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The brand sent me this to try, and when I lifted it out of the box all I could say was what an absolute beauty it is.
It’s the COOKVIVO 12-inch titanium frying pan. It was really enjoyable to cook with, and I’m happy to have it in my kitchen.
Quick Verdict
- Buy it if: you want a big pan with no nonstick coating that looks good enough to leave on the stove
- Skip it if: you want to walk away from the stove and let food sit
- My favorite feature: How pretty it is
- Would I buy again? Yes
What’s a hammered titanium pan made of?
The inside of the pan is a layer of pure titanium with no coating on top of it, so there’s no PFOA, PFAS or PTFE. Under that is hammered steel, which is what spreads the heat, since titanium alone isn’t great at it.
And then there’s the look. The hammered dimples swirl out from the center of the pan and catch the light. I think it’s gorgeous, and it looked just as nice after the first cook as it did out of the box.
COOKVIVO 12-Inch Titanium Frying Pan
An uncoated titanium frying pan with a hammered finish, a cool-touch handle and a lid, plus titanium chopsticks and a cleaning sponge in the box.
COOKVIVO pan size, material and what’s in the box
- Size: 12 inches across, 3.7 quarts
- Cooking surface: Pure titanium, uncoated, no PFOA, PFAS or PTFE
- Body: Hammered multi-layer steel
- Cooktops: Induction, gas, electric, ceramic and glass
- Oven: Safe up to 750°F
- In the box: Pan, handle to attach, lid, titanium chopsticks, sponge and manual
- Brand: COOKVIVO, model CKVV103
Who’s a 12-inch titanium pan for?
Anyone cooking a big batch. I love how big it is. A full pan of dinner still left me room to stir. If you meal prep, the leftovers fit nicely in a stack of GUSTO deli containers, and a sharp knife like the Cutluxe chef knife that made slicing carrots easy makes the chopping go faster.
It’s also for anyone who wants to stop cooking on a coated nonstick pan but doesn’t want to season cast iron.
Making gluten-free fried rice on the first try
Before I started, I looked it up and found that silicone is fine to use on titanium, so I cooked with a silicone spatula. I used avocado oil, since a high smoke point oil is what you want here.
Once the vegetables went in, my gosh, they just glided along so smoothly. I cracked the eggs right into the pan and scrambled them there instead of mixing them first, then folded in the rice and beef.
If you’re cooking gluten-free too, I built a meal planner app that saves recipes from websites and suggests gluten-free swaps when you’re short an ingredient.
The handle on this pan
- It stays cool: I never needed a pot holder to grab it while I cooked.
- It’s easy to hold: It’s a big pan, but the handle’s easy to handle.
- You attach it yourself: The handle comes off the pan in the box, so there’s a little assembly before the first cook.
Little extras in the box
- A lid that fits the pan
- Chopsticks that are titanium too
- Its own sponge
- A manual with tips for before and after cooking
Does food stick to a titanium pan?
A little, if you let it sit. The eggs stuck a bit on the first cook, and these three habits kept everything else sliding.
- Keep things moving. The eggs stuck a little bit, just a little. You definitely have to keep food moving or it’ll stick in my experience.
- Clean it warm, then towel-dry it. I scrubbed off what stuck with the sponge while the pan was still warm and it came all clean. Then dry it really well with a towel. Don’t leave it to air-dry.
- Read the manual first. There are just a couple of tips you’ll want for before and after you cook.
Questions about cooking with a titanium pan
How do I keep food from sticking to a titanium pan?
Heat the empty pan on low to medium for a minute or two first. Flick in a drop of water, and when it rolls around the surface instead of sizzling away, add your oil and then your food. Keep the heat at low to medium the whole time.
Is this pan pure titanium all the way through?
No. The cooking surface is pure titanium, and it sits on a steel body that does the heating, because titanium on its own doesn’t spread heat well.
Does it work on induction, and can it go in the oven?
Yes to both. It works on induction, gas, electric, ceramic and glass cooktops, and it’s oven safe up to 750°F.
How do I get burnt-on food or stains off?
For stuck-on food, let the pan soak in warm water for about 40 minutes, then scrub. For stains, wipe it with white vinegar or a lemon slice and rinse right away. Steel wool can scratch it, so save that for last.
Other pans to compare it with
- Lodge Carbon Steel Skillet 12 Inch: Another uncoated pan, but carbon steel comes seasoned with vegetable oil and handles lighter than cast iron. It needs that seasoning kept up.
- GreenPan Lima 12 Inch Ceramic Frying Pan: Has a PFAS-free ceramic nonstick coating if you’d rather have a coating. It doesn’t work on induction, and it’s hand wash only.
- MICHELANGELO Hammered Stainless Saute Pan: The same hammered look in tri-ply stainless steel, but deeper at 6 quarts, with a lid and gold-tone handles.
Is this pan staying in my kitchen?
Yes. It held a full batch of gluten-free fried rice with room left to stir, and it wiped clean while it was still warm. Keep things moving and it’s an easy pan to live with.
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