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Features and Advantages of 100% Titanium Cookware
01 - Ceramic nanotechnology greatly changes the wetting angle and does not leak oil.
The more you use it, the better you can use it.
Because heavy metals such as chromium, nickel, and manganese in stainless steel cannot be repelled by the human body, their long-term accumulation in the human body will cause serious harm to internal organs.
Titanium metal inhibits the growth of bacteria, and the food prepared with titanium cookware remains true to its original flavors.
In current clinical applications, titanium is used for tooth bases, heart stents, skulls, etc. Because titanium is not repellent to the human body, it attracts each other and is very harmonious.
Titanium is a non-magnetic metal and will not be magnetized in a large magnetic field.
Titanium is a very active metal. Its equilibrium potential is very low, and the tendency to thermodynamic corrosion is high.
But in fact, titanium is very stable in many media. For example, titanium is resistant to corrosion in oxidizing, neutral, and weakly reducing media.
This is because titanium and oxygen have a great affinity.
In the air or in an oxygen-containing medium, a dense, strong adhesion and an inert oxide film are formed on the surface of titanium, protecting it from corrosion.
Even when caused by mechanical wear, it will quickly heal itself or regenerate.
This shows that titanium is a metal with a strong tendency to passivation.
The titanium oxide film always keeps this characteristic when the medium temperature is below 315℃.
The surface hardness is five times that of ordinary pure titanium. Do not need a spatula;
Our cookware was tested in a laboratory that made a 15 kg force wire brush that has repeatedly been rubbed on a single-point surface 80,000 times. The surface is as good as new;
The surface adopts Ceramic nanotechnology technology, which greatly changes the wetting angle and effectively improves the non-sticking surface of the cookware, whereas the Teflon-coated pot will gradually fall off as the use time increases. This is easier to use.
Wipe gently to clean the surface.
After heating, the colour of the titanium surface is light blue, which is the oxidation and discoloration of titanium metal at high temperatures, rather than an additional substance.
In the cooking process, there is nothing more than the titanium metal turning blue, and our cookware itself is blue in colour, so there will be no big colour difference, so secondary discoloration is avoided.
02 - What is titanium?
Titanium is a metallic chemical element, chemical symbol Ti, atomic number 22, located in the fourth period, IVB group in the periodic table of chemical elements.
The abundance of titanium in the earth’s crust is 0.56%, ranking ninth among all elements (0, Si, Al, Fe, Ca, Na, K, Mg and Ti), and fourth in common metal elements (Al: 7.45%, Fe: 4.20%, Mg: 2.35%, Ti: 0.56%); is a silvery-white transition metal, which is characterized by its light weight, high strength, metallic luster, and resistance to wet chlorine corrosion.
In 1791, titanium was discovered in Cornwall, England, in the form of titanium-containing minerals by the English amateur mineralogist William Gregor.
In 1910, American chemist Matthew A. Hunter used sodium to reduce TiCl4 to prepare 99.9% pure titanium.
Its blue surface is not a Teflon coating. It is very easy to distinguish whether it is a coating.
If it is a coating, the coating will fall off if repeatedly rubbed with a steel wire brush. The blue surface of our cookware is a titanium material with a thickness of 0.5mm.
The physical change has been eliminated, and there is no shedding.
The core of the patent nanotechnology is to protect the 1050 aluminum layer from high temperatures.
It only targets the surface of the titanium layer to quickly increase the local temperature to about 1000-1200 degrees Celsius through a specific method.
The orientation of the microscopic interface causes C, H, O, N and other elements to combine with titanium in a certain proportion to form a super-hard titanium surface without other heavy metals.
03 - What is the role of the edge of the pot?
The flanged pot rim acts as a reinforcing rib to prevent the entire pot from being deformed.
At the same time, if there is soup in the cooking ingredients, the pot will hang easily if there is no pot rim when pouring the soup, and the soup will easily drain on the outer edge of the pot wall.
04 - Do iron cookware supply iron?
Iron pans do not supplement iron. The iron elements the human body requires come from vegetables and meat.
Iron pans will react with oxygen in the air at high temperatures to form iron trioxide, which is often referred to as rust.
The harm is great and it is not easy to discharge.
The only iron ion that the human body can absorb is divalent iron, which can only be obtained from food.
Titanium-aluminium-steel three-layer composite material
Enhanced pot body strength, excellent magnetic permeability, suitable for a variety of fire sources.
The heat conduction is fast with uniform heating.
Biometal, antibacterial, and fresh-keeping.
Scratch-resistant and wear-resistant, energy-saving, easy to clean, and physically non-sticky.
05 - What is the material and thickness of titanium cookware?
All cooking utensils are made of titanium, aluminum, and steel, in a three-layer metal composite laminate and integral molding.
05 - Is the titanium used in the cookware composite material pure titanium or a titanium alloy?
All our cooking utensils use pure industrial titanium. The grade is TA1, the titanium content is greater than 99.6%, and the density is 4.51g/cm3;
06 - Why are our cooking utensils made of titanium, aluminium, and steel composite materials, instead of using pure titanium?
The thermal conductivity of pure titanium is general.
If the pot body is made of pure titanium, the heating process is slow and energy saving.
Also, pure titanium is non-magnetic and cannot be used in induction cookers.
The titanium-aluminium-steel three-layer metal that comes in contact with the food is pure titanium, which belongs to the healthy layer.
In the middle there is aluminium, which plays the role of rapid heat conduction, and belongs to the heat-conducting layer.
The outer layer is 430 stainless steel, which belongs to the magnetic layer, which can be applied to the induction cooker.
At the same time, steel can strengthen and protect the roundness of the pot body, so that the pot body is not easily deformed in the process of alternating hot and cold.
07 - Are the cookware utensils’ rivets made of pure titanium?
The cookware rivets are pure titanium rivets. The diameter of the rivet head is 9mm, and the rod diameter is 6mm.
08 - Has the titanium product been certified for food safety?
Our titanium cookware has passed SGS certification, meets GB4806.9-2016 and the US FDA’s domestic and foreign food safety requirements.