Our Place Mini Titanium Always Pan Pro 8.5" Nonstick Frying Pan w/Spatula | Tri-Ply Titanium & Stainless Steel | Safe for Oven, Induction & All Cooktops up to 535°C | Includes Spatula | Chrome

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.

Bought this a few months ago to replace an old stainless steel pan as its non toxic. I love that its a deep pan and the lid is a nice touch. It cooks wonderfully well. I’ve used stainless steel for years so I am used to heating the pan for 1-2 mins on medium high then turn the heat down to low/medium before adding butter/oil and no food ever sticks - this pan works exactly the same. It’s super easy to clean. It is a tad heavy but much lighter than my iron pan! I have cooked all sorts in this pan and am highly impressed with the quality of the pan and how well the food cooks.

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.

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.

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.

Superb quality cookware, very heavy and you can tell it's going to last. Works tremendously, non stick, read user guide to ensure that you use firedct temperature. This will last for years.

99.9% stick free!

I bought 8" silver pan first. But I realized it is a bit small. So I returned it, and bought the 10+" one that has gold colors, which was on sale, while silver one was not on sale. I desided to ignore that gold one can only handle 750F°, vs. 1000F° for silver. If money was no problem, I would have both: 8" for lightness, and 10+" for extra space. But if I am to choose just one, 10+" it is. It is nearly non stick with just a little spray of oil. Ideally, this will never wear out. So this is a non stick forever pan. It browns things really well. It is very beautiful, especially the gold one, even a little ostentatious. I still use silicone spatula, even though it should easily stand up to metal one. It is quite heavy: both -good(even heat transfer and heat accumulation: when you put a steak on, the temperature does not drop a lot) and -bad(heavy to lift). Though the 8.5" is small enough that it is a lot more manageable to try the steak air flip maneuver. But it is not light either. There is one thing that I wish they did differently. This needs explanation. The lid is a single piece. It is smashed under it self on the edge, where it sits flat on the pan. This construction creates a narrow gap that is open towards inside of the pan.. If something splatters into this gap during cooking, it could be challenging to wash out, unless you use dishwasher for everything. Even my cheap pot has a wide enough gap for my finger to easily fit in to wash it. I guess the counter weight for this point is it may not look as great if a wider gap is used. And as good as it looks, I am not sure I would actually want to change it, even if offered. The pan surface is a little more intensive to wash, if washing by hand, because the surface has dimples. But the same feature is a positive if your stove is slanted, and oil paddles to one side in a normal pan. In this pan, it is kept in place because it is keptured by dimples. Overall, I feel it is wining feature. Anyway, I am really glad someone came out with a pan that is (nearly) non stick at all temperatures(unlike stainless), stays this way forever(unlike all other non stick types), and adds no residue into my food(unlike all other types of nonstick and even iron pans with acidic foods), and for a price that is comparable to any diecent pan. This one is a winner in my book.

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

Giving five stars for now. Might update later if I have anything further to report.the pan arrived on time nicely packaged with a spatula for turning food over. The handle is metal on the lid and on the two handles on the pan. The long handle does not get quite as hot as I anticipated but still need oven mitts like cast iron. I waited a few months to share my review until I gave my pan a good work out. Now, I must say I’m used to using my beloved cast iron cookware but I’m finding it awfully heavy to work with these days. That’s the first reason I bought this new pan because it’s not as heavy as cast iron. Secondly because it does not have a ton of chemicals leaching off into the food. I was nervous to start using it at first and searched for instructions on how to “season” the pan but couldn’t find any information on what to do. So, I bit the bullet and just started using it. Turns out you don’t need to season it like cast iron. First use, I placed it in my oven filled half way with water and turned it to 450* for about half an hour, turned off the oven and let it cool down before removing it from the oven. FIRST RECIPE: Marry Me Chicken After a good wash, I dried it and put it on my glass top stove, added some avocado oil and turned the heat to med high. I let the oil heat up then added a good two tablespoons of butter for browning to the pan. When the butter started to sizzle I put 8 seasoned chicken breasts in the pan and turned the heat down to medium, they browned up very nicely. I finished the recipe which turned out beautifully. Clean up was a breeze. Since then I’ve used the pan for all kinds of things. There is definitely a little learning curve in the beginning, like learning the correct temperature for a particular food (especially bacon) and when to turn the heat down. Many videos talk about turning it up on high heat but I don’t do that. I’ve never been a high heat cooker! Once the oil or butter heats, I turn the heat down and it cooks beautifully with no sticking of eggs, pancakes etc which I cook on medium heat. Don’t turn eggs or pancakes too soon as they will not be loosened from the pan. For cooking steaks or chops, I sear the meat on medium high to get a good browning going, then I turn it down to medium and finish until desired doneness. Poaching eggs for eggs Benedict, oil the pan first, add water and let it come up to temp before add eggs. Fried chicken or fish or French fries come out nice and golden brown crispy, and tasty! Focaccia bread and pizza cook wonderfully in this pan and is nice and crispy on the bottom. Yum! NOTE: For cleaning, I use a little bristle brush that looks like a shaving brush with regular dish soap and it cleans up nicely. One thing I definitely recommend is the use of a splatter screen so your stove does not get blasted with grease. I also use the screen in the oven, I love being able to put the pan in the oven to finish things. I have the largest size pan and will now save up for the two smaller sizes. So far this pan is a winner and I’m anticipating a long life with this cookware. UPDATE Since I love this pan so much I decided I needed to purchase the next size smaller. During my search I discovered a set that in includes the medium sized pan, the small size, the Dutch oven and a good sized pot. All pieces have their own lids. They also sent one flipping tool and a silicone spoon. I have used all the sizes and love them all so much! I am cooking on lower heat with fantastic results and the clean up is amazingly easy. Searing meats is also easy, once seared as desired then turn down the temperature to lower heat and carry on until done. The Dutch oven is perfect for my artisan no knead breads, even better than my cast iron Dutch oven. There are a few posts that say these pans are not non stick but they truly are if you take the time to learn how to use them properly. Just don’t try and use the highest heat for the entire cooking time. I absolutely love each and every one of them and have no problem recommending them. They are an investment for sure but they will last forever if you care for them and give them a little love!

Excellent product. So far no problems. Our pan has been reliable in how it responds to our induction stove and cooking etc. Absolutely non stick (we read all the instructions before using!) as the pan needs to be seasoned once with oil and heat before first use to set the non stick. It worked perfectly. After seasoning once, clean up a breeze and food never sticks. We bought the large pan that works very well with the largest burner on our induction stove. I am very impressed with the design. It is somewhat heavy but not too heavy. It has a good thick handle and I love that the rivets are easy to clean on the outside. We do a lot of home cooking and this pan has handled everything from sauces, eggs and delicate fish that did not stick. We always loved Scandinavian designed products in our family and this pan is designed well for convenience, how well it cooks, quality and looks.

Only used it once result is excellent