Master your pan in four steps.
Titanium doesn't behave like coated nonstick — and that's the point. Learn the method once, and nothing sticks again.
It's not the surface. It's the process.
If food sticks, the pan wasn't preheated — almost every time. Titanium holds heat far better than coated pans, so the technique changes. Master a few habits and you'll get effortless release for years, not months.
Four steps to perfect release.
Preheat on medium-low
Give the pan 5–10 minutes on medium-low. Don't skip this — it's the single most common reason food sticks. Patience here is everything.
Medium-low · 5–10 minRun the water test
Flick a few drops of water in. If they glide across the surface like mercury, you're ready. If they sizzle and vanish instantly, it's too hot — wait a moment.
Beads glide = goAdd oil, then food — and wait
Add a small amount of oil, heat 5–10 seconds, then add food and leave it alone. Titanium releases food naturally when it's ready. If it feels stuck, give it 30 more seconds.
Don't touch itCool, then clean gently
Let the pan cool first. Then warm water and a soft sponge — no harsh scrubbing, no soaking. That's all it needs to stay flawless.
Warm water · soft spongeWhat ready looks like.
Toggle between the two states to see exactly what to look for. Beads that glide mean the pan is perfectly heated. Drops that sizzle away mean it's too hot — give it a minute.