Ceramic Titanium Cookware Safety

By Debbie Mcrill

The element titanium was discovered by Reverend William Gregor in 1791. In 1910, metallurgist Matthew A. Hunter produced pure titanium. It is known for its strength, being twice as strong as aluminum and 45 percent lighter than steel. Ceramic titanium became a popular cookware item in the 1980s. However, like Teflon and aluminum, some questions have come up about the safety of the titanium.



According to a 2005 article posted by Caring Medical and Rehabilitation Services, S.C., a chronic pain and sports injury center, titanium cookware does not have any apparent health risks.

Rebecca Wood, a Julia Child award winning cookbook author, stated that cookware labeled titanium is often aluminum fused with titanium. This is a healthy choice because the ceramic and metal are non-reactive with the human body.


According to Healthy.net, you should use caution when cooking with titanium until there is more proof that it is not toxic. The site does not specifically address ceramic titanium, which is titanium with a ceramic layer on the cooking surface. The finish is glazed to form a glass type finish.


Concerns over cookware in general tend to be focused on two issues. Aluminum is used in many types of cookware as the base metal. Too much aluminum is considered toxic and has many health-related issues. The second health concern at first appears to be an unrelated issue. Teflon releases a chemical, Perfluorooctanoic Acid (PFOA), that is considered dangerous.

The concern with titanium cookware is whether the manufacturers are using a Teflon-like substance that the consumer is unaware of. Also, using aluminum as a core metal is a consideration for its potential impact on health.


Teflon and hard-anodized aluminum manufacturers recommend cooking at low heat. This should be applied to cooking with ceramic titanium as well. If future studies show that toxic fumes leach out from ceramic titanium like they do with Teflon, cooking at lower temperatures will be safer and healthier. According to the website Living and Raw Foods, "Overly apply heat to food and nutrients are progressively destroyed."


According to Scan Pan Cookware, the originator of the ceramic titanium technology, their cookware is considered non-stick because a non-stick coating is applied. If you want to enjoy the benefits of non-stick cookware, but have lingering doubts about the long term health impact, don't cook foods in them at high temperatures, and don't use metal utensils as they may scratch the surface of the cookware. Wash the cookware by hand and don't try to clean it with rough abrasives such as steel wool.