400% harder than stainless.
1000% more brilliant.
NanoBond’s molecular titanium cooking surface delivers both exceptional resilience and gleaming brilliance. Not only is NanoBond 400% harder than stainless, it’s 100% toxin free. NanoBond also achieves 35% greater heat conductivity than other aluminum-clad cookware.
Cooking with NanoBond
America’s most acclaimed chefs rely on the exceptional performance and resilience of NanoBond in their restaurants. Now you can, too. To achieve chef-level results, always start by pre-heating the pan and adding a little butter or oil. This not only prevents sticking, it’s crucial for proper browning, crisping, searing and enhancing flavors.
Chef Matt Bolus demonstrates how to cook perfectly crispy skin fish in NanoBond.Watch Now
It’s easy to keep your NanoBond shining like new for years to come. NanoBond is dishwasher safe, but we recommend hand-washing with warm soapy water and Scotch-Brite pad. Thanks to NanoBond’s flush rivets and sealed rims, there are no crevices to trap food. Feel free to use steel wool on extra stubborn food residue. Although steel wool will ruin typical stainless cookware, NanoBond’s molecular titanium surface is incredibly scratch resistant.
After cooking certain foods, you may notice a slight bluing of the pan. This is a food film that the molecular titanium prevented from penetrating the pan. It is easily removed with Hestan cleaning solution or any soft cleanser.
Chef Matt Bolus restores his NanoBond to its original luster.Watch Now
— Chef Corey Lee, Benu
— Chef Timothy Hollingsworth