I’ve always been told to coat pan heavily in olive oil. Do you put corn meal in top of the olive oil?

Too much indeed but man sometimes pizza is about the decadence. This looks really good even if it would tangle my bowels into a gluten induced knot.

Aww. They deserve each other!

So far I’m thinking it’s not a gimmick. Time will tell.

Yes, all the time. Sorry for the abbreviation. CS

This is probably similar to slightly less nonstick to a really well seasoned CS. I find CS needs a little more attention than Cast iron to really keep it nonstick. Difference here though is that Ti does acid, cleans easier if you do get adherence (no one is perfect), and can even go in dishwasher.

Yeah I have some healthy skepticism, but at least it’s not a treated surface. Maybe aill report back in a couple of years!

Ive bought a couple of high end traditional nonsticks hoping for longevity and will never do that again.

Allegedly this Ti is dishwasher safe!

Does pretty well with eggs. You do need some oil/butter

Oh I hate rivets too! Have a Ti brand you recommend? Mine is Vocvoi.

Me too. Have you tried Titanium?

Yeah me too. But if you want to cook high acid, or egg, or something quick or you are even a little behind on seasoning and cheese is involved, it really is nice to have a nonstick on hand.

Yeah assume the ti is inherently less bound to sticking that SS and they claim the pattern on the pan helps somehow too. Admittedly I’m a little afraid I’m being had which is part of why I posted to see what the critics here have to say.

Not in front of it but I think it’s vovic or something similar. They claim no treatments just titanium.

What’s in them?

Damn, I’ll take two. Does the price include shipping?