First advantage
No heavy metals.
1.Since the heavy metals such as chromium, nickel, and manganese in stainless steel cannot be expelled by the human body, their long-term accumulation can cause severe harm to internal organs.
2.Freshness preservation. Titanium metal has the ability to inhibit bacterial growth, ensuring that cooked dishes retain their natural color and flavor.
3.Biocompatibility. In clinical applications, titanium is used for dental implants, heart stents, and skull implants because it does not reject the human body; instead, it harmonizes with it.
4..Non-magnetic. Titanium is a non-magnetic metal and will not be magnetized even in strong magnetic fields.
5.High corrosion resistance. Titanium is a highly reactive metal with a low equilibrium potential, exhibiting a strong thermodynamic tendency for corrosion in various media. However, in practice, titanium remains stable in many media. For example, it is corrosion-resistant in oxidizing, neutral, and weakly reducing media. This is because titanium has a strong affinity for oxygen. In air or oxygen-containing media, a dense, strongly adherent, and highly inert oxide film forms on the titanium surface, protecting the titanium substrate from corrosion. Even if the oxide film is damaged due to mechanical wear, it can quickly self-heal or regenerate. This demonstrates that titanium is a metal with a strong tendency toward passivation. At temperatures below 315°C, the oxide film on titanium maintains this characteristic.
The second major advantage is
ease of use.
1.It can be cleaned with a steel spatula or steel wire brush, as its surface hardness is five times that of ordinary pure titanium, making it compatible with any type of utensil;
2.The surface is highly wear-resistant and has a long service life. In our laboratory tests, a steel wire brush applying 1.5 kg of force was repeatedly rubbed against a single point on the surface 80,000 times, yet the surface remained as good as new;
3.Improved non-stick properties: the surface utilizes ceramic crystal nano-technology, significantly altering the contact angle to enhance the non-stick performance of the cookware. Unlike Teflon-coated pans, which gradually lose their non-stick properties over time, our cookware becomes more effective with use;
4.Easy to clean: a simple wipe leaves the surface looking as good as new.
