February 25

The Best Nonstick Titanium Cookware

By trk

Last Updated: August 13, 2021

There's been a lot of buzz about titanium cookware in the past few years. But what exactly is titanium cookware?

Turns out, "titanium cookware" can mean several completely different things (click on the links to see examples on Amazon):

This article is about nonstick cookware with a titanium-reinforced cooking surface: What it is, what makes it different from other nonstick cookware, and the best nonstick titanium cookware to buy. In fact, this article is about nonstick skillets, because that is really the only type of nonstick cookware that anyone needs.

See our favorite titanium nonstick skillet on Amazon

In this article, "titanium cookware" refers to nonstick cookware with a titanium reinforced cooking surface.

The Best Titanium Cookware at a Glance 

Here are the TRK nonstick titanium favorites at a glance. Click the link to see them on Amazon. In the reviews, there are other buying options as well.

Best Nonstick Titanium at a Glance

Our Favorites:


Buy If:

Tfal ProGrade Skillet


-Steel bottom resists warping

-Induction compatible

-Limited lifetime warranty (not likely to cover nonstick coating issues)

You want an inexpensive pan that's induction compatible

Tfal Saute Pan


-Steel bottom resists warping

-Induction compatible

-Limited lifetime warranty

You want a big, affordable saute pan with a lid

Zwilling Spirit

-Ceramic (Not titanium reinforced)

-Tri-ply clad w/induction-compatible steel

-Resists warping

-Steel handles

-You prefer ceramic over PTFE

-You want clad stainless performance with nonstick coating

What Is Titanium? (And Why Is It Getting Into All the Cookware?)

Titanium Crystal Bar

Titanium crystal bar used in manufacturing.

Titanium is a lightweight, non-reactive metal. It's as strong as steel and is primarily used as an alloy with other metals such as aluminum and iron. These alloys have been used in the aircraft industry for decades. You can also find them in consumer gear like camping equipment, bicycles, drill bits, golf clubs, and more. Because titanium is somewhat rare, it's expensive, so most consumer products containing titanium alloys are high-end and spendy. 

More recently, titanium has become a buzzword in the cookware industry. In its different applications, titanium is prized for all three of its characteristics: its lightness, its non-reactivity, and its strength. 

Titanium-reinforced nonstick cookware is considered more durable than non-reinforced nonstick cookware, but even so, it typically doesn't last much longer than non-reinforced nonstick cookware. Both PTFE and ceramic nonstick coatings can be enhanced with titanium. 

Interestingly, titanium nonstick cookware isn't much more expensive than regular nonstick cookware. In fact, much of it is downright affordable. This is probably because it requires a small amount of titanium to make nonstick cookware more durable. In fact, "titanium dust" might be a more accurate phrase. 

This is a good thing, as titanium nonstick cookware is within the reach of cooks with every budget.

You can read more about titanium on Wikipedia.

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A Quick Primer on Nonstick Cookware

To understand how titanium enhances nonstick cookware--and also just to understand what is the best nonstick cookware for your needs--you first have to know a little bit about nonstick cookware in general. 

There are two types of nonstick cookware, and only two types of nonstick cookware:

  • Hydrocarbon-based PTFE (polytetrafluoroethylene) nonstick, also known as Teflon®, has been around since the 1950s. Teflon is a proprietary name owned by the Dupont company, and today there are several competitors who make similar or identical products, so Teflon is now mostly known as simply PTFE. ("PTFE" is also the more popular term these days because Teflon got a bad rap for its potential health threats.) For more info, see our article What is PFOA? A Guide to Nonstick Cookware Chemicals.
  • Ceramic nonstick is the new kid on the block and has been around since 2007.

Both types of nonstick can be reinforced with titanium or other materials to enhance durability.

These are the ONLY two categories of true nonstick cookware. There are no others (although well-seasoned cast iron and carbon steel are nearly nonstick). So if a manufacturer is vague about what their cookware is made of, then it's probably PTFE. For more info on this, see our article Nonstick Cookware Brands: PTFE or Ceramic? A Comprehensive Guide.

In fact, the titanium-coated nonstick has become a new way for manufacturers to avoid overt disclosure about whether or not a pan has PTFE in it: people pay attention to the titanium aspect and forget to ask whether the pan is Teflon or ceramic. 

If a pan is called "titanium nonstick," it's still either PTFE or ceramic, and most likely PTFE: because PTFE has gotten a bad rap lately, manufacturers sometimes like to bury that information. Calling it "titanium nonstick" is one way they do that.

Zwilling Spirit Nonstick Ceramic Skillet Set

The only options for nonstick cookware are ceramic, like these Zwilling Spirit skillets...

All Clad HA1 nonstick pans

or PTFE (aka Teflon), like these All-Clad skillets.

PTFE (aka Teflon)

PTFE is the oldest and best known nonstick cookware coating. PTFE also has many other applications and has been used as a cookware coating since the mid-1950s. PTFE was discovered by accident in a Dupont laboratory; Teflon became its registered trademark. Since the patent expired, many companies make Teflon compounds, but because it's a proprietary name (and also because it's gotten a bad rap of late), it's referred to as PTFE. For all practical purposes, new brands of PTFE are identical, or nearly identical, to Teflon.

PTFE is an inert and nontoxic type of plastic. If ingested, it will pass through a human body unchanged. However, PTFE begins to break down around 500F (some sources say as low as 400-450F) and completely decomposes at 662F (source: Wikipedia). When it breaks down, it gives off fumes that can make humans and other mammals ill, and can kill birds. (You should NOT own a PTFE pan if you have a pet bird.)

Even more concerning is PFOA (perfluorooctanoic acid). Because PTFE is extremely slippery, it doesn't adhere easily to the metal (usually aluminum) it's being applied to. So it needs a "glue" to help it stay put. That glue is PFOA.

Or at least, it used to be used: as of 2015, PFOA has been phased out of PTFE cookware in the US because it's a very, very nasty chemical. It's terrible for the environment (doesn't break down) and toxic to living creatures (carcinogenic). 

PTFE Dental Floss

PTFE is used in hundreds of products, including dental floss.

Dupont and many other companies replace PFOA with a new compound called GenX. It is in the same family as PFOA and though there's less research on it, it is probably just as bad for the environment and living creatures. 

A better label than PFOA-free is "PFAS-free." PFAS are the entire family of perfluorinated compounds that contain PFOA, GenX, and many others. So a pan labeled "PFAS-free" doesn't contain any of these chemicals. That seems like a step in the right direction.

Unfortunately, little is known about what cookware makers are using instead; like GenX, it could be just as bad. (We suspect that it probably is.)

But this is for certain: Just because a cookware is marketed as PFOA-free doesn't mean it's PTFE-free. In fact, if it's marketed as "PFOA free," it almost certainly contains PTFE.

How do we know this? Remember that there are only two categories of nonstick cookware: PTFE and ceramic. If it were ceramic, manufacturers would proclaim so. Instead, they skillfully try to avoid the subject with terms like "PFOA free" and "titanium nonstick surface."

Unless it's ceramic, it's going to contain PTFE- and some type of PFOA-like compounds. Yes: even if it says "PFOA free." Keep this in mind when you're researching nonstick cookware, or you may end up with a product you don't want.

Unless it's ceramic nonstick, skillets are going to contain PTFE and some type of PFOA-like compounds. This is true even if it says "PFOA free." Keep this in mind when you're researching nonstick cookware, or you may end up with a product you don't want.


Ceramic nonstick cookware came on the scene just a little over a decade ago. Ceramic is basically fire-hardened clay, and that is primarily what ceramic nonstick coatings are made of. As such, they're probably more environmentally friendly and safer to humans--though there isn't a lot of research out there, so we can't say thins with 100% certainty. 

Ceramic nonstick can be heated to more than 800F before it begins to deteriorate. And even when it does break down, it doesn't emit dangerous fumes. 

Ceramic nonstick cookware was originally patented under the name "Thermolon" by the Korean company who invented it (remember Green Pan, the original ceramic nonstick?). Today, there are several ceramic nonstick products available, but Thermolon is considered to be one of the highest quality. You can find Thermolon ceramic in Green Pan and Zwilling J. A. Henckel's Spirit cookware. Healthy Legend is also considered a good quality maker of Greblon ceramic pans, a "new generation" ceramic.

See our Ultimate Green Pan Review

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Which Type of Nonstick Pan Is Best?

You may think ceramic nonstick is a no-brainer. It's a tougher material than PTFE, it has a higher decomposition temperature (800F vs ~500F), and, unlike PTFE, it contains fewer toxic chemicals, and possibly none at all. 

But not so fast: because PTFE is, by most accounts, the superior product. 

PTFE is fragile and has a short life span. Yet ceramic nonstick has, by most accounts, an even shorter lifespan; some people say their pans lost their nonstick properties after just a few uses (although at this extreme, you have to wonder if they abused their pan).

Ceramic is great while it lasts, but that may not be for very long. 

And while ceramic is harder, it's also brittle, which means it chips more easily than PTFE.

In fact, if you want to buy high-end nonstick cookware, there are a huge number of PTFE options on the market, including the major brands (All-Clad, Calphalon, T-fal, Cuisinart, etc--all are PTFE). There are only a few high quality options for ceramic nonstick (the aforementioned Spirit line by Zwilling J.A. Henckels, for example).

This might be because PTFE is just better, or it might be because cookware giants have invested all their eggs in the PTFE basket. But the fact remains that most high-end nonstick cookware is PTFE. ("High-end" meaning that the cookware has excellent heating properties, durable handles and lids, etc.)

Unfortunately, there aren't a lot of top quality titanium-reinforced ceramic pans on the market. There are several brands out there, like Gotham Steel and Michelangelo, but the quality isn't great, so TRK can't recommend them. And while it's smart to buy on the low end of the market when it comes to nonstick cookware, poorly made pans are going to be awful to use, and will not contribute to your quality of life or your pleasure in the kitchen.

So even though you may not get longer nonstick lifespan, you nevertheless ought to be willing to pay a little more for pans that won't warp, have better heating properties, better handles, and the little extras that make cookware a joy to use.

The few dollars more you'll spend for a quality brand is money well spent. (And in most cases, it really isn't that much more.) 

Whether there's a lack of titanium-reinforced ceramic options is because the market is so new, because titanium doesn't add a lot to ceramic pans, or because the big manufacturers simply haven't yet gotten into ceramic cookware marketing, we don't know. But if you want ceramic nonstick, your best bet is to stick to the Spirit. Healthy Legend. or Green pan, all of which are high quality.

If you go the ceramic route, your best bet is Zwilling Spirit, Healthy Legend, or GreenPan. (Read more about them in the review section.) 

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Durability of Nonstick Cookware

Both kinds of nonstick cookware are notoriously short-lived, especially when compared to clad stainless and cast iron. The lifespan of an average PTFE pan, even with the gentlest use imaginable, is usually only a few years. For ceramic nonstick, that span can be even shorter, even while touted as being more durable than PTFE. (Durability apparently does not equal longer nonstick-ness.)

And if the skillets don't have a steel bottom disc (as for induction or simply for reinforcing the strength), they are also prone to warping. (This is not true for cast aluminum and anodized aluminum, both of which make a sturdier pan--it's also probably going to have better heating properties. 

So, as you can see, as great as the concept of nonstick cookware is, there is definitely room for improvement.

Enter titanium coating--and titanium cookware.

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Nonstick Titanium Cookware: Revolutionary or Gimmicky?

Because of all the shortcomings of nonstick cookware, manufacturers continue to work on making it better. One of the things they discovered was that you could combine the nonstick coating--both PTFE and ceramic--with a harder substance to make it more durable. Titanium is one of those substances; others are diamond dust and granite. 

Here's how adding titanium (or other reinforcements) to a nonstick coating works: Think of the metal surface of the skillet as a pond, think of the nonstick coating as the water, and think of the titanium as very tiny rocks protruding from the pond's surface. Because the nonstick coating lies below the titanium, it's protected. Utensils scraping the pan are scraping the titanium, not the PTFE or ceramic. Or at least, they are scraping the nonstick surface less. Yet the particles are tiny enough and unobtrusive enough to allow the nonstick coating to still perform. 

Here's a depiction of a titanium nonstick coating:

Titanium cookware surface graphic

The result: a more durable, longer-lived nonstick pan. (See also our article on The Best Induction Cookware.)

So yes, titanium can probably prolong the life of a nonstick pan. But revolutionary? Well, maybe.

Unfortunately, nonstick is never going to be as durable as clad stainless, or cast iron, or really, any other type of pan. Because at its core, it's still a nonstick pan. And that nonstick surface is still going to wear out with use. 

And just as with regular nonstick, you should baby your titanium nonstick too. It is not a miracle substance. It doesn't make nonstick cookware as long-lived as other cookware.

So to answer the question "revolutionary or gimmicky?", it's actually a bit of both. Titanium nonstick is more durable than regular nonstick, and it will last longer--a little longer. But it's still a nonstick pan, and it's still going to lose its nonstick properties, most likely within a couple of years (depending on use).

The good news is that most nonstick pans are cheap. Yes; even titanium-coated ones. You'd think that titanium would increase the cost of nonstick pans greatly, but it really doesn't.

The price range of titanium nonstick cookware is approximately the same as regular nonstick cookware. That is, it starts somewhere around $20 and goes up to a few hundred, depending on what the rest of the pan is made of (stamped aluminum being the cheapest, clad stainless being the most expensive).

As for the PTFE: is it better quality on more expensive cookware such as All-Clad? This has been a difficult question to find an answer to. But we do know that all PTFE is pretty much the same: it's one molecule made into hundreds of different configurations (or at least brand names). However, you may get a thicker coating, or more layers of nonstick coating, on a more expensive pan. And you are certainly going to get a better quality pan with better heating properties.

But the nonstick coating is still going to wear out within a few years (again, depending on use).

Nonstick titanium cookware is more durable than regular nonstick cookware, but if you want it to last as long as possible, you should still treat it like regular nonstick: that is, be very, very careful with it.

Is Titanium Cookware Healthier to Use than Other Nonstick Cookware?

In a nutshell, the answer is no. 

Whether PTFE titanium or ceramic titanium, you're still buying nonstick cookware. Any nonstick surface reinforced with titanium may last longer and take more abuse, but it's still going to have all the properties of the nonstick coating.

Which is to say, ceramic is probably the healthier choice. Although if used and cared for properly, health shouldn't be an issue with PTFE, either. 

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Is Titanium Cookware Better than Clad Stainless Steel Cookware?

Once again, titanium nonstick cookware has exactly the same issues and concerns as non-titanium nonstick cookware. It's only "better" than clad stainless if you really need a nonstick surface, such as many people prefer for eggs and other sticky foods. For all other things, we highly recommend clad stainless as the best option. It's more durable and will last a lifetime, unlike both types of nonstick cookware.

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Is Titanium Cookware Induction Compatible?

Like all cookware, some is and some isn't. However, since a lot of nonstick cookware is coated aluminum, and aluminum is NOT induction-compatible, it can be harder to find induction compatible nonstick cookware. 

Most manufacturers make induction-compatible nonstick cookware, but you have to be sure you're buying the line with induction compatibility. All the skillets recommended here clearly state whether or not they are induction-compatible.

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Why Just Skillets? Why Not Sets?

We at Rational Kitchen are opinionated about cookware. And one strong opinion is that nonstick coatings belong only in skillets.

Here's why:

  • Nonstick coatings don't last very long, so you should only have it where you need it.
  • This means skillets and/or sauté pans, in which the bulk of messy cooking gets done. (Other pans are more for heating liquids, so they remain easy to clean even if nonstick.)
  • Other cookware materials--clad stainless, cast iron, carbon steel--will last a lifetime, so why put it in pans that don't need it and will limit the life of the pan? 
  • Even though nonstick cookware is cheaper than clad stainless, you'll spend more over a lifetime replacing it than on one good set of clad stainless.

For these reasons, we only review nonstick skillets and sauté pans. And also for these reasons, we strongly encourage you to stay away from entire nonstick sets. You'll be happier in the long run if you go the clad stainless route, and restrict your nonstick cookware to one or two skillets. 

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What Size Nonstick Skillet Should I Buy?

It's up to you, of course, but we've found the most versatile size to be around 10 inches or, for sauté pans, 3-4 quarts. In a pan of this size, you can make scrambled eggs for a family of 4 easily. 

Sizes vary among manufacturers, but anything from 9 inches to 11 inches will fit this general guideline.

For all-purpose skillets (not nonstick), we recommend a 12-inch/5-6qt size. But in nonstick, the larger pans are prohibitively expensive--because they won't last long enough to get your money's worth out of them. So unless you're routinely cooking eggs for several, a 10-inch/3-4qt size should be fine for a nonstick skillet or sauté pan.

You can also find some great deals on sets of two, usually 8-inch and 10-inch; these are often cheaper than buying one of the pans alone! If you do get a set, the smaller skillet is a nice addition for when you're cooking for just one or two people, or for making a side dish. You won't regret having it. 

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A Word About Warranties

Some manufacturers offer limited lifetime warranties. This sounds pretty good for a pan that is probably only going to last for a few years, doesn't it? However, these warranties are indeed limited. If you read through reviews by users on Amazon and elsewhere, you'll find that people who actually tried to cash in on the warranty didn't have very good luck.

Nonstick cookware comes with a litany of care and use instructions. If you don't follow these, or if it even appears as though you may not have followed them, companies won't honor the warranty. 

For example, companies will claim, by looking at the pan discoloration, that the pan was used incorrectly (e.g., at high heat). Or if they see tiny chips or scratches, they'll claim you used metal utensils or abrasive cleaning techniques, both of which can void the warranty (read the fine print). 

The point is, warranties aren't always what they seem. And with nonstick cookware, you probably shouldn't expect too much from what seems like an excellent warranty, even with top brands. The life of the cookware is what it is, and the warranty shouldn't change expectations of the cookware's life span to be more than a few years--yes, even with proper care.

If you get more than that, great!! But don't expect it.

This all seems to be an argument to buy on the cheap end of the market. And in general, we do think that's wise, with a few caveats: first of all, if you go too cheap, the pan will have poor heating properties and shoddy construction overall. It won't last long, and it won't be fun to use. It's wise to go low end, especially if you're on a budget, but not the very bottom of the line. 

Buying a skillet with a good warranty is smart, but don't expect any nonstick cookware to last more than a few years. This may be an argument for buying on the low end, but don't buy TOO low, or you'll end up with a cheap, shoddy pan that's no fun to use and may even warp before it loses its nonstick properties.

What to Look for in Nonstick Titanium Cookware

The traits that make titanium cookware a pleasure to use are the same traits that make other cookware a pleasure to use: good heating properties, nice design, a balanced feel, and a good heft that makes it feel substantial in your hand.

The Basics: Skillet Design, Handles, Lids, Even Heating, Ease of Cleaning

As with any cookware, there are certain things to look for that make your experience better.

Note: For a more detailed discussion about good cookware design, see our Guide to Induction Cookware (the "Considerations When Buying" section).

Skillet Design

Skillet design is one of the most important considerations. Their shapes can vary considerably!

Probably the most important consideration is the slope of a pan's sides: The longer and more sloped the sides of a skillet are, the less flat cooking area it will have. Thus, a 10-inch skillet can have anywhere from 6- to 9-inches of flat cooking surface. That's a huge range!

Deeply sloped sides can also make a skillet shallower, which you may or may not find useful, depending on what you like to cook. Shallow sides will definitely result in more grease/liquid splatters.

Having said that, there is a place for a shallow skillet in many kitchens. Crepes, for example, require a shallow skillet with short sides. Many egg dishes are also easier to make in shallow pans. So buy accordingly.

T-fal Pro Grade Nonstick Skillet

The T-fal Pro Grade is shallow with deep slopes and a fairly small cooking surface. Even so, it's a nice, inexpensive skillet with some great features..

All of our favorites have a nice design with a good amount of cooking surface, but some definitely have more than others. The T-fal Pro Grade skillet has the most sloped sides of all of our recommendations. The Woll, Healthy Legend, and Zwilling Spirit all have fairly straight sides.

Zwilling Spirit SLT skillet

The Zwilling Spirit has fairly straight sides and more flat surface area.

And if you want the completely straight sides--better for holding in steam and splatters, and good for dishes with a lot of liquids--then go with the T-fal sauté pan, which is a lot of pan for the price. Woll (pictured below) is also a good choice, but a lot spendier.


Helper handle callout

You want the handles to be comfortable to grip and preferably stainless. Stainless is just going to be more durable than any type of plastic or silicone.

Unfortunately, there are a lot of nonstick skillets with plastic (aka "resin") handles. It's not quite as much of a minus as it is on clad stainless because you're never (in theory) going to heat your nonstick high enough to melt the handle. Nevertheless, oven heat--even moderate heat--takes a toll on any type plastic/resin handles over time. And if you have a gas cooktop, that, too, is going to be hard on any non-stainless handles. 

For larger skillets and sauté pans (more than 10 inches or 4 quarts), a helper handle is an excellent feature, especially if you have any issues with your grip or your wrists.

If you want stainless handles, we recommend going with the All-Clad cast aluminum skillets. They're not titanium reinforced (and so not recommended in this article), but for about $60 you get two really heavy duty, induction-compatible nonstick pans. (Note: since these aren't clad stainless, they're made in China. Only All-Clad's clad stainless products are made in the USA.) 


Since this article is primarily about skillets, lids are kind of a secondary issue because most skillets do not come with lids. You have to buy them separately, or use ones you already own. 

Sauté pans do, however, come with lids. Unfortunately the lids for nonstick cookware are almost universally glass, which is less durable than stainless. For this reason, you may prefer to buy lids separately, so you can get exactly what you want (which for us would be stainless). 

Of the recommended skillets/saute pans in this article, the T-fal Pro sauté pan and the Healthy Legend skillet come with lids. All are glass.

Even Heating

When people are buying nonstick cookware, they can sometimes forget that the same things that make any pan great to use are also what make a nonstick pan great to use: one of the most important of these is even heating.

Most nonstick pans are aluminum, and aluminum, for the most part, has excellent heating properties. It's even, it's fast, and it holds heat well.

But not all aluminum pans are created equally. Cheap aluminum is thin, and since mass is as much a predictor of pan performance as material (that is, the greater the mass, the better the pan will be at conducting, spreading, and holding heat), thin pans don't conduct or hold heat very well. Thin pans are also more prone to warping.

Better made nonstick pans are either: 1) thin aluminum with a reinforced base (T-fal Pro Grade), 2) cast aluminum (Woll, All-Clad, Healthy Legend), or 3) clad stainless tri-ply with nonstick coating (Zwilling J.A. Henkels Spirit).

Our favorites are in the middle: cast aluminum. They're hefty enough to provide good heating and durability, but not as expensive as clad stainless, which is overkill for a pan with such a limited life span.

Ease of Cleaning

The great beauty of nonstick cookware is right there in the name: the nonstick surface makes these pans easy to clean. It's the primary reason people are willing to trade durability and longevity for the fragile, shorter-lived nonstick pans. Most every busy cook wants pans where the food slides right off, as seen in the late night TV infomercials. And all nonstick skillets provide this.

So there's not a lot to say about ease of cleaning. Whether you go the PTFE route or the ceramic route, you're going to love how easy these pans are to clean. No abrasive cleaners necessary!

There's only one thing that makes nonstick even easier to take care of: a rivetless cooking surface.

You'll find this wonderful feature in the Healthy Legend (ceramic, and not titanium-reinforced). And in the case of the Healthy Legend, you don't even have to pay a premium price for it.

A Good Nonstick Surface: PTFE, Thermolon, Greblon

PTFE: Are there different grades of PTFE, or is it all pretty much the same? The marketing lingo makes it hard to tell, but the science makes us think that all PTFE is pretty much the same; after all, it's one molecule. In fact, the greatest thing to happen to PTFE is titanium, which makes it more durable--although it won't stand up to high heat or other bad treatment any better than regular PTFE. So if you pay a higher price tag for nonstick pans (such as All-Clad), you're most likely paying for superior construction, not superior nonstick coating.

Ceramic: There are a few types of ceramic coatings. The two best are Thermolon, which is the original ceramic coating (remember those late night Green Pan commercials with the egg sliding around the pan?), and Greblon, which is a "second generation" ceramic. If you're considering ceramic nonstick, be sure to go with one of these coatings. All the ceramic nonstick pans reviewed in this article are either Thermolon (Zwilling Spirit) or Greblon (Healthy Legend).

Is one better than the other? Hard to say. While you'd think the Greblon would be better because it's the newer and "higher tech" option, there really isn't a lot of difference in performance. In fact, if you go by reviews, or if you want top performing pans, you pretty much have to go with the Thermolon options, such as the Zwilling Spirit. But again, you're paying for the clad stainless construction and stainless handles, not so much the Thermolon coating.

Cast Aluminum or Reinforced Bottom to Prevent Warping

All Clad HA1 nonstick induction compatible bottom

One of the biggest issues with nonstick pans is their tendency to warp. This is because most nonstick pans are aluminum. If the aluminum is thin, it's almost certainly going to warp with use--sometimes, with just a few uses. And once warped, the pan can't be set right. It's a goner.

This is why we recommend nonstick pans that are either made of cast aluminum, clad stainless, or have reinforced bottoms (which often doubles as induction compatibility).

All of these are constructions that will resist warping. 

T-fal makes several lines of nonstick pans. We recommend the Pro Grade line only, which has a reinforced bottom and is also induction compatible. Other T-fal lines cost less, but they aren't going to provide the performance of the T-fal Pro Grade line (or any of our other recommended pans).

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What Are the Drawbacks of Nonstick Titanium Cookware?

The drawbacks of titanium nonstick are the same as with all nonstick. For example:

  • It requires more specialized care than other cookware to prolong its life. (See the section below on how to extend the life of your nonstick cookware.)
  • It's prone to warping unless it's cast aluminum, clad stainless, or has a reinforced base.
  • Many nonstick lines have plastic or silicone handles and glass lids (stainless is preferable), which aren't as durable as stainless.
  • It will lose its nonstick properties over time (probably within a few years, depending on use). 

Yes, titanium nonstick will probably last slightly longer than regular nonstick, but you still have to take really, really good care of it. Titanium reinforcement is not a license to treat nonstick like other cookware.

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How to Extend the Life of Your Nonstick Titanium Cookware 

A lot of manufacturers today, of both types of nonstick cookware, claim that their pans are durable enough to withstand metal utensils, dishwashers, and high heat. However, if you want your nonstick pans to last as long as possible, you will never, ever do any of the things claimed to be safe. This goes for nonstick titanium cookware too.

Here's a list of ways to extend the life of your nonstick titanium cookware (all nonstick cookware, actually):

  • Do not use metal utensils. Use only wood, silicone, bamboo, or plastic. This is true even if the manufacturer says it's okay to use metal.  
  • Never heat the pan higher than medium heat. PTFE begins to degrade at around 450F, and while ceramic doesn't break down until above 800F, high heat does seem to take a toll on its nonstick surface. Since all cooktops are different, medium heat is the safest way to go. Also, if you have gas burners, the flame will take its toll on resin or silicone handles, too. So for all these reasons, don't cook above medium heat.
  • Do not use nonstick cooking spray on nonstick pans, especially PTFE pans. Chemicals in the spray react with the PTFE, shortening its life. Sprays that contain only oil (such as misters you fill yourself) are fine.
  • Do not put in the oven above about 350F. If your pan has plastic or silicone handles, any oven heat will take its toll over time, so avoid putting it in the oven at all.
  • Do not put in the dishwasher. Dishwashing detergent has abrasive particles that aren't good for any cookware, but especially nonstick (also true for knives, by the way). 
  • Do not use abrasive cleansers or scrubbing pads, even if the manufacturer says it's okay. 
  • Always let a pan cool before immersing in water to prevent warping. (Note: This is true for all pans.)

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Our Picks for Titanium Cookware (The Reviews)

Here are our picks for the best titanium nonstick PTFE and the best ceramic nonstick on the market. Here are a few points to remember:

  • There are no good quality titanium ceramic pans on the market, so our ceramic picks here are NOT titanium-reinforced.
  • Our star ratings are our own. They are strictly in the nonstick category, as none of these pans will have the durability and longevity of clad stainless or cast iron cookware. That is to say, don't compare these ratings to ratings for clad stainless. It's apples and oranges.
  • These picks are not in order of preference. They are just the nonstick pans that we really like and think offer the highest quality. Some are expensive (Woll and Zwilling), while some are remarkably reasonable (T-fal, Healthy Legend). 
  • We've included different buying options where we could. Different retailers package pans differently, so some come in sets, some don't, some with lids, most without. Prices vary, too, so you can compare the Amazon price (for example) to the WalMart price or the Sur la Table price.

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T-fal Pro Grade Skillet (PTFE)

T-fal Pro Grade Skillet

T-fal stands for "teflon-aluminum," and was originally a nonstick only cookware line. Today, T-fal is owned by the French cookware conglomerate Groupe SEB, which also owns All-Clad, as well as dozens of other brands. In other countries, T-fal is known as TeFal, but Dupont wouldn't allow that name to be used in the USA because it sounded too much like "Teflon" (Dupont's brand name for PTFE).

T-fal's shtick is the red dot in the center, which supposedly alerts you when the pan is hot by changing color. The color change is subtle, and not a lot of people (including our testers) find it terribly useful. However, if you're new to cooking or the least bit insecure in your abilities, you might appreciate that indicator. Some people really love it.

T-fal makes a dizzying array of cookware lines, including several PTFE nonstick lines, ceramic nonstick, and even clad stainless. Their products are mostly inexpensive, and the Pro Grade line, which we recommend here, is both inexpensive and nice quality. (No, it's not top of the line, but at this price, you shouldn't expect that.) 

As far as we know, it's the only T-fal line with titanium-reinforced nonstick. And it's just a few dollars more than T-fal's most popular pan, which is not induction compatible, not titanium reinforced, and has a plastic handle.

We wish the pan was a little heftier, but the stainless base partially makes up for that (as well as making the Pro Grade line induction compatible). 

Reminder: this review is for the Pro Grade T-fal skillet only; other T-fal lines are going to have different options and quality levels, so this review does not apply.


  • Titanium-reinforced PTFE
  • Stainless handle
  • Reinforced stainless base
  • Induction compatibility
  • Oven safe up to 500F
  • Limited lifetime warranty
  • Made in China.


In some ways, the T-fal Pro Grade skillet is just another cheap, aluminum nonstick pan. It's thin aluminum with a coating of PTFE--and worth just about exactly what you'd be willing to pay for it.

On the other hand, the T-fal Pro Grade skillet has some really nice features that you'll be hard-pressed to find in this price range (e.g., under $30 for a 10-inch skillet).

The skillet is a nice shape. The sides are a bit sloped, but they're deep enough to make up for that somewhat. The 10-inch skillet has about an 8-inch diameter of flat cooking surface, which is pretty standard (although we prefer more flat surface).

The stainless handle is spectacular for a pan at this price point. Most other nonstick cookware, even at higher price points, has plastic handles. But the Pro Grade has a nice, sturdy stainless handle that makes this pan a joy to maneuver (compared to others in this price category). We would prefer that the stainless rivets holding the handle on were covered in PTFE, but that's a small criticism. 

The stainless base not only makes it induction compatible, it also compensates (somewhat) for the thin aluminum construction. This will do a few neat things: First, it will make the pan sturdier and less prone to warping, and second, it will enhance its heat conductivity properties. You want that thicker layer between your food and the heating source. With it, you'll see much less scorching and far fewer hot spots than on a comparable pan without the reinforcement (yes, even though it's poor-conducting stainless, as it's the mass that makes the difference).

Also, the titanium is going to make this PTFE a little more durable and longer-lasting than other, comparably-priced T-fal pans. With the prices so close, it seems like a no-brainer to go with the Pro Grade if you're looking at any other T-fal pans of similar construction and quality. 

The design has a few serious flaws, however: the stainless rivets are going to be magnets for goop buildup. And let's face it, this is a thin pan, so it's not going to have great heat conductivity, even with the reinforced base. (Just better than comparable pans without the reinforced base.) Plus, it's not a very pretty pan, and you're not going to fall in love with it, like you might with some of our other favorites (Zwilling Spirit, anyone?).

The bottom line is that it's an inexpensive pan, and you get what you pay for--meaning it's probably not going to last more than a few years and certainly not going to outperform clad stainless or cast aluminum. But if this is what you want to spend, the T-fal Pro Grade is one of the best options we've found. 

Pros and Cons


  • Stainless handle
  • Induction compatible
  • Inexpensive.


  • Thin construction with mediocre heat conductivity
  • No lid (standard for skillets)
  • Stainless rivets on nonstick cooking surface.


If you're looking for an inexpensive aluminum nonstick skillet with a few nice features like a stainless handle and induction compatibility, the T-fal Pro Grade skillet is an excellent choice.

T-fal Pro Grade Skillet

but the T-fal Pro grade skillet on amazon now:

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T-Fal Pro Grade Jumbo Saute Pan w/Lid (PTFE)

T-fal Pro Grade Jumbo Saute Pan

The T-fal Pro Grade Jumbo Sauté Pan has all the same characteristics as the Pro Grade skillet reviewed above. We included this sauté pan as another option in case you're looking for a pan that comes with a lid or an overly large pan at a very reasonable price point (or just prefer a saute pan to a skillet).

If you only occasionally need a large sauté pan, such as for the few times a year you cook for company, this is a great option. Or, if you want a big pan with a lid included, this is also a great option. It not only has a stainless handle and reinforced bottom, but it has a great stainless helper handle--essential for when this jumbo pan is full of food.

To find out more about T-fa products in general, read the skillet review above. 


  • Titanium-reinforced PTFE
  • Stainless handle and helper handle
  • Reinforced stainless base
  • 5-quart capacity with a 12-inch diameter base
  • Induction compatibility
  • Oven safe up to 500F
  • Limited lifetime warranty
  • Made in China.


The jumbo Pro Grade sauté pan is a really nice pan if you need to cook for a crowd. For large amounts of food, sauté pans are better: they're deeper, with straight sides, so they hold food better with less spilling and fewer splattering. 

As with the Pro Grade skillet reviewed above, the stainless handle is great, as is the reinforced stainless base, which not only provides induction compatibility, but also offers durability, warp resistance, and better heating properties because of the additional mass.

And as with the Pro Grade skillet (above), the jumbo sauté pan has its drawbacks, too. It's a thin pan, so its heating properties are only going to be mediocre, and it has the stainless rivets on the cooking surface that are going to collect goop (and you can't use a scouring pad on them). At this price point (and even above it in a lot of cases), this is going to be par for the course, though, so unless you want to spend a small fortune on a higher end jumbo-sized sauté pan, this is a good option. 

Pros and Cons


  • Stainless handle
  • Induction compatible
  • Lid included (this is standard for sauté pans)
  • Inexpensive.


  • Thin construction with mediocre heat conductivity
  • Stainless rivets on nonstick cooking surface.


If you're looking for an inexpensive, nonstick, oversized sauté pan, the T-fal Pro Grade Jumbo Saute Pan has some features that make it better than other pans in its price range. 

T-fal Pro Grade Jumbo Saute Pan

to buy the t-fal pro grade jumbo saute pan:

amazon buy

Zwilling J.A. Henckels Spirit Skillet (Ceramic)

Zwilling J.A. Henckels Spirit Skillets

Zwilling J.A. Henckels is a German conglomerate that owns several kitchen brands, including Demeyere, which is one of our favorite lines of cookware. They are also well known for their good quality knives, best known under the Henckels name. The Zwilling J.A. Henckels Spirit is a fairly new line of cookware, and it has a lot going for it: It's clad stainless with an aluminum interior. Being so, it has a lot of the great properties of clad stainless pans, including good heating properties and stainless handles, not to mention the nice heft that quality construction provides. 

Most large manufacturers go with PTFE coatings. It's good to see ceramic nonstick on a stainless pan (rather than on late night infomercial products, which are sometimes of questionable quality). Over the next few years, we'll probably start to see a lot more of this, as people move away from PTFE because of its potential environmental and health problems. 

Zwilling Spirit is coated with Thermolon ceramic, which is considered the highest quality ceramic. Whether that coating is better than less expensive Thermolon pans (such as the original Green Pan line), it's hard to say. Only time and use will tell. 

In any case, these are really nice pans. 

Note that the Zwilling Spirit cookware is not titanium-reinforced; to reiterate, we couldn't find any titanium-reinforced ceramic pans that we liked. We are including these as an option to the titanium-reinforced PTFE pans, should you be looking for a good quality nonstick ceramic. 

Yes, it's on the expensive end of the nonstick spectrum, but it's not as much as a lot of clad stainless. The 9.5-inch skillet with lid included is a pretty good deal at around $60 when not on sale; if you have a discount (such as for a first time buyer) it becomes a pretty good deal. 


  • Thermolon ceramic nonstick coating
  • PTFE/PFOA free
  • Clad stainless construction with aluminum interior for excellent heating properties
  • Stainless handles and stainless helper handles on large skillets
  • Induction compatible
  • Oven safe up to 400F
  • Limited lifetime warranty
  • Made in China.


Being clad stainless, the Zwilling Spirit pans have the characteristics that make cookware a pleasure to use: an aluminum interior for great heating properties, a stainless exterior for durability (and great looks, too), stainless handles (also for durability), and the heft and solidity of a well-constructed pan. 

The pan holds heat really well. In fact, it holds and conducts heat almost like an All-Clad tri-ply pan, which is fabulous.

The stainless handle is comfortable to hold. The only drawback is the stainless rivets on the cooking surface, which you can't scrub to clean. 

We wish the lids were stainless rather than glass (especially at this price point), and actually consider this kind of a major drawback.

Theoretically, the ceramic coating should last longer than it does on less expensive pans. When you pay more for a pan, you should get a thicker layer of nonstick (whether PTFE or ceramic). We don't know if that's the case, but it should be. And if you take very, very good care of your pan, as outlined in the care section above--that should make for a fairly long-lived pan. Ceramic typically doesn't last as long as PTFE, but we have high hopes for this skillet. 

In reality, though, it's hard to say. We'd love to give a great report on the longevity of the nonstick surface, but it's hard to predict under the short testing conditions we've given it. We can sat that in a few months of use and careful care, we've found this pan a joy to use. But as with all ceramic nonstick (and nonstick in general), there are a huge number of differing opinions and experiences. 

If it lasts, the Zwilling Spirit will be hands down our most favorite nonstick pan ever. 

Pros and Cons


  • Durable, clad stainless construction
  • PTFE/PFOA free
  • Stainless handles, with stainless helper handles on larger skillets.


  • Ceramic nonstick tends to lose its properties fairly quickly even with proper care
  • Oven safe only to 400F
  • Glass lids (should be stainless at this price!)
  • Stainless rivets on cooking surface
  • On the expensive end of the spectrum.


These are really nice, high quality ceramic nonstick pans. They're a little expensive, and the jury is still out on just how long even the best ceramic lasts. But if you want safe nonstick cookware that's got high-quality design and features, the Zwilling Spirit skillets are truly pans you can love.


Amazon: 2-piece set

Zwilling Spirit nonstick skillet set

Sur la Table: Several size options

Zwilling Spirit SLT skillet
Zwilling Spirit skillet

Buy the Zwilling Spirit nonstick skillet now:

amazon buy

Final Thoughts on Nonstick Titanium Cookware

Nonstick titanium cookware--or at least nonstick titanium skillets--are a great addition to any cookware collection. It's not for every day, but for eggs, fish, and other delicate foods that cook best at medium heat or below, nonstick titanium cookware is a great option.

We hope we've answered all of your questions about titanium cookware. If not, we'd be happy to! Shoot us an email, or leave it in the comments below. Any and all thoughts are welcome. 

Thanks for reading!

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  1. Thank you for taking the time out to write in details what you guys know about the titanium non-stick pots. And thank you for including additional comparison facts and info like "only buy nonstick skillets and sautes, and NOT non-stick whole pot sets. Use Allclads instead for whole pot sets." I'm a detailed oriented person, so the more info I get, the better I understand. My husband bought As Seen On TV Copper Chef 10" skillet. He uses it mostly to heat up left-overs, but of course me, I have to research it. The box says it's "coated with CeramiTech non-stick coating, PFOA & PTFE Free, dishwasher safe, riveted handles, stainless-steel induction plate, works in oven and all stove tops." The small print says CeramiTech is the latest ceramic coating technology. The pan is heat resistant up to 850F, and like your guidelines above say, do not emerse hot cookware in water as it can cause wraping. I started comparing all those features following your guidesline in your smart blog article, lol, and I said to myself "PFOA & PTFE Free? That's a lie because I learned from your article 'Remember that there are only two categories of nonstick cookware: PTFE and ceramic'." But what about the new CeramiTech ceramic coating? Have you heard of it and have you guys been able to test it?
    I didn't know what stainless rivets were. I thought they were the silver screws that hold the handle to the pot, but your article kept mentioning "stainless rivets on nonstick cooking surface", and "surface" is the "bottom" to me while the handles are on the sides, so I was confused in that topic.
    In regards to size, amazon has a 14 inch one. I was thinking to get this size (along with 8" and 10" or the 9.5" from that other website your blog mentioned) to make an extra pancake quicker in the skillet for my family, which pancakes may be done twice a week for the kids. But in a 14 inch skillet, will the heat even out so I can cook all 3 pancakes evenly? And if I'm doing pancakes twice a week, and want to do an extra pancake to finish faster and save time, will it be worth buying, since you stated the ceramic coating may not last as long as titanium non-stick? I will try my best to follow your caring guidelines. As far as eggs, I currently do mines in a stainless steel skillet. I find when the olive oil is heated enough in the stainless skillet, my scramble eggs don't stick. I learned in your article that the titanium non-sticks are better for eggs, but I do want to try the Zwilling Spirits since it's ceramic coating, and not PTFE. So unless I learn how to make good eggs in the ceramic coating, I'll continue doing my eggs in stainless steel skillet. Thank you for helping me getting started in knowing my pots, and making me a better cook!

    1. Hi Diana, thanks for your great comment! Copper Chef is a ceramic coating (the 850F is a dead giveaway that it contains no PTFE). They are inexpensive pans that should last you a year or two, and are probably safe, although there are some issues with ceramic that still need more research. You can read more about them in this article.
      About rivets: Yes, they’re the screws that hold a handle to the pan. In a skillet, the sides are curved and are often used as part of the cooking surface, but I can see how that might be confusing for you because you’re right, they’re not on the bottom of the pan, they’re on the sides. The point is that those rivets can collect gunk that make them hard to clean, so it’s nice when a nonstick pan also coats the rivets in a nonstick coating (but it’s not a deal breaker, either).
      If you’re already using stainless steel to make eggs, I think nonstick would be a step backwards for you. Stainless steel is by far the better choice: it’s durable and will last forever. So why use nonstick if you don’t have to? If you want to make a big batch of pancakes, my suggestion would be to go with a big, double-wide griddle that you need two burners to heat, or even an electric one. Most griddles are nonstick, usually PTFE, but you can find them in cast iron or clad stainless, too, I think. For you, I think a cast iron griddle would be perfect. Once it’s well-seasoned, it will be almost as slippery as nonstick, but will last for the rest of your life. Here’s an example of what I’m thinking of: https://amzn.to/3frd5Rx
      All the electric griddles I found have a nonstick coating, so I recommend the cast iron.
      You’re right thata a 14 inch pan may not heat evenly. It depends very much on your stove and the pan itself, but for most burners, a 14″ pan is going to be hard to heat evenly. This doesn’t mean you can’t do it, but you may have to make some adjustments to your cooking, esp. for something like pancakes (for example, keep the batter away from the edges of the pan). If you do go with a 14″ pan, be sure to let it preheat long enough for the heat to distribute as evenly as possible.
      I hope I answered your questions. If not, please let me know and I will give it another try. 🙂 Thanks again for your comment!

      ps-if you like our site, please consider sharing articles on your social media. We are a small site and need all the help we can get to grow our audience. Thanks!

      1. I'm getting into cooking more because I want my toddlers to eat healthy but they can be fuzzy eaters at times so I have to get creative. So THANK YOU for some of the things in your response that are new to me, and for the encouragement. For ex. I didn't know that going to non-stick from stainless to do eggs would be considered "going backwards". That's awesome! And I GET IT why you said that! My stove actually comes with a non-stick griddle in the middle, and never did I thought I can probably replace it with a different kind! So I'm going to measure it to see if it fits the cast iron griddle example you sent me. Cast iron is also on my list of research because I don't know anything about it so you helped me figure some things out now by recommending it to me. I never used the griddle on my stove because I kept hearing that non-stick pans aren't good etc… and I wasn't going to use it until I did research on it. Because of your detailed explanation in this blog post, I ended up buying a 12 inch Zwilling Henckels Spirit non-stick ceramic coating pan from Amazon. My husband's Copper Chef is 10inch, so I eye-balled it, and said I can probably do 3 small round pancakes in a 12 inch. I ran with my gut feeling that perhaps a 14 inch wouldn't heat evenly right away. Guess what? My gut was right! I was able to do 3 small pancakes at once for my toddlers. I read all the small print that came with the Zwilling to make sure I cared for it accordingly. And I told my mom and husband that I am now a non-stick pan expert, and no one can use the Zwilling without my supervision! So it sits in my oven secluded from the others in the draw lol. THANK YOU for helping me get started in my journey of planning and organizing my toddler's healthy meals. (I ended up making oatmeal coconut pancakes without milk for them twice this week on the Zwilling!) May God continue to bless you guys with knowledge and the will power to continue with your blog!

        1. Hi Diana, "Going backward" by using nonstick over stainless is just our opinion; if you'd prefer nonstick, then you should go for it. Our complaints about it are that it doesn't last very long, and that there may be some health risks associated with it–so if you're already using stainless for eggs, you may not want to switch to nonstick. But do what's right for you and your family!

          I hope you love your Zwilling Spirit pan. I would love to hear how it holds up vs. the Copper Chef. The Spirit should outlast the Copper Chef by quite a bit, even though they're both ceramic. If you remember to, please drop us a line in 6 months or so and let us know how both pans are doing.

          And bravo to you for guarding your pan! More people should do that–their nonstick would last a lot longer.

          Thanks again for sharing your thoughts. If there's anything else we can help with, please let us know. 🙂

  2. Hi all, thanks so much for your thorough thinking and research – because I tend to cook "hot" to get searing and caramelization at times, I also want to bypass PTFE laden skillets.

    I've been looking at Hestan's Titanium skillets that are "heat tolerant" up to 1050 F so I'm assuming these are ceramic/titanium? Do you all know more about Hestan's stuff, including their nanobond and "Titum" lines/materials..? I'm not having much luck finding more in-depth info on their materials so makes me suspicious, other than the high heat they can withstand likely meaning they're ceramic.


    Any pointers/thoughts appreciated!!

    1. Hi Todd, this is an easy one! We reviewed Hestan cookware last year, here’s the link to our review: https://therationalkitchen.com/hestan-cookware-review/

      The short answer is that the Hestan NanoBond Titanium is really nice cookware. It is NOT nonstick and the titanium coating is not the same as you find on ceramic nonstick. This is good though because it’s going to last a lot longer than a ceramic nonstick pan. The pans are at best stick resistant, and only slightly less sticky than stainless steel. But the coating is extremely durable and can withstand high heat without losing any important properties.

      There are some more details about what titanium nanobond coating actually is in our review.

      The TITUM nonstick is just a PTFE pan with a tri-ply base. Not good for high heat use.

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