Mother's Day Sale
BUNDLES & SETS
Titanium Hammered Pan Pro Mini
Titanium Hammered Pizza Steel
Titanium Hammered Pan Pro Standard
Titanium Hammered Crêpe Pan Pro
Titanium Hammered Pan Pro Small
Titanium Hammered Wok Pan Pro
Titanium Hammered Pan Pro Large
Titanium Hammered Deep Pan Pro
Titanium Cutting Board (Anti-Microbial)
Titanium Cutting Board Bundle
Siraat Signature Apron (Azure)
Siraat Signature Apron (Oak)
Siraat Signature Apron (Moss)
Siraat Signature Apron (Ember)
Salt & Pepper Mill Set
Salt Mill
Pepper Mill
Titanium Utensil Set Bundle
Grill Press
Pizza Wheel
Rolling Knife Sharpener
Magnetic Cherry Wood Trivet
Stainless Steel Lid
Cherry Wood Trivet
Cherry Wood Mini Trivet
Titanium Ice Cubes
Titanium Straws
Non Slip Mat For Cutting Board
Diatomite Mat Anthracite
Titanium Water Bottle
Care & Use
Care for your Siraat
Everything you need to know, by product.
Place your pan on medium heat for 2–3 minutes before adding anything. Titanium retains heat far better than stainless steel, medium is all you ever need, even for searing.
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.
Simple rules
The do's and don'ts
Olive oil, avocado oil, butter, coconut oil, ghee, PAM, all work great
Medium heat + waterdrop test before cooking
If it sticks, give it 30 more seconds
Your titanium pan handles it perfectly
Titanium retains heat exceptionally, medium is all you need, even for searing
Food won't slide like a coated pan. Titanium needs preheat + oil + patience.
Always preheat first. Cold pan + food = sticking
If it sticks, it's not ready — give it 30 more seconds and it releases naturally
Oil guide
Oils, fats & sprays
Titanium works with everything. Here's how to get the best results.
All oils work with titanium
Titanium is compatible with every oil, butter, fat, and cooking spray. Use whatever you prefer.
How much to use
A thin coating is all you need. Add oil after preheating — not before. If your oil smokes, your heat is too high.
Your pan arrives in its natural bright silver state. This is pure, uncoated titanium, no seasoning required, no prep needed. Just wash it once with warm water and mild soap, and you're ready to cook.
After a few cooking sessions, you'll notice light golden or straw-coloured marks where heat hits the surface. This is titanium oxidation beginning, the exact same process used on aerospace components and medical implants. It's a sign your pan is working exactly as it should.
With regular use, the colours deepen into bronze, blue, and rainbow tones. The pattern is unique to your cooking habits, higher heat areas develop faster. The surface is also becoming more naturally non-stick as the oxide layer builds. This is the stage where most customers notice cooking gets easier.
Your pan now has a deep, rich patina. The titanium oxide layer is fully developed, giving you the best non-stick performance the pan can offer. Every pan looks different at this stage, it's yours. The surface remains 100% food-safe, non-toxic, and will continue performing for a lifetime.
Titanium oxide is the same process used in medical implants and aerospace. It does not affect food safety or cooking performance.
Let the pan cool slightly, rinse with warm water, wipe with a soft sponge.
Fill pan with warm water, let it soak 5 minutes, then use a soft sponge.
Fully dishwasher safe. Titanium handles it without any coating degradation.
Mix baking soda with water, apply to surface, let sit 10 minutes, rinse clean.
Questions
Frequently asked
Almost always: not enough preheat or too-high heat. Reset: medium heat, 2-3 minutes, waterdrop test, then add oil or cooking spray. Let food release naturally — if it sticks, give it 30 more seconds.
Completely normal. It's titanium oxide forming from heat — the same process used in aerospace. 100% safe, doesn't affect performance, and improves over time.
Yes! Cooking spray works perfectly fine on titanium. You can use PAM, aerosol sprays, olive oil, butter, coconut oil — any oil or fat you prefer. Titanium is compatible with all of them.
Medium heat for everything. Titanium retains heat far better than steel or aluminium, so you don't need high heat — even for searing.
Yes! Fully dishwasher safe. A quick hand rinse is often all you need — titanium cleans easily.
Yes — works on induction, gas, electric, and ceramic. Same rules apply on all: medium heat, preheat, waterdrop test.
Titanium is highly scratch-resistant, but we recommend silicone, wood, or our titanium utensils for the longest-lasting surface.
Yes — check your specific model for maximum temperature, as handle materials vary. Always use oven mitts.
Set your Siraat Cutting Board on a clean, dry, and flat countertop. The weight of the titanium keeps it naturally stable. If your counter is smooth or slippery, place a damp towel or non-slip mat underneath for extra grip.
Unlike glass or ceramic boards, titanium minimises friction against your knife edge. Use your chef's knife, santoku, paring knife, or any blade, they'll stay sharper for longer. Titanium has a balanced hardness: tough enough to last a lifetime, yet soft enough not to dull your knives prematurely.
From raw meat and fish to citrus, tomatoes, garlic, and onions, titanium is completely non-reactive. It won't absorb odours, stain, or react with acidic foods. You can prep any ingredient without worrying about cross-contamination of flavours or chemicals leaching into your food.
Your Siraat board is designed to be used on both sides. The V2 features grooves on one side for catching juices from meat or fruits, the smooth side works best for general chopping and slicing. That said, there are no strict rules. Both sides cut the same, clean the same, and last the same. Use whichever side you prefer for the task at hand.
Simple rules
The do's and don'ts
Chef's knives, santoku, paring, serrated, even cleavers
Raw meat, fish, citrus, garlic, onions, titanium is non-reactive
After each use, a quick wash is all you need
Titanium is fully dishwasher safe, every time
Keep in a dry area to save counter space
Don't pound meat directly on the board, use plastic wrap between
Titanium is strong but a heavy drop can dent edges
They can leave surface marks, soft sponge only
Mild soap is all you need
It's a cutting board, not a pan
Designed for kitchen knives only
After a few uses, you'll notice fine lines on the surface from your knife. This is completely normal and expected, it's what happens when a sharp blade meets a cutting surface. These marks are purely cosmetic and are actually a sign that your board is doing its job: absorbing the impact so your knife edge doesn't have to.
Unlike plastic boards where knife grooves become deep enough to trap food particles and bacteria, titanium's surface characteristics are fundamentally different. The marks remain shallow and the non-porous surface prevents bacteria from embedding. This is the same reason titanium is used in medical implants, it's naturally resistant to bacterial colonisation.
Surface lines on your board don't change its properties. Titanium maintains its structural integrity regardless of surface marks. Your knives will continue to glide smoothly, food won't stick in the marks, and the board remains just as easy to clean. The functional performance stays identical from day one to year ten.
Think of knife marks the way you'd think of patina on a leather bag or the wear on a favourite wooden spoon. They're a sign of a tool that's being used daily and loved. Many of our customers tell us their boards actually look better over time, the marks add character and show that it's a real kitchen workhorse, not a decorative showpiece.
While knife marks are harmless, if you prefer a smoother look, you can use a softer cutting motion rather than heavy chopping. Avoid using serrated knives or cleavers for extended periods on the same spot. You can also rotate which side of the board you use regularly to distribute wear evenly across both surfaces.
Titanium oxide is the same process used in medical implants and aerospace. It does not affect food safety or cooking performance.
After each use, simply rinse your board under warm running water. Most food residue slides right off the titanium surface. For a quick wipe-down, use a soft sponge or cloth with a drop of mild dish soap. Rinse clean and dry with a towel, that's it.
Unlike wood or bamboo boards that warp and crack in the dishwasher, your Siraat titanium board is fully dishwasher safe. Titanium's natural corrosion resistance means it won't rust, stain, or degrade from repeated cycles. Load it in, take it out, it'll look the same every time.
If you've been prepping something particularly pungent (turmeric, beetroot, strong spices), make a simple paste of baking soda and water. Apply to the surface, let it sit for 5 minutes, then wipe clean with a soft sponge. For lingering odours, rub the surface with half a lemon and rinse.
Avoid steel wool, metal scouring pads, or abrasive cleaning powders. These aren't necessary and can leave cosmetic surface marks. You don't need bleach, harsh chemical cleaners, or specialised products. Warm water, mild soap, and a soft sponge are all your titanium board will ever need.
Wooden and bamboo boards need regular oiling and conditioning to prevent drying, cracking, and bacterial growth. Your Siraat titanium board needs none of that. It's maintenance-free by nature. No mineral oil treatments, no reconditioning, no worrying about moisture damage. Just use it and clean it.
Questions
Frequently asked
Yes. Unlike glass or ceramic boards that rapidly dull knife edges, titanium minimises friction and provides a balanced cutting surface. It's strong enough to last a lifetime yet gentle enough to maintain your knife's sharpness over time. You get the best of both worlds, a durable board that doesn't damage your blades.
Yes. We use pure Grade 1 titanium, the same medical-grade material used in surgical implants and aerospace. Many brands claim "titanium" but are actually stainless steel with a titanium coating. Siraat boards are solid titanium through and through, with no coatings, no composites, and no fillers.
No. The surface has enough natural friction to keep food in place while cutting. The texture provides grip for ingredients without being rough on your knives. Many customers are surprised by how comfortable and stable the cutting experience feels compared to plastic or glass alternatives.
Absolutely. Titanium is naturally corrosion-resistant and won't rust, stain, or degrade in the dishwasher. You can wash it in every cycle without any concern. Hand washing works just as well, warm water and mild soap is all you need.
No. Titanium is completely non-porous, meaning it doesn't absorb odours, stains, or flavours from food. You can cut garlic, onions, or fish, give it a quick wash, and it's completely neutral again. No lingering smells, ever.
Titanium has natural antimicrobial properties. Its non-porous surface doesn't allow bacteria to embed or colonise the way wood and plastic do. Wooden boards develop deep knife grooves where bacteria thrive. Plastic boards release microplastics while also harbouring bacteria in cut marks. Titanium stays hygienic with a simple wash.
A lifetime, and we mean that literally. Titanium doesn't corrode, rust, warp, crack, or degrade. There's no coating to wear off, no material to break down. Your Siraat board will outlast every wooden, plastic, and bamboo board you've ever owned. Our warranty reflects that confidence.
Zero. Every cut on a plastic cutting board releases microscopic plastic particles directly into your food. Research shows plastic boards can release tens of millions of microplastic particles per year. Titanium releases nothing, it's a solid, inert metal. If you're replacing your plastic board for health reasons, titanium is the cleanest alternative.
Zero. Every cut on a plastic cutting board releases microscopic plastic particles directly into your food. Research shows plastic boards can release tens of millions of microplastic particles per year. Titanium releases nothing, it's a solid, inert metal. If you're replacing your plastic board for health reasons, titanium is the cleanest alternative.
Completely. Titanium is biocompatible, it's the same material used inside the human body for medical implants. It's non-toxic, doesn't react with acidic or alkaline foods, and won't leach any chemicals or metallic taste into your food. It's free from PFAS, PFOA, BPA, lead, and cadmium.
Because titanium is one of the most difficult metals to work with, requiring specialised equipment and expertise. But the cost comparison changes when you factor in longevity: a plastic board needs replacing every 1–2 years (plus the hidden cost of microplastics in your food). A wooden board needs regular oiling and eventually warps or cracks. Your Siraat board is a one-time purchase that lasts forever, making it the most cost-effective option over time.
Your Siraat product is built to last
Following these care instructions ensures the best performance and is covered under our warranty
Warranty Policy