About Titanium Cookware Safety
Titanium is a chemical element with a high strength-to-weight ratio, meaning it is very strong but very light. Titanium is often called the "space age metal" and its unique characteristics make it ideal for use in many applications. Its strength, light weight and high melting point (meaning it can withstand high heat) make it a great choice for cookware. Does this Spark an idea?
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Safety
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Titanium cookware has been proven safe for humans. Titanium is biocompatible, meaning it is non-toxic and not rejected by the body. Titanium is so safe to use, it is even used in medical applications, including surgical implements and implants.
Advantages
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Titanium is a truly non-stick surface. This cookware is not coated with a non-stick polymer, the metal itself is non-stick. This makes even healthy cooking a breeze. There is no need to use additional oils or water, creating natural and healthy dishes. Titanium cookware is also easy to clean. Although titanium cookware may cost more, the investment is worth it, as it can last a lifetime. Titanium is so strong it resists scratches and dents, meaning your cookware will stand the test of time, even in a well-used kitchen.
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Heat Distribution
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Titanium is a poor conductor of heat, making pure titanium cookware undesirable. since the heat will not be evenly distributed. Most titanium cookware contains an aluminum base, which helps to evenly distribute the heat. The aluminum is thoroughly covered with the titanium layer, creating a cooking surface that is 100 percent non-porous, and therefore safe.
Lightweight
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Titanium is lightweight, but it is also tough and strong, so it will not warp or break over time. Being lightweight is an important safety feature, as it is easy to handle. Even if you have debilitating conditions such as arthritis or carpal tunnel syndrome, you can enjoy cooking with titanium cookware.
Cautions
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There are a lot of different types of cookware available, but not all are as safe or durable as titanium cookware. Pans coated with a non-stick surface release toxic gases when heated to a high heat. Also be cautious of aluminum pans, as aluminum is a reactive metal, meaning it can react with salty or acidic foods and leach metal into the food. Aluminum is a heavy metal that can be absorbed from the environment and accumulate in the body, causing illness. Stainless steel and copper pans also pose a danger of leaching metal into the food.
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