Before I start the discussion, I'd like to clarify one thing: throughout this post the word "titanium" refers to more or less pure (95%+ purity) titanium that looks and acts like a metal. I'm not talking about any non-stick coating here
A search on titanium cookware on Amazon only comes up camping equipment, but in East Asia--at least in China and Japan--titanium cookware tarts to appear in the retail market. They come in two forms: one type being hammered or pressed like carbon steel, and the other cold-bonded ("clad") with stainless steel and aluminum, as the layer touching the food. They are not cheap; using current exchange rates those cookware is comparable to clad cookware in the US.
I can see some advantages in titanium: it is less reactive than iron; it's light; and it's non-toxic. But does it make titanium a good material for cookware?
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