Titanium Mini Always Pan Pro - 22cm (1.4L) No-Coating Nonstick Skillet | 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.

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.

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.

I have been looking for ages for a non stick, non heavy, non toxic pan and this one is fulfilling every criteria. I have been cooking constantly with it for the past two weeks, and it has been a delight. Nothing sticks, not even potatoes or eggs. Everything cooks to the perfection, meat, veggies, stews.. even pancakes! It is not as light as the non stick coated aluminium pans, but still light in comparison to cast iron. The only downside is its price and that there is no deal for buying several pans

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.

My experience is that investing in good quality cookware is worth the investment, and after thinking about this purchase for a while, I took the plunge when it was on offer. So glad I did. The non stick qualities of this pan are amazing. Just follow the advice on care and heating before adding oil. I bought this for the non-toxic qualities, but the functionality has exceeded my expectations. It looks beautiful and the standard size is good for meals for 3-4 people. I’m considering buying the smaller one too.

Non toxic. Probably indestructible. Non stick. Great frying pan. Quite deep pan, therefore we use a small one the most. The very large one is quite heavy and almost too big for our four ring hob. We rarely use it. The best choice is the small one and the medium one. Really enjoyable to cook with.

I did a fair amount of research and found that this is one of the few titanium products that doesn't use chemicals to coat the surface. It cooks really easily, and cleans instantly. After decades of using typical pots and pans (though we did swap to stainless steel pots many years ago), this beats everything else I've ever used. Not too heavy and use it for all manner of foods and recipes. Looks and feels solid, so very pleased.