The Taima Titanium Nutri Pan Pro 2.0 is a frying pan with a solid titanium cooking surface and no coating on it. It’s $159 for a single pan and comes in three sizes. I bought the 12-inch in June to find out for myself whether a pan with no coating is really the safer choice, and it’s been on my stove most days since.
What I was after
My daughter sent me one of those articles about nonstick coatings back in the spring, and after that I couldn’t look at my old ceramic pan from Target the same way. It had a chip near the handle the size of a fingernail and I’d been ignoring it for a year. I didn’t want cast iron, because my mother had cast iron and I remember her scrubbing and oiling it every Sunday of my childhood. I wanted something I could cook eggs in without thinking about it, and that I could feel fine about.
Titanium kept coming up. I’d heard it on a podcast about kitchen stuff, and then I saw it on my sister-in-law’s stove in Duluth over Memorial Day. So I ordered one.
What the pan is actually made of
This is the part I dug into before buying, because “titanium pan” can mean a lot of things.
Taima’s product page says the cooking surface is 99.86 percent titanium, Grade 1, which they describe as the same grade used for medical implants. Underneath that there are aluminum layers for heat and a stainless steel outer shell so it works on induction. So the whole pan isn’t titanium. Taima says as much in their FAQ. The part that touches your food is.
There’s no coating. Instead the titanium itself is stamped with a fine ridged texture Taima calls SlipScale, and that’s what’s supposed to keep food from sticking. They say it’s lab tested with no PFAS, PTFE or PFOA, and there’s a certificate image on the page.
To be fair, the product page is a lot to get through. There are chef quotes and a countdown clock, and I had to scroll a long way to find the details tab with the actual construction in it.
So, is it non-toxic?
The part I can check myself is the surface. It’s bare metal. There’s nothing on it to flake or peel, and after three months of daily use and a few rounds in the dishwasher it looks the same as the day it arrived, minus some color. My old ceramic pan was shedding bits of itself into my eggs by month eight. This one can’t do that, because there’s no layer to shed. That alone settled most of what was bothering me.
The part I’m taking on trust: the purity number and the lab testing. I can’t test a pan for metals in my kitchen. Taima publishes the certification and says it’s third-party tested, and the construction they describe matches what I can see and feel. But I’m taking the paperwork at its word, same as anyone would.
I’m comfortable with it. Not because of a badge, but because the thing I was worried about, a coating breaking down into my food, can’t happen with this pan.
Cooking on it
The card in the box says to warm a teaspoon of oil with a high smoke point in the pan on medium-low for two or three minutes before you cook anything. I did that with avocado oil while the furnace guy was in the basement, and then I made a two-egg omelet. It came off the pan in one piece. I actually laughed. I texted Meg a photo. She didn’t respond, because she’s twenty-six.
Since then it’s been eggs most mornings and salmon on Fridays, plus whatever vegetables I picked up at the Saturday market. Fish skin crisps and releases with a nudge. Vegetables brown instead of steaming. I run the burner lower than I used to, because this pan gets hot faster than my old one and stays there.
It goes in the dishwasher. When I burned rice onto it the one time, I took a scouring pad to it and you can’t tell where I scrubbed. It’s lighter than it looks, and the handle stays cool enough to grab without a towel.
What it costs to keep using
Nothing, as far as I can tell. There’s no coating to wear out and nothing to reseason on a schedule. Taima says the pan carries a lifetime warranty, and the product page listed a 120-day return window when I ordered. I didn’t need it. My old pans cost me a new pan every couple of years. This one has cost me $159 and a teaspoon of avocado oil.
What I didn’t love
The surface has gone a little darker where the heat hits, a sort of straw color. Taima’s FAQ says that’s normal for pure titanium and cosmetic only, and I believe them. I still notice it every time I wash it.
$159 for one pan is a lot.
Would I do it again
I would, and I’d probably skip the months of reading and just order the pan. If you’re where I was in the spring, looking at a chipped pan and wondering what exactly is in it, Taima’s Nutri Pan Pro 2.0 answers the question by not having a coating at all. The lab side of it you’ll have to take on trust the way I did. The eggs, you can see for yourself on day one. Mine gets used every morning, and the old ceramic one is in the garage sale pile.
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