Hardened Titanium Surface

A titanium food contact layer engineered past its own limits.

Untreated Grade 1 titanium is soft — Vickers hardness of roughly 120–170, actually below standard cookware-grade stainless steel of 150–210. On its own, GR1 titanium isn't a cookware material.

TiVita's proprietary thermal oxidation process changes that. At 800°C (1472°F), the surface forms a dense titanium dioxide layer, pushing hardness to HV 600–800 — engineered for:

• Scratch resistance: metal utensils and steel wool won't mark the surface.

• Longevity: built to resist wear and cosmetic scuffing over years, not seasons.

• Consistent release: the hardened surface doesn't rely on a coating that can wear or flake.

The blue-matte finish isn't paint or pigment — it's the oxide layer itself, refracting light the way a thin film does.

What you're looking at is the surface structure, not a coating on top of it.

Tri-Ply Precision

Three bonded layers for even heat, edge to edge.

Most nonstick coatings begin breaking down above 260°C (500°F). TiVita's titanium surface is stable well beyond typical cooking temperatures, with no chemical coating to degrade in the first place.

What that means in the kitchen:

• Metal utensils are safe to use — no dedicated wood or silicone tools required.

• No coating means nothing to flake into food over time.

• The surface is engineered to meet the requirements of independent third-party food-contact testing — third-party lab testing is planned ahead of full launch.

TiSealed™ Edge

Titanium Sealed Edge Technology. Protected structure. Extended lifespan.

Most tri-ply pans delaminate at the edge first. That's where the layers are exposed to impact, thermal stress, and moisture. TiSealed™ locks the edge permanently — protecting the bond between layers from the outside in.