This Pan Defies Cooking Logic
I tested the Our Place Titanium Always Pan Pro to see if its uncoated titanium surface actually works as a nonstick alternative. No oil, no butter, no coating, just a dry pan and an egg. The results were honestly pretty surprising.
25 Comments
And how did you clean the pan before use? Might be some oils left from factory. Id like to see it done after a round of BKF.
A textured surface is a deal breaker for me. Too hard to clean every little crevice.
and i take it you can use a metallic spatula without scratching? where to buy? 😂
I'm incredibly excited about this outcome. I was waiting for you to talk about it in a review ever since I saw Kenji start talking about it on his channel.
Loved to know how this stuff compares to thinks like Misen.
For reference, the price is a little under 200€/$200.
Is it dishwasher safe?
Oil is not just used for nons stick. It also makes the heat transfer more evenly to food.
Is it washer and dryer safe?
@PrudentReviews Is this different than the Our Place Titanium Large Always Pan Pro you did a review on 1 year ago?
I have this pan. This behavior does not last. No matter how clean my pan now, it still sticks. Buyer beware
What parts are titanium? The titanium oxide inside the hexes, or the entire raised areas? I didn't think the raised areas were titanium (oxide or otherwise), nor that normal titanium was very nonstick on its own. Thermally I don't think it's a great material for cooking otherwise anyways.
Have you tested the durability of the hex interiors? cultflav has a video where they were able to destroy it with the tines of a fork pretty easily
Even in a stainless steel pan, bits of the metal come off. Iron is actually needed so when that flakes off it can be beneficial. But is titanium a safe material to ingest in microscopic doses? Definitely better than a chemical solution like teflon.
I think every pan is amazing the first uses
How even is the heat distributed, from center to edges?
This is what hexclad tried to achieve but failed at lol
Judging from the comments, you'd better post that video ASAP!
I'm a chef and use a combination of Samuel Groves stainless steel pans, and Cast Iron pans. However my in-laws are looking to replace their entire set of pots and pans. Would you recommend products from Our Place?
Compare it to Nanobond
熱伝導と均一性はどうなの？？
Titanium is non stick but it doesn't conduct heat very well
If you look carefully the egg is cooked over the lattice and not the titanium "pockets"
I will never understand this obsession with frying eggs without some butter/oil.
Reviews, even on this very channel, haven't been very enthusiastic. It's cool that the pan is just textured anodized titanium, though, so the whole cooking surface is titanium oxide (thicker where darker). I appreciate that it's not a controversial material or proprietary mystery coating but a durable and proven nontoxic metal. I do enjoy these looks at new cookware technologies. I won't buy nonstick pans that wear out after a few years, so I'm interested in these new developments even if I'm still pretty skeptical that they're better than good old fashioned seasoning or careful use of stainless steel. I'll watch more comparison videos and tests if you put them out. I'm not a fan of textured pan surfaces because honest reviewers never seem to notice a significant benefit (like when this channel reviewed Fissler's Novogrill waffle-pattern stainless steel surfaces), but I won't rule out the possibility that they could work and I'm open minded. I'm not going to buy every new innovation or gimmick, I'll watch channels like this out them test them to see if they're worth buying! Thanks for being such a resource for us home cooks looking to understand what our choices are in cookware!
You’re definitely the best cookware reviewer. Got myself a Stratos thanks to you.
I was expecting broken yolk to fill the holes after the flip, but alas, clean pick up