Titanium - The secret metal that changed my cooking

Titanium is a very hard, uncreative metal, and thus has very important advantages when used in cookware:

1. It does not rust (hence used up to now in rocket engines, and human joint replacements)

2. It does not readily react with other molecules, and thus, during cooking, it is not transferred into our food as aluminum and iron are

3. Food does not stick to it, so meals prepared in it are easily removed, and cleaning is extremely easy

4. Even food burnt to charcoal is easily removed by peeling, so that pans are not rendered unusable as may be the case for Teflon-coated ones

5. Water circulates within an evenly heated pot, without quickly evaporating, so food is juicy and every vegetable cooked together with others retains its own flavour. Circulation of water means that no extra water, or at most a few milliliters, is needed, and juices stay within the cooking tissue.

6. Because of titanium's very high melting point, even severe accidental overheating on the stove element will not melt the pot, and danger of fire is reduced

7. (Most important) because food does not stick to the pan, no fat is needed in cooking, so healthy, grease-free cooking is possible.

8. No grease splashes on clothes and no greasy residue is left on plates, there is a clean stove, no oven cleaning because roasting can be done in the pan

9. Undesirable trans fatty acids are not formed during cooking from the added fat

10. as no fat need be added, and calories are thus saved during cooking, we can later add butter or cheese for flavour, not melted at high temperature, and temperature-sensitive food components such as vitamins and proteins are not destroyed

Titanium cookware has brought back joy to my cooking, when food contains natural juices and bouquets of natural flavour, and gives me carefree moments of greaseless surroundings and easy dishwashing. My greatest enjoyment is cooking with eggs.