Which Titanium Pan Is Right for Me?

How to Choose the Right Titanium Pan

Choosing the right pan comes down to what you cook most often. Each pan shape is designed for specific cooking styles, and using the right shape makes cooking easier and more enjoyable.

This guide compares the four pans in the Titan range — the frying pan, wok, sauté pan and crepe pan — by what they are best for, their shape and profile, and the cooking styles they suit. If you are new to titanium cookware, start with what is titanium cookware and how to cook with titanium cookware.

The Frying Pan

The titanium frying pan is the most versatile pan in the range and the best starting point if you are buying your first titanium pan.

Best for: general everyday cooking — searing proteins, sautéing vegetables, frying eggs, cooking fish, making simple pan sauces.

Profile: medium depth with gently sloped walls, a single long handle, and a flat base designed for even contact with the hob.

Why choose it: if you want one pan that can handle most tasks, the frying pan is it. It is the pan most cooks reach for first.

The Wok

The titanium wok has a flat base (designed for modern hobs including induction) with high, sloped walls.

Best for: stir-fries, noodles, tossing ingredients, high-sided cooking and high-heat cooking where you need to move food quickly.

Profile: wide with high sloped walls, a single long handle, and a flat base for induction compatibility.

Why choose it: if you cook stir-fries or Asian-style dishes regularly, or if you want a pan designed for high-heat tossing, the wok is the right choice. The high walls contain food during tossing and the wide base allows rapid evaporation.

The Sauté Pan

The titanium sauté pan has a wider base than a saucepan with higher, straighter walls and two side handles.

Best for: family meals, sauces, simmering, braising, deeper dishes and one-pan meals that combine proteins, vegetables and liquids.

Profile: wide base with high straight walls, two side handles (rather than one long handle), and capacity for larger volumes.

Why choose it: if you cook for multiple people, make sauces or one-pan meals, or need a pan with more volume than a frying pan, the sauté pan is ideal. The two handles make it easy to lift when full.

The Crepe Pan

The titanium crepe pan has a very low profile with minimal walls, designed for flat cooking.

Best for: crepes, pancakes, eggs, flatbreads and any cooking where you need to slide or flip food easily.

Profile: very low walls, flat base, single long handle, designed for maximum access to the cooking surface.

Why choose it: if you make crepes, pancakes or eggs regularly, the low profile makes sliding and flipping effortless. It is a specialised pan rather than an everyday pan, but it excels at what it is designed for.

Comparison Table

This table summarises the key differences between the four pans.

A Simple Decision Guide

If you are not sure which pan to choose, use this decision flow:

Want one versatile everyday pan? → Frying Pan

Cook stir-fries or noodles often? → Wok

Cook larger sauces or family meals? → Sauté Pan

Make crepes, pancakes or flatbreads regularly? → Crepe Pan

Need more than one? → Build Your Own Titanium Set

Need More Than One?

If you cook a variety of dishes, you will likely benefit from more than one pan. The frying pan and wok cover most everyday cooking. Adding the sauté pan gives you capacity for larger meals, and the crepe pan adds specialised flat-cooking capability.

Rather than buying pans one at a time, you can build your own titanium set — choose your pieces, select your sizes and create a set that fits the way you cook, with bundle pricing that reduces the per-pan cost.

What About the Cutting Board?

The titanium cutting board is a preparation tool, not a cooking pan. It is designed for food prep — cutting, chopping and slicing — and is not used on the hob.

If you are building a kitchen setup, the cutting board complements your cookware rather than replacing a pan. It is covered in more detail in our upcoming cutting board guides.