How to Use & Care

Before the first use

Wash the pan in warm water with a little dish soap, then dry it. That is the entire seasoning ritual — there isn't one. Titanium needs no seasoning, ever.

Preheating is the whole trick

This is the one habit that separates a great result from a stuck one. Put the pan on medium heat for 60–90 seconds before anything goes in. Titanium conducts heat far more efficiently than steel or cast iron, so you almost never need high heat.

Test it: flick a few drops of water into the pan. When they bead and glide across the surface instead of sizzling away, the pan is ready.

Fat

Use a small amount of oil or butter — about a teaspoon for a whole pan. You need far less than with a coated pan, but a thin film is what makes the surface release cleanly.

The egg test

Preheat on medium for 90 seconds. Add half a teaspoon of butter. Crack in the egg. Leave it alone for 30 seconds — do not push it around — then slide the spatula underneath. It will lift in one piece.

Everyday cooking

• Medium heat handles almost everything: eggs, fish, vegetables, chicken.
• For a hard sear on steak, go medium-high and give the pan an extra 30 seconds.
• Metal utensils are fine — there is no coating to damage.
• Oven safe. Gas, electric, ceramic and induction all work with no adjustment.

Cleaning

Let the pan cool for a minute, then wash with warm water and dish soap. Most days a sponge is enough. For anything stubborn, add water and bring it to a simmer for a minute — it lifts right off. Dishwasher safe, but hand washing takes thirty seconds.

Discoloration is normal

Titanium can develop a faint bronze or blue tint over high heat. It is a harmless surface oxide, not damage, and it does not affect performance. A paste of baking soda and water will remove it if you prefer the original finish.

Storage

Most scratches on cookware happen in the cabinet, not on the stove. Stack with a cloth or a felt pad between pans, or hang them.

What not to do

• Do not leave an empty pan on high heat for long stretches.
• Do not shock a screaming-hot pan with cold water.
• Do not use oven cleaner or steel wool with abrasive chemicals.

Questions

Email support@nordvik-kitchen.com — we reply within 24 hours.