This titanium oxide layer shields the titanium from further degradation. Self-Healing Titanium Oxide LayerĪnother unique benefit of titanium cookware is that when titanium is exposed to oxygen, a titanium oxide layer forms. Vegetables cooked in titanium cookware will not lose nutrients and crispness. For example meat cooked in titanium cookware will be tender, juicy and retains its flavour. Many people feel food cooked with titanium cookware tastes authentic and doesn’t lose its original flavour or nutrients as much.
This means that cooking is healthier, lighter, grease free, and assists you to lose weight and live a healthy life.įurthermore, titanium cookware users don’t need to add water to cook their food, as titanium is non-stick and won’t burn food. Perfect For Healthy and Flavour Rich Cookingĭue to its fast heating property, titanium cookware doesn’t need butter, animal fat and oil to cook food. Having a titanium core and ceramic base will also prevent lead from leaching from the ceramic base into the titanium and contaminating the food. This is one of the main reasons titanium is combined with metals and non-metals – to make them safer.įor example, having cookware with a titanium core and an aluminium base results in a safer cooking. This particular property of titanium ensures that other metals such as aluminium are unable leech through it and contaminate food. One of the key qualities which make titanium a desirable metal for cookware is its non-porous nature. The following reasons provide some arguments for this assessment: Non-Porous Property Generally, it is felt that titanium is a safe and stable metal to cook in. Cleaned easily with little more than a quick wipe with a tissue or wet dishcloth.Non-porous and will not allow metals such as aluminium to leach through and contaminate food.Able to heat up quickly and reduce cooking time.
Proper maintenance and care of titanium cookware.Some Points to Consider When Buying Titanium Cookware.Reasons to Buy and Use Titanium Cookware.