This Our Place Titanium Cookware review has been in the making for over six months. A nonstick pan that doesn’t have any actual nonstick coating sounds too good to be true. It promises to be non-toxic, easy to use, dishwasher-safe, and only needs light seasoning to maintain its non-stick performance. So, I had to find out for myself.
If you’re part of the non-toxic living community, you know the first thing we all kick out of our kitchen is non-stick coatings. Traditional non-stick pans are usually coated with chemicals like PTFE (Teflon) or PFAS, which can release toxic fumes when overheated. But because most of the recipes I create and share here (and on my Instagram) call for some level of non-stick performance, I’ve tested a lot of alternatives over the years. The closest I ever got to a no-coating non-stick experience was with well-seasoned cast iron from Milo. It can be impressively slick—but only after years of consistent use and care. Stainless steel pans like All-Clad can work too, but only under very specific heat and oil conditions, and it’s not exactly beginner-friendly.
So when I first heard about the Our Place Titanium Cookware—a pan and pot set that claims to be naturally non-stick without any coating—I was skeptical, to say the least. Granted, I’ve been using the Always Pan by Our Place and the Wonder Oven religiously. So, I had high hopes for the brand, and I put the Our Place Titanium pan set to the test
But let’s start from the basics.
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My Full Our Place Titanium Cookware Set Review
Our Place Titanium Cookware Features & Specifications
- Set Includes: Titanium Always Pan® Pro, Mini Always Pan® Pro, Perfect Pot® Pro, Mini Perfect Pot® Pro, Metal + silicone spatulas, Silicone spoons
- Materials: Titanium interior, aluminum core, and stainless steel exterior
- Compatibility: All cooktops, including induction
- Cleaning: Dishwasher-safe
- Oven: Safe up to 750°F
- Warranty: Lifetime
- Free Trial: 100 Days
- Price: $625
Design First Impressions
Right out of the box, this Our Place Titanium Cookware set had my full attention. Clean lines, solid weight, and a beautiful brushed chrome/gold finish. In the hand, the Always Pan® Pro, Mini Always Pan, and two pots feel sturdy without being over-the-top heavy. It’s got a good balance. That kind of “substantial but not exhausting” sweet spot that makes you trust it.
The interior has this subtle etched pattern that you can barely feel, but it’s not just for looks. It’s designed to minimize sticking naturally, kind of like giving your food a little lift so it doesn’t glue itself to the base. More on how well that actually works in the cooking section.
Another thing I noticed right away is the pan’s depth. It’s not too shallow like some non-toxic frying pans, and not as deep as a pot. That sweet in-between means I can use it for stir-fries, sauces, or even boiling pasta in a pinch. The Mini and Perfect Pot® Pro, on the other hand, have a 2.75 qt and a 6.75 qt capacity which is perfect for pasta, pot roast, and everything in between.
Bonus: The lid is smart. It’s designed to rest upright on the pan’s edge, so there’s no scrambling to find a clean spot on the counter. It also comes with a handy notch to prop your spoon. Small detail, big convenience.
Overall, the design hits the right balance between utility and style. It’s cookware that wants to work with you, not make a statement just sitting on the stove.
Materials and Non-Stick Properties
Every piece in the Our Place Titanium Cookware set is compatible with all cooktops, including induction.
The interior is made of ultra-hardened titanium—no coatings, no weird chemicals, and definitely no “forever” toxins. Titanium is incredibly strong. Apparently, it is three times harder than stainless steel. But what matters to me is what that strength actually does in the kitchen. And in my experience, it holds up to metal utensils (I tested that), high heat (yep, I went there), and aggressive cooking without flinching. No warping, no chipping, and no scratching so far.
What really sets the Our Place Titanium Cookware set apart is the NoCo® technology. It’s not a coating. It’s a physical texture pressed right into the titanium. You can’t really see it unless the light hits it just right, but you can feel it when you’re cooking. It mimics the lotus leaf effect, which naturally repels moisture and oil. That’s how you get food to release without synthetic layers. The little grooves let air in under your food, so things don’t stick like they would on a totally flat surface.
During testing, this surface showed its strength in ways I didn’t expect. My banana-maple caramel didn’t burn into the pan. And even thick stews simmered without catching or staining the bottom.
About the Ultra-Thick 3mm Tri-Ply Construction
Beyond the cooking surface, the Our Place Titanium pans and pots are built with a tri-ply construction. That’s basically a thick aluminum core sandwiched between stainless steel on the outside and that titanium interior on top. That aluminum layer is what helps distribute heat evenly. I noticed that most clearly with the zucchini fritters and stir-fry, no cold corners, no scorched centers. It holds heat well, too, so once it’s hot, it stays consistent throughout cooking.
Another thing I love? The fully-sealed rims. There’s no exposed core material, which means it’s more durable, easier to clean, and won’t break down over time from moisture sneaking in. Also: no rivets inside the pan. Nothing to trap food or grease. That alone makes cleaning the entire Our Place Titanium Cookware set so much more enjoyable.
Cooking Performance
Before you even start cooking, there’s a crucial step: seasoning. This isn’t a cast-iron-level commitment, but it’s important. I used a neutral oil (grapeseed is my go-to) and followed Our Place’s instructions: rub a light layer into the surface, heat the pan for 90 seconds on medium, then add your cooking oil. It’s not hard, and once you get into the rhythm, it becomes second nature.
After seasoning, I preheated the pan again before each use and made sure to always cook with a high smoke-point oil. This combo really does activate the natural non-stick magic—and keeps it going.
Over the first few weeks, I cooked a full range of meals (zucchini fritters, oat porridge, stir-fries, even caramelized bananas), and every single time, I was surprised by how little food stuck to the surface. Things just glided across the pan—even delicate stuff like eggs and halloumi, which usually like to cling.
What really impressed me, though, was how this Our Place Titanium Cookware set held up over time.
I’ve tested plenty of cookware that performs beautifully when it’s brand new, only to become frustrating after a month or two. But this one held up, even without daily re-seasoning. I did notice that food started to stick slightly after about a dozen uses, but a quick refresh with oil brought it right back to life. That’s key: if you maintain it just a little, the performance really lasts.
The titanium surface seals incredibly well, too. I got crisp golden edges on tofu, salmon skin that crackled, and evenly-browned zucchini slices without overcooking the inside. It manages to retain heat consistently and recovers quickly when you add cold ingredients—no big drops in temperature.
And despite the grooved surface, I never had food get trapped or torn. Even with the softest frittata or stickiest sauces, cleanup was simple, and there was very little residue left behind after cooking.
I also tested how it handled moisture-heavy dishes—like lentil stew and veggie stir-fries—and was pleased to find zero soggy patches or cold zones. The heat distribution is honestly better than I expected from a pan this size. And for high-heat cooking? No warping, no discolouration, no weird smell like you sometimes get from coated pans.
What I Cooked to Test Our Place Titanium Cookware
To really get a feel for this pan, I cooked a variety of meals over the course of six months—everything from breakfast staples to one-pan dinners. I didn’t go easy on it, and I didn’t change how I usually cook.
- Zucchini fritters were the first test. They’re delicate, tend to stick, and fall apart easily in bad pans. I used a light coat of avocado oil and got a crisp golden crust without tearing. They flipped easily and cooked evenly—no burnt spots or mushy centers.
- Next, I made a simple frittata with eggs, spinach, and goat cheese. I started it on the stovetop and finished it in the oven. The transition was smooth, and the pan handled the heat without warping. The eggs puffed up nicely, and the whole thing slid out of the pan with barely any help.
- Midweek, I made a quick stir-fry with soba noodles and veggies. I was curious how the pan would hold up with high heat and fast cooking. It heated quickly, didn’t scorch the garlic or ginger, and the vegetables stayed crisp, not steamed or soggy.
- One night, I made seared halloumi with roasted peppers—a great test for surface stickiness and browning. The cheese browned beautifully without welding itself to the pan, and even the sugar from the peppers didn’t stick or burn.
- I also made a creamy oat porridge with almond milk and berries. This was the ultimate test for any lingering residue or sticking after a slow simmer. The oats cooked evenly and didn’t catch on the bottom, even without stirring constantly.
- For something a bit messier, I cooked a tomato-based lentil stew. I wanted to see how the surface handled acidity and long simmer times. The result? No staining, no weird taste, and cleanup was quick with just a soft sponge—no scrubbing.
- Lastly, I gave the Our Place Titanium pan a real challenge with banana slices caramelized in maple syrup. Sticky, sugary, and notorious for leaving behind a mess. But the slices lifted cleanly, with no burnt residue left behind.
Cleaning & Maintenance
This one genuinely surprised me with how low-maintenance it is, even with all the grooves and texture.
For daily cleanup, I tend to reach for a bristle brush. The natural fibers are firm but not harsh, and they nestle perfectly into the little ridges on the cooking surface. Most nights, that’s all I needed—just a quick scrub with warm water and the brush, and the pan looked good as new.
Now, after high-heat cooking—like searing meat or roasting something sticky—I did get some darker spots and stuck-on bits. Nothing dramatic, but it wasn’t going to wipe off with just water. Our Place suggests deglazing with hot water and baking soda, or using a vinegar and baking soda paste for tougher areas. I tried both. The paste worked best for me, but I will say: it did leave some discolouration behind. More like a patina than actual damage. The performance didn’t suffer, but visually, it’s not as shiny as when it was brand new.
The exterior is another story—it can stain pretty quickly if you let food drip down and don’t clean it right away (guilty). If you’re like me and tend to leave the pan on the stove while eating, I’d recommend a quick wipe-down before it cools completely. Burned-on drips are a pain to scrub later.
But here’s the biggest win: Our Place Titanium pans and pots are dishwasher safe and can go up to wild temperatures without issue. And I tested this thoroughly. I threw it in with my regular dinner dishes several times and noticed zero difference in non-stick performance.
Quick Note:
That said, if you notice your eggs or pancakes starting to stick more than usual, it’s a sign to re-season the surface. Just rub in a thin layer of neutral oil (I use avocado or grapeseed) and heat the pan for a couple of minutes. It’s quick, and it really helps restore that slick feeling.
One last thing worth mentioning: the stainless steel handle and lid knob both stay fairly cool during stovetop use. That’s not always the case with metal cookware, and I appreciate not needing to reach for an oven mitt every time I want to stir.
What I Didn’t Like (Cons)
This Our Place Titanium Cookware review is very positive, but there are a few downsides worth flagging.
At about 3.4 lbs, this pan is definitely on the heavy side. Flipping pancakes or tossing stir-fries with one hand felt awkward, and I had to use two hands more often than I’d like, especially when it was filled with food.
As I mentioned earlier, the exterior can stain easily, so make sure to wipe any spills before you leave the kitchen.
As for the price, yes, the Our Place Titanium Cookware set might be more affordable than some non-toxic cookware brands, but it’s still pricey. But if we’re being honest here, the aesthetics, versatility, and construction help justify the cost. And they also offer a lifetime warranty, so it’s an investment that you know will last.
Final Verdict of Our Place Titanium Cookware Review
The Our Place Titanium pans and pots are a great investment. After spending a solid few months cooking with the Our Place Titanium Cookware, I can honestly say it delivers on most of its promises. It’s well-made, thoughtfully designed, and genuinely non-toxic—something that’s surprisingly hard to find in modern cookware. The titanium interior paired with the NoCo® surface creates a naturally non-stick experience, without the need for synthetic coatings or chemicals. I found that, with proper seasoning and a little care, the pan consistently released food with ease. That said, this isn’t a flawless piece of cookware. It is heavier than your average pan, and I definitely felt that when flipping or lifting it with one hand. If you have wrist or grip issues, this might be a challenge.
And although it’s more affordable than some luxury cookware lines, the price still puts it in the “investment” category. All that said, I think this pan is a solid option for anyone serious about reducing toxins in their kitchen without sacrificing performance. It’s not for someone looking for a zero-maintenance, toss-it-in-the-sink kind of tool. But if you’re willing to season it occasionally, care for it properly, and want something that will last well beyond the average non-stick lifespan, this is a smart, long-term choice that looks just as good as it cooks.
