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 Post subject: Seasoning titanium
PostPosted: November 21st, 2020, 8:48 am 
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Joined: November 20th, 2003, 12:34 pm
Posts: 133
Location: Hamilton, Ontario
I just purchased a Keith titanium frying pan. I mainly want to use it for frying fish, but eggs and pancakes could be useful too. I'm aware titanium is considered awful for cooking, but I wanted to see if I could improve it.

To season the pan, I'm using the Serious Eats method to season carbon steel pans. Apply a little oil, I'm using Canola, and rub the oil in and wipe off with a paper towel until it appears dry. Place on a burner on high, and heat until all the smoke has disappated. I let the pan cool and repeat. I've done it 5 or 6 times so far.

I used it this morning over a bushbuddy and I managed to do French style soft scrambled eggs! It's much improved and cleaned up easily. Not sure how long the coating will last, but it's easily reapplied. I think it's definitely worth doing. It's actually possible to cook using a titanium pan now! Some people have reported the coating flaking of on them, but the layers are so thin using this method, they seem to adhere better so far. All in all, I'm pleased with my experiment.


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 Post subject: Re: Seasoning titanium
PostPosted: November 21st, 2020, 2:07 pm 
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Joined: March 23rd, 2006, 11:21 pm
Posts: 1139
Location: Burns Lake, BC
Hey Brad, you said "it was much improved and cleaned up easily"... did you try it out before doing anything to it?
I'm just curious if there was any "non-stick" to it before your seasoning?

A lightweight frypan would be a great addition to the fishing kit.

Thanks,
Ted


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 Post subject: Re: Seasoning titanium
PostPosted: November 21st, 2020, 6:27 pm 
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Joined: November 20th, 2003, 12:34 pm
Posts: 133
Location: Hamilton, Ontario
I did try it out previously as it was uncoated titanium. I knew what to expect from watching videos but I wanted a baseline. Eggs stuck immediately, and got far too dark, much too quickly and required a great deal of scrubbing with a steel wool scrubbie to remove the residue. Frying them hard in a bunch of oil is about the only option.

I do believe Keith sells a non-stick version of this titanium frying pan as well, but as I cook over fire, I can't use that one safely.

After seasoning it's much easier to cook with, but it's still titanium. The heat goes through it very quickly, but if you're careful, a seasoned pan is reasonably useful to cook with if you manage your heat. Pulling the pan on and off the heat, I was able to cook eggs fairly delicately. Unseasoned, I would only boil water in titanium.

Frying fish is fairly forgiving though. Oil to cover the bottom, and a bit of fish crisp isn't nearby as challenging as eggs or pancakes.


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 Post subject: Re: Seasoning titanium
PostPosted: November 21st, 2020, 8:08 pm 
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Joined: March 23rd, 2006, 11:21 pm
Posts: 1139
Location: Burns Lake, BC
Thanks Brad, I appreciate the info.

Seems like I'll stick to my grill for the fish and Mountainhouse freeze dried bacon and eggs with our titanium pot.

Ted


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