GilberteFries789
My absolute favorite thing to cook in these pans... is FISH! I can actually season a fillet of fish, drop it right into the pan with no oil, and it wont burn, it wont dry up, and it just slides around the pan.
Titanium cookware is advantageous in many ways. It has a patented non-stick, high-tech abrasion-resistant surface finishing. It is therefore highly resistant to scratches. You can even use metal utensils for stirring. It secures a fine grip because of its heat-resistant handles. It is screw-less and rivet-less. Its handles, knobs and lids can be oven proof (up to 260oC). The thermostatic base is impossible to warp in years of daily use. It definitely looks new, classy and elegant even after a long time of use. The 8 mm thick hand cast aluminum core can conduct heat seven times as compared to steel or iron. This provides even heat distribution as well as retention for evenly cooked meals. No oil or water is required. It even keeps the food from burning.
Some people mistakenly buy this line of cookware thinking it is solid titanium and, if it doesn't pan out in the fool-proof department, they can always sell it as scrap metal. Sorry, but the surface is titanium plated over a less valuable but highly versatile cooking metal. This allows for the virtues of even heat distribution and keeping the line lightweight and maneuverable whether in the oven or on the stove top.
