Titanium Cookware, according to home cooks

The way this pan seems to straddle the line between nonstick cast iron and stainless steel is pretty fascinating to me, I have to admit. It's definitely like a jack-of-all-trades situation, but in a weird way

This is currently my favorite pan to make goat curry out of. A process that requires you to sear meat, sweat out vegetables, and slow cook a very thick and burnable gravy for a long period of time.

I have actually made pan-fried dumplings in this with much success because of its shape and because of its durability.

Because at the end of the day, as far as like my everyday personal pan for rough cooking such as searing meats or making curries or things that just like require me to scrape the bottom of the pan without having to worry about it, but still being easier to clean than my cast iron and nonsticks, yeah.

For a home cook, if all you had was this pan and this pan, I'm pretty confident you can get most of your needs fulfilled, not including stock pots and Dutch ovens and all that stuff. But even then, this proves itself to be more versatile than you would initially expect.

There were some white marks that looked concerning at first, but it turned out to just be metal dust from the utensils transferring onto the pan. It wiped right off with no permanent damage.

Next, I took a serrated steak knife, attached two magnets weighing 130 g, and rubbed it across the pan 15 times, and there were still no scratches or damage.

After that, I put a heavyduty Scotch-Brite sponge green side down on the pan, placed the 5lb weight on top, and pushed it back and forth 20 times. Again, there was no damage.

After all that, I wanted to see if any of these tests affected the non-stick performance. So, I ran the same egg test again with a half teaspoon of oil and 2 grams of butter. And fortunately, the egg didn't stick at all.

After all three rounds, the Viking showed zero signs of pitting or corrosion.

But the Viking handled the worst case scenario without any damage at all.

The titanium surface doesn't scratch, and after 4 months of almost daily use, it performs exactly the same as day one.

The Viking wipes clean easily with no residue buildup, and because of that, the performance hasn't changed.

I ran the same test with several other titanium pans and a stainless steel pan, and they all performed well, but Viking was the sickest.

I also cooked pancakes on each pan with a little butter. Viking passed this test easily, as did the other pans.

Without any butter, the pancake didn't stick to Viking, but it did stick a little bit to some of the others.

In terms of evenness, after 2 minutes on medium heat, the gap between the center and the outer edge was only 35°. The average gap for a pan like this is around 80°. Because of this, food browns evenly across the whole surface instead of darkening in the center and staying pale around the edges.

Beyond the numbers, the real world cooking experience has been excellent. It sears well. It cooks evenly edge to edge, and the temperature stays steady. It doesn't get too hot too fast and burn your food, and it doesn't lose heat the second you add something cold. It's a very easy pan to control and it's enjoyable to…

The non-stick performance is excellent.