet.
Medium. The aluminium core spreads heat right to the edge, so this pan runs hotter than most. Medium gives a full steakhouse crust; high heat just burns things.
Yes. It works on induction, gas, electric and ceramic hobs, and the steel handle goes straight into the oven up to 1000°F.
Yes. There’s no coating to scratch, flake or peel, so metal spatulas and tongs are fine.
Warm water and a sponge while it’s still warm. For stuck bits, soak it for a few minutes first. There’s nothing to wear off, so it looks the same in year ten.
Every order ships free and tracked. Orders leave in 1–3 business days.
Cook with it for 30 days. If it doesn’t earn its place on your hob, email us and we’ll refund you in full.
Cook with it for 30 days. If it doesn’t earn its place on your hob, email us and we’ll refund you in full.
30-day risk-free guarantee
