Hammered Titanium Frying Pan 28 cm – Coating-Free

Hammered Titanium Frying Pan 28 cm – Coating-Free, Induction & Oven Safe

28 cm / 11.0″

€78,96

Hammered Titanium Frying Pan 28 cm – Coating-Free, Induction & Oven Safe

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€78,96

No coating · Metal-utensil friendly · Every hob

A Coating-Free Pan Built for Real Searing

This 28 cm frying pan has a hammered titanium cooking surface with no coating at all. Food lets go with just a little oil, metal spatulas are welcome, and it moves from the hob to the oven to the dishwasher without fuss.

Steak with herbs and butter searing in a hammered titanium pan on the hob

Hand holding the titanium frying pan over a gas stove

The problem

Most pans wear out sooner than they should

Coated pans start out slick, but the surface scratches and wears over time until eggs begin to stick. Plain stainless steel has no coating, yet food tends to grab onto it. Cast iron is heavy and needs seasoning and hand washing.

This pan takes a different route: a solid hammered titanium surface that needs no coating and no seasoning.

What else is on the shelf

Four common pans and what you live with

Coated non-stick

Slick at first, but the coating scratches and wears away.

Ceramic

A different coating, but one that can lose its slickness too.

Stainless steel

No coating, but a smooth surface that food likes to grab.

Cast iron

Heavy, needs seasoning and hand washing to stay in shape.

How it's built

Three layers, each with a job

Titanium cooking surface: non-reactive and hammered, so a little oil spreads into the texture and helps food release.
Aluminium heat core: spreads heat quickly and evenly across the base to help avoid hot spots.
Stainless steel base: adds strength and is magnetic, so the pan works on induction.

Diagram of the three layers: titanium surface, aluminium core and stainless steel base

Close-up of the hammered titanium cooking surface

The hammered surface

Release without a coating

The small hammered dimples hold a thin film of oil and reduce how much of the food touches the metal. A teaspoon of oil is usually enough for eggs, fish and pancakes to lift away cleanly.

Because the cooking surface is solid titanium, there is no layer to peel, chip or flake, and it is free from PTFE and PFAS.

Everyday cooking

Six things it does well

Naturally slick

Eggs, fish and pancakes lift off with a little oil.

Metal utensils welcome

Spatulas, tongs and whisks are fine on the scratch-resistant surface.

Steak searing over high flame in the titanium pan

Deep, even sear

Dry, even heat for a proper crust on steak and vegetables.

Every hob, then the oven

Induction, gas and electric, and oven safe for finishing dishes.

Two fried eggs sliding from the pan onto a plate

Light in the hand

Noticeably lighter than steel or cast iron, so one hand lifts and tilts it.

Easy clean-up

Dishwasher safe, no seasoning, and titanium does not rust.

Works on everything

From hob to oven

The flat stainless steel base sits well on gas and electric hobs and is magnetic for induction. When a dish needs finishing, the whole pan can go straight into the oven.

The long stainless handle stays comfortable to hold and keeps the pan balanced when you tilt it.

Underside of the pan labelled oven safe, induction, gas and electric

Cook using chopsticks over a flaming titanium pan with steak and mushrooms

Titanium pan on a kitchen worktop next to other pans

Titanium pan on a stone worktop beside a kitchen knife

Titanium frying pan on a dark blue background

How to use and care for it

Preheat the pan, then add about a teaspoon of oil and let it settle into the hammered surface before adding food.
Let food sear and it will release more easily when it is ready to turn.
Wash it in the dishwasher or by hand with hot water and detergent.
For anything baked on, soak in warm water and lift it with a pan scrubber.