Titanium is a space age metal that has many uses in our modern world, including cookware.  Titanium cookware is particularly popular among European chefs. With more and more cooks looking to titanium to augment or replace their cookware sets, the big question is obvious: Is it worth the investment? Here are the top five reasons to start using titanium in your kitchen.

* Healthier. Titanium pans are truly nonstick, requiring less oil or fat to cook your food. For the health-conscious this means eliminating the invisible calories routinely added to prepared foods. A single tbsp. of butter, for example, can add 100 calories to the finished product.

* Lighter. Titanium cookware weighs significantly less than other materials without sacrificing strength. This makes it easier to handle in the kitchen, especially compared to cast iron or even stainless steel of the same size.

It’s ideal for those with special needs due to arthritis, carpal tunnel, or any other hand or arm strength problem. Light also makes it perfect for the serious backpacker and weekend camper who specialize in light and durable gear.

* Durable. Titanium can last a lifetime and may be the last cookware you ever buy. It is highly resistant to dents and scratches and requires little care. Titanium’s nonstick surface makes it dishwasher safe, a major consideration for time-conscious cooks.

* Great conduction. Titanium has excellent thermal properties – it heats quickly and evenly compared to other materials, meaning reduced cooking time and no dreaded hot spots.

* Quick to clean. Titanium’s nonstick surface makes it a snap to clean after use. No abrasive detergents or hand scrubbing is required. Simply wipe down the pan and it’s ready to go again.

Titanium cookware is an excellent investment for any kitchen. It’s durability alone means you may never need to replace another pan again.

Cleaning cookware goes with the territory unless you have your own, personal scullery maid! For the rest of us,  if you use it, you clean it. How you clean it is much more than how fast you can finish an unsavory task. Proper cleaning affects how the cookware performs in the future, how it looks, and even how long it lasts. Since different cookware materials have differing cleaning needs, let’s visit the best cleaning tips for each type.

General:
* Read the manufacturer’s care instructions — this is essential for all cookware types.
* Wash all pots and pans thoroughly inside and out soon after use. Leaving cookware dirty over night only degrades the surface more.
* If baked-on food requires washing the pan in soapsuds, dry it thoroughly after washing over a warm burner and rub vegetable oil into the pan’s surface pores with a paper towel.
* Prevent heat stains on the outside of pans by keeping gas flames low so that they cannot lick up the side of the pot.
* Do not subject cookware to sudden temperature changes (thermal shock!); allow all cookware to cool before washing or soaking.

Cleaning Aluminum:
* Protect aluminum cookware from discoloration by never putting it in a dishwasher or letting it soak in soapy water for long periods of time.
* Remove interior discoloration by filling the pan with water, adding 1 tablespoon cream of tartar or 1 tablespoon lemon juice per quart of water, and simmering until the discoloration is gone. Complete the process by scouring the pan with a steel-wool soap pad. (Caution: Wear rubber gloves.)
* Use a steel-wool soap pad to remove burned-on food on cast-aluminum cookware.
* Use liquid nonabrasive bathroom cleanser or a paste of baking soda and water with a synthetic scouring pad to polish both cast and sheet aluminum.

Cleaning Cast Iron:
* Cast iron cookware has a tendency to rust if it is not kept properly seasoned. Some cast-iron cookware come from the factory already sealed, but most will have to be seasoned before its first use. To season cast-iron cookware first scour with a steel-wool soap pad. Next, rinse, wipe the inside of the pot with vegetable oil, place it in a warm oven for two hours, and then wipe off the excess oil. Repeat this procedure periodically and whenever rust spots appear.
* Wash cast-iron cookware in hot sudsy water, then dry it thoroughly, and store lid-less in a dry location.
* Never wash cast-iron cookware in the dishwasher; it will remove the seasoning and cause rust.

(See Part 2 for cleaning tips on the remaining cookware types.)