Luxury Titanium Frying Pan - Ultra-Strong, Naturally Non-Stick & Uncoated (3 Sizes)

August 27, 2025

Upgrade your everyday cooking with the Fletchcramer Luxury Titanium Frying Pan. Engineered for durability and performance, this ultra-strong pan features a naturally non-stick uncoated cooking surface, giving you confidence in the kitchen without synthetic coatings. Available in three versatile sizes, it handles everything from weekday eggs to weekend steaks—and it looks smart doing it. In this guide, you will learn why titanium earns a place on serious cooks’ hobs, how to get the best from an uncoated surface, and the simple practices that keep your pan performing for years.

Uncoated & naturally non-stick: no synthetic layers—just pure cooking performance that improves with use.
Ultra-strong titanium build: highly scratch-resistant and warp-resistant under real kitchen heat.
Even heat distribution: dependable searing, consistent browning, and precise temperature control.
Versatile on every hob: compatible with gas, electric, ceramic, and induction cooktops.
Oven-safe design: start on the hob, finish in the oven for frittatas, steaks, and gratins.
Three size options: choose 26 cm, 28 cm, or 30 cm to match your household and recipes.

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Why titanium

Titanium has a unique combination of properties that home cooks appreciate: outstanding strength-to-weight ratio, impressive hardness, and excellent resistance to corrosion. In cookware, those qualities translate to a pan that feels solid without being cumbersome, stands up to daily use, and delivers the crisp, even browning you expect from premium kit. Unlike many coated pans that rely on a delicate top layer for non-stick behaviour, an uncoated titanium surface develops natural release as you cook with proper preheating and oiling. That means reliable performance today, tomorrow, and years down the line.

Another benefit: consistency. Because the cooking surface is metal through and through, there is no topcoat to baby or replace. You do not have to worry about avoiding a particular utensil angle or keeping temperatures timid. Treat your pan with basic best practice—moderate preheating, sensible oiling, and hand-washing—and it will pay you back with beautifully seared food and long service life.

How “naturally non-stick” works on an uncoated pan

Non-stick is not only about a sprayed coating; it is also about physics. When an uncoated metal surface is correctly preheated, the microscopic peaks and valleys expand and even out, reducing the tendency for food to weld to cold spots. Add a small amount of oil and you create a thin barrier that further improves release. Allow proteins to properly sear before moving them and they will release cleanly, leaving fond (flavourful brown bits) behind for sauces. Eggs, pancakes, delicate fish—each has a sweet spot of heat and timing. Once you learn that rhythm on titanium, you get repeatable results without babying the pan.

Think of it as a partnership between pan and cook: the pan gives you stable heat and a robust surface; you bring a calm preheat, a teaspoon of oil, and the patience to flip when the food is ready. The reward is restaurant-grade browning and a pan that gets better the more you use it.

The anatomy of your Fletchcramer pan

Every detail is considered for daily cooking:

Precision-machined base: keeps maximum contact with flat hobs, including induction, for even heat pickup.
Balanced sidewalls: high enough to contain sautéed veg and pan sauces, low enough for easy spatula access.
Comfort handle: shaped for a steady grip with a neutral balance point so the pan feels lighter in motion.
Oven-safe hardware: no fragile plastics—move from hob to oven without swapping pans.

The result is a workhorse you can heat confidently, deglaze without fuss, and rinse clean in minutes.

Choosing the right size (26 cm vs 28 cm vs 30 cm)

26 cm: perfect for 1–2 people. Great for two eggs, a couple of fillets, or a quick solo stir-fry.
28 cm: the all-rounder. Fits most households, sears two good-sized steaks, or sautés veg for four.
30 cm: entertaining size. Extra searing real estate for family meals, one-pan pastas, and larger cuts.

If you cook daily for two but enjoy occasional dinner parties, the 28 cm is the sweet spot. If batch cooking and big weekend cooks are your style, step up to the 30 cm for fewer, better batches.

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First use: simple set-up for best results

Wash & dry: hand-wash with warm water and mild soap to remove packing residues. Dry thoroughly.
Warm gently: place the pan over medium heat for 1–2 minutes to stabilise temperature.
Film of oil: add 1–2 teaspoons of a neutral, high-smoke-point oil (rapeseed, groundnut, avocado). Swirl to coat.
Cook something simple: try sliced mushrooms or courgettes. They help “season” the surface with flavourful polymers and teach you the heat regime.
Wipe & repeat: after cooking, wipe out with a paper towel, then wash and dry. A whisper of oil left on the warm surface helps maintain a happy patina.

There is no complicated seasoning routine required—just good cooking habits that build natural release over time.

Your daily cooking playbook

Eggs that slide (yes, on an uncoated pan)

Preheat on medium until a drop of water flicked on the surface “dances”.
Add a teaspoon of butter or oil; wait until it shimmers.
Add eggs; lower heat slightly. Do not move them too soon—release happens as proteins set.
Slide a silicone spatula underneath and lift. If there is resistance, give them another 10–15 seconds.

Golden pan-seared chicken breasts

Pat chicken dry; season with salt just before cooking.
Preheat pan to medium-high; add a thin film of oil.
Lay chicken away from you; leave undisturbed 3–5 minutes until edges turn opaque and the surface releases.
Flip; reduce heat to medium. Finish on hob or transfer to a 180 °C oven for 5–8 minutes until done.
Deglaze with a splash of stock, wine, or water; whisk in a knob of butter and herbs for instant pan sauce.

Delicate fish with crisp skin

Dry the fish thoroughly; score the skin lightly.
Preheat to medium; oil the pan lightly.
Place fish skin-side down; press gently for 10 seconds to prevent curling.
Do not move it until the edges are golden and the skin releases. Flip briefly to finish.

Vegetable stir-fry with proper char

Preheat on medium-high; add oil with a high smoke point.
Cook in batches to avoid crowding—this keeps the heat high enough for caramelisation.
Add aromatics last 30–60 seconds; finish with a splash of soy and sesame.

Oven finishes that make weeknights feel special

Because the pan is oven-safe, you can sear on the hob and finish in the oven for even doneness: steaks, pork chops, frittatas, gnocchi bakes, and shakshuka all excel with this method.

Heat management: your secret flavour tool

Great cooking is controlled heat. Titanium’s stability lets you cook confidently at moderate settings instead of blasting the hob. Here’s a quick guide:

Low–medium: eggs, pancakes, reheating, delicate sauces.
Medium: vegetables, fish, cutlets, everyday sautéing.
Medium–high: steaks, chops, burgers, robust searing.

If oil smokes aggressively, the heat is too high. Turn it down and give the pan a moment to settle. You will still get deep browning thanks to titanium’s efficient heat transfer.

Caring for your pan

Let it cool slightly: avoid plunging a screaming-hot pan under cold water. A brief rest protects the metal from thermal shock.
Hand-wash: warm water, mild soap, soft sponge. No harsh scouring pads needed.
Dry fully: water spots can leave faint marks; wipe dry while warm.
Optional oil wipe: rub a drop of oil across the warm surface to maintain that lively, easy-release patina.

Avoid aerosol sprays, which can build up and gunk the surface. Standard cooking oils or butter are ideal.

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Troubleshooting & pro tips

Things are sticking: pan likely too cool or you moved food too early. Preheat longer; wait for natural release before flipping.
Uneven browning: give the pan a moment to stabilise after adding cold food; avoid overcrowding.
Residue build-up: deglaze with a splash of hot water while the pan is still warm and wipe clean. For stubborn bits, simmer water for 2 minutes, then rinse.
Blue/gold tints: harmless heat tinting; a sign of enthusiastic searing. If desired, a paste of bicarbonate of soda and water removes it cosmetically.
Warping worries: bring heat up gradually and avoid quenching a very hot pan under cold tap water.

What you can cook brilliantly

Breakfast classics: eggs every way, halloumi, mushrooms, golden hash browns.
Weeknight heroes: seared chicken thighs, salmon fillets, garlicky prawns, blistered green beans.
Vegetarian centrepieces: cauliflower steaks, tofu with lacquered edges, charred courgettes with lemon.
Show-stoppers: ribeye with peppercorn sauce, pan-pizza that crisps on the hob and finishes under the grill, caramelised apples for crêpes.

The common thread: controlled heat, confident sear, and a pan that transitions from hob to oven to table with ease.

Induction, gas, ceramic, electric: one pan, every hob

Whatever your kitchen set-up, the Luxury Titanium Frying Pan slots in smoothly. On induction, the base geometry maximises magnetic coupling for quick, even heat. On gas, the warp-resistant base keeps contact stable over time. Ceramic and electric benefit from the flat, well-machined surface that spreads heat evenly. You do not have to change pans when you move home or upgrade appliances.

Oven-safe confidence

Being able to start on the hob and finish in the oven opens a world of texture and precision. Sear chicken until the skin is crisp, then bake to finish gently without drying. Start a Spanish-style tortilla on the hob and set the centre in the oven. Sear gnocchi in brown butter with sage leaves, then flash under the grill for golden tops. Because the pan and handle are built to take the heat, you can focus on flavour rather than hardware limits.

Sustainability & longevity

A pan that lasts reduces waste. The uncoated surface means there is no delicate top layer to wear out; you are investing in metal that keeps working. That durability pairs with efficient heat transfer, so you can cook brilliantly at moderate settings—often using less energy for the same results. Look after your pan and it becomes a familiar, trusted tool that anchors your kitchen for years.

Common myths (and what really matters)

“Uncoated pans are only for chefs.” Proper preheat and a teaspoon of oil are the only “tricks”. After two cooks, you will wonder why you waited.
“You can’t cook eggs without a coating.” You can—gently preheat, use enough fat, and flip when ready. The release is down to timing and temperature, not spray-on magic.
“Metal utensils ruin everything.” Sensible use of metal tongs or a fish slice is fine. Avoid aggressive gouging; wood and silicone remain the most forgiving day to day.
“Hot water warps pans.” Sudden thermal shock can, which is why we say: let the pan cool slightly first, then wash warm. Normal cleaning is absolutely fine.

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Quick recipes to christen your pan

Lemon-garlic prawns (10 minutes)

Preheat pan medium-high; add 1 tbsp olive oil.
Sear prawns 1 minute per side; add grated garlic, lemon zest, and chilli flakes.
Deglaze with a splash of white wine; finish with butter and parsley. Toss through pasta or serve with crusty bread.

Crisp-skin salmon with herb yoghurt

Pat salmon dry; salt the skin. Preheat pan medium; add oil.
Sear skin-side down until it releases and is deeply crisp; flip for 30–60 seconds.
Serve with yoghurt mixed with dill, lemon, and capers; add pan-charred asparagus.

One-pan gnocchi with cherry tomatoes

Sauté gnocchi in olive oil until golden. Add cherry tomatoes, garlic, and a splash of stock.
Top with mozzarella; slide into a 200 °C oven for 6–8 minutes. Finish with basil and black pepper.

Care, stains, and cosmetic tweaks

Over time you may see light patina or pale heat rings—normal signs of a well-used pan. If you want a showroom shine before gifting or a special occasion, make a paste of bicarbonate of soda and warm water, rub gently with a soft cloth, rinse, and dry. Do not chase perfection daily; a lived-in pan is often a better-performing one.

Frequently asked questions

Is it non-stick without a coating

Yes—when used correctly. Proper preheating and a little oil create reliable release on an uncoated surface, and that behaviour improves as a light cooking patina develops.

Can I use metal utensils

Occasional metal utensil use is fine. For day-to-day cooking, wood or silicone helps preserve the surface polish and keeps noise down.

Is it induction compatible

Yes. The base is engineered for efficient induction coupling and works on gas, ceramic, and electric hobs as well.

Is it oven safe

Yes. Ideal for sear-and-finish techniques: steaks, frittatas, gratins, and baked pastas.

Do I need to season it like cast iron

No separate oven seasoning is required. Regular cooking with a film of oil builds natural release over time.

Can I use aerosol sprays

We recommend standard oils or butter. Aerosol propellants can leave residue that interferes with release.

How do I clean after caramel and sticky sauces

Pour in hot water while the pan is warm and simmer for 1–2 minutes to dissolve sugars; wipe clean, wash, and dry.

Will tomato sauces react with the surface

Everyday acidic sauces are fine. Avoid prolonged storage of acidic foods in any metal pan—decant leftovers to a container once cool.

What about high-heat steak searing

Go for it—medium-high heat is usually plenty thanks to efficient heat transfer. Let the pan preheat and give the steak time to release before turning.

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