Titanium Koekenpan Pro® V2 | Perfect anti-aanbak koken zonder chemicaliën!

While cast iron and stainless steel are healthy, coating-free options, they come with compromises that titanium eliminates:

• Vs. Cast Iron: Titanium is significantly lighter (ideal for wrist comfort), requires no seasoning, and won't leach iron into acidic foods.
• Vs. Stainless Steel: Titanium is naturally non-stick with less oil and is completely biologically inert, meaning it won't react with ingredients or alter flavors.

In short: Titanium gives you the safety of traditional cookware without the weight, maintenance, or flavor trade-offs.

We offer free worldwide shipping with the following estimated delivery times:

• US: 4–6 business days
• EU: 4–7 business days
• UK, AU, & NZ: 4–8 business days

Good to know:

• Prices automatically display in your local currency.
• You’ll receive a tracking link via email within 48 hours of ordering.
• Need help? Contact info@get-titancore.com for a resolution within 24 hours.

TitanCore works on every stovetop: induction, gas, electric, and ceramic glass. Its magnetized base is specifically engineered for even heating on induction surfaces.

• Oven-Safe: Up to 750°F.
• Dishwasher-Safe: For effortless cleanup.
• Versatile: One pan designed for every kitchen setup and any heat source.

Titanium cooks differently from regular non-stick. Follow these steps and nothing will stick.

Step 1: Preheat on medium-low for 5–10 minutes.
Don't skip this. It's the most common reason food sticks.

Step 2: Do the water test.
Drop a few water drops in. If they glide smoothly — you're ready. If they sizzle and vanish — too hot, wait longer.

Step 3: Add a small amount of oil and heat 5–10 seconds.
Turn your heat down 1–2 notches from what you used with your old pan. Titanium holds heat far better. This is the second most common mistake.

Step 4: Add food — then don't touch it.
Let it sit. Titanium releases food naturally when it's ready. If it feels stuck, wait 30 more seconds. It will release on its own.

Cleaning:
Let it cool first. Then warm water and a soft sponge. No scrubbing. No soaking.

If food stuck — the pan wasn't preheated. Not a surface problem. A process problem.

The rule: Low heat. Water test. Small amount of oil. Don't rush.

1. Cool fully, then wash with warm water, mild soap, and a soft sponge. Soak 5–10 min for stuck food. No abrasives. Dry immediately.

2. Weekly: buff with baking soda paste to restore shine. For tinting, simmer 1:1 vinegar-water 2–3 min.