Cleaning and Maintaining Your Titanium Pan

One of the quiet joys of uncoated titanium is how little it asks of you. There's no fragile coating to baby, so cleaning is straightforward. A gentle routine keeps the surface smooth and the seasoning intact for years.

Let it cool first

Always let the pan cool naturally before washing. Plunging a hot pan into cold water subjects any metal to a sharp temperature shock, and there's no reason to rush it. Give it a few minutes.

The daily wash

Warm water, a little mild dish soap, and a soft sponge or cloth is all it takes. Harsh chemicals and heavy-duty degreasers are unnecessary. Rinse, then dry the pan thoroughly with a towel before you put it away — drying prevents water spots and keeps the surface looking its best.

Stuck-on food

Don't attack a dry, crusted pan. Instead, add some warm water and let it soak for a few minutes, or warm it gently on the stove to loosen the residue. Once it softens, it wipes away easily with a soft sponge or a wooden tool. Patience beats scrubbing every time.

What to avoid

• Abrasive scouring pads and steel wool. Metal utensils while cooking are fine — titanium is a hard, durable metal — but aggressive scouring during cleanup wears down the seasoning layer you've built. Reach for a soft sponge instead.
• Harsh chemical cleaners. They do nothing that warm soapy water won't, and they're not needed.
• The dishwasher, as a habit. Your pan is technically dishwasher safe, but hand washing preserves the seasoning and the surface far longer. For a pan meant to last 25 years, the two minutes at the sink are worth it.

Keep the seasoning alive

After washing and drying, a quick wipe of oil across the cooking surface keeps release strong and guards against water spots. Over time this is what makes the pan better the more you use it. For the full method, see Seasoning Your Titanium Pan in 4 Steps. And if you've noticed some color on the surface, that's expected — see Why Is My Pan Discoloring?.