Nonstick that flakes, then gets replaced
Coated pans scratch and lose their release after a year or two, so the same pan gets bought again and again. Worn coating also ends up where you don't want it: in the food.
- No coating to chip or peel — the cooking surface is the metal itself
- A bonded aluminum core heats the whole base, not just a center ring
- A hammered honeycomb texture lifts food slightly off the flat surface
What it's made of, and how it cooks
Three bonded layers, a textured surface and a bolted handle — here's what each one does.
Tri-ply construction
Titanium surface, aluminum core, stainless base bonded together. Heat spreads across the whole base, so eggs, pancakes and fish cook evenly edge to edge.
No coating at all
Nothing is sprayed on and nothing can chip into the food. You cook directly on the titanium surface of the pan.
Hammered honeycomb texture
The raised pattern holds food slightly off the flat surface. With a preheated pan and a little oil, food releases more easily and cleanup goes faster.
Stainless induction base
Works on induction, gas, electric and ceramic. If you move or change stoves, you don't need a second pan.
Bolted metal handle
Riveted through the pan wall with two rivets rather than glued on, and the hanging hole lets it live on a rail instead of a drawer.
What it doesn't do
It's not a coated nonstick pan. Eggs still need a preheated surface and a little oil or butter. No lid is included, and it isn't solid titanium.
Fits into a normal weeknight
Three everyday moments, from breakfast to the drying rack.
Who this pan is for
Great for
- You've thrown out flaking nonstick pans more than once
- You sear, sauté and fry most days of the week
- You cook on induction, or might move to it
- You hang pans on a rail instead of stacking them
Not the right pick if
- You want eggs to slide out with zero oil
- You need a lid — none is included
- You won't preheat the pan before cooking
A hammered surface that lifts food
Thousands of shallow dimples swirl out from the center of the cooking surface, and the rim shows the three bonded layers in cross-section.
- Honeycomb relief covers the interior edge to edge
- Rolled rim shows the titanium, aluminum and stainless layers
- Two rivets through the wall hold the angled handle bracket
This pan, coated nonstick or plain stainless?
The three pans most home cooks choose between, side by side.
| This pan | Coated nonstick | Plain stainless | |
|---|---|---|---|
| No coating to chip or peel | ✓ | ✕ | ✓ |
| Bonded aluminum core for even heat | ✓ | Varies | Varies |
| Raised honeycomb texture under food | ✓ | ✕ | ✕ |
| Releases food with no oil at all | ✕ | ✓ | ✕ |
| Works on induction | ✓ | Varies | Varies |
| Handle bolted through the pan wall | ✓ | Varies | Varies |
| Three sizes, 26 to 30 cm | ✓ | Varies | Varies |
Tips for a good first fry
Uncoated pans behave differently from nonstick. These three habits make the switch easy.
Preheat, then oil
Give the empty pan about a minute over medium heat, then add oil or butter and wait for it to shimmer.
Leave the food alone
Protein sticks at first and loosens as it browns. Wait until it releases on its own before you move it.
Start with medium heat
The bonded core spreads heat well, so you usually need less burner than an old thin pan asked for.
One pan, handle attached
- 1 × tri-ply frying pan with handle attached
What happens after you order
Ships in 1–2 business days
Orders are processed Monday to Friday, excluding holidays.
Tracked delivery
Usually 5–8 business days after shipping, with a tracking number for every order.
Damaged or wrong item?
Free returns within 15 days of delivery. Damaged or wrong item? We replace or refund it.
What people ask most
Which size should I pick?
The 10.2 in (26 cm) suits one or two portions, 11 in (28 cm) is the everyday size for most kitchens, and 11.8 in (30 cm) gives room for four portions or a whole fish.
Does it work on induction?
Yes. The outer base is stainless steel, so it works on induction as well as gas, electric and ceramic stoves.
Is it nonstick?
No. There's no coating. The hammered honeycomb texture helps food release, but you still preheat the pan and use a thin film of oil or butter.
Is it solid titanium?
No. Titanium is the cooking surface of a three-layer build: titanium on top, an aluminum core in the middle, stainless steel on the base.
How do I clean it?
Let it cool, then wash with a soft sponge and warm soapy water and dry it right away. Soak stuck-on bits first. Skip steel wool and abrasive powders. Dishwasher suitability isn't specified by the supplier.
What's in the box?
One tri-ply frying pan with the handle already attached. No lid is included, and no lid is sold with this pan.
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