Thread: Titanium pans

no woks come in a variety of sizes dont have to have a big one - I use a chefs fry pan in the bush just need to cure it properly first like a wok and keep dish washing liquid away from it - nice and light - they do need proper curing first - super heat after a good scrub from new ( often have a oil on them from shop ) and then cure with peanut oil - use gas to heat cure first up - wipe clean or hot water only afterwoods

At home now all we use is cast iron and carbon steel. Just yesterday I seasoned a small pan like Barry the Hunter described. It still amazes me that when used properly this type of cookware is non stick and washes clean easily. As far as weight goes if I changed the handle there would be little difference in weight in the small carbon steel high sided pan and a titanium pan that would definitely stick more.