Why Michelin-Star Chef Lachlan Bennett Cooks on Titanium, and Won't Go Back

Every coated pan I have used has failed within months. The coating scratches, it blisters, and eventually it ends up in the food. Titanium has nothing to break down. It is solid metal, top to bottom, and it cooks the same on day one as it does on day one thousand.

The chemicals known as "forever chemicals" are in most of the cookware sold as "safe." They build up in the body, and they do not leave. Regulators across Europe are already moving to ban them. I refuse to cook with them, in my restaurant or at home. Titanium contains none. No PFAS, no PTFE, no PFOA. Nothing hidden underneath.

The hand-hammered texture gives food a clean release, the way a seasoned professional pan behaves. Eggs slide. Fish lifts away whole. No chemical layer doing the work for you. Just the metal, the heat, and the food.

The average non-stick pan lasts one to three years. Titanium does not wear, because there is nothing to wear away. After fifteen years of cooking professionally, I know what lasts. This does. The 25-year warranty is there, but I doubt most people will ever need it.

Gas, induction, the oven, even an open fire. The handle is oven-safe, it can go in the dishwasher (I still wash mine by hand) and it is far lighter than cast iron. In a busy kitchen you want a pan that never makes you think twice. At home, cooking for the people you love, that matters even more.

There is nothing hidden under the surface. No coating, no chemical, no compromise. When TINOR asked me to back an offer, this was the only kind of pan I was willing to stand behind. When I cook for my own family, it is what I reach for. I think most people, if they knew what was in the alternatives, would feel the same.