I cooked with the Our Place Titanium Always Pan every night for three months – here's what I think of this viral cookware

Cooking dinner is my favorite part of the day, but I value speedy, healthy meals above all else. Most nights, I aim to have a balanced dinner ready in 20-30 minutes with minimal clean up required. That’s where the right tools make all the difference. I need high-quality kitchenware to make the process safe, smooth, and enjoyable from start to finish.

As a product tester, I’ve tested the very best non-toxic cookware which ticks the boxes on the health front, but many of these pans can be a hassle to clean and maintain.

Our Place's Titanium Always Pan® Pro is something of an anomaly on the market; it promises a pan that is non-toxic, fool-proof to use, dishwasher-safe, and just requires occasional seasoning to maintain its non-stick properties. As soon as it arrived in my kitchen, I was immediately struck by the pan’s polished, professional look. But I had doubts: could this beautiful pan really be low maintenance? Is it actually dishwasher safe? Does it perform as well as it looks?

After three months of cooking with the Titanium Always Pan Pro, I’m happy to say it delivers on all fronts. And there's a lot to praise – here’s a breakdown of what I discovered in my tests.

Specifications

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Design

The Always Pan Pro is a joy to look at and even more satisfying to use. It has a fully clad, tri-ply construction – a stainless steel exterior, aluminium core, and a titanium interior – with microscopic grooves inside the pan designed to resist sticking.

It feels as robust as it looks. At 1.5kg, it’s hefty, but that weight adds to its sense of quality. The polished steel is a refreshing departure from Our Place’s usual pastels, offering a professional vibe that would work well with literally any kitchen scheme.

They've clearly put a lot of thought into practicality when they designed this pan. It is shallow enough for searing a steak or frying an egg, but deep enough for simmering curries or tossing pasta. For someone like me, with limited kitchen space, it’s a lifesaver – replacing your skillet, frying pan, and saucier. It comes with a modular lid and a built-in spoon rest – which is really useful.

Cooking performance

Before you start cooking, you need to season the pan with a neutral oil (I use this Grapeseed oil that's sold on Amazon). This is really important, as it activates the non-stick effect. Then, preheat the pan for 90 seconds and add a high-smoke-point oil, making sure it covers the pan and gets hot, before tossing in your ingredients.

I was keen to test the titanium interior over a few months to see if the 'natural' non-stick effect lasted. I've tested many pans which are fantastic straight out of the box, but over time the non-stick quality fades so they can prove a waste of money. However, the Titanium Always Pan Pro actually surpassed my expectations. In the pictures below, you can see how food slides easily on the surface, with no residue left behind.

What I cooked in the Our Place Titanium Always Pro Pan:

• Onions are always the first test of a pan for me. I found that the even heat distribution allowed for steady browning, which is essential for building flavor in everything from sauces to soups. No patches of burned or undercooked bits to be seen.
• Chilli con carne mince browned beautifully without releasing too much liquid, which is a common issue in pans that don’t reach or hold high heat well. The pan deglazed like a dream, effortlessly lifting the fond (those browned bits that add so much flavor) into the sauce. Even after a 40-minute simmer, clean up was surprisingly easy, with no stubborn residue left behind.
• Pancakes, that ultimate test of non-stick prowess, didn’t cling to the surface at all. The batter cooked to a golden finish, and released without the need for excessive oil or butter. That said, the weight of the pan made flipping impossible – definitely one to flip with a spatula rather than a wrist flick. I also tried Scotch pancakes one day and I found that the groove pattern of the pan indented onto my pancakes, which didn't look very professional or presentable.
• Fried eggs slid off the pan effortlessly at first, with no burnt edges. Over time, they began sticking a little, but I just needed to season the pan to get the performance back on track.
• Venison steak took a few minutes to develop a caramelized crust, which speaks to the pan’s ability to retain and distribute heat effectively. However, I did notice that the crust turned slightly darker than I wanted. It also left a dark fond in the pan, which required a more thorough clean up. Perhaps I had the temperature too high.
• Tofu, which is notoriously sticky and prone to falling apart, cooked surprisingly well. A few pieces stuck slightly, but the pan held up admirably, allowing me to turn the cubes without breaking them – a feat many pans fail to achieve.
• Stir-fried vegetables came out vibrant and crisp, with no sogginess or uneven cooking. The pan’s high heat tolerance and even surface temperature are ideal for quick-cooking techniques such as stir-frying.
• Curries simmered beautifully, with plenty of space to stir and toss without worrying about spills. Despite the turmeric spice and tomato-based sauce (both notorious for staining cheap cookware), the pan didn’t discolor or retain any residue.

This pan is clearly resilient and built for durability. Unlike the original Always Pan, the Pro is designed to withstand temperatures of up to 1000°F, making it perfect for recipes that require an oven finish. One evening, I put this feature to the test by making a quick frittata with fresh peppers, tomatoes, spinach, and feta – finishing it off in the oven to achieve a uniformly set texture with a golden top.

Cleaning & maintainance

Finally, I have to mention the fantastic bristle brush that came with this pan. I am truly obsessed. Every night after cooking, I gave the pan a quick scrub with the brush and cooed about how effective it was. The natural fibers really got in between the grooves, scooping up residual fond.

After searing my steaks, I did notice some darker, tougher residue, which didn't come off so easily with the brush, so needed a deeper clean. Our Place says you can deglaze the pan with boiling water and baking soda – or use a paste of vinegar and baking soda. I tried the latter option and it was pretty effective, although some areas of the pan were left quite darkened. It doesn't seem to have affected the performance, however. The same goes for the exterior, which is looking a little unsightly after regular use. You do need to clean up any spills quickly, otherwise they will become burned on and tough to get rid of. Learn from my mistakes.

The main win for the Titanium Pro pan is that it is dishwasher-safe, without compromise. You can load it alongside your plates and cutlery, which makes things so much easier when you're doing the post-dinner clean up. I was concerned that the dishwasher would affect the pan's performance over time, but I haven't noticed any decline in quality. If you do spot some sticking, it's a good sign that you need to season the pan with a bit of neutral oil. Occasional oiling really does go a long way to preserve the uncoated, non-stick surface.

What I liked and didn't like

I love the versatility of this pan. From frying to sautéing and simmering, this pan did it all. It’s a great all-in-one solution, particularly for small kitchens.

I was also a fan of the durability. As a busy person, I don't want to spend a lot of time caring for my appliances. This was dishwasher-safe, easy to hand-wash, and keep clean. Plus, the titanium surface is scratch-resistant and 300% harder than stainless steel, giving me peace of mind. You can use any utensils without risking peeling or long-term damage.

It's dishwasher-safe, without compromise. I found this super helpful as a busy and often tired cook.

I loved the polished, professional aesthetics: it's as lovely to display as it is to cook with. Details such as the built-in spoon rest are thoughtful and neat. However, you do need to avoid baked-on spills at all costs and clean the exterior after use to keep it looking smart.

For all its strengths, there were some things I didn't like. At 1.5kg, it’s on the heavy side, which I found tricky for tasks like flipping pancakes or tossing stir-fries. If you’ve got weak wrists like me, this might be something to consider.

It's not entirely maintenance free. You do need to season and deep clean the pan occasionally to keep it at peak performance.

It's also pretty expensive, (although cheaper than some competitors), and I do think it's worth the price as an investment piece.

How does it compare?

Our Place's uncoated Titanium non-stick surface is unique on the market. It is also dishwasher-safe, which, as I've repeated many times above, is a rare feat for a non-toxic pan. Traditional non-toxic materials, like cast iron for example, require more maintenance, like hand-washing and seasoning with oil after every single use.

However, if you're looking to save a bit of money, you should consider a Made In stainless steel pan without a lid. There is more of a learning curve to using stainless steel, but it could pay off in the long run. When I tested Made In's pans, I was really impressed with their quality, durability, and the gorgeously browned results. They are much more lightweight. Made In's pans are technically dishwasher-safe, but it's really not recommended (both by the brand and by cleaning experts).

If you want a non-toxic pan that requires zero technique, Our Place's Titanium Pro will suit you better. But if you're on a budget and you don't mind a little learning, stainless steel could be a more wallet-friendly investment.

What do customer reviews say?

Customers also seem to agree with my high praise of this pan's quality, non-stick performance, and stylish design. Many Amazon customers highlighted how effortlessly food releases from the pan and how easy it is to clean, especially with the included bristle brush. While the pan’s premium price and weight were noted, most felt it was worth the investment, describing it as 'durable', 'versatile', and 'a joy to cook with'.

A few customers were disappointed that the handle heated up (I didn't notice this on the stovetop, but obviously this will happen in the oven). One customer noted that tofu stuck to the pan, which also happened to me a little bit, but tofu cookery is quite a delicate job. It requires a lot of oil and patience for a good sear and self-release. Overall, these points didn’t overshadow the positive feedback, earning a median 4.5 stars on Amazon.

Should you buy it?

I do think that the Always Pan Pro is a fantastic investment. Its combination of practicality, versatility, durability, and non-toxic design makes it ideal for anyone looking to streamline their kitchen and stay healthy. It is also a really attractive piece to add to your collection.

That said, if you struggle with heavier pans or prioritize lightweight cookware, you might find the Pro’s 1.5kg weight a bit challenging. You can find cheaper options if you shop for stainless steel alternatives, too.

For me, the Always Pan Pro has earned a permanent place on my stovetop, thanks to its sheer convenience. Our Place recently released an entire Titanium collection, which includes a matching smaller fry pan, a mini saucepan, and a stock pot. I've now got the full set, so I will report back in another few months about how I'm getting on with those.

Our Place Titanium Always Pan® Pro | Was $195, now $165 at Amazon This pan is currently discounted by 15% in the Spring sales.

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How I tested

A great frying pan has to tick all the boxes: versatility, manageable weight, brilliant cooking performance, and, crucially, ease of cleaning.

I use every pan I test for over a month to see how it fares over time. I've owned many pans that have been great out of the box, but start to stick, discolor and destroy my ingredients after prolonged use. There's nothing worse than this, especially when you've forked out your hard-earned money and need to buy a replacement.

When I'm testing, I'm looking for a pan that can handle everything: from delicately frying an egg to searing a steak with a perfect crust. It should feel balanced in your hand – not so heavy it’s hard to lift, but substantial enough to retain heat evenly for consistent cooking.

I like to test notoriously sticky or delicate recipes, including: tofu, sticky cheese like halloumi or paneer, steak and fried eggs. I assess how these work in the pan and the mess they leave afterwards – because no one wants to scrub endlessly after dinner.

Also, having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.