One pan. Ten chefs. The NanoBond #TitaniumTour
Hestan partnered with Williams Sonoma and some of our favorite chefs to put NanoBond cookware to a spectacular culinary test. Dubbed the Titanium Tour, one pan passed from chef to chef across the country, showcasing NanoBond’s brilliant performance and resilience at live cooking events in 10 cities. From Tennessee trout to Korean braised goat, these chefs put that NanoBond pan through a true trial by fire. And when Chef Thomas McNaughton packed up that same NanoBond pan after the final event in San Francisco, its molecular titanium finish still shined like new.
Ticket sales benefited No Kid Hungry. Support its mission to end child hunger in America at nokidhungry.org. See more Titanium Tour highlights at Williams Sonoma.
Get the Titanium Tour recipes!
Boudin Blanc with Cabbage and Onion
Chef Michael Anthony,
Gramercy Tavern, New York, NY
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New England Alentejana
Chef Matt Jennings,
Townsman, Boston, MA
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Rigatoni with Pork Sausage and Plums
Chef Brad Spence,
Vetri, Philadelphia, PA
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Duck Breast with Indian Eggplant Pickle
Chef Hugh Acheson,
Five & Ten, Athens, GA
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Tennessee Trout with Potatoes, Beurre Blanc and Chow Chow
Chef Matt Bolus,
The 404 Kitchen, Nashville, TN
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Pork Chops in Adobo with Salsa Verde
Chef Jorge Guzman,
Brewer’s Table, Minneapolis, MN
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Korean Braised Goat and Dumplings
Chef Chris Shepherd,
Underbelly, Houston, TX
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Roasted Scallops with Anchovy Butter
Chef Renee Erickson,
The Whale Wins, Seattle, WA
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Train Car Fried Rice
Chef Kris Yenbamroong,
NIGHT+MARKET, Los Angeles, CA
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Ricotta Triangoli with Preserved Lemon, Summer Squash and Mint
Chef Thomas McNaughton,
Flour + Water, San Francisco, CA
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