Frequently Asked Questions

This technology is the very first of its kind, setting a new standard in cookware. SlipScale™ is our engineered, no-coating imprinted surface pattern that increases food release by up to 3x. The micro-ridges minimize contact points and help distribute oil evenly inside, creating a layer between food & the pan, so food glides off, not sticks.

Pure Titanium’s superior thermal conductivity allows you to cook evenly at lower temperatures. Studies show that lower-temp cooking helps retain up to 30% more nutrients (especially vitamin C) in your food compared to traditional cookware.

A study published in the Journal of Food Science and Technology investigated how different cookware materials affect nutrient retention. The research revealed that titanium cookware offers the best protection of micronutrients, far outperforming other materials like stainless steel.

This superior nutrient retention is attributed to titanium's excellent heat conductivity, which allows for cooking at lower temperatures. Lower cooking temperatures help preserve essential vitamins and minerals that are often lost during high-heat cooking methods.

Because no other pan protects your health, keeps nutrients intact, and lasts for decades like this one.

• Health: Unlike non-stick, stainless, or ceramic coatings, titanium never leaches chemicals or metals. It’s completely toxin-free.
• Nutrients: Cooking at lower heat on titanium preserves up to 30% more nutrients. Your food doesn’t just taste better - it’s healthier.
• Longevity: Traditional pans warp, chip, or lose their coatings. A Taima® titanium pan will outlast them all.
• Ease of use: Lightweight, versatile, oven-safe, and compatible with every cooktop.

Yes. Titanium never leaches, corrodes, or reacts with your food, at any temperature. It’s so safe that surgeons trust it inside the human body as implants to last a lifetime.

Acids from pepper, lemon or tomato can react with steel or non-stick coatings, breaking them down and causing heavy metals or chemicals to leach into your food. Titanium is the most corrosion-resistant metal on Earth, so it stays completely stable, no matter what you’re cooking.

Yes. The Taima® Titanium cookware works on every cooking surface - gas, electric, ceramic, induction, open flame & oven. No limitations.

Absolutely. Pure titanium can withstand extreme heat without warping, breaking down, or releasing anything harmful. Just use oil with the right smoke point for your recipe, and you can safely cook at any temperature.

Yes, pure titanium can show color changes when exposed to very high heat (from light brown to blue to rainbow). This isn’t damage, it’s proof of purity. The discoloration is only cosmetic and doesn’t affect performance, safety, or durability.

Unlike coated pans that get ruined in dishwashers, pure titanium doesn’t care. It’s non-porous, doesn’t absorb grease, odors, or detergent, and won’t degrade. Hand wash or dishwasher - both are completely safe.

Titanium heats evenly and fast, so you don’t need high heat. Low to medium is enough for most meals, saving nutrients and preventing food from sticking. Reserve high heat for searing - the pan can handle it.

With our SlipScale™ non-stick surface, you’ll use far less oil than with traditional pans. A touch of butter or oil enhances flavor, but food won’t bond to the surface the way it does with stainless or cast iron.

Our pans are engineered with 5 bonded layers for unmatched performance:

• Inner surface: certified pure titanium with SlipScale™ non-stick pattern
• Core: 3 layers of high-conductivity aluminum for fast, even heating
• Exterior: Stainless steel shell for durability, induction compatibility, and warp resistance

This combination delivers safety, speed, and strength in one pan.

Anything you love. The Taima® Titanium Pan excels at searing steaks, flipping omelets, frying crispy potatoes, deglazing sauces, shallow or deep frying, baking, roasting, or even open-flame cooking. From delicate fish to hearty pastas - this pan adapts.

Plastic boards contain BPA’s & other harmful chemicals that shave off as microplastics with every cut. Those particles end up in your food, and eventually in your body:

Thousands of scientific studies confirm that plastic contamination in our bodies leads to serious health risks, yet most people don’t realize their cutting board is a major source.

🔸 Microplastics don’t just pass through your body, they accumulate. Once inside, they enter your bloodstream, disrupt hormones, weaken your immune system, and trigger chronic inflammation.

🔸 Studies have linked microplastic exposure to:

• Hormone imbalances (due to estrogenic chemicals that interfere with testosterone and thyroid function)
• Metabolism issues & weight gain (plastics alter fat storage and disrupt hunger regulation)
• Cognitive decline & brain fog (microplastics have been found in human brains, causing neuroinflammation)
• Increased risk of cancer (plastic particles leach toxic chemicals like BPA and phthalates, both linked to serious disease)

Plastic cutting boards are one of the most direct ways these toxins enter your body. Every meal prepared on plastic increases exposure - making it one of the most dangerous kitchen tools still in use today.

(Made from single piece) - Absorbs liquids like a sponge, creating the perfect breeding ground for mold and bacteria. Once mold sets in, it contaminates every piece of food that touches the board. Deep knife grooves trap bacteria, making it impossible to sanitize fully. If you’re not oiling and disinfecting it constantly, it’s a hidden health risk.

They carry the same risks as solid wood, but worse: end-grain boards are pieced together with industrial glues that often contain formaldehyde - a known carcinogen. That means unsafe chemicals near your food, along with the usual hygiene problems of wood.

Like end-grain wood, bamboo boards are glued together from small strips. Those adhesives usually contain formaldehyde or similar toxic chemicals. Add in bamboo’s porous surface, and you’ve got a board that’s unsafe and impossible to keep truly clean.

Glass boards are brutally hard on knives - dulling edges almost immediately. They’re heavy, clunky, and offer no hygienic benefit. Style aside, they’re impractical for real cooking.

Stone boards share the same problem as glass: they’re extremely heavy and dull knives fast. They’re also awkward to move around, and the hard surface isn’t friendly for daily prep.

If you’ve seen cheaper “titanium” boards online, or even been tricked by one - it’s
not your fault. Most are just industrial steel alloys with a sprinkle of titanium (if any), slapped with the name to sell. They don’t have the safety, antibacterial properties, or durability of true titanium.

Taima® is the original. The only board made from certified 99.89% pure Grade 1 titanium - verified by independent labs. Real titanium is expensive and incredibly hard to work with, which is why nobody else does it at this level. We back ours with proof, transparency, and lifetime durability.

Titanium is a rare metal known for its incredible durability. It’s so safe and biocompatible that it’s used in the medical field for surgical implants, ensuring zero toxicity inside the human body.

Unlike other materials titanium doesn’t react with food, release harmful particles, or degrade over time. This makes it the ultimate choice for food preparation.

Taima’s cutting board is crafted from medical-grade, antibacterial titanium - naturally self-sanitizing and 100% toxin-free. While plastic boards shed microplastics and wooden boards absorb bacteria, titanium remains completely sterile, ensuring no contamination reaches your food.

No other cutting board material offers this level of hygiene, safety, and durability.

No. Kitchen knives are made from hardened steel, which is about 3x harder than titanium. That means your blade edge always wins, and the board won’t grind it down or chip it. You get sharp knives and a board that still lasts a lifetime.

No. With wood, you’re told to use boiling water, bleach, or harsh chemicals after every use to stay safe. Nobody has time for that. Titanium doesn’t absorb or trap bacteria in the first place - just rinse, wipe, and you’re done.

Yes. Titanium is non-porous, so nothing sticks or seeps in. Just rinse or wipe, and it’s spotless, no soaking, no scrubbing, no lingering odors.

SGS is the world’s leading inspection, verification, testing, and certification company - ensuring products meet the highest safety and quality standards.

Taima’s Titanium Cutting Board has been SGS Lab Certified, meaning it has been professionally tested for purity, durability, and food safety.

Unlike uncertified “titanium” boards on the market (which are often just coated steel), Taima’s certification guarantees that it is made from 100% pure, medical-grade titanium-completely toxin-free and naturally antibacterial.

If a board isn’t SGS certified, there’s no proof it’s real titanium. Taima is the only brand that provides this level of transparency and trust.

Cutting on the Taima Titanium Cutting Board is smooth, stable, and satisfying. Unlike flimsy plastic boards that slide around this board stays firmly in place - giving you total control.

Yes, the sound of cutting on titanium has a slight metallic ring at first, but you’ll get used to it quickly. In fact, most people enjoy the sound - it gives a clean, precise & professional feel.

Yes. Pure titanium naturally resists bacterial growth - it’s trusted in surgical settings for that exact reason. We’ve taken it further with our Tita-Nano™ surface technology, which disrupts bacterial membranes on contact, stopping them from sticking or multiplying. The result? A board that stays cleaner and safer by design.

Absolutely. Unlike wood, titanium doesn’t hold onto raw juices or bacteria. Slice raw chicken, rinse it clean, and you can immediately chop vegetables on the same surface - no cross-contamination, no hassle.

Ever wonder why plastic and wooden boards dominate the market despite all their health risks?

The answer is simple: profit.

Big brands know that plastic and wooden boards wear out quickly, forcing customers to replace them over and over again.

A titanium board lasts forever, which means no repeat sales for them.

That’s why you’ll never see major retailers push titanium - they want you stuck in the cycle of replacing cheap, toxic boards year after year.

Taima offers you a one-time investment that saves you money and protects your health for life.

Plastic spatulas have a very low melting temperature, releasing toxic chemicals each time they're used, causing serious health risks like gut, hormone disruption &
cancer.

While high-end silicone spatulas are heat-resistant, most found online or in regular
stores degrade over time and release toxic chemicals. Cheaper silicone spatulas often contain dangerous fillers like BPA and phthalates, becoming toxic when heated.

Not hygienic. It lets bacteria grow in grooves and cracks, even if invisible, which can contaminate your food over time.They also absorb odors, stain easily.

Most are made from low-grade alloys that release heavy metals like chromium and nickel into your food when heated. They're also heavy, destroying your cookware’s surface.

Rusts easily, requires constant seasoning, and reacts with acidic foods like tomatoes, pepper or lemon - damaging the surface and altering taste. Not non-stick, not low-maintenance, and definitely not worth the trouble for most home kitchens.

Because they all come with hidden risks:

• Plastic & silicone: release microplastics and toxins under heat.
• Wood & bamboo: absorb moisture, harbor bacteria, and crack.

Steel: scratches cookware and can leach heavy metals.

Titanium avoids all of it. One set of Taima® utensils is safer, cleaner, and built for life.

Yes. Unlike silicone or plastic utensils that melt into your food, or wooden utensils that burn and crack, pure titanium withstands any cooking temperature. Taima® utensils don’t warp, release toxins, or absorb heat dangerously. Safe to leave in the pan as long as you need.

100%. Titanium is chemically stable and non-reactive, even at boiling or searing temperatures. That means no BPA, no PFAS, no microplastics, no nickel, no leaching - just pure, clean performance every time you cook.

They’re extremely lightweight. Titanium has one of the best strength-to-weight ratios of any metal, so you get solid, indestructible utensils that feel comfortable in your hand without the clunky weight of stainless steel. Especially beneficial for elderly with arthritis.

Yes. Titanium doesn’t degrade in the dishwasher, unlike wood or plastic. You can throw them in without worry or just give them a quick rinse, since food slides right off.