Double-Handle Pan – TitaneX®

Classic pans stick because their coating wears, scratches and ends up peeling after a few months. TitaneX works differently.

Its cooking surface is titanium — a dense, durable, heat-stable material. No chemical layer that crumbles. No Teflon ending up in your food.

The non-stick effect is called physical : it relies on the right preheating temperature and a drizzle of oil. Once the pan is hot enough (when a drop of water forms beads that roll around), your eggs, fish and meat slide naturally.

It's the technique professionals have always used — with no chemicals between your cooking and you.

No. None.

TitaneX contains no chemical non-stick coating — no PTFE (Teflon), no PFOA, no PFAS. None of what your current pan may be releasing every time you cook.

Its inner surface is titanium , a material known for its stability and neutrality. What cooks in your pan stays on your plate — nothing else.

If you cook for your family, that's probably one of the reasons you're here. You're in the right place.

Yes, without exception.

Induction, gas, ceramic, electric cooktops and oven.

TitaneX is designed to work on every household heat source. Its tri-ply composite steel structure ensures even heat distribution, whatever your stove.

No need to change your equipment. You use it like your other pans, with no unpleasant surprises.

Do the math with me.

A classic coated pan — even a "good brand" — usually lasts between 12 and 24 months before the coating starts peeling. Then you replace it. And you start over.

TitaneX has no coating to wear off. Its titanium surface is designed to last for years , not months. No crumbling layer, no sudden blackening, no strange taste appearing.

If you've bought a new pan every 18 months for the last 5 years, you know exactly what that costs. TitaneX is the opposite: you buy it once. And you move on.

A few simple habits — once you've got them, you won't even think about it.

1. First use (5 minutes, just once)
Rinse the pan, dry it. Heat it for 20 seconds on high. Add 2 tablespoons of oil over the whole surface. Rub a few lettuce or cabbage leaves around with a spatula. Rinse, dry. Ready.

2. Every day
Always preheat the pan before adding oil (medium heat is enough). When a drop of water forms beads that roll around, it's the right time. Pour in the oil, then the food. Avoid heating it empty for too long.

The move that changes everything: once the food is in the pan, let it cook without moving it . On contact with a hot surface, proteins stick briefly — that's normal. Let it cook. After a few moments, the food releases on its own . That's the time to flip.

3. After cooking
A wipe with a sponge, a little warm water. That's it. Dishwasher safe. If white spots appear, that's normal — a splash of vinegar or lemon makes them disappear.

An honest tip: eggs, fish and meat need the right temperature and a little patience. The complete guide comes with the pan.