Our Place Titanium Always Pan Pro - 27cm(2.65L) No-Coating Nonstick Skillet

This pan has brought a lot of the joy back to cooking for me. It really is non-stick! But you have to follow the instructions - heat it up for a bit, then add some non-smoke oil, let it heat up a bit more, then do your cooking. I've never had eggs slide around the pan the way they do with this puppy. Expensive? Yeah, really, it's a lot of money to spend on a PAN for goodness' sake! But worth it? Absolutely. Why is it worth it to me? Beyond the joy of cooking and cleanup, my main reason for buying the pan was the Titanium finish. Supposedly non-toxic. So I have a little peace of mind that I'm not poisoning myself every time I eat. I say "a little" peace of mind because honestly I don't trust anyone these days. Eggs are good for you. Now they're bad for you. Coffee's good. No, wait, it's bad. Etc etc etc. The goal posts keep moving constantly, and it's hard to know who's telling the truth, who's lying, and who is just misinformed. So I HOPE that this pan is really non-toxic. It is. That's what I tell myself anyway. Great pan. Should last many, many years. And cleanup is a dream too.

4.5/5 Cons: weighty for 22cm. The lid is full metal, gets quite hot. Pros: - Non stick properties better than traditional pans, but worse than coated - Scratch proof, unless you stick the utensils into the honeycombs. I cooked some meat in large chunks, cut it with the spatula right in the pan, scratched the pan. - Comfortable to hold. Just overall quite well balanced if a it heavy - Very easy to clean, regular scrub daddy is enough to get the grime out of the honeycombs

This pan may be expensive but so far it does what it says it does. It is very easy to clean and works really well on a low heat. Nothing has stuck yet. It is important to follow the very simple instructions, ie to warm the pan for 90 seconds before adding a little oil. I brush mine lightly with oil before adding the food. A glass lid rather than a metal one would be useful, but not really an issue and if by any chance it was dropped it would not smash. So brilliant to ditch those worrying non-stick pans! Worth the investment.

This is a very expensive pan, so I did a lot of research before splashing the cash! Thankfully, I haven’t been disappointed. It performs beautifully. The lack of Teflon (or other) coating attracted me, partly because it means no “forever” chemicals but mainly because it means its non-stick qualities are inbuilt and can’t be scratched or worn away. It’s nicely non-stick. Cleans like a dream in the dishwasher. Great in the oven. It is slightly heavier than I was expecting. And personally, I’d prefer the knob on the lid to be plastic or wood (the metal knob gets too hot to touch). All around, though, it’s a great pan. Delivery was super-quick too.

I gave 1 star not considering the price, which may vary. I've tried to rate it by its qualities not relative to its marketing promises except to note the difference in maximum temperature in the included materials vs the product page's title. I am on the cusp of deciding that the empty space I used to have where this pan now sits is more valuable to me than this pan. - Only goes up to 400C not up to 535C as advertised in the product page title. - Not harder than stainless steel contrary to the marketing promises. My fork scratched the rim (not just the titanium oxide but actually the metal) and stainless steel tools seem to have scratched the hexagon cell edges shiny - clean looking in places but seemingly not non-stick anymore. - Too heavy by FAR is it really an aluminium core? I mean, it's really an absurdity how heavy it is. I had a simple stainless steel pan with 1-ply sides, a thick base to collect the heat, and spot welded handle that was amazing for 20 years and about £13. I'm getting used to the weight after a few cooks, but I really want a lighter pan and I hoped aluminium and titanium would give me that. alas - handle poor shape - if you're hands are anything but totally dry, then combined with the excessive weight, it's actually a menace and a danger. (2 days in) + cook-surface is EXTREMELY non-stick so far (2 days). This is a recent revision of the pan design (has no cutaway in the rim of the pan, good). - TOO slippy because I couldn't baste my eggs when they slid down to where I was trying to gather the butter. I expect it will be very very good for everything that doesn't involve basting, but why would I cook anything that doesn't benefit from basting? + Really good feeling to be free with kitchen knives and other utensils. I took a chance and experimented by cutting at the surface with a stainless steel kitchen knife O.o Not a scratch, just like new! + Really good feeling to cook pork belly without ANY stickiness AT ALL. ice-rink for pork belly. + Perhaps the best feature is not how much of the cleaning job can be done just by wiping the surface so much as how much of it can be done by wiping with a piece of BREAD! yum. (2.5 weeks in) - cook-surface after a couple of weeks is too sticky. My eggs now cling but cling too much by far so I tear them when freeing them with my fishslice. fried rice sticks but does come off easily with a soapy sponge. + the surface continues to be super-easy to clean. - Heat does not distribute quickly from where my electric ring is to the sides of the pan. That means prawns in the middle cook while prawns at the outsides don't - that might only be because they're the modern UK sodden prawns full of water so they're boiling and the heat is boiling away, but it still makes the pan positively dangerous in food safety terms. (some early experiences) 1st 2-egg fry: - heats up fast enough for just a single egg, which cooled the surface right down. UPDATE, cooling effect could have been just uneven heating due to a sliver of food underneath the pan. Is it really an aluminium core? Feels like it's not both by weight and by the rate of heating. 2nd 2-egg fry: - heats up fast enough for two eggs, cooks eggs easily and exactly as I expect of a stainless steel pan except the eggs didn't do the stick-and-release-once-crisped-underneath, they just didn't stick at all, not even with the pan flat. No basting opportunity, though, without some sort of tool to keep the eggs still because they don't cling even at shallow angles nor even for a brief time when cooking begins which is unfortunate. 3rd and 4th cooks, pork belly strips: + perfect cook experience. + feels weird to be carefree with stainless-steel utensils but this is the feature I really wanted along with nonstick. Feels like power! 5th and 6th cooks, chicken thighs: + easy and carefree, seemed a bit slow to heat up this time, maybe because I needed more heat thighs clung slightly, some sticky bits stuck and didn't come off easily with paper towel, but this is modern chicken full of added weird goop. If it were stainless steel I'd have had a difficult time. later cooks: bacon - smoked bacon (as much as it is these days now they add smoke flavoured purple-brown sticky gunk in the bacon) filled the pattern with stuck-on stuff which rubbing with kitchen towel didn't remove. hot water and soap with a sponge did it. probably cold water and no soap would have worked, it was still very easy. later cooks: vegetables: - cooks fine, but the provided fish-slice rattles and vibrates annoyingly at nearly all angles in places when stirring. An old cheap one I've got is much better. (first signs of failure) - the centre of the cook surface has BULGED! I don't think it was so when I got it, only after first heat cycle. I didn't add anything cold except a bit of room temperature oil and two room temperature eggs. - The cook surface is raised enough in the centre to make the oil rush to the outside so I expect the non-stick isn't going to keep working unless I use dirty oil to keep the whole surface oiled. The oil I added on my first cook didn't rush to the outside so I think it was the heat cycle that did it. (all materials and no user experience) - The stalk of the knob on the lid is too short to get your fingers under without burning your knuckles and the lid is HOT! Being a circular knob I can't find a way to put the lid down upside-down and pick it up again without getting burned because it won't sit still. - steam and smoke flows out in arbitrary and changeable directions making handholds hot. - the gasses conform to the dome of the lid and make the knob on top hot very fast. - Uneven heating. overall, a poor choice and a waste of money. I would have been much better off with cheap stainless steel cook surfaces and regular design choices.

I use daily. It's built like a tank and quite heavy. Not scratched at all yet. Sears well. Cleans up easily .... But it is not super non stick. Even when following all the instructions things stick - some a lot. The design means there are small circular cavities all across the surface. No matter what you do very liquid things (eg eggs) will settle in these and then stick ... So nice and durable - wont be to everyone's taste.

Fantastic pan. It is wonderful to use, nothing sticks and sautes beautifully. I know it is expensive but I really love it and am confident it will last for many years. I love the lid, which gives versatility, as I prefer this to a glass one.

Expensive, but best pan I've ever used. Cleans best with a small washing up brush as some food can get trapped in the diamond patterning on the pan surface but it's a great pan all round.

The best (of many) pan I ever bought! Not sticky at all if you follow the instructions. Nothing burns, nothings sticks. Super easy to clean too. Will buy the other two sizes as well and retire everything else in my drawers. A 💯 recommendation!

Just as expected! Fast shipping, packaged securely! Beautiful pan, use gently as suggested. Cleaned well & very easily! Thank you, very happy with purchase!

Have only had it for a week so obviously important issues I can’t address yet. But, I’ve made fried, scrambled and omelet eggs and grilled cheese where the cheese melted onto the pan and other stuff that wouldn’t expect to stick. Pan is seriously non stick. Everything except the scrambled egg was completely non stick. Pan practically didn’t need to be cleaned. Just wiped with a sponge. The scrambled egg was made ignoring instructions - started stirring long before it set. Instructions actually warn against doing this re non stick properties so don’t fault the pan. Pan heats evenly, is flat and cleans very easily - even the egg that stuck came off with easy sponging. It is heavy. First, this is great for heating evenly and has a great solid feel. Weight not an issue for this small pan (I suppose if even a little weight is a problem then it could be) but I suspect the larger pans do have some weight to them that could be a factor. Cover fits well. Wish it were glass but it isn’t (perhaps this way so can withstand very high temps). Pricey but the quality and performance (if it stays like this) make it worth it (if you’re looking for a high quality pan). If I like it as much after a few months I’ll get the bigger one (s) as well - especially if there’s a decent sale - they are pretty expensive even if worth the money). I have pretty new coated non stick pans that work fine but would love to just get rid of all coated pans. I’m a fan.

Only used it once result is excellent

Requiere muchas consideraciones. Hay que tomar una serie de medidas para que sea realmente útil: - El grado de calentamiento antes de echarle aceite y alimentos y MIENTRAS se cocina (engorroso cuidar a la sartén además de la preparación de alimentos) - La forma de limpieza (no acepta una esponja muy suave ni tampoco algo rugoso). - Una calamidad si alguna parte del alimento se quema. Definitivamente NO es para uso diario, mucho menos para uso rudo. Una delicadeza carísima.