Our Place Mini Titanium Always Pan Pro, 8.5" Nonstick Titanium Frying Pan | PFAS-free titanium skillet; tri-ply steel & aluminum; lid & spatula; induction, dishwasher & oven safe to 1000°F (750°F Gold)

I bought 8" silver pan first. But I realized it is a bit small. So I returned it, and bought the 10+" one that has gold colors, which was on sale, while silver one was not on sale. I desided to ignore that gold one can only handle 750F°, vs. 1000F° for silver.If money was no problem, I would have both: 8" for lightness, and 10+" for extra space. But if I am to choose just one, 10+" it is.It is nearly non stick with just a little spray of oil. Ideally, this will never wear out. So this is a non stick forever pan.It browns things really well.It is very beautiful, especially the gold one, even a little ostentatious.I still use silicone spatula, even though it should easily stand up to metal one.It is quite heavy: both-good(even heat transfer and heat accumulation: when you put a steak on, the temperature does not drop a lot) and-bad(heavy to lift).Though the 8.5" is small enough that it is a lot more manageable to try the steak air flip maneuver. But it is not light either.There is one thing that I wish they did differently. This needs explanation. The lid is a single piece. It is smashed under it self on the edge, where it sits flat on the pan. This construction creates a narrow gap that is open towards inside of the pan.. If something splatters into this gap during cooking, it could be challenging to wash out, unless you use dishwasher for everything. Even my cheap pot has a wide enough gap for my finger to easily fit in to wash it.I guess the counter weight for this point is it may not look as great if a wider gap is used. And as good as it looks, I am not sure I would actually want to change it, even if offered.The pan surface is a little more intensive to wash, if washing by hand, because the surface has dimples. But the same feature is a positive if your stove is slanted, and oil paddles to one side in a normal pan. In this pan, it is kept in place because it is keptured by dimples. Overall, I feel it is wining feature.Anyway, I am really glad someone came out with a pan that is (nearly) non stick at all temperatures(unlike stainless), stays this way forever(unlike all other non stick types), and adds no residue into my food(unlike all other types of nonstick and even iron pans with acidic foods), and for a price that is comparable to any diecent pan.This one is a winner in my book.

Have only had it for a week so obviously important issues I can’t address yet. But, I’ve made fried, scrambled and omelet eggs and grilled cheese where the cheese melted onto the pan and other stuff that wouldn’t expect to stick. Pan is seriously non stick. Everything except the scrambled egg was completely non stick. Pan practically didn’t need to be cleaned. Just wiped with a sponge. The scrambled egg was made ignoring instructions - started stirring long before it set. Instructions actually warn against doing this re non stick properties so don’t fault the pan. Pan heats evenly, is flat and cleans very easily - even the egg that stuck came off with easy sponging. It is heavy. First, this is great for heating evenly and has a great solid feel. Weight not an issue for this small pan (I suppose if even a little weight is a problem then it could be) but I suspect the larger pans do have some weight to them that could be a factor. Cover fits well. Wish it were glass but it isn’t (perhaps this way so can withstand very high temps). Pricey but the quality and performance (if it stays like this) make it worth it (if you’re looking for a high quality pan). If I like it as much after a few months I’ll get the bigger one (s) as well - especially if there’s a decent sale - they are pretty expensive even if worth the money). I have pretty new coated non stick pans that work fine but would love to just get rid of all coated pans. I’m a fan.

Virtually non-stick performance without the frail temperature-sensitive coating. I cook eggs with just a touch of oil/butter and a tablespoon of water - flawless every time. Boil water for spaghetti, sear steaks, pancakes, tomato sauces, cheese sauces, etc. I can use on induction, gas stovetop, oven broiler, and electric (heating element) stovetop.Lid works well for steaming - we’ll see how the polished mirror surface holds up… Lid top is metal, so it does get hot - use a kitchen towel to lift while cooking.Really satisfied after first month and cooking 2-3 meals/day with this. Cleans up easily with dish soap in the sink and I can also run this through the dishwasher as well.Very minor sticking if you don’t use a spritz of fat with certain foods (e.g., eggs), but far less finicky, more forgiving, and easier to get great results with this vs. stainless steel. Can use metal, silicone, and wooden utensils without damaging cooking surface.No warping noticed despite several uses on induction for boiling at power level 10. nice, sturdy, heavy build.I highly recommend!

This is an amazing 8”nonstick titanium pan. I have had no problems with it and I’ve used it a tone these last few couple of months. The lid seals tight for steaming and I have never had an egg stick. When you lift the pan up, you can fill the quality and the heaviness. As for the non stick, titanium,you have to understand how to use these pans. When you cook, eggs, or any high protein, you need to cook them on a lower heat with butter or you can use something like avocado oil for higher heat. I already bought the 12 inch from someplace else, but I’d return it if I could to get another one of these.

Our Place Titanium Always Pan Pro | 10.6":I absolutely love this pan. Completely non-stick without chemical coating! (Unless you call fat a chemical :-D)I use this pan mostly for meat, but the other day I used it to fry eggs. I used butter and had no stick at all during any part of the cooking. I generally cook low and slow but as we all know, Ti can take the heat better than any of the other materials.I wish I knew about this pan before I bought the hex clad pan which started flaking within 8 months. If you are thinking about it, there is no choice. HC is toxic garbage. Our Place is the real deal. Love. Love. Love.It comes with a tall-boy metal lid. Truth is, I like glass lids more and one of the ones I had fits well enough. The tall one is good for melting cheese, or if you have a press that fits under it.It also comes with a stainless steel spatula that has grooves in the handle so you can rest it over your pan to mitigate messy dripping. Nice design, but I usually use a bigger spatch.Using metal spatulas has not left any marks, but then, it wouldn’t.I use an induction cooktop and there are no issues to report there.Keep this pan seasoned with good fat and you’ll never have a problem. If that changes, I’ll update this, but, y’know, it won’t.

This pan is terrific! Cooks evenly, sears meat well and keeps it moist, nothing sticks, non toxic. All the benefits!

handle heavy, the handle is to heavy and the pan does not sit as level in use as it should. The handle side of the pan is pressed down more on the burners creating a uneven heat pattern.Otherwise it is not nonstick but cleans easy and foods do come loose easy. It is better than the chemicals in teflon types. I would recommend this to others, and do wish the next gen has a balanced handle.

Best pan I have in my kitchen! I highly recommend, not only is it great to cook with it looks fantastic!!

The best (of many) pan I ever bought! Not sticky at all if you follow the instructions. Nothing burns, nothings sticks. Super easy to clean too. Will buy the other two sizes as well and retire everything else in my drawers. A 💯 recommendation!

Just as expected! Fast shipping, packaged securely! Beautiful pan, use gently as suggested. Cleaned well & very easily!Thank you, very happy with purchase!

Requiere muchas consideraciones. Hay que tomar una serie de medidas para que sea realmente útil:- El grado de calentamiento antes de echarle aceite y alimentos y MIENTRAS se cocina (engorroso cuidar a la sartén además de la preparación de alimentos)- La forma de limpieza (no acepta una esponja muy suave ni tampoco algo rugoso).- Una calamidad si alguna parte del alimento se quema.Definitivamente NO es para uso diario, mucho menos para uso rudo. Una delicadeza carísima.

This pan has brought a lot of the joy back to cooking for me. It really is non-stick! But you have to follow the instructions - heat it up for a bit, then add some non-smoke oil, let it heat up a bit more, then do your cooking.I've never had eggs slide around the pan the way they do with this puppy. Expensive? Yeah, really, it's a lot of money to spend on a PAN for goodness' sake! But worth it? Absolutely.Why is it worth it to me?Beyond the joy of cooking and cleanup, my main reason for buying the pan was the Titanium finish. Supposedly non-toxic. So I have a little peace of mind that I'm not poisoning myself every time I eat.I say "a little" peace of mind because honestly I don't trust anyone these days. Eggs are good for you. Now they're bad for you. Coffee's good. No, wait, it's bad. Etc etc etc. The goal posts keep moving constantly, and it's hard to know who's telling the truth, who's lying, and who is just misinformed.So I HOPE that this pan is really non-toxic. It is. That's what I tell myself anyway.Great pan. Should last many, many years. And cleanup is a dream too.

Giving five stars for now. Might update later if I have anything further to report.the pan arrived on time nicely packaged with a spatula for turning food over. The handle is metal on the lid and on the two handles on the pan. The long handle does not get quite as hot as I anticipated but still need oven mitts like cast iron.I waited a few months to share my review until I gave my pan a good work out. Now, I must say I’m used to using my beloved cast iron cookware but I’m finding it awfully heavy to work with these days.That’s the first reason I bought this new pan because it’s not as heavy as cast iron. Secondly because it does not have a ton of chemicals leaching off into the food.I was nervous to start using it at first and searched for instructions on how to “season” the pan but couldn’t find any information on what to do. So, I bit the bullet and just started using it. Turns out you don’t need to season it like cast iron. First use, I placed it in my oven filled half way with water and turned it to 450* for about half an hour, turned off the oven and let it cool down before removing it from the oven.FIRST RECIPE: Marry Me ChickenAfter a good wash, I dried it and put it on my glass top stove, added some avocado oil and turned the heat to med high. I let the oil heat up then added a good two tablespoons of butter for browning to the pan. When the butter started to sizzle I put 8 seasoned chicken breasts in the pan and turned the heat down to medium, they browned up very nicely. I finished the recipe which turned out beautifully. Clean up was a breeze.Since then I’ve used the pan for all kinds of things. There is definitely a little learning curve in the beginning, like learning the correct temperature for a particular food (especially bacon) and when to turn the heat down.Many videos talk about turning it up on high heat but I don’t do that. I’ve never been a high heat cooker!Once the oil or butter heats, I turn the heat down and it cooks beautifully with no sticking of eggs, pancakes etc which I cook on medium heat. Don’t turn eggs or pancakes too soon as they will not be loosened from the pan.For cooking steaks or chops, I sear the meat on medium high to get a good browning going, then I turn it down to medium and finish until desired doneness. Poaching eggs for eggs Benedict, oil the pan first, add water and let it come up to temp before add eggs. Fried chicken or fish or French fries come out nice and golden brown crispy, and tasty!Focaccia bread and pizza cook wonderfully in this pan and is nice and crispy on the bottom. Yum!NOTE: For cleaning, I use a little bristle brush that looks like a shaving brush with regular dish soap and it cleans up nicely.One thing I definitely recommend is the use of a splatter screen so your stove does not get blasted with grease. I also use the screen in the oven, I love being able to put the pan in the oven to finish things.I have the largest size pan and will now save up for the two smaller sizes.So far this pan is a winner and I’m anticipating a long life with this cookware.UPDATE Since I love this pan so much I decided I needed to purchase the next size smaller. During my search I discovered a set that in includes the medium sized pan, the small size, the Dutch oven and a good sized pot. All pieces have their own lids. They also sent one flipping tool and a silicone spoon. I have used all the sizes and love them all so much!I am cooking on lower heat with fantastic results and the clean up is amazingly easy.Searing meats is also easy, once seared as desired then turn down the temperature to lower heat and carry on until done. The Dutch oven is perfect for my artisan no knead breads, even better than my cast iron Dutch oven.There are a few posts that say these pans are not non stick but they truly are if you take the time to learn how to use them properly. Just don’t try and use the highest heat for the entire cooking time.I absolutely love each and every one of them and have no problem recommending them.They are an investment for sure but they will last forever if you care for them and give them a little love!