Uncoated · Built for high heat
Titanium Wok Pan
Titanium Wok Pan
A hammered titanium wok for proper high-heat stir-frying, lighter to toss than carbon steel or cast iron.
Limited time
Premium glass lid included
$30Free
Save $80
Coated pans wear out and get replaced. Titanium has nothing to wear off. See how it compares
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- Free US shipping
- 90-day returns
- Secure checkout
High heat
Crank it up for a proper sear, with no coating to break down.
Lightweight
Easier to toss than carbon steel or cast iron.
Flat bottom
Sits steady on flat cooktops, no wok ring needed.
No coating
Hammered titanium, completely uncoated.
Details
Details
The Cooklico Titanium Wok Pan is made for high-heat stir-frying. Its hammered pure titanium surface is completely uncoated, so you can crank up the heat for a proper sear without worrying about coatings breaking down.
Features
- Hammered pure titanium, no coating
- Flat bottom that sits steady on flat cooktops, no wok ring needed
- Lightweight: easier to toss than heavy carbon steel or cast iron
- Deep, sloped sides that keep food in the pan while you stir
Sizes
- 26 cm: stir-fries for 1–2
- 28 cm: the everyday family size
- 30 cm: big batches, noodles and fried rice
Care
Preheat before adding oil for the best release. Let it cool, then wash with warm soapy water and dry fully.
Shipping & returns
Shipping & returns
Orders are processed in 2–3 business days and usually arrive within 8–15 business days, with tracking included.
Returns are accepted within 90 days of delivery. Read the full Return & Refund Policy.
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Why titanium
Everything cookware should be
Toxin-free cooking
No PFOA, no PFAS and no chemical coating. Just clean meals.
Easy food release
A short preheat and eggs slide, cleanup takes seconds.
Even heat
No hot spots or burnt edges, just consistent results.
Built to last
A tough surface that shrugs off metal utensils.
Getting started
Four habits for effortless cooking
-
1
Warm it up
60–90 seconds on low to medium heat. Titanium never needs high heat.
-
2
Add a little fat
A teaspoon of oil or butter, swirled across the surface.
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3
Be patient
Let food brown before you move it. It lifts away on its own.
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4
Cool, then wash
Warm soapy water and a soft sponge. Soak first if anything is stuck.
In the kitchen
Made for real meals
Weeknight steaks
Sear hard without worrying about a coating. Deglaze straight in the pan.
One-pan dinners
Chicken, onions and spices, all cooked evenly from the middle to the edge.
Sunday omelettes
A little butter, a short preheat, and breakfast folds straight onto the plate.
Side by side
Titanium vs. the cookware you know
How titanium stacks up against the two most common options.
Free US shipping
Cook more. Scrub less.
Titanium cooking without coatings, with free US shipping and 90 days to return it.
Shop nowWhich size should I choose?
26 cm for stir-fries for 1–2, 28 cm for the everyday family size, and 30 cm for big batches, noodles and fried rice.
Can I use it on a flat cooktop?
Yes. The flat bottom sits steady on flat cooktops, with no wok ring needed.
Can I cook on high heat?
Yes. The hammered titanium surface is completely uncoated, so there's no coating to break down when you turn up the heat.
Is it heavy to toss?
No. It's lighter and easier to toss than carbon steel or cast iron.
How do I get the best release?
Preheat the wok before adding oil, then add your food.
