Hardened Titanium Surface

A titanium food contact layer engineered past its own limits.

Untreated Grade 1 titanium is soft — Vickers hardness of roughly 120–170, actually below standard cookware-grade stainless steel of 150–210. On its own, GR1 titanium isn't a cookware material.

Our proprietary plasma thermal oxidation process changes that. At 800 °C (1472 °F), the titanium surface is hardened to HV 600+, and it takes on its matte blue color in the process.

• Safe with metal utensils and steel wool. Scrubbing won’t remove the blue finish.

• Built for decades of daily cooking, and backed by a lifetime warranty.

• No coating of any kind. You cook directly on solid GR1 titanium hardened surface.

The blue-matte finish isn't paint or pigment — it's the oxide layer itself, refracting light the way a thin film does.

Tri-Ply Precision

Three bonded layers for even heat.

Each layer with one job:

• GR1 titanium (at least 99.6% pure): the hardened cooking surface.

• 1050 pure aluminum core: spreads heat evenly, edge to edge.

• 430 magnetic stainless steel base: works on induction, gas, electric, ceramic and halogen.

  Cookware is oven safe to 600 °F (315 °C). Glass lids to 392 °F (200 °C).

TiSealed Edge

Titanium Sealed Edge Technology. Protected structure. Extended lifespan.

Most tri-ply pans delaminate at the edge first. That's where the layers are exposed to impact, thermal stress, and moisture. TiSealed seals the rim, protecting the bond between the layers where they’re most exposed.