Warm it, then oil it.
A minute or two on medium-low, a thin film of oil, then the egg. That is the whole routine for a clean release.
Titanium frying pan
The last pan
you'll ever buy.
Titanium on the cooking surface, aluminum in the middle to spread the heat and magnetic steel underneath for induction. Hammered and high-walled.
Kitae Titanium Frying Pan
Kitae Titanium Frying Pan
Flip, sear and slide. No coating to wear out.
Warm it on medium-low, add a little oil, and the food lets go once it has set. Hammered, high-walled, and nothing coated on top.
No PFAS or PTFE coating
Oven-safe to 1000°F
30-day money back
Regular price
$79.00
Regular price
$79.00
Sale price
$89.00
Unit price
per
Which size?
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Kitae Titanium Frying Pan
Regular price
$79.00
Regular price
$79.00
Sale price
$89.00
Unit price
per
Free US shipping
30-day money back
Secure checkout
The Kitae difference
One pan for life
Every layer is chosen for one job: titanium where the food is, aluminum to spread the heat, and steel underneath for induction.
No PFAS. No coating.
You cook on titanium with nothing sprayed on top, so there is no PTFE layer to scrape, chip or peel away over the years.
Even heat, edge to edge
Aluminum spreads heat far faster than titanium or steel, so the whole base warms up instead of one hot ring over the flame.
Oven to 1000°F
Coated pans have a heat limit because the coating breaks down. This pan is rated to 1000°F in the oven. On the stove, warm it on medium-low.
Before you buy
Six things worth knowing first
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Let it let go.
Food holds on for the first moments and releases once it has set. Wait for that before you turn it.
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It works on induction.
The steel base is magnetic, so the pan heats on induction as well as on gas, electric and ceramic tops.
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High walls, fewer splashes.
The walls stand taller than a regular skillet, so a stir-fry or a pan of potatoes stays in the pan.
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Sauce straight from the pan.
Sear, pour in a little wine or stock and scrape up the browned bits into a sauce in the same pan.
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A brush after dinner.
Let it cool, then warm soapy water and a brush. The hammered dents hold a little residue, and a brush gets it out.
Why choose it
Why choose the Kitae
Nothing on top to wear out
A coated pan comes with an end date: the coating scratches, then flakes, then the pan goes in the trash. Here you cook on bare titanium, so there is no layer on top waiting to give up. Buy it once.
A routine you can learn in a morning
It releases the way good steel does: a warm pan, a little oil and a moment before you flip. Do that and the egg comes up whole.
Heat across the whole base
The aluminum core carries heat out from the middle, so the edge of the pan cooks too instead of only the spot over the flame.
From the gas ring to induction
The magnetic steel base means the same pan goes on induction, gas, electric or ceramic, so it moves with you to the next kitchen.
It asks for oil
It is not a coated nonstick, so it wants a thin film of oil or butter and medium-low heat. In return there is no coating to scratch, flake or replace.
People Love Their Kitae
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My mom still get the consistency she need as her other pans but with a healthier option. She's very happy!
Marisa
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Heats quickly and evenly, so far no problem with any food sticking making it very easy to clean.
Tom
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It heats evenly, nothing sticks to it, and it is easy to clean. I am very glad to have taken the leap and spent the money.
Carol
Wash it, dry it and warm it on medium-low for a minute or two.
Add a thin film of oil or a little butter.
Put the food in and wait until it lets go before you turn it.
Let it cool, then wash it with a brush and warm soapy water.
Why Kitae
Not all pans are created equal
How a titanium surface compares with the two pans most kitchens already have.
| Feature | Kitae | A coated nonstick pan | A stainless steel pan |
|---|---|---|---|
| What you cook on | Titanium, no coating | A PTFE or ceramic coating | Bare steel |
| Metal utensils | Yes | They scratch the coating | Yes |
| Oven | To 1000°F | Limited by the coating | High heat |
| Induction | Yes, magnetic steel base | Only with a steel base | Most do |
| Food release | Warm pan, a little oil | Easiest, while it lasts | Takes practice |
| When you replace it | Nothing to wear out | When the coating wears | Nothing to wear out |
Swipe the table to see every column →
Built in layers
Titanium on top.
Steel underneath.
Aluminum sits between the two to spread the heat, and the steel base makes it an induction pan. Every layer has a job you can name.
3 layers
Titanium, aluminum, steel
2 sizes
8 and 10 inch
30 days
To send it back and get your money
Full specifications
- What it is
- High-walled frying pan with a hammered finish: titanium cooking surface, aluminum core and magnetic stainless steel base
- Sizes
- 8 inch and 10 inch
- Lid
- Glass lid that fits the 10 inch, in the lid and set options
- Cooktops
- Gas, electric, ceramic and induction
- Cooking surface
- Titanium, with no nonstick coating on top
- Layers
- Titanium 0.5 mm · aluminum 1 mm · 430 stainless steel 0.6 mm
- Oven
- The pan is oven-safe to 1000°F; the glass lid is not rated that high
- How to cook on it
- Warm on medium-low, then a thin film of oil or butter
- Care
- Dishwasher safe. A brush and warm soapy water gets into the hammered dents better than a sponge.
- Returns
- 30 days from delivery. Refund is the product price.
- Shipping
- Free within the US
Questions
Questions & answers
Is it really nonstick?
It is not a coated nonstick. Warm it on medium-low, add a thin film of oil or butter, and eggs let go once they have set. Without any fat, food sticks the way it does on stainless steel.
Is it pure titanium?
The surface you cook on is titanium. Under it sit an aluminum core, which spreads the heat, and a stainless steel base, which makes it work on induction. A pan of titanium alone would not heat on an induction top.
Why does a magnet stick to it?
Because the base is magnetic stainless steel. Titanium itself is not magnetic, so the magnet is telling you where the steel layer is, and that layer is the reason the pan works on induction.
Does it work on induction?
Yes. The magnetic steel base heats on induction, and the pan works on gas, electric and ceramic tops too.
Can it go in the oven?
The pan is rated to 1000°F, so it can finish a steak or a frittata in the oven. The glass lid is not rated that high: leave it out of a hot oven.
Do I need to season it?
Not the way cast iron is seasoned. Before the first use, wash it, dry it and warm it empty for a minute, then wipe a thin film of oil over it. After that, warm it and oil it each time you cook.
Can it go in the dishwasher?
Yes, it is dishwasher safe. A quick hand wash with warm water and a brush is usually all it needs, and the brush gets into the hammered dents better than a sponge.
Can I use metal utensils?
Yes. There is no coating to scratch, so metal spatulas, whisks and tongs are fine on the titanium surface.
Which size should I get?
The 8 inch suits one or two eggs, a grilled sandwich or a single portion. The 10 inch is the everyday family pan, and it is the one the glass lid fits. The set has both, plus the lid.
What if it is not for me?
Send it back within 30 days of delivery and we refund the product price, with no restocking fee. Shipping out is free in the US. You pay the return postage if you change your mind, and we cover it if the pan arrives faulty.
30-day returns · Free US shipping
Make the switch to titanium
Warm it on medium-low, add a little oil and fry one egg. If it is not what this page said, send it back within 30 days of delivery for a refund of the product price.
Free US shipping · secure checkout