Most non-stick pans are built to be replaced. Their slippery surface is a coating, usually PTFE, sprayed onto the metal. Every scratch from a fork, every scrub and every overheated pan wears a little of it away. After a year or two the coating is patchy, food sticks, and the pan goes in the bin.
A pan with no coating to lose
A Casora pan has a hammered titanium cooking surface with nothing applied on top. There is no PTFE, PFAS or PFOA, so there is no layer to scratch, flake or wear off. That is also why metal utensils and the dishwasher are fine.
How does it stay non-stick without a coating?
Two things work together. The hammered texture means food touches less of the metal, and a properly preheated pan creates a thin layer of steam under the food so it releases on its own. It is the same principle chefs use with stainless steel, made easier by the textured surface.
- Preheat on a medium heat for 1–2 minutes.
- Flick in a drop of water: when it beads and rolls, the pan is ready.
- Add a little oil, add your food, and let it sear before you move it.
How it compares
| Casora titanium | Coated non-stick | Stainless steel | Cast iron | |
|---|---|---|---|---|
| Chemical coating | None | Yes (PTFE) | None | None |
| Metal utensils | Yes | No | Yes | Yes |
| Dishwasher | Yes | Not recommended | Yes | No |
| Needs seasoning | No | No | No | Yes |
| Easy food release | Yes, when preheated | Yes, until the coating wears | Takes practice | Once seasoned |
| Weight | Light | Light | Medium | Heavy |