I had similar experiences with titanium cookware. Could it be acting as a catalyst to something that would otherwise not happen?
I had similar experiences with titanium cookware. Could it be acting as a catalyst to something that would otherwise not happen?
I don’t know.
My current favorite cooking surface is the coating used on Hestan Nanobond. It’s sold as “titanium” but, from reading the patent, I think it’s a bunch of layers of CrN, TiN, and AlN, applied by PVD in a process optimized to produce an attractive gray color that looks a bit like metallic titanium. It seems very hard, very durable, and does not obviously react with any kind of food. (And even if it did, unless something oxidized the Cr to +6 and made it soluble, nothing that might leach out seems likely to be harmful.)
The patent seems to expire fairly soon, and maybe the process will take off. I wonder if this coating could be applied to a lightweight titanium pot with good results.