For when it arrives

Three recipes
for the first night.

Each one shows off a different thing pure titanium does well. Pick whichever sounds best — they'll all be ready in under twenty minutes.

Shows · High Heat Pan-seared ribeye in a Kaizen pure titanium pan with butter, garlic and thyme
01 Shows·High Heat

The 90-Second Sear

Ribeye, sea salt, butter. The crust restaurants charge €40 for, in your kitchen. Pure titanium handles screaming-hot dry heat without warping or smoking the room out — that's what makes the crust possible.

Time
8 min
Serves
2
Skill
Easy
Ingredients
  • Ribeye steak, room temperature1 (≈300g)
  • Flaky sea saltto taste
  • Cracked black pepperto taste
  • Neutral oil (high smoke point)1 tsp
  • Unsalted butter2 tbsp
  • Garlic clove, smashed1
  • Fresh thyme2 sprigs
Method
  1. Pat the steak completely dry. Salt generously on both sides and let it sit while the pan heats.
  2. Heat your Kaizen pan over high heat for two full minutes. It should look almost dry-shimmery — no smoke yet.
  3. Add the oil, swirl, then lay the steak away from you. Don't move it. 90 seconds.
  4. Flip once. Add the butter, garlic, and thyme. Tilt the pan and spoon the foaming butter over the top for the next 90 seconds.
  5. Pull the steak onto a board. Rest 5 minutes — non-negotiable. Slice against the grain.
Pro Tip

The crust is built in the first 30 seconds. If you're tempted to peek, don't — let the pan do its job.

Shows · Non-Stick Two crispy sunny-side-up eggs cooking in a Kaizen pure titanium pan
02 Shows·Non-Stick

Crispy Eggs, No Stick

Two eggs, one tablespoon of olive oil, no butter, no spray. Slides out clean. The whole point of pure titanium — release without coatings, without chemistry, without compromise.

Time
4 min
Serves
1
Skill
Easy
Ingredients
  • Fresh eggs2
  • Extra virgin olive oil1 tbsp
  • Flaky sea saltpinch
  • Cracked black pepperpinch
Method
  1. Heat the pan over medium-high for one minute. Add the olive oil and let it shimmer — about 20 seconds.
  2. Crack the eggs in. You'll hear them sizzle on contact. That's the sound of crispy edges forming.
  3. Don't touch them. Let the whites set and turn lacy-brown around the edges, about 90 seconds.
  4. For runny yolks: tilt the pan, baste the whites with the hot oil twice, and slide them straight onto your plate.
  5. Salt, pepper, eat immediately.
Pro Tip

If the eggs stick at all, your pan wasn't hot enough before the oil went in. Pure titanium needs the heat first — that's the trick.

Shows · Even Heat One-pan chicken thighs and bok choy in a Kaizen pure titanium pan
03 Shows·Even Heat

One-Pan Chicken & Greens

Thighs first, then bok choy in the rendered fat. From cold pan to plate in 15 minutes. Even heat distribution means the whole pan cooks together — no hot spots, no half-burnt half-pale results.

Time
15 min
Serves
2
Skill
Easy
Ingredients
  • Bone-in, skin-on chicken thighs4
  • Baby bok choy, halved3 heads
  • Garlic cloves, smashed3
  • Soy sauce1 tbsp
  • Rice vinegar1 tsp
  • Sea salt & black pepperto taste
  • Sesame seeds, to finish1 tsp
Method
  1. Pat the thighs dry. Season the skin side hard with salt and pepper. Place skin-side down in a cold pan.
  2. Turn the heat to medium. As the pan warms, the fat will render slowly — don't move them for 8 minutes. The skin will release itself when it's ready.
  3. Flip the thighs. Cook another 3 minutes, then transfer to a plate.
  4. Add the garlic and bok choy (cut-side down) to the rendered fat. Sear 2 minutes until charred.
  5. Pour in the soy and vinegar — it'll hiss and reduce in seconds. Return the chicken, scatter sesame seeds, serve from the pan.
Pro Tip

Starting in a cold pan is the secret to crackling-crisp chicken skin. Don't rush it — the slow render is doing the work.

Questions about your first cook? Reply — a real person answers.