Care & Use
Care for your Siraat
Everything you need to know, by product.
Two and a half minutes on why food sticks, and how to make an egg slide straight off.
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If food keeps sticking to your titanium pan, do not throw it out. Your pan is not the problem. Stay with me and I will show you how to cook an egg that slides straight off, and exactly why.
Here is what nobody tells you: this is not a coated pan. It is steel with a solid titanium surface. Nothing to peel, nothing to wear out, and nothing toxic ever leaches into your food. That is why it cooks clean and lasts for decades. You just cook on it a little differently, and it is easy.
Food sticks for one reason: the pan was not ready. Cold metal grabs your food, hot metal lets it go. So everything is about getting the pan ready. First heat, then oil, then patience.
Heat the pan on medium, never high. Wait two or three minutes, then test it. Flick a few drops of water in. If they vanish straight away the pan is too hot. When they roll into little balls that glide like marbles, the pan is ready.
Always into a hot pan, never a cold one. A thin layer is plenty. Swirl it around and wait until it shimmers. That shine is what your food glides on.
Eggs are the real test, and here is the trick: turn your heat down to low. Eggs burn and stick faster than anything, so they need gentle heat. Add a little butter or oil, then the egg. Give it a moment and look: it slides around the pan like it is on ice. No sticking, no tearing. If you can do an egg, you can do anything.
For meat and fish, lay it down and leave it alone. It grips at first and that is completely normal. As it cooks it forms a crust and lets go on its own. Do not force it. If it sticks, it is just not ready yet.
Keep the heat sensible. Medium on titanium works like high on a normal pan, so nothing scorches and your food keeps more of its goodness. And there is no coating to scratch, so use any tool you like: metal, wood, silicone. You can even start a dish on the hob and finish it in the oven. The pan handles it.
If your pan already sticks and looks past saving, it is usually not damaged. It just has a thin layer of cooked-on residue you cannot see, and that is what grabs onto your food. Let it cool, rub on a paste of gentle cleanser or baking soda and water with a soft sponge, rinse it, and it is smooth again.
Two quick tips. Let the pan cool before washing. And if you see a rainbow tint, do not worry, it is just from the heat and changes nothing. It is dishwasher safe, though a quick hand wash keeps it looking its best.
Heat on medium and test it with water. Oil the hot pan. And for eggs, turn the heat down to low. Do that, and the Siraat Hammered Pan Pro will cook clean, healthy meals for years.
The guides
Everything you need to know
Once the pan is heated, sprinkle a small drop of water onto the surface. If the water evaporates instantly, the pan needs more time. If the drop forms a small ball that glides or dances across the pan, the pan has reached the ideal temperature and is ready for cooking.
Lower the heat slightly, then add your oil or fat. Once the oil begins to shimmer, place your food in the pan. Let the food cook undisturbed. It may stick briefly at first, but once properly seared, it will release naturally without sticking.
Let your pan cool down, then rinse with warm water and a soft sponge. Or put it in the dishwasher — titanium handles it perfectly.
Sticky brown residue? Make a paste of baking soda and water, apply to the surface, let it sit for 10 minutes, then wipe clean. The golden and rainbow tones underneath are the titanium patina , that stays, and it's what makes your pan more non-stick over time.