I have a set of titanium cookware that I use for backpacking. It's a small set for one to two people and consists of two little pots and one cover/frying pan. Mostly, this set gets used for boiling water, but I do occasionally actually cook in it.

Is there any (good) reason to try to season this set (maybe just the frying pan?) like I do for my cast iron cookware?

Would the seasoning take to the surfaces? Would it have any non-stick properties?

---Edit--- Here's a link to a similar cookware set by the same company as mine. This new model (mine is 10+ years old) doesn't show the lid as useable as a frying pan, but mine has a lid that looks very much like the one in this model.


Seasoning is done for two reasons,

  1. To prevent rust/corrosion.
  2. To prevent sticking.

While titanium can rust, in the process it creates a layer of titanium oxide which creates a protective layer that protects the inside from further corrosion and the non-sticking versions have a coating but are not seasonsed.

Given that it doesn't need to be seasoned there I don't see why one would and given the description of the process, I am not sure it would work either.

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  • The non-stick in the referenced article refers to a ceramic layer that is not present in my cookware. And, from experience, I can tell you that the surface is NOT non-stick (or else I'm just a very bad cook ...) I've added a link to a newer version. – Van Feb 27 '19 at 3:47
  • @Van Just like stainless steel cookware doesn't need to be seasoned, titanium doesn't either. Of course, neither are non-stick. But if, like some people, you don't want bits of the non-stick coating in your food as it wears and went for a bare metal kit, it's just a matter of scrubbing. – Gabriel C. Feb 27 '19 at 13:46
  • Just be sure to use low-calorie oil (to save weight). – mmcc Feb 27 '19 at 22:12

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