Cookware

Uncoated titanium with a hammered cooking surface, supplied with a tempered glass lid. There is no non-stick layer over the metal and no coating of any kind on the cooking surface, so the titanium you see is the titanium you cook on.

There is no coating on the pan, so there is no PTFE, PFOA or PFAS on the cooking surface and nothing that can degrade onto the plate. That is the entire basis of the description: bare metal, with no layer added over it.

No. PTFE, of which Teflon is a brand name, and the wider PFAS family are used to make non-stick coatings. This pan has no coating at all, so none of those materials are present on the cooking surface.

It is a widespread consumer concern. In an April 2025 Consumer Reports survey of 2,158 US adults, 65 percent said they were concerned about PFAS in non-stick cookware. An uncoated pan answers that question by removing the coating entirely.

No. Flaking is what happens when a coating fails, and there is no coating here to fail. A mark on this pan exposes more titanium, because the surface below is the same material as the surface above.

You get a mark in the metal, not a breach in a layer. On a coated pan a deep scratch is usually the point at which people replace the pan. On bare titanium it is a cosmetic mark on the same material you were already cooking on.

On a coated pan, high heat is a problem because the coating is the part that degrades. This pan has no coating to degrade. Very high heat can still discolour bare metal and burn on any residue, which is a cleaning job rather than a surface failure.

The hammering gives the cooking surface texture rather than a flat plane. It is worked into the pan's own metal rather than printed or sprayed on top, so it is not a finish that can wear away with use.

The product listing does not state any certification, so we do not claim one. What it does state is that the pan is uncoated titanium with no PTFE, PFOA or PFAS on the cooking surface. For certification paperwork, email hi@thehouseland.com.

The Cookware collection covers uncoated titanium and 304 stainless steel pans, described as having no PTFE, no PFOA and nothing to flake. The item listed here is the uncoated titanium frying pan with a tempered glass lid.

The lid is tempered glass, which is made to resist thermal stress and to break into blunt pieces rather than shards. The listing does not give a maximum temperature for it, so keep it to hob use rather than assuming it is oven rated.

The listing describes an uncoated titanium pan with a hammered cooking surface and states there is no coating on the cooking surface. It does not break down the construction beneath that, so ask us if the layer structure matters to you.

The listing does not state a stay-cool handle. Treat it as it comes: reach for a cloth on longer cooks, and assume any handle over a gas flame picks up heat from the burner as well as the pan.

Not stated in the listing. If you clean around fixings carefully or care about a seamless interior, ask before ordering rather than judging from the product photographs.

An April 2025 Consumer Reports survey of 2,158 US adults, in which 65 percent said they were concerned about PFAS in non-stick cookware. It measures concern among those respondents, not any finding about a particular product.

Heat the empty pan on medium for about two minutes, then flick in a few drops of water. When they bead and skate across the surface, it is ready. Add oil, wait until it thins and shimmers, then add your food.

It is the readiness check for a bare metal pan. Flick a few drops onto the hot dry surface. If they sit and boil away, it is not hot enough. If they bead into balls and skate, the pan is at working temperature and it is time for oil.

Yes. There is no coating doing the release work, so a film of oil in a properly preheated pan is what keeps food from gripping. Add it after the pan is hot and wait until it thins and shimmers before the food goes in.

Almost always the pan was not hot enough before the oil went in, or the food was moved too early. Preheat, oil, add the food and leave it alone. Once a crust forms it releases on its own.

Yes, with the preheat routine. Bring the pan to the water-bead point, add oil and let it shimmer, then add the eggs. Eggs, fish fillets and chicken skin all lift cleanly once a crust has formed underneath them.

Preheat to the water-bead point, oil the pan, lay the fillet skin side down and leave it untouched. Fish releases when the crust sets. Moving it too early is what tears the flesh, rather than anything about the surface.

Bare metal is what searing wants: direct metal contact for the crust and no coating setting a ceiling on how hot you go. Preheat, oil, lay the steak down and leave it until it lifts without resistance.

There is no coating to gouge, which is the usual reason metal tools are banned on a frying pan. They will mark bare titanium the way they mark any bare metal pan, without changing what the cooking surface is made of.

Bare metal builds fond, the browned residue left after searing, and that is what a pan sauce is built from. Add liquid to the hot pan and scrape it up, which lifts the sauce and cleans the pan in one step.

The listing does not describe the base construction or how many layers it has, so we will not make a claim about heat distribution. In everyday use, giving it the full two-minute preheat before the water test matters more than any specification.

Yes. Bare metal has no coating to lift or degrade, which is what makes it suited to building a pan sauce from the fond after a sear. Add liquid off the hottest heat to avoid it flashing off instantly.

Any pan drops temperature when cold food hits it. The fix is the same here as with cast iron or steel: preheat properly, do not crowd the pan, and let it recover between batches rather than pushing the heat up.

There is no coating to break down, which is the usual worry with acidic food in a non-stick pan. Long simmers are still better suited to a deeper pan than a frying pan, for volume rather than material reasons.

Heat the pan empty first, on medium for around two minutes, then add oil. Oil put into a cold pan and heated with it sits on the surface far longer and reaches its smoke point before the pan is ready.

For lower-heat cooking, yes. Butter burns well below the temperature this pan reaches for searing, so for a hot sear use oil first and add butter near the end if you want the flavour.

Yes, the pan is listed as induction safe. Induction is the fussiest hob type about what a pan is made of, so it is always worth checking, and this pan is stated to work on it.

The listing specifies induction safe and does not list restrictions for other hob types. If you want that confirmed for your particular hob before ordering, email hi@thehouseland.com and ask.

The listing does not state an oven-safe temperature, or whether the handle is rated for oven use, so we will not put a number on it. Treat it as a hob pan unless Houseland confirms otherwise at hi@thehouseland.com.

The listing does not give an oven rating for the lid, so do not assume one. Use it on the hob for steaming, simmering and covering, and check with hi@thehouseland.com first if oven use is important to you.

There is no stated rating for grill or broiler use, including for the handle, so we cannot recommend it. If you need a pan that goes from hob to broiler, confirm the rating with hi@thehouseland.com before ordering.

The pan comes in 10.2 in (26 cm) and 11 in (28 cm). Match the pan to your burner or induction ring rather than overhanging it by a long way, since a pan much wider than the heat source will cook unevenly at the edges.

Both the 10.2 in (26 cm) and the 11 in (28 cm) are listed as induction safe. Some induction rings have a minimum base diameter for detection, so check your hob's minimum if you have a large ring and are considering the smaller pan.

The listing does not describe the base finish, so we cannot promise anything about how it sits on ceramic glass. Lift the pan on and off rather than sliding it, which is the standard advice for any metal pan on a glass top.

The pan is stated as induction safe, so a portable plate should detect it as a full hob does. Portable plates often have a smaller coil, so centring matters more and edge-to-edge heating may be less even.

The listing describes hob and kitchen use and does not cover open-fire cooking. Uncontrolled flame heat is the situation most likely to overheat a pan, so it is not something to assume from the specification given.

The pan is sold in 10.2 in (26 cm) and 11 in (28 cm) with a tempered glass lid, but the listing does not state that one lid fits both. Assume the lid matches the size you order.

Not stated in the listing. If you cook things that need venting rather than a sealed lid, ask us to confirm before ordering rather than planning around a feature that is not described.

The listing does not describe a seasoning requirement, and there is no coating to protect or build up. The routine it does describe is the preheat: empty pan on medium for about two minutes, then the water-bead test before the oil goes in.

We will not promise that, because the listing does not claim it. What it does say is that with a proper preheat and oil, food releases once a crust forms. That behaviour comes from heat control rather than from a layer building up.

Not in the coated sense, because nothing on the surface is doing release work for you. With the preheat and oil routine, eggs, fish fillets and chicken skin lift cleanly once a crust has formed. Release is earned through technique.

Any cooking oil you would normally reach for. What matters is when it goes in: add it after the pan reaches the water-bead point and wait until it thins and shimmers. Oil poured into a cold pan is the most common cause of sticking.

Usually the oil went in too early, so it spread but never came up to temperature under the egg, or the eggs were stirred before the base set. Wait for the oil to shimmer, then let the underside set before you touch it.

There is no coating to wear out, so there is no age-related decline from a surface layer failing. If sticking does increase, the usual causes are residue built up on the pan or a preheat that has quietly got shorter.

They are the hardest test for any uncoated pan. The same rules apply: pan hot to the water-bead point, oil shimmering, batter down and left alone until the edge lifts. Expect the first one to be a test piece.

The listing does not describe any conditioning step. Wash it, dry it and use fresh oil each time you cook. There is nothing to rebuild between sessions the way there is with a seasoned cast iron pan.

The texture gives oil somewhere to sit rather than sheeting straight to the edges, which is part of why the listing pairs it with the preheat-then-oil technique. It is not a substitute for getting the pan hot first.

Usually technique rather than the pan. Bare metal is unforgiving about preheat, and the first attempt is the one made before you have calibrated your hob. The water-drop test removes most of that guesswork.

Sprays lay down a very thin film that can polymerise into sticky residue on bare metal over time. A measured amount of ordinary oil, added once the pan is hot, is easier to control and easier to clean off.

Pan first. Heat it empty on medium for about two minutes, run the water-drop test, then add oil and wait until it thins and shimmers. That order is the technique this pan is built around.

The listing does not state that the pan is dishwasher safe, so we will not say that it is. Hand washing is the safe default. If dishwasher use matters to you, confirm it with hi@thehouseland.com before ordering.

Let it come down from cooking heat, then wash with hot water, dish soap and a sponge. Because nothing on the surface can be stripped, you are only removing food residue rather than protecting a coating or a seasoning layer.

There is no coating for an abrasive to ruin, so a scourer can be used on stuck-on residue. It will leave marks in the metal, so if appearance matters to you, start with a softer sponge and work in one direction.

Add water to the pan, bring it to a simmer and scrape while the residue is soft. Deglazing lifts most of it in a minute or two, and a soak in hot soapy water handles whatever is left afterwards.

Let it cool first. Quenching hot metal in cold water is a thermal shock that can distort a pan base, which then affects how flat it sits on the hob. That is true of any metal pan, coated or bare.

Bare metal takes on colour with heat over time, often a bronze or blue tint. It is cosmetic. A stainless cleaner or a paste of bicarbonate of soda and water will reduce it, though it will come back with use.

Wash it by hand in hot soapy water and dry it to avoid water marks. Let it cool before washing rather than putting a hot lid under a cold tap, since tempered glass does not like a sudden temperature change.

Dry it first. Standing water on any bare metal surface invites spotting and marks over time, and drying it takes a few seconds with a towel straight after washing.

It is a mild abrasive and a reasonable option for stuck residue on bare metal, worked with a soft cloth rather than a scouring pad. Rinse thoroughly afterwards so nothing is left in the hammered texture.

Yes, and it is the gentlest way to lift stuck food. With no coating to protect, the concern with bare metal is marking rather than damage, and wood will not mark it at all.

Better not to. Long soaks are what leave water marks on bare metal and can reach any fixings. A short soak in hot water while you eat loosens almost everything an overnight one would.

A brush rather than a cloth, so bristles reach the join, then dry that area deliberately. Water sitting in a join is the part of any pan most likely to mark, whatever the construction.

A coated pan releases food with no technique but needs replacing once the coating goes. This pan has no coating to lose, so release depends on preheating and oil instead, and a scratch is a cosmetic mark rather than the end of the pan.

The Cookware collection carries both, uncoated titanium and 304 stainless steel, and both are bare metal with no PTFE or PFOA. Both want the same preheat-and-oil technique. The titanium pan is the one listed with a hammered surface and a glass lid.

Cast iron holds heat for longer and builds a seasoning layer you have to maintain and keep dry. Titanium needs no seasoning routine and does not rust, but it will not hold heat the way a heavy iron pan does.

Ceramic coatings are marketed as the PTFE-free non-stick option, but they are still a coating with a finite service life. Bare titanium has no coating to degrade, so the cooking surface you start with is the one you keep.

We can only say what the listing supports: there is no coating on this pan, so no PTFE, PFOA or PFAS on the cooking surface, and nothing that can degrade onto the plate. We do not make health claims beyond that.

Some people keep one for eggs and delicate fish while they get used to the preheat routine. The listing says those foods lift cleanly from this pan once a crust forms, so the technique takes the place of the coating.

The pan is priced between 119.99 and 129.99 US dollars depending on size. The comparison that matters is against replacing a coated pan every time its surface gives out, since this one has no coating with a service life to run down.

Hard anodised pans are usually sold with a non-stick coating applied over the anodised layer, so the coating question comes straight back. This pan has no coating on the cooking surface at all, which is a different answer to the same concern.

PFAS is the broad family of fluorinated compounds. PTFE is the fluoropolymer used to make non-stick surfaces, sold under brand names including Teflon. PFOA was used in manufacturing PTFE. None of them are on this pan, because it has no coating.

The Cookware collection covers uncoated titanium and 304 stainless steel pans rather than a boxed set. The item listed here is the titanium frying pan with a tempered glass lid, in 10.2 in (26 cm) and 11 in (28 cm).

Whether there is a coating, and if so what it is made of and how long it lasts. Uncoated metal removes that question entirely. Beyond that, be sceptical of health claims that go further than a maker can actually document.

Carbon steel needs seasoning and protection from rust and acid; this pan needs neither, since the listing states there is nothing to season, and bare titanium is what you cook on from day one.

Most households do not. The 10.2 in (26 cm) suits one or two portions and fits smaller burners; the 11 in (28 cm) gives room to sear without crowding. Pick by burner size and typical portion count.

No, and the difference is the whole point. Titanium-reinforced usually means titanium particles in a non-stick coating. This pan has no coating on the cooking surface, so there is nothing over the metal at all.

Enamel is a glass layer that can chip and does not like thermal shock; it holds heat for long, slow cooking. This pan is bare metal built for searing and pan sauces, and it responds to heat changes faster.

There is no coating with a service life, and a worn coating is the usual reason a frying pan gets replaced. The cooking surface here is the same metal throughout, so there is no wear layer to run out.

Any metal pan can distort if it is heated empty on high heat or quenched in cold water while hot. Use the preheat routine described on the listing and let the pan cool before washing, and you avoid both causes.

It is texture worked into the metal itself rather than a pattern applied on top, so it is not something that rubs off. Expect the pan to take on colour and marks with use, which is normal for any bare metal surface.

You can, though bare metal marks against bare metal. A cloth, a pan protector or a sheet of kitchen paper in between keeps the surface tidier. Nothing structural is at risk here, so it is purely a cosmetic point.

Keep it separate or resting on the pan rather than wedged under a stack of cookware. Tempered glass handles heat well but can chip at the rim if it is knocked, and a chipped rim is the point to stop using it.

The listing does not state a warranty period, so we will not quote one. The return policy accepts returns within 30 days of delivery for items that are defective, damaged on arrival, wrongly shipped or not as described.

Nothing ruins the cooking surface, because there is no layer to lose. The realistic risks are distortion from thermal shock and cosmetic marking from storage or metal tools. Both come from handling rather than the material giving out.

Wash and dry the pan, then run the routine you will use every time: empty on medium for about two minutes, water drops beading and skating across, then oil until it shimmers. There is no seasoning step to complete first.

The listing does not mention a hanging hole or loop. If wall storage is your plan, confirm before ordering rather than assuming, since the alternative is stacking, which the glass lid complicates.

Tempered glass resists scratching but is not immune, and grit between the lid and a stacked pan is the usual culprit. Storing the lid separately or with a cloth between avoids the problem entirely.

The listing does not describe the lid handle fixing or offer replacement parts. Stop using it if it loosens and contact us with a photograph rather than tightening something whose construction is not specified.

Two: 10.2 in (26 cm) and 11 in (28 cm). Both are the same uncoated titanium pan with a hammered cooking surface and a tempered glass lid, priced between 119.99 and 129.99 US dollars depending on the size you choose.

Yes. The pan is listed with a tempered glass lid as part of the product rather than as a separate purchase, and that applies to both the 10.2 in (26 cm) and the 11 in (28 cm) size.

Orders are processed within 1 to 3 business days, Monday to Friday, excluding holidays. Express shipping within the United States is available at checkout and delivers in 5 to 8 business days on a direct route with no intermediate hub.

Houseland delivers worldwide, with the United States, United Kingdom, Canada, Australia, New Zealand, Japan, Singapore and Hong Kong listed directly. For anywhere else, email hi@thehouseland.com to confirm delivery before you place the order.

Returns are accepted within 30 days of delivery. Outside a defect, damage or a wrong item, you cover return shipping, the original shipping fee is deducted from the refund, and the pan needs to come back in brand new condition.

Contact hi@thehouseland.com immediately and keep all the packaging. For an item that arrives broken, get in touch within 14 days of delivery. Return requests are handled within 48 hours, and refunds or replacements within 5 business days of receipt.

119.99 for the 10.2 in (26 cm) and 129.99 for the 11 in (28 cm). Both are the same uncoated titanium pan with a tempered glass lid; the difference is cooking area, not specification.

The listing sells the pan with its lid and does not offer a lid as a separate item. If you need a spare, ask us rather than assuming one can be ordered alone.